This is one of the many reasons I love summer. Fresh fruits are at our fingertips and they don’t cost an arm and a leg this time of year. Blueberry season is coming to a close, so go and snag those blueberries while you still can!
I have been wanting to make a lemon loaf for some time. Lemon and blueberries are one of my favorite flavor combinations, and I decided to incorporate PAN cornmeal. Last month I made a delicious fresh strawberry pie for dessert and it was a hit! This month, it’s a yummy brunch recipe that I know you will enjoy and it is quick and easy to make – the oven does most of the work!
- 1 c all-purpose flour
- ½ c PAN cornmeal
- 2 t baking powder
- ½ t salt
- 1 c sour cream
- 1 c sugar
- 3 eggs
- zest from 1 lemon
- ½ t pure vanilla extract
- ½ c canola oil
- 1 c powdered sugar
- 2 t fresh lemon juice
- Preheat oven to 350 degrees.
- Butter and flour a loaf pan and set aside.
- In a medium-size bowl, sift together the dry ingredients: flour, PAN, baking powder and salt.
- Whisk together the sour cream, sugar, eggs, lemon zest, vanilla and oil.
- Bake for 50 minutes, or until a toothpick inserted in center comes out clean.
- Let cool for 5 minutes, then release from pan onto a cooling rack and cool completely.
- Mix together lemon juice with the powdered sugar.
- Add more lemon juice if needed to create a thick consistency, but one that will pour.
- Let dry for about 20 minutes before slicing.
This lemon loaf smelled just divine baking in the oven. It was an exercise in futility to let this cake cool completely without taking a sliver. And guess what? Even the kids enjoyed eating this lemon loaf, despite the blueberries. It’s a start!
Whatever you do, don’t skimp on the sour cream. It’s what makes this cake so moist and delicious.
My favorite thing about blueberry lemon loaf is that it’s totally appropriate to enjoy at any time of day. Breakfast, snack, lunch, snack, dinner, dessert, snack snack, snack. It’s so good, and if you make it I bet it won’t last a day. I know we can’t stop eating it.