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Glazed Lemon Blueberry Loaf
Total Time: 3hrs. 15min.
Ingredients
Bread
½ cup butter, softened
1 cup granulated sugar
2 eggs
2 tsp. vanilla
1 cup sour cream or plain yogurt
Grated peel and juice of 1 lemon
2 cups. Gold Medal™ all-purpose flour
1 tsp. baking soda
1 tsp. baking powder
1 cup fresh blueberries
Glaze
1 cup powdered sugar
2 tsp. whipping cream or milk
1 tsp. lemon extract
Directions
1 Heat oven to 350°F. Grease bottom only of 9x5-inch loaf pan
with shortening or cooking spray.
2 In medium bowl, beat butter and granulated sugar
with electric mixer on medium speed until smooth. Beat in
eggs, vanilla, sour cream, lemon peel and juice. Stir in flour,
baking soda and baking powder. Fold in 3/4 cup of the
blueberries. Spoon batter into pan. Sprinkle remaining 1/4 cup
blueberries on top.
3 Bake 55 to 60 minutes or until toothpick inserted in center
comes out clean. Cool 10 minutes; remove from pan to cooling
rack. Cool completely.
4 In small bowl, mix glaze ingredients until smooth. Drizzle glaze
over loaf. Let stand until set before slicing.
TIP:
You can add flour to the blueberries before mixing in to help keep
the blueberries from sinking to the bottom of the loaf.
You can also add blueberry juice to the mix for a fun swirl effect
inside the loaf.
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