Lemon Blueberry Explosion Loaf
Super soft
and tangy, this bread is full of juicy and fleshy blueberries and citrus
flavors. Dressed in a spicy lemon frosting, it is perfect for breakfast, a
snack or afternoon tea.
Ingredients
Lemon
Blueberry Explosion Loaf
- 3 large eggs
- 2 tbsp lemon zest
- 1/2 teaspoon salt
- 1/2 cup oil - I used canola
- 2 teaspoons baking powder
- 1 cup sour cream or Greek yogurt
- 1 to 2 tbsp pure lemon extract I used Nielsen-Massey
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar I use a little over ¾ cup
- 1 1/2 cups blueberries, fresh or frozen I used fresh
- 1 tablespoon flour to toss and coat with blueberries before adding to loaf
Old
Fashioned Powdered Sugar Glaze:
- ¾ cup to 1 cup powder sugar
- 1-2 tablespoons almond milk or whatever milk you want
Instructions
Lemon and
Blueberry Blast Bread
First, preheat
the oven to 350F. Spray a 9 × 5 inch loaf pan with nonstick cooking spray. The
parchment paper lining makes it easier to exit the bread pan. Spray with a
non-stick spray.
Then, whisk
together the flour, baking powder, salt and set aside.
In a large
bowl, add eggs, sugar, sour cream / yogurt and oil and whisk quickly until
smooth and combined.
Add the
lemon zest, lemon extract and whisk well.
Add the dry
ingredients and whisk or stir until just combined and do not mix too much. Very
small pieces are ok.
Put the
blueberries in a container and add 3 teaspoons of flour and shake.
Add to the
mixture and add the blueberries.
Pour the
dough into the prepared bread pan. Bake for about 52-57 minutes.
For the last
10 minutes of baking, pan with aluminum foil, draping loosely a sheet of
aluminum foil over the bread to avoid excessive browning on the top and sides
of the bread before central baking.
Let the
bread cool in the pan over a baking rack for at least 30 minutes before
frosting.
For the
icing
In a medium
bowl, combine the powdered sugar and almond milk until smooth and homogeneous.
Drizzle the
bread with icing before slicing and serving.
Happy
Cooking Time.
