Blueberry Lemon Bread:
- 2 cups (250 grams) all-purpose flour (spooned & leveled)
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup (120 ml) oil coconut, vegetable, or canola
- 1 cup (200 grams) granulated sugar
- 1 cup (230 grams) sour cream or plain Greek yogurt
- 2 large eggs
- 2 tablespoons (30 ml) fresh lemon juice
- Zest of 1 lemon
- 2 teaspoons vanilla extract
- 1 cup (150 grams) blueberries + 2 teaspoons all-purpose flour
Instructions
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Preheat oven to 350 degrees. Spray a 9x5 loaf pan with nonstick cooking spray and set aside.
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In a large bowl, whisk together the flour, baking powder, and salt. Set aside.
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In a separate bowl, mix together the oil, sugar, sour cream, eggs, lemon juice, lemon zest, and vanilla extract until fully combined. Add the dry ingredients to the wet ingredients and mix until just combined.
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In a separate bowl, toss the blueberries with the 2 teaspoons of flour. Then, fold the blueberries into the batter.
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Pour the batter into the prepared loaf pan and bake for 50-60 minutes or until a toothpick inserted into the center comes out clean. If needed, cover loosely with foil for the last 10-15 minutes of baking to prevent excess browning.
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Remove from the oven and allow to cool for about 20 minutes in the loaf pan. Carefully remove from the loaf pan and transfer to a wire rack to cool completely.
- Preheat oven to 350 degrees. Spray a 9x5 loaf pan with nonstick cooking spray and set aside.
- In a large bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a separate bowl, mix together the oil, sugar, sour cream, eggs, lemon juice, lemon zest, and vanilla extract until fully combined. Add the dry ingredients to the wet ingredients and mix until just combined.
- In a separate bowl, toss the blueberries with the 2 teaspoons of flour. Then, fold the blueberries into the batter.
- Pour the batter into the prepared loaf pan and bake for 50-60 minutes or until a toothpick inserted into the center comes out clean. If needed, cover loosely with foil for the last 10-15 minutes of baking to prevent excess browning.
- Remove from the oven and allow to cool for about 20 minutes in the loaf pan. Carefully remove from the loaf pan and transfer to a wire rack to cool completely.
Credit for the recipe goes to:
https://www.livewellbakeoften.com/blueberry-lemon-bread-with-lemon-glaze/
