February 20, 2022 2 min read

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.


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