This jelly pairs beautifully with crackers and cream cheese. Red or white wine of any type may be used.
| Prep Time: | 20 mins |
| Cook Time: | 25 mins |
| Additional Time: | 5 mins |
| Total Time: | 50 mins |
| Servings: | 10 |
| Yield: | 1 loaf |
Ingredients
- 2 cups unbleached all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 large egg
- 1 cup white sugar
- 4 tablespoons unsalted butter, melted and cooled slightly
- 1 ¼ cups sour cream
- 1 ½ cups fresh blueberries
- cooking spray
- ¾ cup white sugar, divided
- 1 teaspoon lemon zest
- ¼ cup lemon juice
Instructions
- Adjust an oven rack to the middle position and heat the oven to 350 degrees F (175 degrees C). Grease a 9×5-inch loaf pan.
- Whisk flour, baking powder, and salt in a medium bowl until combined.
- Whisk egg in a second medium bowl until well combined and light-colored, about 20 seconds. Add sugar and whisk vigorously until thick and homogenous, about 30 seconds; add melted butter in 2 or 3 additions, whisking to combine after each addition. Add sour cream in 2 additions, whisking just to combine.
- Add blueberries to the dry ingredients and gently toss just to combine. Add sour cream mixture and fold with a rubber spatula until the batter comes together and the berries are evenly distributed, 25 to 30 seconds. Small spots of flour may remain, and the batter will be thick. Don’t overmix.
- Using a large spoon sprayed with nonstick cooking spray to prevent sticking, spread the batter evenly into the greased loaf pan.
- Bake in the preheated oven until the top is light brown and a toothpick or skewer inserted into the center of the bread comes out clean, 25 to 30 minutes. Rotate the pan from front to back halfway through the baking time. Let cool for 5 minutes.
- While bread is cooling, mix 1/2 cup sugar and lemon zest together in a small bowl. Set aside.
- Bring lemon juice and remaining 1/4 cup sugar to a simmer in a small saucepan over medium heat; stir to dissolve the sugar and simmer until the mixture is thick and syrupy and reduced to about 1/4 cup. Brush the top of the bread with glaze, then sprinkle the lemon sugar onto the glaze.
- You can use frozen blueberries instead of fresh; use wild preferably.
- A good substitute we used in the recipe was brown sugar for the lemon glaze (not the sugar part, but the sauce) because it tasted sweet and sour at the same time!
Nutrition Facts
| Calories | 351 kcal |
| Carbohydrate | 59 g |
| Cholesterol | 44 mg |
| Dietary Fiber | 1 g |
| Protein | 4 g |
| Saturated Fat | 7 g |
| Sodium | 286 mg |
| Sugars | 37 g |
| Fat | 12 g |
| Unsaturated Fat | 0 g |
Reviews
I followed the directions and really should have known better that baking this on the middle rack was a mistake. It took way too long and started to sink when it was removed. I have a gas stove and do not recommend this step. Leave it on the bottom rack.
Tasty! Easy and quick to make. Made mine with haskap berries instead of blueberries. Had to bake the loaf about 45 minutes not 25.
Bursting with blueberries, this cake has wonderful flavor and texture. It was a big hit in our house. The only change I would make is to half the amount of sugar-lemon zest topping. It adds delightful flavor but it was way too much for us so I used half the amount.
Yummy
It was delicious and moist. But it took about 55 minutes to cook, not 25. I will be making this again!