Ingredients
Zest of medium lemon
¾ cup granulated sugar
1 ¾ cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
2 large eggs, at room temperature
1 cup unsalted butter, melted and slightly cooled
1 cup FAGE Sour Cream, at room temperature
¼ cup fresh lemon juice
1 teaspoon vanilla extract
1 cup fresh blueberries
Glaze:
1 ½ cups confectioner’s sugar, sifted
2 tablespoons FAGE Sour Cream
1 teaspoon blueberry preserve
1 teaspoon lemon juice
Garnish options: edible flowers, lemon zest, and sugared blueberries
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Steps
- Preheat oven to 350 degrees Fahrenheit.
- Grease an 8x4 inch loaf pan and set aside.
- In a large bowl, add lemon zest and sugar. Release the lemon oils by rubbing the sugar and lemon zest with your fingers for a minute.
- Add flour, baking powder, and salt to the bowl and toss together. Set aside.
- In a medium bowl, whisk together eggs, butter, sour cream, lemon juice, and vanilla extract until just combined.
- Add the dry ingredients to the wet ingredients and stir to combine. Fold in blueberries and pour into the prepared loaf pan.
- Bake for 45-55 minutes, or until a toothpick inserted comes out clean. Cool for 15-20 minutes in the loaf pan and transfer to a wire rack to cool completely.
- While the bread is cooling, whisk sugar, sour cream, blueberry preserve, and lemon juice to form a glaze.
- Pour the glaze over the bread and decorate with edible flowers, lemon zest, and blueberries.
