Blueberry Sour Cream Quick Bread with Lemon Glaze - SRC
Author: 
Recipe type: Quick Bread
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
This is the perfect, versatile quick bread. Breakfast, brunch, dessert or snack, it will please every single member of your family!
Ingredients
  • ½ C Unsalted Butter, softened
  • ¾ C Sugar
  • 2 Eggs
  • ½ C Sour Cream
  • 1 tsp Vanilla
  • 1¾ C All Purpose Flour
  • ½ tsp Baking Powder
  • ½ tsp Soda
  • ½ tsp Pink Himalayan Sea Salt
  • ¼ tsp Ground Cinnamon
  • 1¼ c. fresh Blueberries
  • 1 C chopped Walnuts
  • Glaze:
  • 1½ C Powdered Sugar
  • 3 Tbsp fresh Lemon Juice
  • 1 Tbsp Milk, if needed
Instructions
  1. Preheat oven to 350°.
  2. In a large mixing bowl, cream butter and sugar until fluffy.
  3. Add eggs one at a time, beating well after each addition.
  4. Add sour cream and vanilla; mix well.
  5. Combine the flour, baking powder, baking soda, salt, and cinnamon; stir into creamed mixture just until moistened.
  6. Fold in the blueberries and half of the walnuts.
  7. Pour in to a greased 8x4x2" loaf pan..
  8. Sprinkle with remaining nuts.
  9. Bake for 55-60 minutes, or until a toothpick inserted near the center comes out clean.
  10. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
  11. In a medium bowl, prepare glaze by mixing powdered sugar and lemon juice. Glaze should be slightly thick, but not "gloppy". If it is too thick, add a small amount of milk until the glaze is thin enough to drizzle.
  12. Drizzle all of the glaze over the bread after the it cools.
Recipe by Thru the Bugs on My Windshield at https://www.thruthebugsonmywindshield.com/2014/05/11/blueberries-n-cream-bread-with-lemon-glaze-src/