Blueberry Lemon Loaf Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

BLUEBERRY LEMON LOAF RECIPE



Blueberry Lemon Loaf Recipe image

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

¼ cup plain greek yogurt
1 lemon, (zest from 1 lemon plus juice from 1 lemon)
1 tsp vanilla
1 tsp baking powder
1 ½ cups flour
¼ tsp baking soda
½ tsp salt
1 cup butter, room temperature
1 ¼ cup sugar
4 eggs
1 1/2 cups fresh blueberries
¼ cup confectioners sugar, for glaze
2 tsp lemon juice, for glaze

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



Blueberry Lemon Loaf image

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

2 cups sugar
4 large eggs
2/3 cup butter, melted & cooled
1 teaspoon vanilla extract
3 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1 cup milk
4 tablespoons grated lemon zest
2 cups fresh blueberries
4 tablespoons all-purpose flour
4 tablespoons lemon juice, freshly squeezed
1 cup icing, sifted

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



Lemon Blueberry Bread image

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

Categories     Breakfast     Brunch

Time 1h15m

Yield 1 loaf (16 slices).

Number Of Ingredients 14

1/3 cup butter, melted
1 cup sugar
3 tablespoons lemon juice
2 large eggs, room temperature
1-1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup 2% milk
1 cup fresh or frozen blueberries
1/2 cup chopped nuts
2 tablespoons grated lemon zest
GLAZE:
2 tablespoons lemon juice
1/4 cup sugar

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



Lemon Blueberry Bread image

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

⅓ cup melted butter
1 cup white sugar
3 tablespoons lemon juice
2 large eggs eggs
1 ½ cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
½ cup milk
2 tablespoons grated lemon zest
½ cup chopped walnuts
1 cup fresh or frozen blueberries
2 tablespoons lemon juice
¼ cup white sugar

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



Lemon-Blueberry Loaf image

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

cooking spray (such as Pam®)
¾ cup white sugar
¼ cup butter, melted and slightly cooled
¼ cup sour cream
2 eggs, beaten
1 medium lemon, zested and juiced, divided
⅓ cup milk
1 ⅔ cups all-purpose flour
2 teaspoons baking powder
¼ teaspoon salt
1 ¼ cups frozen blueberries, unthawed
1 tablespoon icing sugar
1 tablespoon lemon juice
1 teaspoon finely grated lemon zest

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



Blueberry Lemon Loaf image

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

1/2 cup butter, softened
1 cup granulated sugar
2 eggs
1 1/2 cups all-purpose flour
1/4 teaspoon salt
1 teaspoon baking powder
1 lemon (grated rind for cake and juice for topping)
1/2 cup milk
1/2 cup blueberries (fresh or frozen)
1/4 cup granulated sugar (for topping)

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



Blueberry Lemon Loaf image

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

1 lemon
1 tablespoon confectioners' sugar
¾ cup white sugar
¼ cup melted butter
2 eggs
¼ cup sour cream
⅓ cup milk
1 ⅔ cups all-purpose flour
2 teaspoons baking powder
¼ teaspoon salt
1 ¼ cups frozen blueberries

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



Lemon-Blueberry Bread image

Provided by Trisha Yearwood

Categories     side-dish

Time 1h40m

Yield 8 servings

Number Of Ingredients 12

5 tablespoons unsalted butter, melted, plus more for greasing the pan
1 cup fresh blueberries
1 1/2 cups plus 2 tablespoons all-purpose flour
1 cup granulated sugar
2 large eggs
1 lemon, zested and juiced (about 3 tablespoons of each)
1 teaspoon baking powder
Kosher salt
1/2 cup milk
1/2 cup chopped pecans
1 lemon, juiced
1/4 cup confectioners' sugar

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



Blueberry Lemon Loaf image

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

1/2 cup unsalted butter, softened
1 cup granulated sugar
2 eggs
2 teaspoons vanilla
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
2 tablespoons lemon rind, finely grated
2/3 cup milk
1 cup blueberries (fresh or frozen)
2 tablespoons granulated sugar
2 tablespoons brown sugar, packed
1/4 cup all-purpose flour
2 tablespoons unsalted butter, softened

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



Blueberry Lemon Loaf image

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

1/2 cup unsalted butter, softened (125 ml)
1 cup granulated sugar (250 ml)
2 eggs
2 teaspoons vanilla (10 ml)
2 cups all-purpose flour (500 ml)
2 teaspoons baking powder (10 ml)
1/2 teaspoon salt (2 ml)
2 tablespoons lemon rind, grated (30 ml)
2/3 cup milk (150 ml)
1 cup blueberries, fresh (250ml) or 1 cup blueberries, frozen (250ml)
2 tablespoons granulated sugar (30 mL)
2 tablespoons brown sugar, packed (30 ml)
1/4 cup all-purpose flour (50 ml)
2 tablespoons unsalted butter, softened (30 ml)

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.

More about "blueberry lemon loaf recipes"

BLUEBERRY LEMON LOAF | CANADIAN LIVING
blueberry-lemon-loaf-canadian-living image
In large bowl, using fingers, rub sugar with lemon zest; beat in butter until fluffy, about 3 minutes. Beat in eggs, 1 at a time; beat in 2 tbsp of the lemon juice. Stir in flour mixture, alternating with buttermilk, making 3 additions of flour mixture …
From canadianliving.com
See details


MOIST LEMON BLUEBERRY LOAF - TWO KOOKS IN THE KITCHEN
moist-lemon-blueberry-loaf-two-kooks-in-the-kitchen image
2020-02-03 GET ORGANIZED: Preheat oven temperature to 350F/176.7C. Spray an 8.5 x 4.5 x 2.5 inch loaf pan (21 x 11 x 6 cm) with cooking oil (or grease with butter) and dust with flour. Zest two lemons and set aside. COMBINE …
From twokooksinthekitchen.com
See details


CLASSIC BLUEBERRY LEMON TEA LOAF | BC BLUEBERRY COUNCIL
Butter a 9” x 5” x 2.5” non-stick loaf pan. Combine the flour, baking powder, baking soda, and salt in a small bowl, mix and set aside. Mix 1 tbsp of the flour mixture in with the blueberries until …
From bcblueberry.com
See details


EGGLESS LEMON BLUEBERRY TEA CAKE | EGGLESS LEMON BLUEBERRY LOAF ...
2022-11-16 Grease the 10” loaf pan with butter generously and line it with parchment paper. Meanwhile, preheat the oven at 180°C for 20mins. In a mixing bowl add 1.5 cups all-purpose …
From cookingfromheart.com
See details


BLUEBERRY LEMON LOAF RECIPE | ALLRECIPES
OMG! This is exactly what I was looking for when searching for a lemon blueberry loaf. The sour cream in the ingredients caught my attention, and the taste is outstanding. A pretty loaf too. I …
From test.element.allrecipes.com
See details


LEMON BLUEBERRY YOGURT LOAF - JO COOKS
2022-10-03 Preheat the oven to 350 F degrees. Grease an 8.5×4.5×2.5 inch loaf pan with butter or cooking spray then flour it. In a large bowl whisk together the 1 1/2 cups of flour, baking …
From jocooks.com
See details


BLUEBERRY BREAD LOAF | RECIPETIN EATS
2021-10-22 This Blueberry Bread Loaf is an easy blueberry cake recipe that takes 10 minutes to prepare. The batter is made with yoghurt which makes this loaf lovely and moist, and all …
From recipetineats.com
See details


BLUEBERRY LEMON LOAF RECIPE - SUNCAKEMOM
Place the blueberry lemonade loaf into the middle rack of a 360°F / 180°C preheated oven until the top turns golden brown which should happen when a kitchen thermometer registers 210°F …
From suncakemom.com
See details


GLAZED BLUEBERRY LEMON LOAF - FOOD NETWORK CANADA
2018-05-17 Directions. Preheat the oven to 350ºF (180ºC). Grease and flour a 8 1/2 -x-4 1/2 -inch loaf tin and line the bottom and sides (just the long sides is fine) of the pan with …
From foodnetwork.ca
See details


MARY BERRY LEMON DRIZZLE MUFFINS RECIPES - FOODHOUSEHOME.COM
Lemon Curd Muffins Mary Berry Recipes. Using a tablespoon, ½ fill the muffin cases with the mixture Add 1 teaspoon of Lemon Curd in the middle of the muffin mix, then top the cases up …
From foodhousehome.com
See details


ROBINHOOD | BLUEBERRY LEMON LOAF
Preheat oven to 350ºF (160ºC). Line an 8.5” x 4.5” (1.5 L) loaf pan with parchment paper. Streusel: sugars and flour in a large mixing bowl. Cut in butter with pastry blender or two …
From robinhood.ca
See details


BLUEBERRY AND YOGHURT LOAF | DONNA HAY
Place the butter, sugar, eggs, yoghurt, lemon zest and vanilla in a bowl and whisk to combine. Add the flour and whisk until well combined. Fold through the blueberries and spoon into a …
From donnahay.com.au
See details


BLUEBERRY LEMON LOAF - CLOSET COOKING
2019-07-04 1 teaspoon lemon zest; directions. For the lemon blueberry loaf: Mix the sugar, sour cream, eggs, lemon zest, lemon extract, vanilla extract and oil before mixing in the …
From closetcooking.com
See details


CLASSIC LEMON BLUEBERRY LOAF CAKE - YAY! FOR FOOD
2020-03-30 Instructions. Preheat the oven to 350 degrees F. Grease and line a 8x4 (or 9x5) loaf pan with parchment paper. Using a whisk or electric mixer, cream together the butter, sugar, …
From yayforfood.com
See details


Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #time-to-make     #course     #main-ingredient     #preparation     #desserts     #fruit     #vegetarian     #cakes     #dietary     #berries     #blueberries     #citrus     #lemon     #4-hours-or-less

Related Search