Glazed Almond Lemon Blueberry Loaf Recipes

BLUEBERRY LEMON LOAF

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.

GLAZED LEMON LOAF

Steps:

• Cream the butter with the sugar.
• Add the egg and lemon peel and beat well.
• Combine the flour, baking powder and salt.
• Add the flour mixture to the creamed mixture alternately with milk, beating well after each addition.
• Spoon the batter into a well greased 9 X 5-inch loaf pan.
• Bake at 350°F about 55 minutes or until a fork or toothpick inserted comes out clean.
• Shortly before removing the bread from the oven, make the glaze: combine the powdered sugar and lemon juice and stir until the sugar dissolves.
• Pour the glaze over the bread while it's still in the pan and hot.
• Let stand 20 min before turning out on a rack, then let cool before slicing.

LEMON BLUEBERRY BREAD

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.

GLAZED LEMON-BLUEBERRY LOAF

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.

BLUEBERRY LEMON LOAF

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.

GLAZED LEMON LOAF

Steps:

• Preheat oven to 350 degrees.
• Cream sugar& butter until smooth.
• Beat in eggs.
• Add dry ingredients alternately with milk.
• Fold in rind& nuts.
• Pour into gresed loaf pan.
• Bake 350 degrees F for 1 hour.
• Glaze: Blend& pour over hot loaf.
• Cool& remove from pan.

LEMON LOAF WITH GLAZE

Steps:

• For the Loaf.
• 1.Preheat Oven to 350.
• 2.Grease & Flour a Loaf Pan.
• 3.Cream Butter and Sugar together.
• 4.In a separate bowl mix eggs and vanilla well, add lemon juice and zest.
• 5.Add egg mix into the butter mix, beat slowly.
• 6.Add remaining Ingredients and mix well.
• 7.Bake for 40 Mins,.
• For the Glaze.
• 1.Mix all ingredients in a bowl until well combined and spread over warm loaf.

GLAZED ALMOND, LEMON & BLUEBERRY LOAF

Steps:

• Finely chop all but 2 Tbsp. of the almonds. Combine flour, baking powder, salt, lemon peel and chopped almonds; set aside. Cream butter with 1-1/4 cups sugar in an electric mixer until light and fluffy. Beat in eggs 1 at a time, scraping down bowl between additions. Beat flour mixture into butter mixture alternately with milk, beginning and ending with flour. Fold in blueberries.
• Spoon batter into parchment-lined and greased 9 x 5-inch loaf pan. Bake in a 325°F oven until golden brown and toothpick inserted into center comes out clean, about 1 hour 15 minute.
• Meanwhile, stir together ¼ cup sugar and lemon juice; set aside. Pierce top of hot loaf several times with a toothpick. Pour sugar mixture over loaf in pan. Sprinkle with reserved sliced almonds. Cool 30 minute in pan. Remove from pan and cool completely.