LEMON BLUEBERRY BREAD
Preheat oven to 350*F
1/2 cup salted butter (room temperature)
1 cup sugar
1/2 teaspoon vanilla
1 cup sour cream
2 cups flour
1 tsp. baking powder
1 tsp. baking soda
1 cup fresh or frozen blueberries
1 Tlbs. grated lemon zest
optional: confectioners sugar, for dusting
In a large bowl, mix butter and sugar with an electric mixer until fluffy. Beat in eggs one at a time. Then add vanilla. Beat in sour cream on a lower setting a half a cup at a time. In a separate bowl, whisk flour, baking soda and baking powder together. Slowly add dry ingredients to the butter mixture. In a small bowl, mix the blueberries with the lemon zest. Fold in the fruit mixture to the batter.
Pour batter into a 9x5 inch greased loaf pan. Bake in oven 1 hour or until done. Cool for 20 minutes on a cooling rack. Dust with confectioners sugar just before serving.
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