BLUEBERRY LEMON LOAF RECIPES
LEMON CURD & BLUEBERRY LOAF CAKE RECIPE - BBC GOOD FOOD
Kids can help make this simple springtime treat – delicious with extra lemon curd and yogurt as a pud, or serve with a cuppa
Provided by Sarah Cook
Categories Afternoon tea, Treat
Total Time 1 hours 35 minutes
Prep Time 20 minutes
Cook Time 1 hours 15 minutes
Yield Cuts into 8-10 slices
Number Of Ingredients 10
Steps:
- Heat oven to 160C/140C fan/gas 3. Grease a 2lb loaf tin and line with a long strip of baking parchment. Put 100g yogurt, 2 tbsp lemon curd, the softened butter, eggs, lemon zest, flour and caster sugar into a large mixing bowl. Quickly mix with an electric whisk until the batter just comes together. Scrape half into the prepared tin. Weigh 85g blueberries from the punnet and sprinkle half into the tin, scrape the rest of the batter on top, then scatter the other half of the 85g berries on top. Bake for 1 hr 10 mins-1 hr 15 mins until golden, and a skewer poked into the centre comes out clean.
- Cool in the tin, then carefully lift onto a serving plate to ice. Sift the icing sugar into a bowl and stir in enough lemon juice to make a thick, smooth icing. Spread over the top of the cake, then decorate with lemon zest and edible flowers, if you like. Serve in slices with extra lemon curd, Greek yogurt and blueberries.
Nutrition Facts : Calories 663 calories, FatContent 30 grams fat, SaturatedFatContent 16 grams saturated fat, CarbohydrateContent 96 grams carbohydrates, SugarContent 65 grams sugar, FiberContent 1 grams fiber, ProteinContent 10 grams protein, SodiumContent 0.86 milligram of sodium
GLAZED LEMON-BLUEBERRY LOAF RECIPE - BETTYCROCKER.COM
With a name like Glazed Lemon-Blueberry Loaf, you know you’re in for a treat. Tangy and sweet, thanks to the fresh blueberries and lemon juice, the secret to this recipe is stirring sour cream (or plain yogurt) into the batter for an ultra-moist crumb! And because this is lemon-blueberry bread, we couldn’t resist upping the flavor with a lemon-extract and powdered sugar glaze on top—don’t skip it, really! True lemon lovers might want to add an garnish of fresh zest for an extra pop of citrus.
Provided by Arlene Cummings
Total Time 3 hours 15 minutes
Prep Time 15 minutes
Yield 12
Number Of Ingredients 13
Steps:
- Heat oven to 350°F. Grease bottom only of 9x5-inch loaf pan with shortening or cooking spray.
- In medium bowl, beat butter and granulated sugar with electric mixer on medium speed until smooth. Beat in eggs, vanilla, sour cream, lemon peel and juice. Stir in flour, baking soda and baking powder.
- Fold in 3/4 cup of the blueberries. Spoon batter into pan. Sprinkle remaining 1/4 cup blueberries on top.
- Bake 55 to 60 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan to cooling rack. Cool completely.
- In small bowl, mix glaze ingredients until smooth. Drizzle glaze over loaf. Let stand until set before slicing.
Nutrition Facts : Calories 320 , CarbohydrateContent 45 g, CholesterolContent 60 mg, FatContent 2 1/2 , FiberContent 1 g, ProteinContent 3 g, SaturatedFatContent 8 g, ServingSize 1 Serving, SodiumContent 230 mg, SugarContent 29 g, TransFatContent 0 g
More about "blueberry lemon loaf recipes"
OTTOLENGHI'S BLUEBERRY, ALMOND AND LEMON LOAF CAKE RECIPE
From thehappyfoodie.co.uk
1. Preheat the oven to 180°C fan. Grease and line a loaf tin 11 x 21cm, and set aside.
2. Place the butter, sugar, lemon zest, 1 tablespoon of lemon juice and vanilla in the bowl of a free-standing food mixer with the paddle attachment in place. Beat on a high speed for 3–4 minutes, until light, then lower the speed to medium. Add the eggs, in small additions, scraping down the sides of the bowl. The mix may split a little, but don’t worry: it’ll come back together. Add the flour, salt and almonds in three additions. Finally, fold in 150g of blueberries, by hand, and pour into the prepared loaf tin.
3. Bake for 15 minutes, then sprinkle the remaining 50g of blueberries over the top of the cake. Return to the oven for another 15 minutes, until the cake is golden-brown but still uncooked. Cover loosely with tin foil and continue to bake for 25–30 minutes, until risen and cooked. Test by inserting a knife into the middle: it’s ready if it comes out clean. Remove from the oven and set aside, in its tin, to cool for 10 minutes, then remove from the tin and place on a wire rack to cool completely.
4. Meanwhile, make the icing. Put the remaining tablespoon of lemon juice into a bowl with the icing sugar and whisk until smooth. Pour over the cake and gently spread out: the blueberries on the top of the cake will bleed into the icing a little, but don’t worry: this will add to the look.
BLUEBERRY LEMON BREAD - CRYSTALANDCOMP
From crystalandcomp.com
Reviews 4.4
Total Time 1 hours 25 minutes
Cuisine American
Calories 239 calories per serving
- Pour the batter into the prepared bread pan and pop it in the oven for sixty minutes or until a toothpick inserted in the middle comes out clean.
OTTOLENGHI'S BLUEBERRY, ALMOND AND LEMON LOAF CAKE RECIPE
From thehappyfoodie.co.uk
1. Preheat the oven to 180°C fan. Grease and line a loaf tin 11 x 21cm, and set aside.
2. Place the butter, sugar, lemon zest, 1 tablespoon of lemon juice and vanilla in the bowl of a free-standing food mixer with the paddle attachment in place. Beat on a high speed for 3–4 minutes, until light, then lower the speed to medium. Add the eggs, in small additions, scraping down the sides of the bowl. The mix may split a little, but don’t worry: it’ll come back together. Add the flour, salt and almonds in three additions. Finally, fold in 150g of blueberries, by hand, and pour into the prepared loaf tin.
3. Bake for 15 minutes, then sprinkle the remaining 50g of blueberries over the top of the cake. Return to the oven for another 15 minutes, until the cake is golden-brown but still uncooked. Cover loosely with tin foil and continue to bake for 25–30 minutes, until risen and cooked. Test by inserting a knife into the middle: it’s ready if it comes out clean. Remove from the oven and set aside, in its tin, to cool for 10 minutes, then remove from the tin and place on a wire rack to cool completely.
4. Meanwhile, make the icing. Put the remaining tablespoon of lemon juice into a bowl with the icing sugar and whisk until smooth. Pour over the cake and gently spread out: the blueberries on the top of the cake will bleed into the icing a little, but don’t worry: this will add to the look.
LEMON-BLUEBERRY SCONES RECIPE - BETTYCROCKER.COM
From bettycrocker.com
Reviews 4.5
Total Time 45 minutes
Calories 322 per serving
- Bake 14 to 16 minutes or until golden brown. Cool on cooling rack 10 minutes. Serve warm or at room temperature.
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