Recipes
Plan
Servings
8
(Original: 8)Bread
- 0.333 cup butter, melted
- 1 cup sugar
- 3 tablespoon fresh lemon juice
- 2 egg, room temperature
- 1.5 cup all-purpose flour
- 1 teaspoon baking powder
- 0.25 teaspoon baking soda
- 0.5 teaspoon kosher salt
- 0.5 cup sour cream (or plain Greek yogurt)
- 2 tablespoon lemon zest
- 1 cup blueberry, fresh or frozen
Glaze
- 0.75 cup powdered sugar, for glaze
- 2 tablespoon fresh lemon juice, for glaze
- Preheat the oven to 375°F. In a medium mixing bowl, combine the melted butter (1/3 cup), sugar (1 cup), lemon juice (3 tablespoons), and eggs (2). Whisk smooth.
- In a separate bowl, whisk together the flour (1 1/2 cups), baking powder (1 teaspoon), baking soda (1/4 teaspoon), and salt (1/2 teaspoon). Add the flour mixture to the butter mixture alternately with the sour cream (1/2 cup), stirring gently. Fold in lemon zest (2 tablespoons) and blueberries (1 cup). Do not over-mix.
- Pour into a well-greased 8x4 inch loaf pan. Bake at 375°F for . At the 20-minute mark, turn the oven down to 350°F. Bake for an additional . Remove from the oven and let cool in the pan for . Then remove to wire rack.
- Whisk together the powdered sugar (3/4 cup) and lemon juice (2 tablespoons) to form a glaze. Drizzle glaze over the bread while still warm.