Here is a great recipe to bring a little sunshine into any day. It has great summer berries along with some bright lemon flavor to really make it pop. I used some frozen blueberries that we had picked last year, but also some fresh and I didn’t notice any issues with it.
I used the Breville toaster oven for this as well, and it works really well for quick breads and cakes like this one. I ended up using the convection feature and so with that I brought the temp down from 350F to 325F and didn’t have any issues. It ended up cooking in about the same time, if not just a little bit quicker than I was expecting.
But I hope you enjoy the video and the recipe. If you do end up trying it I would like to hear how it turned out and if you have any updates you would make.
Also, if you’re looking for another classic summer dessert check out this recipe too: Peach Cobbler
Thanks!
Ingredients
– 1 1/2cups all-purpose flour – 1cup sugar – 2teaspoon baking powder – 1/2teaspoon salt – 3large eggs – 1cup sour cream – 1tablespoon lemon zest – 1/2teaspoon vanilla extract – 1/2cup vegetable or canola oil – 1 1/2cups fresh blueberries (or frozen
Instructions
1. Preheat your oven to 350F or 325F if you are using convection like I did. 2. Mix all the dry ingredients in a small bowl. 3. Mix all of the wet ingredients in a separate bowl and then combine the two and mix until no pockets of flour are visible. 4. Stir in blueberries until combined. 5. Pour the batter into a loaf pan sprayed with cooking spray if needed. 6. Bake for about 50 minutes, but begin checking on the loaf with a toothpick around the 45 minute mark. And pull when the toothpick comes out with a few crumbs and not wet. 7. Let cool and then slice and enjoy!
Notes
You can also make a lemon glaze to go on top, but that seemed a bit too sweet for what I was looking for today. But if you wanted the glaze recipe here it is as well:
1/2 cup powdered sugar
Lemon juice from half of the zested lemon
Stir to combine and then pour over the top.
Let me know how it turned out!
