Thursday, May 3, 2012


A few weeks ago, Hope had a fundraiser combo garage sale/bake sale to send a couple guys to the South Sudan, Africa.

The day before, I pulled up a few recipes on Pinterest.
One of which was this one.
Except I forgot to pin it.
It was kind of chaotic trying to find it again - there are a handful of blueberry lemon loaf recipes floating around the Pinster.
But I found it.
Made it.
And am now telling you to do the same.

You won't regret it.

This is one of the most delicious recipes I have ever made.
I made it with both Fat Free and Regular Sour Cream - I will say the regular did improve the loaf a lot - so don't skimp on the fat. It's worth it. But, if you want to go Fat Free, you won't regret that either.
You seriously just can't go wrong with this recipe.


You can't go wrong.
Especially when your parents have the most awesome lemon tree.
Bright, yellow, tangy-sweet lemons.
Don't skimp on the zest either.

When I make loaf pan recipes, I always make a mini loaf to go along with it.
Usually I give away (or in this case, sell) the big loaf, and keep the mini for myself.

Another tip? Fork prick the loaf before drizzling on the glaze.
Squeeze a little lemon juice over it before drizzling as well.
You're welcome.

And make sure you serve yourself a slice ASAP.
Hot out of the oven.

Here it is again, in case you missed it:

cup butter, softened
cup granulated sugar
teaspoons vanilla
cup sour cream or plain yogurt
Grated peel and juice of 1 lemon
cups Gold Medal® all-purpose flour
teaspoon baking soda
teaspoon baking powder
cup fresh blueberries
cup powdered sugar
teaspoons whipping cream or milk
teaspoon lemon extract

  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.
Makes 1 loaf (12 slices)

Linking up with Jessica, you should to!


Also, side note, how funny is this?!?



  1. Okay those lemons are amazingness. I tried for four years to grow a lemon tree (dumb southern weather) and only ever got pretty leaves. No lemons. Boo. Thank you for making this. Two of my favorite things on the planet are blueberries and lemons. Not in that order. Or maybe in that order, I'm not sure. Either way- I die.

    I have already printed out the recipe to make it tonight or tomorrow. Thank you for testing it for me first. I was scared to make it in case it was a failure. You said you'd tried the no fat and full fat versions-- I wonder what the light version would do?

    Also, that soda can joke was FUNNY! :-D

  2. why did i MISS this????? RUDE. and the painted can is making me laugh. i don't know why. and now i miss my lemons trees. so i am laugh/crying.

  3. i have a lemon tree and a husband that likes to bake, and this looks out-of-this-world-DELICIOUS! i'd need a "cuppa" some'pn to drink with it.

  4. i'm pretty sad i didn't buy this at the garage sale.

    please make again for my consumption?

  5. I love your measuring cups..and your whole kitchen full of cute gadgets and girly things. And that loaf looks stinkin' GOOD. Next time around I will need to buy a loaf..or 3.

  6. made this yesterday with raspberries, and it was gone by this afternoon! So GOOD. Thanks for posting. How did i miss it at the garage sale? Wish i would have read your blog more carefully about the mini loaf with it. About 15 minutes into my baking time my super full loaf pan was spilling over, so i divided into two loaf pans...ending up with two short loafs. 1 reg loaf and 1 mini would have been PERFECT.

  7. Tudo muito gostoso, o seu blog é nutritivo.