This recipe is perfect for when you feel like having something sweet but not too sweet. The lemon cuts through the sweetness and leaves a hint of light citrus flavor that goes perfect with the tartness of the blueberries.
- 3/4 cups sugar
- 1/4 cup melted butter
- 2 eggs
- 1/4 cup sour cream
- 1 lemon (zest and juice)
- 1/4 cup milk
- 1 2/3 cups all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 cup frozen blueberries
Preheat oven to 350 degrees (fahrenheit).
Spray or butter an 8″x 4″ loaf pan and set aside.
In the first large bowl mix together sugar, butter, eggs, sour cream, lemon zest, and lemon juice until well blended. Add the milk and set aside.
In the second large bowl whisk flour, baking powder and salt. Take 2 tablespoons of this mixture out and put into a medium size bowl and set aside.
Stir in the milk mixture from the first bowl into the dry ingredients in the second bowl until well incorporated.
Add the blueberries to the medium bowl with the 2 tablespoons of flour mixture and toss to coat evenly.
Gently fold the blueberries into the batter. Pour batter into the buttered loaf pan.
Bake for 60 minutes, insert a toothpick into the center, if it out clean it is done. If it is still wet, bake for 5 more minutes and repeat until toothpick comes out clean.
Cool in the pan on a wire rack for 10 minutes then remove from loaf pan. Cool an additional 30 minutes before slicing.