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Lemon Blueberry Bread Recipe

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This recipe for Lemon Blueberry Bread is from Nickii's Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
softened butter for pan
zest from 2 lemons
1 cup sugar
1/2 cup olive or vegetable oil
1 t. vanilla extract
2 large eggs
2 T. lemon juice
1/2 cup sour cream or whole milk yogurt
2 t. baking powder
1/2 t. salt
1 1/2 cups all purpose flour
1 1/2 cups blueberries
trubinado sugar for sprinkling
Directions:
Directions:
Heat oven to 350º. Grease a loaf pan with softened butter. Line with a sheet of parchment paper that extends up and over the long sides of the pan(like a cradle for your cake). Rub the lemon zest into the sugar with your fingers in a large bowl until fragrant, Whisk in the oil and vanilla for 30 seconds. Whisk in the eggs, one at a time, and then the lemon juice and yogurt. Sprinkle the baking powder and salt into the bowl, one at a time, vigorously whisking after each. Gently fold in the flour just until a few streaks remain. the batter will be slightly lumpy. Fold in 1 cup blueberries., Scrape the batter into the pan, smooth the top, then arrange the remaining 1/2 cup of berries over the top of the loaf, pressing down gently, Lightly sprinkle with trubinado sugar and bake for 60 to 70 minutes, rotating at the halfway point., The cake is done when a toothpick inserted into the center comes out with a moist crumb or two. Remove from the oven and let cool in the pan for about 20 minutes Run a knife around the edges, then lift the cake out by the parchment paper overhang an transfer to a rack. Let cool to room temperature before slicing and serving. Keep the cake wrapped on the counter for up to 3 days.

 

 

 

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