My blueberries continue to surprise me every year with their abundance. The bushes never seem to get much larger, but the increasing yield never ceases to amaze me. What I’m saying it this has been the best year yet for the amount of fruit they’ve produced.
That said, I’ve not only had enough fruit to have for a few bags to stick in the freezer, but I’ve had a chance to play with them on crostini, as well as enjoying them with the other fruit I’m growing for breakfast.
It’s been great, especially since I have enough to do a little bit of baking, as well. I adapted this recipe from a Canadian friend, since I’ve mentioned I love blueberries with citrus. Usually, I use Meyer lemon, so using lime is a switch, but the tanginess is what I’m looking for, so lime works just fine.
This recipe is easy, too.
I used what I have at home, which means I used crème fraîche instead of sour cream. Plain yogurt should work as well, as I’ve substituted that before with good results. I also cut the sugar down by half a cup—that usually works well, too, especially for a quick bread.
Can I ever leave anything alone? Nope, not I. I will say this: my husband and I both loved this bread/cake/coffee cake—whatever you want to call it. We both also thought it was even better the next day, too.
Got some blueberries? Try this!
Blueberry Lime Loaf
Ingredients
- 1-½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp salt
- ½ cup butter, softened
- ½ cup sugar
- 2 eggs, room temperature
- ¼ cup crème fraîche (or sour cream or yogurt)
- 1 tsp vanilla extract
- 1 Tbsp grated lime zest
- 1 cup blueberries
- 2 Tbsp lime juice (more if you want it thinner)
- ¼ cup powdered sugar
Preheat the oven to 350°F. Line the bottom of a loaf pan with parchment paper, then butter the sides to prevent sticking.
Sift the flour, baking powder, and salt into a medium bowl and whisk together. Set aside.
Cream the butter and sugar together in a large bowl with a hand or stand mixer until light and fluffy. Beat in the eggs, crème fraîche, vanilla extract, and lime zest until well combined.
Add the flour mixture to the batter and beat for 3 minutes or until smooth. Stir in the blueberries until they are evenly distributed throughout the mixture. Spoon the batter into the prepared pan—it will be thick.
Bake for 45-55 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
Whisk the lime juice and powdered sugar in a small bowl. Poke holes into the top of the loaf with a skewer, then pour the icing over the top of it while it’s still in the pan. Cool for 10 minutes before removing from the pan. Serves 10-12.
