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sour cream blueberry bread with lemon glaze


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Prep Time: 15 minutes

Cook Time: 1 hours

Total: 1 hours, 15 minutes

Servings: 1


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Step 1

Preheat oven to 350ºF. Prepare a 9x5" loaf pan with parchment paper or lightly oil and set aside.

Step 2

In a large bowl, whisk together the flour, baking powder, sugar, and salt.

Step 3

In a separate bowl, lightly whisk together the eggs, oil, vanilla, sour cream, and lemon juice and zest.

Step 4

Pour the liquid ingredients into the dry ingredients and stir together until just combined. The batter will be pretty thick. Do not over-mix. Fold about 1 1/2 cups of the blueberries into the batter.

Step 5

Pour the batter into the loaf pan and sprinkle the remaining blueberries over the top.

Step 6

Bake at 350 for about 55-70 minutes until a toothpick comes out clean from the middle.

Step 7

Cool completely on a cooling rack before removing from the pan and glazing.

Step 8

Place the powdered sugar and lemon zest in a mixing bowl.

Step 9

Add enough lemon juice to the bowl until the consistency is thick but pourable. If the mixture gets too thin, you can add a bit more powdered sugar.