Lemon Blueberry Bread - Secret Topping Revealed - Food Crazed
When it's blueberry season, I love making this moist Lemon Blueberry Bread! It tastes like a wonderful soft bakery muffin! My secret lemony sugar topping is to die for!! I know you'll love this recipe!
Lemon Blueberry Bread (makes 8 servings)
Ingredients:
-1 3/4 cups all-purpose flour (224g)
-3/4 cup granulated sugar (150g)
-2 teaspoon baking powder (9.5g)
-1/4 teaspoon salt (1.25g)
-zest of 1 lemon
-1 egg
-1 cup milk (8oz)(340g)
-2 tablespoons fresh lemon juice (28.7g)
-1 cup blueberries, fresh or frozen (100g)
Topping:
-3 tablespoons of fresh lemon juice
-2 tablespoons granulated sugar (25g)
-additional granulated sugar for dusting
Hope you enjoy this delicious recipe!
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Lemon Blueberry Bread - Super Easy Breakfast Bread. Written Recipe in Description
INGREDIENTS:
1/3 cup softened butter
1 cup granulated sugar
2 large eggs (room temparature
2-3 tbs lemon juice
1 1/2 cup flour
1 tsp baking soda
1/2 tsp salt
2 tbs lemon zest
1 tbs orange zest
1 tsp vanilla extract
1/2 cup milk
1 cup blueberries (fresh or frozen)
Lemon Cream cheese Glaze
2 tbs Softened butter
2 oz softened cream cheese
1 tsp vanilla extract
1/2 cup powdered sugar
3 tbs milk
(Double the ingredients if you want more Glaze)
Bake in 350F for 16-17 minutes
If you're sick of having banana bread and are looking for another delicious but very easy to make bread then look no further! Lemon Blueberry Bread is perfect for the end-of-summer blueberries and bright, citrusy lemons! Make this recipe as a bread or muffins. Either way, it’s delicious toasted or sliced and served with coffee, tea, or a big glass of milk!
I’m Cynthia and I post new amazing baking videos twice a week. Make sure you like this video and subscribe for more like it!
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Professional Baker Teaches You How To Make LEMON BLUEBERRY LOAF!
Chef Anna Olson takes you from step 1 to step yum and teaches you how to bake this delightful fruit based loaf.
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Ingredients
Cake
1 cup (200 g) granulated sugar
Zest of 3 lemons
2 large eggs
½ cup (125 mL) half-&-half (10%) cream
1/3 cup (80 mL) vegetable oil
2 tsp (10 mL) vanilla extract
2 cups (300 g) all-purpose flour
2 tsp (6 g) baking powder
½ tsp (2.5 g) salt
1 cup (250 mL) fresh blueberries
Lemon Icing
2 Tbsp (30 mL) lemon juice
1 cup (130 g) icing sugar, sifted
Directions
1. Preheat the oven to 350 F (180 C). Grease and flour a 8 ½ -x-4 ½ -inch loaf tin and line the bottom and sides (just the long sides is fine) of the pan with parchment paper so that the paper comes over the sides.
2. Measure the sugar into a large mixing bowl and finely zest the lemons into it, whisking to stir in the zest (this draws out the oils). Whisk in the eggs, followed by the cream, oil and vanilla.
3. Sift the flour, baking powder and salt over the bowl and whisk until the batter is smooth. Gently stir in the blueberries and then pour this into the prepared pan and bake for 60-70 minutes, until a tester inserted in the centre of the cake comes out clean. Cool the cake for 20 minutes in the tin before removing to cool on a rack.
4. For the icing, whisk the lemon juice into the icing sugar by hand until smooth and flowing. Pour this over the cooled loaf and let a little drip over the sides. The loaf can be sliced right away, but letting it sit for an hour allows the glaze to set up for tidier slicing.
The loaf will keep, well-wrapped on the counter for up to 4 days.
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Homemade vs Starbucks LEMON LOAF CAKE | Delicious Dupes
Today I'm making a STARBUCKS Lemon Loaf at home! More Dupes:
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Iced Lemon Loaf Cake Recipe:
1/2 cup butter, softened
3/4 cup sugar
2 large eggs, room temperature
1 tbsp grated lemon zest
2 tbsps lemon juice
1 teaspoon vanilla extract
1 1/4 cups all-purpose flour
1/2 teaspoon salt
1/4 teaspoon baking soda
¼ tsp baking powder
1/2 cup greek yogurt
2 tbsps butter
3 oz cream cheese
1 tsp vanilla extract
lemon juice
1 cup powdered sugar
1-2 tbsps milk
Pinch salt
I’ll start by creaming ½ a cup of butter that I’ve left out at room temp to soften, and to that, I’ll add ¾ cup of sugar. We’ll cream it up with a hand mixer until it’s well combined and then we’ll add 2 eggs, one at a time until they’re incorporated.
In another small bowl, I’ll combine 1 ¼ cup all-purpose flour, ½ tsp of salt, ¼ baking soda, and ¼ baking powder. I like using the combination of baking powder with baking soda for cakes to make a delicate moist and fluffy cake.
And finally, to infuse it with the lemony flavor, I have ½ cup of greek yogurt - the yogurt reacts with the baking soda to help with the leavening and it also has extra protein and fat to help keep the cake moist. 1 tsp of vanilla extract, and now I take zest of half a lemon, 2 tbsps or juice from a whole lemon.
Mix everything up and now we combine our ingredients.
Start with a little flour, mix and then a little greek yogurt, mix, flour, and yogurt until everything is gone. With a spatula, give it a final mix until it’s just combined and then we’ll transfer it onto an 8x4 baking pan that we’ve lined with parchment paper.
Into the oven it goes at 350 degrees for 55-60 minutes, I always err on the side of taking it out on the earlier side.
Let it cool completely for about an hour and while we wait for it to cool, let’s make a drink!
Do you know what goes well with this iced lemon cake? A matcha shakerato. I don’t think they have this at Starbucks, but they should.
We’ll start by prepping our matcha. I have this matcha packet and I’ll add it into a small bowl. Pour in about 4 oz of hot water, whisk it up and set aside.
Now for the fun part, into a cocktail shaker or a mason jar will do, add ice, your milk of choice (I like using almond milk or oat milk for this) and 1 tablespoon of maple syrup, 1 tsp of vanilla extract, a pinch of salt - trust me on this, it really balances out the flavors - and then give it a shake shake shake. Or mix mix mix. Now you could use this mason jar, but since we’re extra, i’ll pour it into a glass full of fresh ice, and then top it with our matcha. We get a nice frothy milk foam on top and a matcha drink that’s super refreshing.
Okay but back to the lemon cake. It’s completely cooled now and so I want to give it another pop of flavor by making a cream cheese glaze. In a bowl, we’ll add 3 oz of room temp cream cheese, 2 tbsps of room temperature butter, 1 tsp of vanilla extract, 1 cup of powdered sugar, a pinch of salt, and slowly add in 1 tbsp of milk at a time, mixing it until you get a nice pourable consistency. We’ll take our lemon loaf, put it on an icing rack and pour the glaze right over. Let it set in the fridge or at room temp for 15 minutes and let’s see if this iced lemon loaf cake is more dang delicious than Starbucks.
If you don’t want to eat just a pastry for breakfast or snack, let’s make it even more filling and balanced treat. I’ll cut the cake into cubes and drop it into a cup. Put a dollop of Greek yogurt, some berries, add some more of our cake cubes, and another dollop of yogurt, and berries. Now you have a lemon yogurt trifle parfait.
However you enjoy it, it’ll 100% be more delicious than Starbucks so give this recipe a try. LIke and subscribe for more dang delicious dupes of your favorite spots and I’ll see you next time for the next Dang Delicious Dupe!
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Lemon Blueberry Loaf
FULL RECIPE HERE:
Looking for a delicious treat to go with your coffee? This easy and very moist lemon and blueberry loaf hits the sweet spot! It's full of plump, juicy blueberries and flavored with zesty lemon! And, a lemon glaze finishes things off for an extra bit of sweetness.
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