Super Moist Blueberry Lemon Loaf Recipes

MOIST LEMON BLUEBERRY LOAF

Steps:

• Begin by preheating the oven to 350 degrees Fahrenheit and lining a 9x11 loaf pan with parchment paper - set aside.
• While the oven is preheating, make the lemon loaf batter. Begin by adding eggs, melted butter, milk and cane sugar to a large mixing bowl and whisk to combine.
• Next, add lemon juice to the mixture and whisk in.
• In a separate bowl, set aside 2 tablespoons of the all purpose flour and mix with the blueberries to coat them in flour. This is a vital step as it will keep the blueberries from sinking to the bottom of the loaf. Once the blueberries have been coated in flour, set that bowl with the blueberries aside - we will mix them into the loaf in a moment!
• Then, add salt, baking powder, and remaining flour to the bowl with the wet ingredients and gently fold in until just combined. Don't over mix unless you want a tough loaf. :)
• Finally, add all of the coated blueberries and any leftover flour to the mixture and gently fold them in.
• Add your lemon loaf batter to the parchment-lined loaf pan. Smooth out over top and, if using, sprinkle turbinado sugar over top.
• Bake loaf for 52 - 53 minutes, or until a toothpick can be inserted into the middle of the loaf and come out of the loaf cleanly.
• Then, while your loaf cools, prepare the icing to go over top of the loaf.
• In a bowl, add powdered sugar and milk and mix until icing forms.
• Once your loaf has fully cooled, pour your icing over top, slice and enjoy!

BLUEBERRY BREAD LOAF

Steps:

• Preheat oven to 200°C/390°F (180°C fan forced).
• Line loaf pan: Butter and line a loaf pan with parchment / baking paper. The picture pan is 21 x 11 x 7 cm (8.3 x 4.5 x 2.75") which makes a nice tall loaf.
• Coat blueberries: Toss blueberries in flour (less flour sticks if dry, more if frozen). This helps keep them suspended in the batter.
• Whisk Dry ingredients in a bowl.
• Add Wet ingredinets: Make a well in the Dry ingredients. Add Wet ingredients. Whisk until incorporated.
• Fold in blueberries: Fold in blueberries, including any flour remaining in the blueberry bowl.
• Bake: Pour into the prepared tin. Bake for 50 minutes, then cover with foil. Bake for a further 15 - 25 minutes, or until a skewer comes out clean. Check after 15 minutes, then if the skewer comes out with batter on it, bake a further 10 minutes.
• Cool: Rest for 5 minutes then turn onto a cooling rack and completely cool. Drizzle with Glaze. Wait until the glaze sets (about 20 minutes) before slicing to serve.

TANGY AND MOIST BLUEBERRY LEMON LOAF

Steps:

• First start by preheating the oven to 350F then line a 9"x5" baking pan with parchment paper.
• In a medium bowl sift in the flour, baking powder, baking soda, and salt and set aside. In a small bowl, add in the dry blueberries with the 1 tbsp of flour and mix until they're fully coated.
• In a stand mixer bowl, cream the butter, oil, and granulated sugar until light and creamy. Add in the vanilla and lemon extract and mix. Add in one egg at a time while continuing to mix everything together. Lastly add in the yogurt, lemon zest, and lemon juice, and mix one last time.
• Add in the dry mixture to the wet mixture and fold just until the flour disappears. Add in the flour coated blueberries and fold one last time. Pour the mixture in the prepared loaf pan and bake for 50-55 minutes or until a wooden skewer inserted in the center comes out clean. Cool the bread in the pan for about 30 minutes then more it to a cooling rack. Let it cool down completely.

LEMON-BLUEBERRY LOAF

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.

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.

BLUEBERRY LEMON LOAF

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.