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Lemon Blueberry Bread

Total 2 hours and 25 minutes (includes cooling time)
Active 30 mins
Makes 1 loaf
“This bread is simple and subtly sweet, and often the perfect thing to drop off on a friend’s porch—sometimes for no reason other than to say ‘I’m thinking about you.’” — Joanna Gaines, Magnolia Table, Volume 3
  • Crumbs
    • ½ cup all-purpose flour
    • 3 tablespoons sugar
    • 2 tablespoons unsalted butter, melted
    • 1 tablespoon freshly grated lemon zest
  • Lemon Blueberry Bread
    • 1 ½ cup plus 1 tablespoon all-purpose flour
    • 2 teaspoons baking powder
    • ½ teaspoon kosher salt
    • 1 cup sugar
    • 8 tablespoons (1 stick) unsalted butter, melted and slightly cooled
    • 3 large eggs, at room temperature
    • 1 teaspoon pure vanilla extract
    • 1 cup sour cream
    • ⅓ cup fresh lemon juice
    • 2 tablespoons freshly grated lemon zest
    • 1 cup fresh or frozen blueberries
    • Nonstick baking spray
    1. To make the crumb: In a small bowl, stir together the flour, sugar, melted butter, and zest until pebbly. Refrigerate until ready to use.
    2. To make the bread: Preheat the oven to 375°F. Spray a light-colored 9×5-inch loaf pan with cooking spray.
    3. In a medium bowl, stir together 1½ cups of the flour, the baking powder, and salt. In a large bowl, whisk together the sugar, melted butter, eggs, and vanilla. 
    4. Add the flour mixture to the sugar mixture in two additions, alternating with the sour cream, stirring until combined. Gently stir in the lemon juice and lemon zest. 
    5. Toss the blueberries in the remaining tablespoon of flour and fold into the batter using a spatula. 
    6. Pour the batter into the prepared loaf pan. Evenly sprinkle the crumb topping over the top of the batter. 
    7. Bake until a toothpick inserted in the center comes out clean, 50 to 60 minutes, tenting with foil to prevent excess browning after 40 minutes if needed. Let cool in the pan for 10 minutes, then transfer to a wire rack to cool for another 45 minutes before slicing.
    8. Store in an airtight container or sealed bag at room temperature for up to 3 days, or place in the freezer for up to 1 month.

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