I'm still hanging out in Ohio, but don't fret, I have left you all in capable hands! Just keep an eye on them! It’s a blogger guest post match made in heaven. Carol PhillipsBreads / Quick Hi Lyndin! Could I use monk fruit sugar, coconut or almond flour, low cal sour cream ect..? Full fat sour cream will give you the most rich flavor. I will update it after I test it a few times! A great way to get some more blueberries in before summer ends! This looks delicious! Thank you SO much for doing me this favor girl. I could eat the whole loaf before bed tonight. It was delicious! Kristin "Baker Bettie" Hoffman is a trained chef, baking science geek, and the baking instructor here at BakerBettie.com. Once the bread is completely cooled you can whisk together the ingredients for the glaze and pour it over. <3. I did test this recipe quite a few times when I originally published it, however that was over 6 years ago and I haven’t made it recently. I was concerned about the taste of the glaze, it was very tart, so I checked the recipe and yes, I put in the 2 TBSP it called for. It uses fresh blueberries, lemon juice, and is topped with a delicious Starbucks Lemon Loaf copycat lemon glaze! I made this yesterday (will soon post mise en place photos) and was delighted by the good taste. Pingback: June 2017 Other – ballerlikemahler. I think my mom made them as a bread with every meal. I was so disappointed. Hi! If you are like me and like quick and easy recipes, you will love this tasty blueberry bread topped with a luscious lemon glaze. I searched for this recipe under the recipe title and it doesn’t match the URL recipe title. Bake at 350 for about 55-70 minutes until a toothpick comes out clean from the middle. Gently mix in blueberries by hand. This mixing method reduces gluten formation and keeps the bread very tender and moist. So two silver linings. Pingback: Our favorite recipes to make during quarantine - Style Worthy, Hour and 10 mins and still not cooked in the middle. I am going to retest this recipe tomorrow. Will it still be moist/good if I omit the glaze? I would guess about 30 minutes total. But, by design, it is more dense than a yeast bread. The glaze, too, mmm, perfect with blueberries! Living the good life is what it is all about. You can use fresh or frozen blueberries for this bread. I love the sour cream bundt cake filled with sweet blueberries and a fresh lemon flavor. Mix until incorporated. Blueberry Lemon Sour Cream Quick Bread-Guest Post with Kristin of Baker Bettie Hey there world! Combine 1-1/2 cups flour, baking powder and salt in large bowl. Really whip the butter, sugar and zest mixture. This batter is very thick so it will suspend the berries throughout without having to toss them in flour before adding them. I used S/R flour as I didn’t have any baking powder. Superb blueberry lemon flavor! Spending time with family & friends, Cooking Life to the Fullest, is at the top of our list of favorite things. I had so much fun on our day too and I cannot waaaait to hang again! And also Lemon-Blueberry Sour Cream Muffins. https://www.foodnetwork.com/recipes/trisha-yearwood/lemon-blueberry-bread Cool completely on a cooling rack before removing from the pan and glazing. Preheat oven to 350ºF. Lovely. Pour the liquid ingredients into the dry ingredients. It looks and tastes very impressive but is so easy to put together! Preheat oven to 180°C (160°C fan) mark 4. My only concern is perhaps I used too many blueberries – they permeate the loaf so much that it’s quite moist (I used the recipe amount of fresh blueberries). Pour the liquid ingredients into the dry ingredients and stir together until just combined. Her belief is that gaining an understanding of the processes and the "whys" in baking helps foster confidence in the kitchen. 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