It seems when I make something lemon I always tend to use cranberries with it. Lemon Cranberry Muffins are a huge favourite of everyone in this house. I am not a fan of blueberries but “the boys” are, so I thought I would change it up a bit this time and make a Lemon Blueberry bread to add to their lunch boxes this past week!
Here are the ingredients I used to make it.
To start, I put the eggs, sugar, sour cream, lemon rind, lemon juice and yogurt in the bowl of my stand mixer and mixed until it was combined.
2tsp. baking powder
1/2cupsour cream 1/2 cup yogurt
1 to 2tbsp. Lemon juice
2 cups frozen blueberries
1tablespoonflourto coat blueberries before adding to loaf
Preheat oven to 350F. Line a loaf pan with parchment paper.
In bowl of stand mixer, add the eggs, sugar, sour cream/yogurt and oil and quickly whisk together until smooth.
Add the lemon zest, lemon extract, and whisk together well.
Add dry ingredients and mix until just combined.
Put blueberries in large freezer bag and add 1 tbsp. flour and shake. Add to mixture and fold blueberries in just until evenly distributed.
Pour into prepared loaf pan. Bake at 350 degrees for about 1 hour.