BLUEBERRY LEMON LOAF RECIPE
Blueberry Lemon Loaf, a delicious soft and moist loaf bursting with juicy blueberries! Perfect for relaxing with a cup of tea.
Provided by Janice - Salads for Lunch
Categories Breakfast Recipes
Time 1h
Number Of Ingredients 13
Steps:
- Preheat oven to 325 degrees. grease and line loaf pan with parchment paper; set aside.
- In a small bowl whisk together yogurt, zest, lemon juice (from 1 lemon), and vanilla, set aside. In a medium bowl, whisk together flour, baking powder, baking soda, and salt; set aside.
- Using a stand mixer or electric mixer, add butter and sugar to the bowl and cream together until combined; about 2 minutes at high speed.
- Add eggs, one at a time, combining well after each egg. Slowly add half of the flour mixture, and mix at a slow speed (or you will have a mess all over!)
- Add half of the yogurt mixture and mix until just combined.
- Add remaining flour mixture and combine; add remaining yogurt mixture and mix until just combined.
- Place the blueberries in a bag and add a couple of tablespoons of flour. Give it a toss so the blueberries are coated. This will stop them from sinking to the bottom during baking.
- Remove bowl from stand mixer, add in blueberries, and stir gently with a fork to combine.
- Pour batter into loaf pan. Cook for 50-60 minutes, testing with a toothpick starting at 50 minutes. When it comes out clean, bread is done.
- Allow to cool on a wire rack for 15 minutes.
- In a small bowl add confectioners sugar, and slowly add lemon juice while mixing with a fork. When the glaze is moist and thick, you have enough lemon juice, you don't want to add too much. 8. Drizzle over the top of the bread and cut into slices.
Nutrition Facts : Calories 256 calories, Carbohydrate 33 grams carbohydrates, Cholesterol 77 milligrams cholesterol, Fat 13 grams fat, Fiber 1 grams fiber, Protein 3 grams protein, SaturatedFat 8 grams saturated fat, ServingSize 12 Servings, Sodium 235 grams sodium, Sugar 22 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 4 grams unsaturated fat
BLUEBERRY LEMON LOAF
A light and flavourful cake. I prefer my loaf plain, but I've included a glaze for anyone that likes glaze.
Provided by Chef Gorete
Categories Breads
Time 55m
Yield 2 Loaves
Number Of Ingredients 13
Steps:
- Preheat oven to 350 deg F.
- Butter two 8 x 4 inch loaf pans and line the bottom and two long sides of the pans with parchment paper. I use one sheet and let it overhang a bit, then use the parchment to lift the loaf out of the pan when ready.
- In a large bowl, beat together the butter, sugar, eggs and vanilla extract until mixed.
- In a separate bowl, combine the flour, baking powder and salt and stir with a fork.
- Add the flour mixture to the egg mixture, alternating with the milk. Mix just until combined.
- In the bowl that you mixed the flour in, add the blueberries, lemon zest and 4 tablespoons of flour, tossing gently until coated. The flour will help prevent the berries from sinking to the bottom.
- Carefully and quickly fold the berries into the batter, then divide the batter equally between the prepared pans.
- Bake in preheated oven for between 45 - 55 minutes, or until a cake taster inserted into the centre of the loafves comes out clean.
- Cool the loaves in the pan for 15 minutes, then remove from the pan using the parchment paper handles and let cool on a rack.
- LEMON GLAZE:.
- Combine the juice and icing sugar in a bowl and beat with a mixer until smooth. Drizzle the top of the cooled loaf with the glaze, letting it pour down the sides.
Nutrition Facts : Calories 2380.1, Fat 78, SaturatedFat 45.2, Cholesterol 551.8, Sodium 2276.9, Carbohydrate 387.8, Fiber 10.4, Sugar 216.8, Protein 39.5
LEMON BLUEBERRY BREAD
Of all the quick breads we had growing up, this beautiful lemon blueberry bread is the best! The citrus glaze adds a lustrous finish and locks in moisture. -Julianne Johnson, Grove City, Minnesota
Provided by Taste of Home
Time 1h15m
Yield 1 loaf (16 slices).
Number Of Ingredients 14
Steps:
- In a large bowl, beat the butter, sugar, lemon juice and eggs. Combine the flour, baking powder and salt; stir into egg mixture alternately with milk, beating well after each addition. Fold in the blueberries, nuts and lemon zest. , Transfer to a greased 8x4-in. loaf pan. Bake at 350° for 60-70 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack. , Combine glaze ingredients; drizzle over warm bread. Cool completely.
Nutrition Facts : Calories 181 calories, Fat 7g fat (3g saturated fat), Cholesterol 38mg cholesterol, Sodium 149mg sodium, Carbohydrate 27g carbohydrate (17g sugars, Fiber 1g fiber), Protein 3g protein.
LEMON BLUEBERRY BREAD
A quick bread that is one of my family's favorites.
Provided by Mama's Cafe
Categories Bread Quick Bread Recipes Fruit Bread Recipes
Time 1h30m
Yield 12
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8x4 inch loaf pan.
- In a mixing bowl, beat together butter, 1 cup sugar, juice and eggs. Combine flour, baking powder and salt; stir into egg mixture alternately with milk. Fold in lemon zest, nuts, and blueberries. Pour batter into prepared pan.
- Bake in preheated oven for 60 to 70 minutes, until a toothpick inserted into center of the loaf comes out clean. Cool bread in pan for 10 minutes. Meanwhile, combine lemon juice and 1/4 cup sugar in a small bowl. Remove bread from pan and drizzle with glaze. Cool on a wire rack.
Nutrition Facts : Calories 240.7 calories, Carbohydrate 36.5 g, Cholesterol 45.4 mg, Fat 9.5 g, Fiber 1.2 g, Protein 3.9 g, SaturatedFat 4 g, Sodium 276.6 mg, Sugar 22.9 g
LEMON-BLUEBERRY LOAF
No mixer needed for this colorful, tasty, lemon-blueberry loaf. A tried-and-true recipe I have used for many years. Like most sweet loaves, this one tastes best when wrapped tightly and allowed to sit for a day to let the flavors meld.
Provided by AUNT MAMIE
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Time 1h25m
Yield 8
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x5-inch loaf pan with cooking spray.
- Whisk together sugar, melted butter, sour cream, and lemon juice in a large bowl until thoroughly blended. Mix in milk.
- Stir together flour, baking powder, salt, and lemon zest in a separate bowl. Remove 2 tablespoons flour mixture and place in a third, smaller bowl with frozen blueberries; stir to coat. Stir remaining flour mixture into milk-sour cream mixture with a rubber spatula or wooden spoon, blending until just combined. Fold floured blueberries into batter and transfer into the prepared loaf pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour.
- Meanwhile, mix together icing sugar, lemon juice, and lemon zest in a small bowl for the topping.
- Remove loaf from the oven and immediately poke holes all over the top with a toothpick. Pour topping over the top of the loaf and let cool in the pan for 10 minutes. Remove loaf to a wire rack to cool completely.
Nutrition Facts : Calories 273.9 calories, Carbohydrate 45.1 g, Cholesterol 60.1 mg, Fat 9 g, Fiber 2 g, Protein 5 g, SaturatedFat 5.1 g, Sodium 260 mg, Sugar 22.3 g
BLUEBERRY LEMON LOAF
Not really a loaf, really a lemon and blueberry drizzle cake. Very moreish and freezes really well (without the glaze). Taken from "Nova Scotia Cooking" by Charles Lief and Heather MacKenzie. Always comes out well.
Provided by Lou van
Categories Dessert
Time 1h20m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Cake:-.
- Heat oven to 180C/ 350°F.
- In a bowl cream butter and stir in sugar a little at a time.
- Beat in eggs.
- In a small bowl combine flour, salt, baking powder and lemon rind.
- Add flour mixture alternately with milk to the butter mixture; blend until smooth.
- Fold in blueberries (if using frozen dust lightly in all-purpose flour).
- Put mixture in a greased10 x 6 inch loaf tin.
- Bake for 1 hour.
- Topping:-.
- Mix sugar and lemon juice until sugar is dissolved.
- Carefully remove loaf from pan (after cooling slightly) and spoon topping over the warm loaf.
Nutrition Facts : Calories 344.3, Fat 13.6, SaturatedFat 8.1, Cholesterol 85.5, Sodium 225.7, Carbohydrate 52.8, Fiber 1.5, Sugar 32.3, Protein 4.8
BLUEBERRY LEMON LOAF
A family recipe for our favorite blueberry lemon bread. No mixer required! Like most sweet loaves, it tastes best when allowed to sit for a day, wrapped in plastic wrap.
Provided by TABLESPOON
Categories Bread Quick Bread Recipes Fruit Bread Recipes
Time 2h15m
Yield 12
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x5 inch loaf pan.
- Grate the zest from the lemon onto a small plate. Cut the lemon in half, and squeeze the juice from both halves. Make a topping by whisking together 1 teaspoon of the lemon zest, 1 tablespoon of the lemon juice, and the confectioners' sugar in a small bowl. Set aside.
- Whisk together the white sugar, melted butter, eggs, sour cream, the remaining lemon zest, and the remaining lemon juice in a large bowl until evenly blended. Stir in the milk; set aside.
- Whisk together the flour, baking powder, and salt in a separate large bowl. Remove 3 tablespoons of the flour mixture and set aside. Make a well in the center of the flour mixture; pour the milk mixture into the well and stir the batter just until combined.
- Fold the frozen blueberries into the reserved 3 tablespoons of the flour mixture, then fold the blueberries into the batter. Pour the batter into the prepared pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 60 minutes.
- Remove from oven; immediately poke holes all over the top of the loaf with a toothpick, and pour the topping evenly over the loaf. Cool in the pan for 10 minutes before removing to cool completely on a wire rack.
Nutrition Facts : Calories 183.9 calories, Carbohydrate 30.1 g, Cholesterol 43.8 mg, Fat 6.1 g, Fiber 1.3 g, Protein 3.4 g, SaturatedFat 3.4 g, Sodium 174.7 mg, Sugar 14.9 g
LEMON-BLUEBERRY BREAD
Provided by Trisha Yearwood
Categories side-dish
Time 1h40m
Yield 8 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F. Grease a 4-by-8-by-2-inch loaf pan.
- Toss the blueberries in 2 tablespoons of the flour in a medium bowl and set aside.
- Beat together the butter, granulated sugar, eggs, lemon zest and lemon juice in the bowl of an electric mixer. Sift together the baking powder, 1 teaspoon salt and remaining 1 1/2 cups flour in a medium bowl. Add the flour mixture and milk to the butter mixture in alternating batches, beginning and ending with the flour. Fold in the pecans and blueberries. Pour the batter into the prepared pan and bake until a toothpick inserted in the center of the loaf comes out clean, about 1 hour 10 minutes. Cool for 10 minutes in the pan, then turn out onto a wire rack.
- For the glaze: Stir together 2 tablespoons lemon juice with the confectioners' sugar in a small bowl until completely smooth. Reserve the remaining lemon juice for another use. Drizzle the glaze over the top of the loaf while it is still warm, allowing it to drip down the sides. Serve the loaf warm or at room temperature.
BLUEBERRY LEMON LOAF
This recipe comes from Robin Hood. If using frozen blueberries, do not thaw. Toss gently with 1 Tbsp. all-purpose flour before folding into batter, to prevent blueberries from "bleeding". The streusel doubles and triples well. Use on top of muffins, open-faced pies and other quick breads.
Provided by Chef mariajane
Categories Quick Breads
Time 1h30m
Yield 1 loaf
Number Of Ingredients 14
Steps:
- Prehear oven to 350°F Line an 8.5x4.5-inch loaf pan with parchment paper.
- STREUSEL TOPPING:.
- In bowl, combine granulated sugar and brown sugar, and flour. Cut in butter until mixture is very crumbly; set aside.
- BLUEBERRY LEMON LOAF:.
- Using electric mixer, cream butter and sugar together. Add eggs, one at a time, beating well after each addition, then vanilla,
- Combine flour, baking powder, salt and lemon rind.
- Using wooden spoon, alternately stir dry ingredients and milk into butter mixture, making three additions of dry and two of milk.
- Gently fold in blueberries.
- Transfer to prepared pan.
- Sprinkle with streusel.
- Bake in center of preheated oven for 70-75 minutes or until topping is golden and cake tester inserted in center comes out clean.
Nutrition Facts : Calories 3385.1, Fat 134.3, SaturatedFat 80.2, Cholesterol 750.9, Sodium 2143.6, Carbohydrate 501.3, Fiber 12.4, Sugar 269.2, Protein 49.4
BLUEBERRY LEMON LOAF
Make and share this Blueberry Lemon Loaf recipe from Food.com.
Provided by Katzen
Categories Dessert
Time 1h30m
Yield 1 Loaf, 12 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350ºF (160ºC). Line an 8.5" x 4.5" (1.5 L) loaf pan with parchment paper.
- Streusel Topping: In bowl, combine granulated and brown sugars and flour. Cut in butter until mixture is very crumbly; set aside.
- Using electric mixer, cream butter and sugar together. Add eggs, one at a time, beating well after each addition, then vanilla. Combine flour, baking powder, salt and lemon rind. Using wooden spoon, alternately stir dry ingredients and milk into butter mixture, making three additions of dry and two of milk. Gently fold in blueberries. Transfer to prepared pan. Sprinkle with streusel.
- Bake in centre of preheated oven for 70 to 75 minutes or until topping is golden and cake tester inserted in centre comes out clean.
- Tips:.
- If using frozen blueberries, do not thaw. Toss gently with 1 tbsp (15 mL) all purpose flour before folding into batter, to prevent the blueberries from "bleeding".
- The streusel doubles and triples well. Use on top of muffins, open-faced pies and other quick breads.
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