Lemon-Blueberry Loaf

Name: Lemon-Blueberry Loaf
Total time: 85
Yield: 8
Ingredients: cooking spray (such as Pam®); ¾ cup white sugar; ¼ cup butter, melted and slightly cooled; ¼ cup sour cream; 2 eggs, beaten; 1 medium lemon, zested and juiced, divided; ⅓ cup milk; 1 ⅔ cups all-purpose flour; 2 teaspoons baking powder; ¼ teaspoon salt; 1 ¼ cups frozen blueberries, unthawed; 1 tablespoon icing sugar; 1 tablespoon lemon juice; 1 teaspoon finely grated lemon zest

Recipe by AUNT MAMIE from allrecipes.com

Dessert 1 Hr. 25 Mins.

Ingredients

8 servings

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cooking spray (such as Pam®)
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¾ cup white sugar
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¼ cup butter, melted and slightly cooled
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¼ cup sour cream
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2 eggs, beaten
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1 medium lemon, zested and juiced, divided
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⅓ cup milk

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1 ⅔ cups all-purpose flour
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2 teaspoons baking powder
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¼ teaspoon salt
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1 ¼ cups frozen blueberries, unthawed
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1 tablespoon icing sugar
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1 tablespoon lemon juice
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1 teaspoon finely grated lemon zest

Instructions

Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x5-inch loaf pan with cooking spray.
Whisk together sugar, melted butter, sour cream, eggs, and lemon juice in a large bowl until thoroughly blended. Mix in milk.
Stir together flour, baking powder, salt, and lemon zest in a separate bowl. Remove 2 tablespoons flour mixture and place in a third, smaller bowl with frozen blueberries; stir to coat. Stir remaining flour mixture into milk-sour cream mixture with a rubber spatula or wooden spoon, blending until just combined. Fold floured blueberries into batter and transfer into the prepared loaf pan.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour.
Meanwhile, mix together icing sugar, lemon juice, and lemon zest in a small bowl for the topping.
Remove loaf from the oven and immediately poke holes all over the top with a toothpick. Pour topping over loaf and let cool in the pan for 10 minutes. Remove loaf to a wire rack to cool completely.