Description
A delightful loaf that perfectly balances the tartness of fresh lemons and the sweetness of juicy blueberries.
Ingredients
- 1 cup fresh blueberries
- 1 1/2 cups all-purpose flour
- 1/2 cup sour cream
- 1/2 cup sugar
- 1/4 cup unsalted butter, softened
- 2 large eggs
- 1 tablespoon fresh lemon juice
- 1 teaspoon lemon zest
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup crumble topping (optional)
Instructions
- Preheat your oven to 350°F (175°C). Grease a loaf pan.
- In a mixing bowl, cream together the butter and sugar until light and fluffy.
- Add the eggs, sour cream, lemon juice, and lemon zest, and mix well.
- In another bowl, whisk together the flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Gently fold in the blueberries.
- Pour the batter into the prepared loaf pan and sprinkle crumble topping on top if desired.
- Bake for about 50-60 minutes or until a toothpick inserted into the center comes out clean.
- Allow to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Notes
Serve with a dusting of powdered sugar or enjoy with tea or coffee.