Who loves a good loaf or quick bread? And what's the difference? I think it's pretty much the same thing. When I googled the difference (cause Mrs. Google knows everything) I couldn't find too much except that a quick bread is a bread without yeast, so in my mind that pretty much says they're the same thing. I'm thinking it's just a language difference as to what you call these amazing, delicious baked goods. Feel free to comment and let me know if you've got the answer! Now, on to the recipe. I feel that any loaf/quick bread with sour cream is going to be a winner. That 1 ingredient makes it so moist, with such a satisfying texture that it's what I look for in a loaf recipe. I found this lemon/blueberry version that is so, so good - I made it twice in 1 week just to be sure! and yes, I'm sure! It's delish:)
So, let's get baking....
Lemon Blueberry Loaf with Lemon Glaze Add to a large bowl 2 c. flour (spooned into measuring cup) 2 tsp. b. powder 1/2 tsp. salt
In another bowl, combine and mix together 1/2 c. vegetable or canola oil 1 c. sugar 1 c. sour cream 2 large eggs 2 tbsp. fresh lemon juice zest of 1 lemon 2 tsp. vanilla
Add the wet to the dry, mixing gently and until just barely combined.
Gently add in, about 1 c. blueberries - fresh or frozen (I used frozen and they did bleed a bit into the batter - you just need to be more careful mixing your batter)
Pour into a prepared loaf pan - I line mine with parchment paper. If you're not using parchment paper, just grease your pan.
Bake in a 350 oven for about 50 minutes - depending on the size of your pan, until a toothpick comes out clean.
Let your loaf cool for about 20 minutes or so and remove from pan.
Let cool completely and drizzle with your lemon glaze.
Lemon Glaze 1 c. icing sugar 2 tbsp. fresh lemon juice* *you can start with a little less and add as you need until the glaze is a good drizzling consistency.
