BLUEBERRY, RASPBERRY, AND LEMON LOAF
HANDS-ON 15 MIN TOTAL 2 HR, 55 MIN SERVES 8 SUBMITTED BY TABLESPOON 97 REVIEWS Fresh berries deliver juicy freshness and a hit of color to this citrus loaf cake.
3/4 cup white sugar
2 eggs
1/4 cup unsalted butter, melted
1/4 cup sour cream
2 tsp. lemon zest (from 2 lemons)
5 to 6 Tbsp. fresh lemon juice (from 2 lemons)
½ cup milk
1 2/3 cups flour
2 tsp. baking powder
1/4 tsp. plus ½ tsp. salt
1 cup fresh raspberries
1/2 cup fresh blueberries
1 Tbsp. plus 1 cup powdered sugar
1. Preheat oven to 350°F. Grease an 8x4-inch loaf pan. Whisk together white sugar, eggs, melted butter, sour cream, 1 tsp. lemon zest, and 2 Tbsp. lemon juice in a bowl. Stir in milk.
2. Whisk together flour, baking powder, and ¼ tsp. salt in a large bowl. Reserve 1 Tbsp. flour mixture. Make a well in center of remaining flour mixture. Pour in milk mixture; stir just until combined.
3. Toss raspberries and blueberries with reserved flour mixture, then fold berries into batter. Pour batter into prepared pan; spread to smooth top.
4. Bake until golden brown and a toothpick inserted into center comes out clean, 55 to 60 minutes. Meanwhile, whisk together 1 Tbsp. lemon juice, 1 Tbsp. powdered sugar, and remaining 1 tsp. lemon zest in a small bowl.
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