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Glazed Lemon-Blueberry Loaf

 10 Ratings
11 Comments
  • Prep Time 15 min
  • Total Time 3 hr 15 min
  • Servings 12

When lemon and blueberry get together, delicious things happen. This loaf, which owes its tang to the addition of sour cream or yogurt, makes a great hostess gift.

Arlene Cummings Recipe by Arlene Cummings
April 10, 2012

Ingredients

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

Directions

  • 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.

Expert Tips

For added lemon flavor, sprinkle some extra grated lemon peel over the glazed loaf.

Wrap the cooled loaf tightly in plastic wrap and store at room temperature up to 4 days or refrigerate up to 10 days.

Nutrition Information

No nutrition information available for this recipe.

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