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Lemon Blueberry Loaf

Published: Friday, August 14, 2020

1 lemon, juiced and zested

½ c. butter

¾ c. sugar

2 eggs

½ c. light cream or milk

1 ½ c. flour

1 tsp. baking powder

½ tsp. salt

1 ¼ c. blueberries, divided

1 Tbsp. flour

¼ c. powdered sugar

Preheat oven to 350°. Grease and flour a 9x5 pan. Zest and juice the lemon. Set each aside.

Cream butter and sugar; add in eggs and milk. Stir in 1 Tbsp. lemon juice.

In a bowl, combine flour, baking powder, salt and lemon zest. Add to butter mixture and stir just until combined—do not overmix.

In a bowl, toss blueberries with 1 Tbsp. flour. Remove any excess flour and fold 1 c. of blueberries into the batter. Pour into prepared pan. Top with remaining blueberries.

Bake 50-60 minutes or until a toothpick comes out clean. Remove from pan and place on a cooling rack.

Stir together powdered sugar and remaining lemon juice until smooth. Poke holes all over the loaf and pour glaze over the loaf. Cool completely. —8 servings.

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