Blueberry fraiche


  • 1 ½ cups all-purpose flour
  • 1 tsp baking powder
  • ¼ tsp salt
  • 6 Tbsp unsalted butter
  • 1 cup sugar
  • 2 large eggs
  • 2 tsp freshly grated lemon peel
  • ½ cup milk
  • 1 ½ cups fresh blueberries


  • 1/3 cup sugar


  • Powdered sugar
  • Lemon zest
  • ½ cup crème fraiche or whipped cream


Preheat oven to 325 F. Grease an 8-inch loaf pan. Combine the flour, baking powder, and salt. Set aside. In a large mixing bowl, cream the butter with 1 cup sugar. Add eggs one at a time, mixing well each time. Add the lemon peel.

Mix the dry ingredients, alternating with the milk (about one third at a time), into the sugar/egg mixture. Be sure to add the dry ingredients last. Fold in the blueberries and spoon into the pan.

Bake 1 hour, 15 minutes, until the bread springs back when lightly pressed in the center. Leave in the pan. When the bread is out of the oven bring the glaze ingredients to a boil, stirring until the sugar dissolves. Pierce the top of the hot loaf several times with a toothpick and pour the lemon mixture over the loaf. Cool completely, and remove from the pan. Slice and serve with a dollop of crème fraiche. Garnish with powdered sugar and lemon zest.

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