Recipe by Luby Luby Luby
We have a next-door neighbor at our fishing camp who always gives us a quart bag of fresh blueberries every summer. I look forward to this wonderful gift each year so I can make this delicious bread. It has the texture of a cake and is very moist and delicate. I would check it at 60 minutes using the toothpick method - you may need to go a little longer depending on your oven. The berries do sink to the bottom so you may want to shake them in flour before adding to the batter.
Top Review by Sydney Mike
So yes, the berries were on the bottom, but that didn't detract in the least from the great taste combo ~ Love the flavor of these berries with lemon! Thanks for sharing a very nice keeper! [Made & reviewed in Bargain Basement tag]
- 236.59 ml butter, softened at room temperature (2 Sticks)
- 473.18 ml sugar
- 4.92 ml salt
- 4.92 ml baking powder
- 4.92 ml baking soda
- 1.23 ml cream of tartar
- 4 eggs
- 236.59 ml sour cream
- 141.74 g evaporated milk (small can)
- 2 lemons, juice and zest of
- 473.18 ml blueberries
- 99.22 g box instant vanilla pudding
- 78.07 ml lemon juice (use juice from lemons-you may need to use 3 lemons to obtain 1/3 cup juice)
- 709.77 ml flour
Directions See How It's Made
- Preheat oven to 325 degrees.
- Grease two 9x5 loaf pans.
- In mixer cream butter and sugar until light and fluffy.
- Add eggs, sour cream, evaporated milk, lemon zest and lemon juice.
- Mix until well blended.
- In separate bowl mix together flour, salt, baking powder, baking soda, instant pudding and cream of tarter.
- With mixer running on low, slowly add flour mixture until combined.
- Gently fold in blueberries by hand, being careful not to overmix and break up berries.
- Pour batter evenly into prepared pans.
- Bake for 60-70 minutes or until golden brown on top.