LEMON BLUEBERRY Loaf Cake with Poppy Seeds | Delicious Easter Dessert Recipe
Lemon Blueberry Poppyseed Loaf Cake Recipe | Delicious Easter Dessert Recipe
Lemon Blueberry Poppy Seed Loaf Ingredients:
1 2/3 cups flour
1 Cup blueberries, fresh
2 Tbsp. poppy seeds
1 Tsp. baking powder
1/8 Tsp. baking soda
1 Cup granulated sugar
3 Tbsp lemon zest
1/2 cup unsalted butter, room temperature
3 eggs, room temperature
1/2 tsp vanilla
1/4 cup of sour cream
1/4 Cup milk
4 Tbsp fresh lemon juice
INSTRUCTIONS
Preheat oven to 350 degrees. Spray a loaf plan and set aside.
In a mixing bowl, whisk together flour, poppy seeds, baking powder, and baking soda. Set aside.
Add sugar and lemon zest to the bowl of an electric stand mixer fitted with a paddle. Mix. Add butter to sugar mixture and mix on medium speed.
Mix in eggs one at a time, adding in vanilla and the last egg.
In a microwave safe bowl whisk together the milk with sour cream. Heat mixture in microwave just until room temperature.
Mix all ingredients adding gradually and not over mixing. Add the blueberries and mix lightly so berries don’t break.
Bake in preheated oven 45 to 50 minutes until a toothpick comes out clean. Remove from oven and allow to cool 5 minutes in loaf pan before turning out onto a wire rack.
By Bella Bucchiotti | xoxoBella
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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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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
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#shorts #tutorial #recipe #cake #baking
BAKED BLUEBERRY LEMON OATMEAL MUFFIN CUPS | easy healthy breakfast idea
These Baked Blueberry Lemon Oatmeal Cup Muffins make the perfect grab-n-go breakfast, pre-or-post workout snack, and are also delicious with a cup of coffee in the afternoon.
Think of them as a muffin on a mission! They are 100% free of refined flours and sugars, so they promise to keep you feel energized and satisfied for hours.
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BAKED BLUEBERRY LEMON OATMEAL CUP RECIPE
3 cups rolled oats
1/2 teaspoon kosher salt
1 teaspoon baking powder
1 cup unsweetened vanilla almond milk
1 cup plain greek yogurt (or apple sauce)*
2 pastured eggs, beaten
2 teaspoon lemon zest
1 tablespoon lemon juice
1/4 + 2 tablespoons monk fruit**
3/4 cup blueberries
1/4 cup sliced almonds
Preheat over to 350 degrees F.
Spray a 12-cup muffin tin with cooking spray or coat with coconut oil or butter to ensure nothing sticks.
In a large bowl combine oats, salt and baking powder and gently toss together.
Next, mix in milk, greek yogurt, eggs, lemon zest, lemon juice and monk fruit and stir together until everything is incorporated and you have a rich, thick batter.
Add in the blueberries and almonds and stir until just combined.
Evenly divide the oat mixture between all 12 muffin cups and pop in the oven for 25-30 minutes or until the muffins are set through and lightly golden brown on the top.
Cool completely before removing muffins from the pan and enjoy!
I like to store these muffins in an airtight container in the fridge where they will happily last up to one week.
To reheat the muffins, you can slice them in half and place them in the toaster oven or pop them in the microwave for 20-40 seconds.
*You can sub in applesauce or mashed banana for the milk dairy, if you want to keep the oat cups gluten free.
**Monk fruit is a plant-derived, calorie free sweetener. This is the one I am using. If you prefer, you can sub in coconut sugar (or really any granted sugar) in it’s place.
NUTRIENTS PER SERVING: Calories 129 | Total Fat 3.2g | Saturated Fat 0.3g | Cholesterol 1mg | Sodium: 142mg | Carbohydrate 19.1g | Dietary Fiber 3.1g | Sugars 2.1g | Protein 6.2g
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Incredible 1 Hour Vegan Lemon Blueberry Bread
Quick breads are the best because, well, they are quick. Which makes it perfect for busy weeks ahead! You will LOVE the taste of this lemon and blueberry flavor together!
Perfect for spring holidays, brunches, snacks and just because!
Soft, fluffy, and the perfect ratio of sweet and tart!
Allergens: Can be Top 8 Allergen Free
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Lemon Blueberry Bread | Blueberry Loaf Cake Recipe | Blueberry Yogurt Cake Recipe || Ep 115
Learn how to make blueberry lemon loaf! This blueberry loaf recipe is a perfect spring/summer light breakfast or dessert. Try this moist blueberry lemon yogurt loaf cake - it's a gret high tea cake recipe! Get the written recipe for this easy lemon blueberry bread here: cookingwithchika.com/blueberry-lemon-yogurt-cake-loaf
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