Blueberry Lemon Loaf

Recipe View 5 mins Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x5 inch loaf pan. (5 minutes)

Recipe View 10 mins Zest the lemon using a microplane or fine grater. Cut the lemon in half and juice it. In a small bowl, whisk together 1 teaspoon of lemon zest, 1 tablespoon of lemon juice, and the confectioners' sugar until smooth. This is your glaze; set it aside. (10 minutes)

Recipe View 5 mins In a large bowl, whisk together the granulated sugar, melted butter, eggs, sour cream, remaining lemon zest, and remaining lemon juice until well combined. Stir in the milk. (5 minutes)

Recipe View 5 mins In a separate large bowl, whisk together the flour, baking powder, and salt. Remove 3 tablespoons of the flour mixture and set aside. Create a well in the center of the flour mixture. Pour the wet ingredients into the well and gently stir until just combined. Be careful not to overmix. (5 minutes)

Recipe View 5 mins In a small bowl, gently toss the frozen blueberries with the reserved 3 tablespoons of flour. This will prevent them from sinking to the bottom of the loaf. Gently fold the floured blueberries into the batter. (5 minutes)

Recipe View 2 mins Pour the batter into the prepared loaf pan and spread evenly. (2 minutes)

Recipe View 1 hrs Bake in the preheated oven for 55-65 minutes, or until a wooden skewer inserted into the center comes out clean. (60 minutes)

Recipe View 5 mins Remove the loaf from the oven. While it's still warm, immediately poke holes all over the top with a toothpick or skewer. Slowly pour the lemon glaze evenly over the loaf, allowing it to soak in. (5 minutes)

Recipe View 10 mins Let the loaf cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. (10 minutes)