BLUEBERRY LEMON LOAF
A family recipe for our favorite blueberry lemon bread. No mixer required! Like most sweet loaves, it tastes best when allowed to sit for a day, wrapped in plastic wrap.
Provided by TABLESPOON
Categories Bread Quick Bread Recipes Fruit Bread Recipes
Time 2h15m
Yield 12
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x5 inch loaf pan.
- Grate the zest from the lemon onto a small plate. Cut the lemon in half, and squeeze the juice from both halves. Make a topping by whisking together 1 teaspoon of the lemon zest, 1 tablespoon of the lemon juice, and the confectioners' sugar in a small bowl. Set aside.
- Whisk together the white sugar, melted butter, eggs, sour cream, the remaining lemon zest, and the remaining lemon juice in a large bowl until evenly blended. Stir in the milk; set aside.
- Whisk together the flour, baking powder, and salt in a separate large bowl. Remove 3 tablespoons of the flour mixture and set aside. Make a well in the center of the flour mixture; pour the milk mixture into the well and stir the batter just until combined.
- Fold the frozen blueberries into the reserved 3 tablespoons of the flour mixture, then fold the blueberries into the batter. Pour the batter into the prepared pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 60 minutes.
- Remove from oven; immediately poke holes all over the top of the loaf with a toothpick, and pour the topping evenly over the loaf. Cool in the pan for 10 minutes before removing to cool completely on a wire rack.
Nutrition Facts : Calories 183.9 calories, Carbohydrate 30.1 g, Cholesterol 43.8 mg, Fat 6.1 g, Fiber 1.3 g, Protein 3.4 g, SaturatedFat 3.4 g, Sodium 174.7 mg, Sugar 14.9 g
LEMON BLUEBERRY YOGURT LOAF
Recipe came from sweetpeaskitchen.com. This is my favorite lemon bread recipe, it is amazing. The sauce and the glaze are the best part.
Provided by puh-leas-no-coconut
Categories Quick Breads
Time 1h20m
Yield 8 Slices, 8 serving(s)
Number Of Ingredients 15
Steps:
- Preheat the oven to 350 degrees F. Grease bottom and sides of one 9 x 5-inch loaf pans; dust with flour, tapping out excess.
- In a medium bowl, sift together flour, baking powder and salt; set aside.
- In a large bowl, whisk together the yogurt, sugar, eggs, lemon zest, vanilla and oil. Slowly whisk the dry ingredients into the wet ingredients. In a separate bowl, mix the blueberries with the remaining tablespoon of flour, and fold them very gently into the batter.
- Pour the batter into the prepared pan and bake 50 to 55 minutes, or until a toothpick inserted in the center of the loaf comes out clean. Let cool in the pans for 10 minutes before removing loaf to a wire rack on top of a baking sheet.
- While the loaf is cooling, make the lemon syrup in a small saucepan over medium heat. Stir together the lemon juice and sugar until the sugar is completely dissolved. Once dissolved, continue to cook for 3 more minutes. Remove from the heat; set aside.
- Use a toothpick to poke holes in the tops and sides of the warm loaf. Brush the top and sides of the loaf with the lemon syrup. Let the syrup soak into the cake and brush again. Let the cake cool completely.
- To make the lemon glaze, in a small bowl, whisk together the confectioners' sugar and 2-3 tablespoons of the lemon juice. The mixture should be thick but pourable. Add up to another tablespoon of lemon juice if the mixture is too stiff. Pour the lemon glaze over the top of each loaf and let it drip down the sides. Let the lemon glaze harden, about 15 minutes, before serving.
- Recipe Notes:.
- This recipe will also yield about 12 standard muffins or 36 miniature muffins, baking time adjusted. It could be doubled and baked in a well-greased and floured bundt pan, baking time adjusted. This recipe could also be baked in an 8-inch square or 9-inch round, to create a thin cake (approx. 1 1/2 inches tall), baking time adjusted. If using frozen blueberries, make sure they are thawed.
Nutrition Facts : Calories 462.4, Fat 16.8, SaturatedFat 3, Cholesterol 73.7, Sodium 278.4, Carbohydrate 73.8, Fiber 1.4, Sugar 52.7, Protein 6.2
LEMON-BLUEBERRY YOGURT LOAF
Steps:
- Preheat the oven to 350 degrees F. Grease an 8 1/2 by 4 1/4 by 2 1/2-inch loaf pan. Line the bottom with parchment paper. Grease and flour the pan. Sift together 1 1/2 cups flour, baking powder, and salt into 1 bowl. In another bowl, whisk together the yogurt, 1 cup sugar, the eggs, lemon zest, vanilla and oil. Slowly whisk the dry ingredients into the wet ingredients. Mix the blueberries with the remaining tablespoon of flour, and fold them very gently into the batter. Pour the batter into the prepared pan and bake for about 50 (+) minutes, or until a cake tester placed in the center of the loaf comes out clean. Meanwhile, cook the 1/3 cup lemon juice and remaining 1 tablespoon sugar in a small pan until the sugar dissolves and the mixture is clear. Set aside. When the cake is done, allow it to cool in the pan for 10 minutes before flipping out onto a cooling rack. Carefully place on a baking rack over a sheet pan. While the cake is still warm, pour the lemon-sugar mixture over the cake and allow it to soak in (a pastry brush works great for this, as does using a toothpick to make tiny holes that draw the syrup in better). Cool.
LEMON CURD & BLUEBERRY LOAF CAKE
Kids can help make this simple springtime treat - delicious with extra lemon curd and yogurt as a pud, or serve with a cuppa
Provided by Sarah Cook
Categories Afternoon tea, Treat
Time 1h35m
Yield Cuts into 8-10 slices
Number Of Ingredients 10
Steps:
- Heat oven to 160C/140C fan/gas 3. Grease a 2lb loaf tin and line with a long strip of baking parchment. Put 100g yogurt, 2 tbsp lemon curd, the softened butter, eggs, lemon zest, flour and caster sugar into a large mixing bowl. Quickly mix with an electric whisk until the batter just comes together. Scrape half into the prepared tin. Weigh 85g blueberries from the punnet and sprinkle half into the tin, scrape the rest of the batter on top, then scatter the other half of the 85g berries on top. Bake for 1 hr 10 mins-1 hr 15 mins until golden, and a skewer poked into the centre comes out clean.
- Cool in the tin, then carefully lift onto a serving plate to ice. Sift the icing sugar into a bowl and stir in enough lemon juice to make a thick, smooth icing. Spread over the top of the cake, then decorate with lemon zest and edible flowers, if you like. Serve in slices with extra lemon curd, Greek yogurt and blueberries.
Nutrition Facts : Calories 663 calories, Fat 30 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 96 grams carbohydrates, Sugar 65 grams sugar, Fiber 1 grams fiber, Protein 10 grams protein, Sodium 0.86 milligram of sodium
More about "blueberry lemon yogurt loaf recipes"
BLUEBERRY LEMON YOGURT LOAF - THE MOUNTAIN KITCHEN
From themountainkitchen.com
5/5 (1)Total Time 1 hr 15 minsCategory DessertCalories 236 per serving
- Preheat the oven to 350 degrees F. Use some butter to grease the bottom and sides of a 9 x 5-inch loaf pan; dust with flour, tapping out excess.
- In a small bowl, whisk together the confectioners’ sugar and 2 to 3 tablespoons of the lemon juice.
MOIST LEMON BLUEBERRY LOAF - TWO KOOKS IN THE KITCHEN
From twokooksinthekitchen.com
4.7/5 (108)Total Time 1 hr 15 minsCategory DessertCalories 205 per serving
- GET ORGANIZED: Preheat oven to 350F. Spray an 8.5 x 4.5 x 2.5 inch loaf pan with cooking oil (or grease with butter) and dust with flour. Zest two lemons and set aside.
- COMBINE DRY INGREDIENTS: (except sugar) Whisk together flour, baking powder and salt in large bowl.
- COMBINE WET INGREDIENTS AND SUGAR: In a separate medium bowl, mix together sour cream eggs, sugar, lemon zest, vanilla and oil.
- COMBINE INGREDIENTS FROM BOTH BOWLS: Add wet ingredients to dry ingredients and combine with whisk. Gently fold in the blueberries mixed with flour.
BLUEBERRY LEMON YOGHURT CAKE | RECIPETIN EATS
From recipetineats.com
4.9/5 (110)Total Time 1 hrServings 12Calories 354 per serving
- Preheat oven to 200C / 390F (standard) or 180C / 350F (fan / convection). Grease a 22 cm / 9” springform pan with butter, line base with baking paper.
- Rinse blueberries, shake off excess water (but don’t pat dry). Set aside about 1/3 of the blueberries (for topping cake). Toss remaining blueberries in flour, set aside.
- Whisk until just combined - few small lumps is fine. Stir through blueberries (including loose flour in bowl). Pour into pan, top with remaining blueberries.
THE BEST EVER BLUEBERRY LEMON LOAF RECIPE - SALADS FOR …
From salads4lunch.com
BLUEBERRY LEMON YOGURT LOAF - MY DIGITAL KITCHEN
From mydigitalkitchen.ca
BLUEBERRY LEMON YOGURT LOAF - PARDON YOUR FRENCH
From pardonyourfrench.com
LEMON BLUEBERRY YOGURT LOAF - KICKASS BAKER
From kickassbaker.com
LEMON BLUEBERRY POUND CAKE WITH YOGURT RECIPE - REAL SIMPLE
From realsimple.com
BLUEBERRY LEMON YOGURT LOAF - SWEET BEGINNINGS BLOG
From sweetbeginningsblog.com
BLUEBERRY BREAD LOAF | RECIPETIN EATS
From recipetineats.com
LEMON BLUEBERRY BREAD - TASTES BETTER FROM SCRATCH
From tastesbetterfromscratch.com
LEMON BLUEBERRY BREAD RECIPE (WITH YOGURT) | KITCHN
From thekitchn.com
EASY LEMON BLUEBERRY BREAD RECIPE IS MEGA MOIST & CHEF APPROVED
From flipboard.com
LEMON BLUEBERRY YOGURT LOAF - PINTEREST
From pinterest.com
LEMON BLUEBERRY YOGURT LOAF CAKE - THE YUMMY LIFE
From theyummylife.com
BLUEBERRY LEMON YOGURT CAKE - COOKIE AND KATE
From cookieandkate.com
LEMON-BLUEBERRY YOGURT LOAF - COOKING WITH RUTHIE
From cookingwithruthie.com
LEMON BLUEBERRY YOGURT LOAF (GLUTEN FREE) - BAKING IS HEALTHY
From bakingishealthy.com
LEMON BLUEBERRY YOGURT LOAF | BLUEBERRY CAKE RECIPES, BREAD …
From nl.pinterest.com
INA GARTEN LEMON BLUEBERRY BREAD - TABLE FOR SEVEN
From ourtableforseven.com
LEMON-BLUEBERRY YOGURT LOAF CAKE RECIPE - JUSTIN CHAPPLE - FOOD …
From foodandwine.com
You'll also love