A classic lemon-blueberry loaf bread recipe is a thing of beauty. Plush lemon cake studded with blueberries gets coated in a glossy, dripping glaze for brunch.
A classic lemon-blueberry quick bread is a thing of beauty: A plush lemon crumb studded with jammy, perfectly suspended blueberries, coated in a glossy, dripping lemon glaze. It’s a welcome addition to breakfast or brunch, or can be served with coffee as an after-meal treat. This recipe uses a reverse creaming method to ensure the lemon cake is as moist as possible.
This helps prevent excess gluten from forming, creating a lemon-blueberry loaf that is tender and evenly crumbed. A big scoop of sour cream doubles down on moisture, while a generous amount of lemon zest gives it bright and bold citrus flavor. Building the cake in layers to evenly distribute the fruit throughout helps prevent the dreaded disappointment of sunken blueberries, rendering each bite the perfect ratio of loaf cake to fruit.
Baking Loaf Cake Bread Blueberry Lemon Sour Cream Easy Breakfast Brunch Snack American Fourth Of July Nut Free Easter Labor Day Memorial Day Fruit Dessert
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