Name: blueberry lemon loaf
Ingredients: • 1½ cups all-purpose flour; • 2 large eggs; • ½ cup unsalted butter, softened; • 1 cup granulated sugar; • 1½ teaspoons baking powder; • ½ teaspoon baking soda; • 1 cup sour cream; • 1 teaspoon vanilla extract; • 2 tablespoons fresh lemon juice; • 1 tablespoon lemon zest; • ¼ teaspoon salt; • 1 ½ cups fresh blueberries (or frozen, thawed, and drained); For the Lemon Creme Topping:; • 1 cup heavy cream; • 2 tbsp fresh lemon juice; • 1/3 cup granulated sugar; • 1 tbsp lemon zest

Description

Master the secrets of creating a moist Lemon Blueberry Loaf with our easy-to-follow guide. Perfect your baking skills for a delectable treat.

Ingredients

• 1½ cups all-purpose flour

• 2 large eggs

• ½ cup unsalted butter, softened

• 1 cup granulated sugar

• 1½ teaspoons baking powder

• ½ teaspoon baking soda

• 1 cup sour cream

• 1 teaspoon vanilla extract

• 2 tablespoons fresh lemon juice

• 1 tablespoon lemon zest

• ¼ teaspoon salt

• 1 ½ cups fresh blueberries (or frozen, thawed, and drained)

For the Lemon Creme Topping:

• 1 cup heavy cream

• 2 tbsp fresh lemon juice

• 1/3 cup granulated sugar

• 1 tbsp lemon zest

Instructions

1. Preheat and Prepare:

Preheat the oven to 350°F. Grease and flour a 9×9-inch baking pan or a similar-sized cake pan.

2. Whisk Dry Ingredients:

In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.

3. Cream Butter and Sugar:

In a large mixing bowl, cream softened butter and sugar until light and fluffy.

4. Incorporate Wet Ingredients:

Beat in eggs one at a time, followed by lemon zest, lemon juice, and vanilla extract.

5. Alternate Dry and Wet:

Gradually add the dry ingredients to the wet ingredients, alternating with sour cream, beginning and ending with the dry ingredients.

Keywords: Moist Lemon Blueberry Loaf