Lemon-Blueberry Loaf (Trisha YearwoodInspired)
Level: Simple Servings: Makes 8 Total time: 1 hour 40 minutes (includes cooling) Hands-on time: 20 minutes
Nutritional details (per serving): Calories: 359 | Total Fat: 14g | Saturated Fat: 6g | Carbohydrates: 55g | Dietary Fiber: 2g | Sugars: 32g | Protein: 6g | Cholesterol: 67mg | Sodium: 320mg
Ingredients
- 5 tablespoons unsalted butter, melted (plus extra for pan)
- 1 cup fresh blueberries
- 1 cups plus 2 tablespoons all-purpose flour, divided
- 1 cup granulated sugar
- 2 large eggs
- Zest and juice of 1 lemon (about 3 tablespoons each)
- 1 teaspoon baking powder
- Kosher salt
- cup milk
- cup chopped pecans
For the glaze
- Juice of 1 lemon
- cup confectioners' sugar
Instructions
- Preheat the oven to 350F and grease a 4" x 8" x 2" loaf pan.
- Toss the blueberries with 2 tablespoons of the flour in a medium bowl; set aside.
- In the bowl of a stand mixer, beat the melted butter, sugar, eggs, lemon zest, and lemon juice until combined.
- In a separate bowl, sift together the remaining 1 cups flour, baking powder, and 1 teaspoon salt.
- Alternately add the dry ingredients and the milk to the wet mixture, beginning and ending with the flour. Gently fold in the pecans and the coated blueberries.
- Pour the batter into the prepared pan and bake about 1 hour 10 minutes, or until a toothpick inserted in the center comes out clean. Cool in the pan 10 minutes, then transfer to a wire rack to finish cooling.
- For the glaze: whisk 2 tablespoons fresh lemon juice with the confectioners' sugar until smooth. While the loaf is still slightly warm, drizzle the glaze over the top and let it drip down the sides.
- Serve warm or at room temperature.
