I've made many blueberry loaves over the years but I think this is the best tasting yet. I did think the icing/glaze was a little sweet, but it was a hit with John.
This was on the Betty Crocker website.
Glazed Lemon-Blueberry Loaf
Blogger Arlene Cummings of Cooking With Sugar shares a delicious loaf that can be enjoyed any time of the day.Learn to make this recipe with our how-to article.
Prep Time15 min
Total Time3 hr 15 min
1/2 cup butter, softened 1 cup granulated sugar 2 eggs 2 teaspoons vanilla 1 cup sour cream or plain yogurt Grated peel and juice of 1 lemon 2 cups Gold Medal™ all-purpose flour 1 teaspoon baking soda 1 teaspoon baking powder 1 cup fresh blueberries
1 cup powdered sugar 2 teaspoons whipping cream or milk 1 teaspoon lemon extract
Heat oven to 350°F. Grease bottom only of 9x5-inch loaf pan with shortening or cooking spray.
In medium bowl, beat butter and granulated sugar with electric mixer on medium speed until smooth. Beat in eggs, vanilla, sour cream, lemon peel and juice. Stir in flour, baking soda and baking powder. Fold in 3/4 cup of the blueberries. Spoon batter into pan. Sprinkle remaining 1/4 cup blueberries on top.
Bake 55 to 60 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan to cooling rack. Cool completely.
In small bowl, mix glaze ingredients until smooth. Drizzle glaze over loaf. Let stand until set before slicing.
For added lemon flavor, sprinkle some extra grated lemon peel over the glazed loaf.
Wrap the cooled loaf tightly in plastic wrap and store at room temperature up to 4 days or refrigerate up to 10 days.