Blueberry Sour Cream Bread

This recipe is a variation on the Baked Lemon Glazed Blueberry Donuts I made not too long ago.  I'm not a huge blueberry lover, but the combination of the blueberry and lemon is quite tasty.  And you know me, I can't resist a sweet bread with healthy stuff in it.  While I can get Zucchini or Sweet Potato Bread into Ethan, he won't go near this one.  But that's ok, the rest of the family enjoys the moist delicious bread, and I think you will, too!

Blueberry Sour Cream Bread

Ingredients:

2 cups all purpose flour

1 cup whole wheat flour
1 1/3 cups sugar
1 tsp salt
3 tsp baking powder

1 tsp baking soda

2 tsp cinnamon

1/2 tsp freshly grated nutmeg
 6 eggs
1/2 cup sour cream
1/2 cup applesauce

2 tsp vanilla

Zest of 1 lemon

1 pint small blueberries 

Lemon Glaze
Ingredients:

1 cup of powdered sugar
2-3 tablespoons of lemon juice
1 teaspoon of lemon zest


Directions:

Preheat Oven to 350-degree.  Grease and flour two baking pans.

In a medium bowl, whisk together eggs, sour cream, applesauce, lemon zest and vanilla.  In another bowl whisk together flours, sugar, baking soda, baking powder, salt, and spices. Fold together the wet and dry mixtures and add the blueberries.  Do not overmix.

 Pour the batter into the prepared pans, and bake about 40 minutes, until a toothpick inserted in the center comes out clean.  Remove from pans to a cooling rack.

If you want to freeze one (or both) of the loaves, do not add the glaze now.  Wait until the bread cools completely.  I like to use two freezer bags for mine - be sure to label it with the date, too.
To make the glaze, combine the  powdered sugar, lemon juice and zest.  You may want to add a bit more powdered sugar or a dash of milk until you have the desired consistency. Drizzle the glaze over the bread.