15 servings
YouTube instructional video is at the bottom.
What you’ll need
6 Ounces Fresh Blueberries
1 Large Lemon
All-Purpose Flour
Baking powder
Baking soda
Sea Salt
Sugar
Unsalted butter (Room temp)
2 Large eggs (Room temp)
8 ounces Sour Cream (Room temp)
Vanilla extract
Lemon Extract
Yellow gel paste food coloring
Tools you’ll need
Hand or Stand mixer
Baker’s Joy non-stick baking spray
9 by 5-inch loaf pan
Preparation of batter
Step 1- Add 1 1/3 cups All-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda and 1/8 teaspoon sea salt into a medium sized bowl. Stir all ingredients together and set aside.
Step 2- Add 1 stick unsalted butter (Room temp) and 3/4 cup sugar. Mix on high speed for 3 minutes. Scrape down sides of bowl.
Step 3- Add 2 large eggs (Room temp) one at a time while mixing on a medium speed. Mix until incorporated.
Step 4- Rinse off 1 large lemon. Zest lemon and cut lemon in half. Juice half of the lemon using a citrus juicer.
Step 5- Add 1 tablespoon lemon juice, 1 tablespoon lemon zest, 2 teaspoons vanilla extract, 1/2 teaspoon lemon extract, and 1/4 cup sour cream (Room temp). Mix on a medium speed until incorporated.
Step 6- Dip toothpick into yellow gel paste food coloring. Swirl toothpick into batter. Add All-purpose flour mixture all at once. Mix on a medium speed until combined.
Step 7- Add 2/3 cup Fresh blueberries. Fold blueberries into batter.
Baking your Lemon Blueberry bread
Spray loaf pan with Baker’s Joy nonstick baking spray.
Preheat oven to 325 degrees.
Step 8- Add batter into loaf pan. Spread around as evenly as possible. To make the batter even, shake your pan slightly.
Step 9- Place into a preheated 325-degree oven for 50 minutes.
Step 10- Remove Lemon Blueberry bread from oven. Toothpick test inserted should come out clean. Let cool completely before adding the glaze on top.
Making the cake glaze.
Step 11- Add 1 1/4 cups confectioners’ sugar, 2 tablespoons melted unsalted butter, 2 tablespoons warm whole milk, 1/2 teaspoon lemon juice, 1/2 teaspoon vanilla extract and 1/4 teaspoon lemon extract. Stir until creamy and smooth. Add glaze into a squeeze bottle. Place in microwave for 15 seconds. Drizzle glaze on top of bread. Let set for 5 minutes.
Storage- This item can be left out at Room temperature for 4 days. Will last 1 week in fridge and 3 to 6 months in freezer.
YouTube instructional video
