Blueberry Lemon Bread

 


My niece Alura recently made this amazing Blueberry Lemon Bread. I am very happy to have her as my featured guest this week.

2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon  salt
1/2 cup oil (coconut, vegetable, or canola)
1 cup granulated sugar
1 cup sour cream ( or plain Greek yogurt)
2 large eggs
2 tablespoons fresh lemon juice
Zest of 1 lemon
2 teaspoons vanilla extract
1 cup blueberries +2 teaspoons all-purpose flour

Lemon Glaze
1 cup confectioners sugar
2 tablespoons fresh lemon juice (use more or less as needed)

1.  Preheat oven to 350. Spray 9x5 inch loaf pan with nonstick cooking spray.

2. In large bowl, whisk together the flour, baking powder, and salt. Set aside.

3. 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.

4. In a separate bowl, toss the blueberries with 2 teaspoons of flour. Then, fold the blueberries into the batter.

5. Pour the batter into the prepared loaf pan and bake for 50 to 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.

Alura notes that it is important to toss the blueberries with the flour, if not the blueberries sink to the bottom of the batter while baking. She also does not always the Lemon Glaze especially if she is cutting back on sugar.

Thank you, Alura for a great recipe.

Recipe made by Alura Acosta, NC
Photo Credit Alura Acosta


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