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Lemon Blueberry Loaf

By Heather

Lemon Blueberry Loaf

 The kids and I went blueberry picking a few weeks ago. I was surprised how the kids were so into it, considering they don’t like to eat them. We picked a ton of berries, and I was preparing to freeze most of them so that they wouldn’t go to waste. Well, now they’re gone, and I’m sad. So we’re planning on blueberry picking again next week.

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!

5.0 from 4 reviews
Lemon Blueberry Loaf
 
Save Print
Prep time
10 mins
Cook time
50 mins
Total time
1 hour
 
Deliciously simple lemon loaf with blueberries and dripping in a lemon glaze.
Author: Heather @ GirlGoneMom.com
Recipe type: Dessert
Cuisine: American
Serves: 8
Ingredients
Lemon Loaf
  • 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
Glaze
  • 1 c powdered sugar
  • 2 t fresh lemon juice
Instructions
Lemon Loaf
  1. Preheat oven to 350 degrees.
  2. Butter and flour a loaf pan and set aside.
  3. In a medium-size bowl, sift together the dry ingredients: flour, PAN, baking powder and salt.
  4. Whisk together the sour cream, sugar, eggs, lemon zest, vanilla and oil.
  5. Bake for 50 minutes, or until a toothpick inserted in center comes out clean.
  6. Let cool for 5 minutes, then release from pan onto a cooling rack and cool completely.
Glaze
  1. Mix together lemon juice with the powdered sugar.
  2. Add more lemon juice if needed to create a thick consistency, but one that will pour.
  3. Let dry for about 20 minutes before slicing.
3.4.3177

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.

Filed Under: Dessert

About Heather

Heather is the founder of GirlGoneMom.com. She lives in Southern New Jersey with her husband, 12-year-old daughter, 9-year-old son, her cat Spencer and Buddy the lab mix. You’ll find a combination of family-friendly reviews and giveaways, deal alerts, personal stories and articles relating to parenting on GirlGoneMom.com.

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Comments

  1. Steph says

    at

    Oh that looks awesome! I make bluberry bread all the time. Next time I need to add icing!

  2. Sarah Hughes says

    at

    looks delish!

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Trackbacks

  1. Arepa Caprese Sandwich - Girl Gone Mom says:
    at

    […] recipes, I first made Fresh Strawberry Pie for dessert, and then I made a great brunch recipe, Lemon Blueberry Loaf. It was time to make something more […]

  2. Motivation Monday - Girl Gone Mom says:
    at

    […] made this delicious Lemon Blueberry Loaf a few weeks ago and it is amazing. Lemon and blueberries are such a great flavor combo and the […]

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