Ingredients
1 3/4 cup unbleached flour
2 teaspoons baking powder
3/4 cup sugar
1/8 teaspoon salt
1 cup sour cream
1/4 cup natural applesauce
2 eggs
1 teaspoon vanilla extract
2 tablespoons lemon juice
2 teaspoons lemon zest
2 cups blueberries (fresh or frozen)
2 scoops Goode Health Unsweetened Superfood Blend
The Glaze
1 cup powered sugar
2 teaspoons lemon zest
3 Tablespoons lemon juice
Directions
-
Preheat oven to 350°F. Line a 9x5 inch loaf pan with parchment paper or spray with non-stick spray and set aside. Rinse and pat the fresh blueberries dry.
- In a large mixing bowl, whisk together the flour, baking powder, sugar, and salt. In a separate mixing bowl, lightly whisk together the sour cream, applesauce, eggs, vanilla, lemon juice (2 Tablespoons), and lemon zest (2 teaspoons).
- Pour the liquid ingredients into the dry ingredients and stir together until just combined. The batter will be pretty thick. Gently fold 1 ½ cups of the blueberries into the batter. Pour the batter into the loaf pan and sprinkle the remaining blueberries over the top. Bake for 55-70 minutes. Cool completely before removing from the pan and glazing.
- For the Glaze: Place the powdered sugar and lemon zest (2 teaspoons) in a mixing bowl. Add enough lemon juice (start with 2 tablespoons)until it thickens. If the mixture gets too thin, you can add a bit more powdered sugar. Spread the glaze over the top of the cooled bread. Store wrapped in the refrigerator for up to 1 week.
