Are you a fan of Joanna Gaines Magnolia Table cookbooks? They're beautifully done, great recipes and lots of variety in them. Of course I always go to the baking sections first, so here's one from her latest book (available in our shop and online). This Lemon Blueberry loaf (she calls it bread but it's really a loaf) is delish! The texture is good, flavour perfect, just the right amount of blueberries - can't say anything bad about this recipe. I was concerned about the crumble but it's outstanding - it's got a crunch that I love and looks good too!
Let's get to the recipe . . .
Lemon Blueberry Loaf
Crumble Stir together (will be pebbly in texture) and put into fridge until ready to use. 1/2 c. flour 3 tbsp. sugar 2 tbsp. melted, unsalted butter 1 tbsp. grated lemon zest
Loaf In a bowl, stir together 1 1/2 c. flour 2 tsp. b. powder 1/2 tsp. salt (I use fine sea salt)
In a separate bowl, mix together 1 c. sugar 1/2 c. melted, unsalted butter 3 large eggs (room temp) 1 tsp. vanilla
Add the flour mixture to the sugar mixture in 2 additions adding in 1 c. sour cream at the same time.
Gently stir in 1/3 c. lemon juice (freshly squeezed) 2 tbsp. frated lemon zest
Carefully add in 1 c. blueberries that have been tossed in 1 tbsp of flour.
Pour the batter into a loaf pan that has been lined with parchment paper or a greased.
Sprinkle the crumb mixture over top.
Bake at 375 for about 50 minutes or until a toothpick comes out clean - baking time may vary depending on the size of your loaf pan.
Let cool for about 15 minutes before removing from pan. Let cool for another 45 minutes before slicing.