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Lemon Blueberry Almond Loaf
Delicious lemon blueberry loaf with a hint of almond.
Course
Dessert
Cuisine
American
Prep Time
20
minutes
minutes
Cook Time
50
minutes
minutes
Total Time
1
hour
hour
10
minutes
minutes
Servings
9
Calories
448
kcal
Author
Olivia
Ingredients
Loaf
1
cup
all-purpose flour
1/2
cup
almond flour
1/2
tsp
salt
1/4
tsp
baking soda
1/2
cup
unsalted butter
1 1/4
cups
granulated sugar
3
large
eggs
1/2
tsp
vanilla extract
1/2
cup
sour cream
1
Tbsp
lemon zest
1
tsp
lemon juice
1
cup
blueberries
tossed in 1 Tbsp flour
Glaze
2
cups
powdered sugar
5
Tbsp
lemon juice
US Customary
-
Metric
Instructions
Preheat oven to 350F, grease and flour a 9"x5" loaf pan (I use
cake release
).
In a medium bowl, whisk together flour, almond flour, salt, and baking soda. Set aside.
Rinse blueberries and toss in a bowl with 1 Tbsp flour until coated. Set aside.
Cream butter and sugar on med-high in the bowl of a stand mixer with a paddle attachment until light and fluffy. Approx 5mins.
Add eggs one at a time, fully incorporating after each addition.
Turn speed to low and alternate adding flour and sour cream (2 additions of flour, 1 of sour cream).
Add lemon juice, zest, and vanilla. Mix until just combined.
Gently fold in blueberries with a spatula.
Pour batter into prepared pan and spread evenly with spatula.
Bake for 50mins or until cake tester comes out mostly clean.
Cool in pan on wire rack for 10mins, turn out and cool completely on wire rack.
Glaze
In a large measuring cup, combine icing sugar and lemon juice. Mix until smooth (I use a fork to do this).
Drizzle over cooled loaf.
Nutrition
Calories:
448
kcal
|
Carbohydrates:
69
g
|
Protein:
5
g
|
Fat:
17
g
|
Saturated Fat:
8
g
|
Cholesterol:
95
mg
|
Sodium:
200
mg
|
Potassium:
77
mg
|
Fiber:
1
g
|
Sugar:
56
g
|
Vitamin A:
495
IU
|
Vitamin C:
6
mg
|
Calcium:
42
mg
|
Iron:
1.2
mg