Lemon Blueberry Bread (Classic Version) - Joyofbaking.com
Recipe here: Stephanie Jaworski of Joyofbaking.com demonstrates how to make Lemon Blueberry Bread. The name 'Lemon Blueberry Bread' says it all. This lovely tea bread is bursting with juicy sweet blueberries and brushing on a hot lemony glaze just as it comes out of the oven, not only infuses the bread with a nice citrus flavor but it also makes the bread tender and moist. It is really a pound cake, which makes it perfect any time of the day.
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Lemon Blueberry Cake
This Lemon Blueberry Cake is tangy, sweet, super moist, and creamy. It's a delicious and beautiful cake. It comes with soft lemon cake layers, a sweet blueberry filling, and an ultra creamy lemon cream cheese frosting.
RECIPE:
Blueberry Lemon Cake ????????Vintage Baking ????
Sometimes you just want to create something beautiful. And cakes really can be. They also tend to end up as quite delicious, and serve as one of the most loving gifts one can give.
Blueberry Lemon Cake
Ingredients
1/2 cup butter (1stick-113 g)
1/2 cup coconut oil ( 113 g)
1 1/4 cup granulated sugar (275 g)
3 eggs
1 tbsp lemon zest
1/4 cup lemon juice (60 ml)
Vanilla and lemon extract
3 cups flour (390 g)
2 tsp baking powder
Pinch of salt
1 cup buttermilk
2 1/4 cup fresh blueberry
For the Blueberry Glaze:
2 cups powdered sugar
2-3 tbsp blueberry juice (from 1/2 cup blueberries)
Lemon extract
Instructions
In a medium bowl, add blueberries and 1 tbsp of the flour and toss well to combine.
Preheat the oven to 350F. Butter and flour an 8-inch (20-cm) springform pan.
In a medium bowl, whisk together the dry ingredients (the remaining flour, salt, and baking powder) until combined well.
In a large bowl, add room temperature butter, coconut oil, and sugar and mix until creamy, light, and fluffy.
Add the eggs one by one and mix until combined.
Add vanilla, lemon extract, lemon juice, and lemon zest and mix well until combined.
Add the flour mixture and buttermilk to this mixture, and mix until they are completely combined. (Add them slowly; add a little flour mixture then a little buttermilk and repeat).
Add the flour-dusted blueberries, and using a wooden spoon or spatula gently fold them into the batter.
Pour the batter into the prepared pan and add some fresh blueberries on top.
Bake for about 50-60 min. (Don’t forget to make a toothpick test before removing it from the oven).
Remove from the oven and cool well.
Using a mortar, mash 1/2 cup blueberries, and using a strainer, strain its juice.
In a small bowl, mix the powdered sugar with 3 tbsp blueberry juice (if it is too thick add one more tbsp juice until it is pourable).
Pour the glaze over the cake and serve with tea or coffee.
Bon Appétit, Buen Provecho, and Afiyet Olsun!
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Blueberry Lemon Pound Cake Recipe | How Tasty Channel
Blueberry and Lemon are the perfect summer match for a refreshing cake. The batter litterally melt in your mouth and the blueberries make the cake so moist! Frosted with an irresistible lemon glaze, this cake is so delicious and easy to make…you will love it!
TIP:
I've used fresh Blueberries, then I've frozen them before use them.
You can use fresh Blueberries, but if you freeze them, oil and dust with flour, they will not sinking at the bottom of the cake.
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►EGGLESS BLUEBERRY LEMON CAKE:
►BLUEBERRY LEMON MUFFINS BAKERY-STYLE:
►BLUEBERRY LEMONADE:
►BLUEBERRY BARS:
►LEMON MERINGUE PIE:
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Lemon Blueberry Poke Cake! Recipe tutorial #Shorts
How to make a Lemon Blueberry Poke Cake!
Eloise here! I make simple recipe tutorials across my social media
My main YouTube Channel is: @Fitwaffle
Check out this Lemon Blueberry Poke Cake!
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SUPER MOIST VEGAN BLUEBERRY LEMON BREAD⎜POUND CAKE⎜
Now, this is a cake to live for. It is soooooo summery, so fresh, so moist and so easy to make you're not going to believe it! Blueberries and lemon are a match made in heaven and when put together in a cake is pure poetry!
SUPER MOIST VEGAN BLUEBERRY LEMON BREAD⎜POUND CAKE
INGREDIENTS:
2 cups of purpose flour
1/3 cup of sugar
1 1/2 teaspoon of baking powder
1/4 teaspoon of baking soda
a pinch of salt
1/2 cup of soy milk
1/3 cup of vegan yogurt or coconut cream
1/4 cup of vegetable oil
4 tablespoons of lemon juice
the zests of 2 lemons plus more for garnishing
1/3 cup of blueberries (fresh or frozen) plus more for garnishing
1/2 tablespoon of cornstarch
Icing:
2 tablespoons of lemon juice
1/4 cup of powdered sugar
METHOD:
Preheat the oven at 180℃ (356℉).
Mix all the ingredients up until the salt to a bowl, whisk to combine, then add the remainder of the ingredients except the blueberries and cornstarch, mix to combine very well, set aside and in a separate bowl, add the cornstarch and the blueberries, toss to cover the blueberries with the cornstarch, add them to the cake batter, then fold the batter delicately.
Transfer the batter to a greased mold (mine is 25cmX13cmX6cm), put some blueberries on top of the cake, and put it in the oven for one hour. Remove the cake from the oven, wait until it cools down completely then drizzle the lemon icing to the top and finish garnishing with fresh blueberries and lemon zest.
TIP: If you don't have powdered sugar, add regular sugar to a blender and blend until it becomes a fine powder.
???? PRINTABLE RECIPE: chefjanapinheiro.com
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SUPER MOIST VEGAN BLUEBERRY LEMON BREAD⎜POUND CAKE recipe by chef Jana Pinheiro