Blueberry Lemon Quick Bread
- 1/4 cup unsalted butter
- 3/4 cup sugar
- Zest of one lemon, finely minced
- 1/4 teaspoon citric acid, optional
- 1 egg
- 1 1/2 teaspoons pure vanilla extract
- 1/2 cup sour cream
- 1/2 cup whipping cream
- 2 cups all-purpose flour
- 2 teaspoons Rumford Baking Powder
- 1/8 teaspoon baking soda
- 1/4 teaspoon salt
- 2 cups blueberries, semi-frozen
- Sugar for dusting
Preheat oven to 350 F. Generously spray a 9 by 5 inch loaf pan with nonstick cooking spray and place on a parchment paper-lined baking sheet.
In a mixer bowl, cream the butter, sugar and lemon zest until you have a fluffy, well-blended mixture. Blend in the citric acid, egg, vanilla, sour cream and whipping cream. Fold in the flour, Rumford Baking Powder, baking soda and salt and blend to make a smooth batter. Fold in the blueberries, gently, by hand.
Spoon the batter in the pan and dust with sugar.
Bake until cake is gently browned around the edges, 75-90 minutes.
Summer berries update the classic lemon loaf. This is richer than a quick bread; rather like a muffin in a lofty loaf.