Скачать или смотреть Lemon Blueberry Quick Bread-Cake Fusion! Breakfast, brunch, lunch, snack is served…Y U M

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INGREDIENTS
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1/3 cup (5 Tablespoons) unsalted butter melted
1 cup granulated sugar
2 eggs
1/4-1/3 cup of sour cream or thick (such as Greek) yogurt (flavored is fine-vanilla or lemon recommended)
1/2-1 teaspoon vanilla extract (or raspberry, lemon, orange, or maple all work fine)
2 teaspoons fresh grated lemon zest
2 tablespoons fresh lemon juice (or 3 Tablespoons of concentrated if you don’t have fresh or zest-adjust to your taste).
1/2 cup milk (any kind works fine)
1 cup fresh or frozen blueberries I used fresh
1 tablespoon all-purpose flour (for tossing the berries)
LEMON GLAZE:
2 tablespoons butter melted
1/2 cup powdered sugar
2 tablespoons fresh lemon juice
1/2 teaspoon vanilla extract

INSTRUCTIONS
Preheat oven to 350*F and line a 9"x 5" loaf pan with parchment paper (or lightly grease with butter).
In a medium bowl, whisk the flour, baking powder and salt, and set aside.
Blend together the melted butter, sugar, eggs, vanilla, lemon zest and lemon juice, and sour cream or yogurt and mix until well combined.
Add flour mixture and milk in two batches (some flour, then some milk, then the rest of the flour and the rest of the milk). Stop mixing as soon as it's combined.
Rinse off the blueberries (if using fresh) and gently pat leaving just a bit of moisture on them and toss the blueberries with 1 tablespoon of flour. This will help prevent the blueberries from sinking to the bottom of your loaf while baking.
Add the flour coated berries to the batter and gently but quickly stir, by hand, to combine.
Immediately pour batter into prepared pan and bake for 45-60minutes, or until a toothpick inserted in the center of the loaf comes out clean. (Yes, this time can vary greatly between ovens. My air fryer/toaster oven bakes this in 43 minutes or less and many times I turn the temp down to 325 near the end). Cool bread in the pan for about 20 minutes, then move to a wire cooling rack with a baking sheet below (to catch the glaze if adding).
Prepare glaze by simply whisking together the melted butter, powdered sugar, lemon juice and vanilla, then pour glaze over the loaf. Allow to set a few minutes, then enjoy!
(This lasts several days in an airtight container on my counter but you can refrigerate especially in warmer areas if you’re concerned about molding)
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