Lemon Blueberry Loaf
I have had this lemon blueberry loaf on my list of recipes to make for a long time and the day has finally arrived. This recipe combines my mom’s lemon loaf recipe with my blueberry muffin recipe.
Preheat the oven to 350 degrees.
Spray a 9x5-inch loaf pan with non-stick baking spray. Set it aside.
In a large mixing bowl, cream together the cane sugar and butter.
Once well combined, add one egg at a time.
Next, you’ll add the vanilla and milk. Mix well.
Then, add the light sour cream and fresh squeezed lemon juice. Mix well.
Once well combined, you’ll add the dry ingredients. AP flour, salt, and baking soda.
Mix until a batter forms.
In a separate small bowl, toss the fresh blueberries with about 1 tablespoon of AP flour.
Once they have a light coating of flour on them, gently fold them into the batter.
Pour the batter into the prepared loaf pan.
Bake for 45-55 minutes or until a toothpick inserted into the center comes out clean.
Serving: 1serving, Calories: 375kcal, Carbohydrates: 51g, Protein: 6g, Fat: 17g, Saturated Fat: 10g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 4g, Trans Fat: 1g, Cholesterol: 75mg, Sodium: 725mg, Potassium: 119mg, Fiber: 2g, Sugar: 29g, Vitamin A: 455IU, Vitamin C: 3mg, Calcium: 95mg, Iron: 2mg