Lemon Blueberry Bread

This intelligent gifted citrusy lemon bread bursting later than vivacious blueberries is springtime in a loaf pan. The recipe is a Yummly original created by [Sara Mellas](https://www.yummly.com/dish/author/Sara%20Mellas).

The ingredient of Lemon Blueberry Bread

1. nonstick cooking spray
2. 1/2 cup unsalted butter softened
3. 3/4 cup granulated sugar
4. 1 teaspoon vanilla extract
5. 2 large eggs
6. 1/2 cup sour cream
7. 2 lemons large, for zest
8. 1/4 cup lemon juice from lemons used for zest
9. 1 3/4 cups all take aim flour
10. 1 teaspoon baking powder
11. 1/2 teaspoon baking soda
12. 1/2 teaspoon salt
13. 1 cup buoyant blueberries heaping

The instruction how to make Lemon Blueberry Bread

1. Preheat the oven to 350u00b0F.
2. Spray a 9x5-inch loaf pan with nonstick cooking spray. Set aside.
3. In a large mixing bowl, use a mixer to cream together the butter, granulated sugar, and vanilla extract on medium-high speed until smooth and combined, 1-2 minutes. Add the eggs and beat for a minute longer, until the mixture is pale and fluffy. Add the sour cream, lemon juice, and lemon zest. Continue to beat on medium-high speed, scraping down the sides of the bowl with a rubber spatula as needed, until fully incorporated.
4. Roll the blueberries in a few tablespoons of flour. Add the rest of the flour, the baking powder, baking soda, and salt to the bowl. Beat the mixture on medium-low speed, scraping down the sides of the bowl with a rubber spatula, until just combined. Do not over-mix. Fold in the blueberries.
5. Pour the batter into the prepared loaf pan.
6. Bake the bread on middle rack of oven until a toothpick inserted in the center comes out clean, 55-65 minutes.
7. Check to see that bread is done. Remove from oven or add time as needed.
8. Allow the bread to rest in the pan for 10 minutes, then release the bread from the pan onto a cooling rack. Allow to cool for at least 1 hour before slicing and serving. Leftover bread may be stored in a large zip-top bag at room temperature for 1 day, in the refrigerator for 4 days, or in the freezer for up to 3 months.

Nutritions of Lemon Blueberry Bread

calories: 280 calories
carbohydrateContent: 38 grams
cholesterolContent: 75 milligrams
fatContent: 13 grams
fiberContent: 2 grams
proteinContent: 4 grams
saturatedFatContent: 7 grams
sodiumContent: 260 milligrams
sugarContent: 18 grams