How To make Blueberry Lemon Tea Bread
1/2 cup butter, unsalted -- softened
1 1/3 cans sugar
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
2 large eggs
1/2 cup 1% low-fat milk
1 1/2 cups fresh blueberries
1/4 cup fresh lemon juice
or
fresh orange juice 1/3 cup sugar :
optional
1. Preheat oven to 350F. Grease and flour 9" by 5" loaf pan.
2. In large bowl, with mixer at low speed, beat margarine or butter and 1 cup sugar just until blended. Increase speed to medium; beat until light and fluffy,about 5 minutes.
3. Meanwhile, in medium bowl, combine flour, baking powder, and salt.
4. Reduce speed to low; add eggs, one at a time, beating after each addition until well blended, occasionally scraping bowl with rubber spatula. Alternately add flour mixture and milk, mixing just until blended. Gently stir in blueberries. Spoon batter into loaf pan.
5. Bake loaf 1 hour and 5 minutes or until toothpick inserted in center comes out clean. Cool loaf in pan on wire rack 10 minutes; remove from pan.
6. With skewer, prick top and sides of warm cake in many places. In small bowl, mix lemon juice and 1/3 cup sugar. With pastry brush, brush top and sides of warm cake with lemon glaze. Cool cake on wire rack.
Approx. values per serving: About 195 calories, 3 g protein, 31 g carbohydrate, 7 g total fat (1 g saturated), 28 mg cholesterol, 200 mg sodium.
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How To make Blueberry Lemon Tea Bread's Videos
Blueberry Lemon Loaf Cake
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 you need is a wooden spoon and one bowl. With a simple lemon glaze, this makes for a lovely afternoon tea!
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Blueberry Lemon Tea | Sanjeev Kapoor Khazana
It's iced tea with a twist with this amazing blueberry-lemon tea recipe.
BLUEBERRY LEMON TEA
Ingredients
1 cup fresh blueberries
1 lemon, sliced
4 tea bags
½ cup castor sugar
Ice cubes as required
Method
1. To make blueberry compote, heat blueberries with castor sugar and 2 tablespoons water in a non-stick pan till they become pulpy.
2. Heat 4 cups water in a jug and dip the tea bags in it. Let the tea brew.
3. Place some prepared blueberry compote in a large glass. Pour the brewed tea over, add some ice cubes and top with lemon slices.
4. Serve immediately.
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How To Make Blueberry Lemon Loaf
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The Best Blueberry Lemon Pound Cake Recipe!!???????????? | Loaf Cake Recipe | by @mariumsfoodchannel
Indulge in the delectable delight of a moist blueberry cake, bursting with juicy blueberries and heavenly flavors! ????????
????Ingredients
•200g (1 cup) Sugar
•1 Lemon zest
•118ml (1/2cup) Oil
•1tsp Vanilla Extract
•2 Eggs (room temperature)
•120g (1/2cup) Yogurt
•2tbsp Lemon juice
•180g (1 1/2cup) Flour
•8g (1.5tbsp) Baking powder
•190g (1cup) fresh Blueberries
For topping before baking
•Little Blueberries
•1tbsp Sugar
????Time can vary from depending on the oven
If you’re cake is baked at 170c for 40 minutes then you dont need to bake further more!
(In case its not baked when inserted a toothpick doesn’t come out clean then bake at 180c for 10 minutes!
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Soft and Moist Lemon Blueberry Yogurt Cake
Let's brighten up the day with a slice (or two) of this soft and moist yogurt loaf cake bursting with sweet blueberries and lemon flavor
Full recipe:
Cream-Cheese Filled Blueberry Lemon Bread | The Recipe Rebel
This Cream Cheese Filled Blueberry Lemon Bread is sweet, tangy and filled with a decadent cheesecake layer! Let’s call it breakfast or dessert
Ingredients
1/3 cup canola oil
1 cup sugar 200g
2 large eggs
1 cup plain 0% Greek yogurt
1 teaspoon vanilla
juice of 1 lemon
1 1/2 cups all purpose flour 188g
2 teaspoons baking powder
1/2 teaspoon salt
zest of 2 lemons or 3, if you like things tangy!
1 cup fresh or frozen unthawed blueberries
Cream Cheese Layer
4 oz cream cheese 1/2 package
1/4 cup sugar 50g
1 egg white
Instructions
Preheat oven to 350 degrees F and lightly grease an 8x4 (or 9x5 -- see note above) loaf pan (I recommend glass or silicone as it will darken more quickly in a non stick pan).
In a large bowl whisk together oil and sugar. Add eggs, yogurt, vanilla and juice and whisk until smooth.
Add flour, baking powder, salt and lemon zest and stir just until combined. Fold in blueberries.
Make the cream cheese layer: in a medium bowl, beat cream cheese, sugar and egg white with an electric mixer until smooth.
Pour ⅔ of your bread batter into prepared loaf pan. Top with all of cream cheese mixture and spread evenly. Top with remaining ⅓ bread batter and smooth the top.
Bake at 350 degrees F for 50-55 minutes, covering loosely with foil after 30 minutes or when top is golden, until a toothpick in the bread (not the cream cheese) comes out clean or with moist crumbs. Note that the cream cheese will set as it cools.
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