PinterBlueberryLemonLoafofAmazingnessTestKitchen

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.

TRUST ME.
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.

Blueberries.
Lemons.

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.
TO.
DIE.
FOR.

Here it is again, in case you missed it:

Bread

1/2

cup butter, softened

1

cup granulated sugar

2

eggs

2

teaspoons vanilla

1

cup sour cream or plain yogurt

Grated peel and juice of 1 lemon

2

cups Gold Medal® all-purpose flour

1

teaspoon baking soda

1

teaspoon baking powder

1

cup fresh blueberries

Glaze

1

cup powdered sugar

2

teaspoons whipping cream or milk

1

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?!?