This is what we had in our fridge when we got home yesterday.
- 1 egg
- 2 pounds of butter (clearly, I have a problem)
- Spoiled milk
- A Tupperware emitting a strange odor
- Moldy cheese
- 1 lemon
- and a sh** ton of condiments.
So obviously, we went to the store. Although I did make a menu plan & elaborate grocery list, there was one thing I knew I was going to make as soon as I got home. I’ve had a MEAN craving for blueberry muffins. I’m not sure why, they aren’t all that special, you can get them at any Dunkin Donuts and Starbucks. Whatever the reason, I just had to have one. And after the emotional weekend I had, I wasn’t going to deprive myself. Except, by the time I got to the store, I had a eureka moment and decided I was going to make a blueberry loaf instead. Why? Who knows. I was stark mad at this point after being in the car for 7 hours.
Minus the fact that I can’t serve/cut any pastry/bread to save my life, this bread version of my favorite muffin was AMAZING. It tasted just like the muffin. To make it better, I lightened up the recipe so that I wasn’t left with the after muffin, muffin-top. This makes a perfect breakfast…or lunch…or dinner…or dessert. I may, or may not, have eaten it for all of my meals.
Recipe is adapted from All Recipes.
Lemon Blueberry Loaf
What You’ll Need:
- 1 lemon
- 1 tablespoon confectioners’ sugar
- 3/4 cup white sugar
- 1/4 cup melted butter
- 2 eggs
- 1/4 cup light sour cream
- 1/3 cup 2% milk
- 1 2/3 cups all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 1/4 cups frozen blueberries
How to Make It:
- Preheat oven to 350. Grease a loaf pan with cooking spray.
- Grate the zest from the lemon into a bowl. Cut the lemon in half, and squeeze the juice from both halves. Make a topping by whisking together 1 teaspoon of the lemon zest, 1 tablespoon of the lemon juice, and the confectioners’ sugar in a small bowl. Set aside.
- Whisk together the white sugar, melted butter, eggs, sour cream, the remaining lemon zest, and the remaining lemon juice in a large bowl until evenly blended. Stir in the milk and set aside.
- Whisk together the flour, baking powder, and salt in a separate large bowl. Remove 3 tablespoons of the flour mixture and set aside. Pour the milk mixture in and stir the batter just until combined.
- Fold the frozen blueberries into the reserved 3 tablespoons of the flour mixture, then fold the blueberries into the batter.
- Pour the batter into the prepared pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 60 minutes.
- Drizzle with lemon topping (that you made before the mix) and enjoy!
I ate my bread with a bowl of frozen blueberries. For some reason, they taste better frozen to me. Maybe it’s the tartness? Whether you serve it with fruit, butter, whipped cream or eat it on it’s own, this bread is a fabulous addition to any meal! (Or if you are like me, a fabulous meal by itself!)
Nutritional information per piece: 184 calories, 6 grams of fat, 27 grams of carbohydrates, 3 grams of protein and 1 gram of fiber.