But I think I’ll have another slice, just to make sure. I need my vitamins!
Ingredients
- 1 cup + 1 T sugar, divided
- 2 T lemon zest (about 2 lemons)
- 5 T lemon juice, divided (2 lemons again – convenient!)
- 2 eggs, brought to room
- ½ butter, brought to room temperature
- ½ cup sour cream
- 1 T vanilla
- 1 ½ cups flour
- 1 ½ cups blueberries, divided
- 1 T sugar
- 1 cup, powdered sugar
Directions
Butter and flour or spray a loaf pan and set this aside.In a large bowl, mix together 1 cup of the sugar with the lemon zest, lemon juice, eggs, butter sour cream and vanilla. You can use a hand mixer here, but you can also just use a wooden spoon, assuming your butter is soft enough. I actually zapped it in the microwave so it was partially melted and that made it very easy to mix.
Add in your flour and mix again until it’s well combined.
Stir in one cup of blueberries until they’re well distributed and pour the mixture into your prepared loaf pan.
Sprinkle the remaining half cup of blueberries onto the top of your batter. And then sprinkle the remaining 1 T sugar on top of everything.
Bake at 325 for 50-60 minutes, or until the edges are a nice golden brown and the top is crispy.
Remove the pan from the oven and cool on a wire rack for 5-10 minutes then remove the cake from the pan and return it to the rack to cool completely.
Once the loaf is cooled, mix the remaining 2 tablespoons of lemon juice with the powdered sugar in a small bowl. Drizzle the icing onto the loaf and let it set for at least a half hour to set. When you’re ready to eat, slice and enjoy!!


I’m going to bake the blueberry lemon bread today. I love that I didn’t have to scroll though 20 pages of your life views and history, (never that these things aren’t not important, never..they are everything), but I just want something delicious to make quickly mid-Easter Sunday, here all alone, unfortunately, so I can keep tying to enjoy the remainder of my day…thank you….God Bless you, (sure I’ll love it)!!
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I hope you do! Let me know how it turns out!!!
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