What could be more comforting on a cool day than a slice of fruit loaf to serve at your coffee or tea break?
In this recipe, blueberries and lemon are mixed into a flavourful bread to please family and friends.
Blueberry Lemon Loaf
375 ml (1 1/2 cups) all-purpose unbleached flour
7 ml (1 1/2 tsp) baking powder
7 ml (1 1/2 tsp) baking soda
1 ml (1/4 tsp) salt
425 ml (1 3/4 cups) fresh or frozen blueberries
175 ml (3/4 cup) white sugar
125 ml (1/2 cup) unsalted butter
2 large eggs
125 ml (1/2 cup) sour cream (14 per cent M.F.)
15 ml (1 tbsp) lemon zest
30 ml (2 tbsp) fresh lemon juice
Heat oven to 180 C (350 F). Butter a 23-by-12-by-5-cm (9-by-5-by-2.5-inch) non-stick loaf pan.
In a small bowl, combine flour, baking powder, baking soda and salt; mix and set aside.
In a separate bowl, mix 15 ml (1 tbsp) of the flour mixture with the blueberries until coated; set aside. If the blueberries are too dry to coat, add 2 ml (1/2 tsp) of the lemon juice so the flour adheres to them. (This is to stop the blueberries from sinking to the bottom of the loaf.)
In a large bowl, cream together sugar and butter until light and fluffy, about 1 minute.
Beat in eggs one at a time. On low speed, alternately mix in flour mixture, sour cream, lemon zest and juice in three intervals. Gently fold in half the blueberries. Pour into greased loaf pan.
Top with remaining blueberries. Bake on middle rack of oven for 45 to 55 minutes or until cake tester comes out clean.
Let cool in pan for a minimum of 30 minutes, then invert onto a rack to cool completely.
Makes 1 loaf.
Source: BC Blueberries.