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
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.
Music Courtesy of Audio Network
Blueberry tea cake - Simple blueberry cake recipe - Moist cake with berries - طريقة عمل كيك التوت
Blueberry moist, tender, and delicious quick cake filled with blueberries made under an hour is perfect for tea or coffee time.
It always comes out soft, tender, and full of freshness.
INGREDIENTS:
50g butter (room temperature)
3 eggs (room temperature)
1 cup (200g) caster sugar (or brown sugar)
1 teaspoon vanilla extract
2 tbsp. (30 ml) coconut oil or vegetable oil
2 cups (330g) all-purpose flour
1 teaspoon baking powder
⅓ (80ml) cup warm milk
1 ½ cups (200-220g) fresh blueberries
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METHOD:
1. Preheat oven to 325F (160 degrees C). Prepare the baking tray or form about 8 inch (20cm).
2. All the ingredients should be a room temperature. Start with combining eggs, butter and sugar. Beat the mixture till the texture becomes creamy. Add warm milk, vanilla and combine ingredients.
3. Mix together all purpose flour and baking powder. Combine all liquid and dry ingredients.
4. Washed and dried berries (3/4 part of it) add to a cake batter. Pour the batter into baking form (spring form) and top it with the remaining berries.
5. Bake a blueberry cake on a medium rank at 160C (325F) for 45-5o minutes. Check the cake with tooth stick. remover cake from oven and let it cool before removing from form.
The blueberry cake will remain soft for 2-3 days. Tastes great when served with ice cream on top.
Ideal choice for tea and coffee.
#blueberrycake #simpleblueberrycake #easyfastcake
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Audio credit
Music composed and recorded by Oak Studios.
Creative Commons - Attribution ND 4.0
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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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.
There is a newer version of this video here:
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Unveiling the Secret Ingredient: The Ultimate Moist Lemon Blueberry Loaf Recipe
A moist recipe for making delicious Lemon blueberry loaf bursting with bright purple shade of baked blueberries. Makes a healthy treat for breakfast and tea time. Also, great for kids lunchbox as a side item.
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???? PRINT RECIPE HERE:
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Lemon Blueberry Loaf Cake! Recipe tutorial #Shorts
How to make a Lemon Blueberry Loaf Cake!
Eloise here from Fitwaffle! I make simple recipe tutorials across my social media
My main YouTube Channel is: @Fitwaffle
Check out this Lemon Blueberry Loaf Cake! I love loaf cakes so this was perfect! Quick tip is is to coat your blueberries in flour to help stop them from sinking! :)
Here’s the ingredients:
75g Melted Butter
215g Granulated Sugar
2 Eggs
1/2 tsp Vanilla Extract
190g Plain Flour
1 tsp Baking Powder
1 tsp Salt
125ml Milk
100g Blueberries
2 tbsp Flour (for coating)
2 tbsp Lemon Zest (grated)
Lemon Glaze:
2 tbsp Lemon Juice
50g Icing Sugar
If you have any questions, let me know in the comments ????
Check out my recipe tutorial playlist if you like this video, and don't forget to subscribe ;)
Here's a link to my most recent full length video:
#shorts #tutorial #recipe #cake #baking