Ingredients Jump to Instructions ↓

  1. 1 1/2 cups 297g / 10oz Sugar

  2. 1/4 cup 40g / 1.4oz Brown sugar

  3. 2 1/3 cups 145g / 5.1oz Flour

  4. 8 tablespoons 120ml Butter - room temperature

  5. 1 teaspoon 5ml Cinnamon

  6. 1 Egg

  7. 1/2 cup 118ml Half-and-half

  8. 1/2 cup 118ml Sour cream Juice of two lemons

  9. 2 teaspoons 10ml Baking powder

  10. 1/4 teaspoon 1 1/3ml Salt

  11. 2 1/2 cups 592ml Fresh blueberries

  12. 2 tablespoons 30ml Grated lemon juice

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Preheat the oven to 375 degrees. Grease a 9- by 5-inch loaf pan. In a small mixing bowl, combine 1/4 cup of the sugar, brown sugar, 1/3 cup flour, 4 tablespoons butter, and 1/2 teaspoon cinnamon. Mix until the topping is incorporated. Using an electric mixer, cream the remaining sugar and butter together. Add the egg, half-and-half, sour cream , and lemon juice, blend until smooth. In a mixing bowl, sift the remaining flour, baking powder, salt and remaining cinnamon together. With the machine running, slowly add the flour until all the flour is incorporated. Fold in the blueberries and lemon zest. Pour the batter into the prepared pan. Sprinkle the topping on top of the batter. Bake the bread for about 50 minutes, or until the top is golden-brown. Remove the pan from the oven and cool for 5 minutes. Remove the bread from the oven and cool on a wire rack. Slice and serve. This recipe yields 1 loaf.


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