You all know that the Magnolia Table Cookbooks are a favorite of mine. So, how did I miss this recipe? This is a 5 star lemon blueberry loaf! It's fairly easy, just a few bowls to wash (wink) and it's so, so good! For me, if I see a loaf recipe that has sour cream in it, I know it's going to be good. This recipe did not disappoint in any way whatsoever! The crumb topping is lovely, the texture, the lemon flavour and the juicy blueberries. This did not last long - could hardly get a photo before it disappeared!
Let's get baking . . .
Lemon Blueberry Loaf
Crumb Topping In a small bowl, mix together until pebbly 1/2 c. flour 3 tbsp. sugar 2 tbsp. melted, unsalted butter 1 tbsp. lemon zest Pop this into the fridge until you're ready to use it.
Loaf In a large bowl, mix together 1 c. sugar 1 stick unsalted butter (1/2 cup) - melted and slightly cooled 3 large eggs 1 tsp. vanilla
In a small bowl stir together 1 1/2 c. flour 2 tsp. baking powder 1/2 tsp. salt
Add the flour mixture to the egg mixture in 2 additions, alternating with 1 c. sour cream.
Gently stir in 1/3 c. fresh lemon juice 2 tbsp. lemon zest
Toss 1 c. blueberries (I used frozen) in 1 tbsp. flour
Add to the batter.
Pour the batter into a parchment lined or greased loaf pan.
Sprinkle the crumb on top.
Bake at 375 for about 50-60 minutes until lightly golden If it's getting a bit too dark and not quite cooked when you test with a toothpick, cover the loaf after about 40 minutes with foil (shiny side down) for the last bit of baking time.
