Lucky for us, the beloved blueberry is the official state fruit of New Jersey. Giving us plenty of blueberries for eating pies, cobblers, crisps, and making bread.
One of my favorite recipes for blueberries is my Blueberry Bliss Lemon Loaf. Every bite of this delicious, moist loaf is studded with fresh juicy blueberries, fresh lemon juice and zest for a burst of citrus lemon flavor, and almond flour for a rich, nutty flavor.
It’s is so easy and delicious that you’ll be baking it up over and over. Pure bliss!
Meet ya in the kitchen!
1 stick butter, softened
1/2 cup granulated sugar
1/4 brown sugar
1/2 cup sour cream
2 tablespoon lemon juice
2 teaspoons lemon zest
1 teaspoon almond extract
1 1/2 cups flour
1/2 cup almond flour – If you don’t have almond flour, you can use regular flour as a substitute.
1 1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cup blueberries, divided
Preheat the oven to 350 degrees.
Beat together the butter and sugars until combined and do not stop until fluffy and light in color. Add eggs one at a time, beating after each addition. Scrape down the bowl and add sour cream, lemon juice, and zest. The batter will look curdled, but that’s ok.
In a small bowl, mix all dry ingredients along with the blueberries. Toss 1 1/4 cups of blueberries to coat with flour mixture. Reserving the 1/4 cup for later.
Add the flour mixture to the batter and mix until everything is well combined.
Thoroughly grease a 9-by-5-inch loaf pan and line with parchment paper or just butter and flour. Spread the batter into the pan.
Bake the bread for 15 minutes and then sprinkle the reserved 1/4 cup of blueberries on top. Return to the oven and bake for another 15-20 minutes or until a toothpick comes out clean. Let cool at least 30 minutes before serving.
Thanks for stopping by!