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 with Cream Cheese Frosting
The most delicious lemon blueberry cake with cream cheese frosting! Tangy, tender lemon cake with pockets of jammy blueberries, and amazing frosting. Full of bright and refreshing flavors! This is a perfect spring dessert and Easter cake.
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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:
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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Blueberry Lemon Pound Cake is a colorful cake with 7 ingredients
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⭐️ This lemon blueberry pound cake is a quick and easy recipe you can put together in 5 minutes with a few simple ingredients.
This recipe is soft, moist, and packed with lemon flavor and loads of blueberries. Top it with our finger-licking good lemon glaze to make it a guaranteed crowd-pleaser.
⭐️ Ingredients
WET INGREDIENTS
1 medium lemon grated zest + ¼ cup lemon juice
1 cup milk we use soy milk
¾ cup sugar
¼ cup canola oil or sunflower oil
1 tablespoon vanilla extract or beans of one vanilla pod
DRY INGREDIENTS
2 cups all-purpose flour
1 tablespoon baking powder
1¾ cups (9 ounces) blueberries + 1 tablespoon all-purpose flour
Cooked by Nico
Filmed & Edited by Louise
Theplantbasedschool.com
❤️ Cooking should be done with caution. Pay attention while using knives and cooking tools. Nico is a trained chef, and it is solely for entertainment purposes that he sometimes looks into the camera while he cooks. ❤️
The Brightest and Freshest Lemon Blueberry Cake
This lemon blueberry cake is the perfect dessert for spring celebrations and get-togethers! Each layer is studded with blueberries and frosted with a bright and refreshing lemon icing.
Recipe:
Frosting:
Ingredients
3 cups all-purpose flour (375g)
1 ½ cups granulated sugar (300g)
1 Tablespoon cornstarch
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon table salt
½ cup unsalted butter, softened and cut into 8 pieces (113g)
½ cup canola or vegetable oil (120ml)
¾ cup buttermilk (180ml)
2 Tablespoons lemon zest (zest lemons before squeezing)
¼ cup lemon juice (fresh-squeezed preferred) (60ml)
4 large eggs, room temperature preferred
½ teaspoon vanilla extract
2 ½ cups blueberries (12 oz)
1 batch lemon frosting or preferred frosting
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Instructions
00:00 Introduction
00:22 Preheat oven to 350F and line three 8” round cake pans by lightly but thoroughly greasing and flouring the sides and lining the bottoms with parchment paper. Set aside.
00:27 In a large bowl, whisk together flour, sugar, cornstarch, baking powder, baking soda, and salt.
00:49 Using an electric mixer, add softened butter, one tablespoon at a time, adding the next tablespoon only after the first is combined. The mixture will appear sandy in texture.
01:47 While mixing on low-speed, slowly drizzle in oil.
02:24 In a separate bowl or large measuring cup, whisk together buttermilk, lemon zest, lemon juice, eggs, and vanilla extract until combined.
04:23 With mixer on low-speed, slowly drizzle in the buttermilk mixture until the batter is smooth and completely combined.
04:43 Use a spatula to stir in blueberries.
04:54 Evenly divide batter into prepared cake pans and transfer to 350F oven (if your oven is not large enough for all three pans or if you only have two pans, it is fine to let the remaining batter sit on the counter while the first two pans bake. If all of your pans do fit in the oven, make sure to keep an eye on them as most ovens do not cook evenly and some pans may be done sooner than others). Bake for 30 minutes or until the surface of the cake springs back to the touch and a toothpick inserted in the center comes out mostly clean with a few moist crumbs.
06:17 Allow cakes to cool in cake pans for 10-15 minutes before running a knife around the edge of the pan to loosen cakes and carefully inverting onto a cooling rack to cool completely before decorating.
06:37 Once cooled completely, decorate the cake using lemon frosting (or preferred frosting).
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