GLAZED ALMOND, LEMON & BLUEBERRY LOAF
Looking for a zesty bread to start your morning off right? Our lemon and blueberry loaf has just what you are craving! Top it off with Fisher® Sliced Almonds and you've got a fresh twist on breakfast that will make the morning a little easier. For a Fresh Twist: Bake as 12 muffins for 35 min
Provided by Fisher Nuts
Categories Quick Breads
Time 1h25m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Finely chop all but 2 Tbsp. of the almonds. Combine flour, baking powder, salt, lemon peel and chopped almonds; set aside. Cream butter with 1-1/4 cups sugar in an electric mixer until light and fluffy. Beat in eggs 1 at a time, scraping down bowl between additions. Beat flour mixture into butter mixture alternately with milk, beginning and ending with flour. Fold in blueberries.
- Spoon batter into parchment-lined and greased 9 x 5-inch loaf pan. Bake in a 325°F oven until golden brown and toothpick inserted into center comes out clean, about 1 hour 15 minute.
- Meanwhile, stir together ¼ cup sugar and lemon juice; set aside. Pierce top of hot loaf several times with a toothpick. Pour sugar mixture over loaf in pan. Sprinkle with reserved sliced almonds. Cool 30 minute in pan. Remove from pan and cool completely.
Nutrition Facts : Calories 300.8, Fat 11.5, SaturatedFat 5.7, Cholesterol 68.7, Sodium 105.1, Carbohydrate 45.6, Fiber 1.5, Sugar 27.2, Protein 5.2
BLUEBERRY, ALMOND AND LEMON CAKE
A slice of this berry-dotted cake is perfect late in the morning, for afternoon tea or after dinner, with coffee. It keeps for up to three days in a sealed container, but is at its absolute best on the day it's made.
Provided by Yotam Ottolenghi
Categories brunch, snack, cakes, dessert
Time 1h30m
Yield 8 servings
Number Of Ingredients 11
Steps:
- Heat oven to 375 degrees Fahrenheit/200 degrees Celsius. Grease a 9- or 8-inch/21-centimeter loaf pan with butter, line it with a parchment paper sling and butter the paper. Set the pan aside.
- Place butter, sugar, lemon zest and vanilla extract in the bowl of a stand mixer fitted with the paddle attachment. Beat on high speed for 3 to 4 minutes, until light, then lower speed to medium. Add eggs in three additions, scraping down the sides of the bowl a few times as necessary. The mix may split a little but don't worry: It'll come back together once you add the dry ingredients.
- In a separate bowl, whisk together flour, baking powder, salt and almond flour. With the stand mixer on low, add the dry ingredients in three additions, mixing just until no white specks remain. Fold in about 3/4 of the blueberries by hand, then scoop batter into the prepared loaf pan.
- Bake for 15 minutes, then sprinkle the remaining blueberries over the top of the cake. Return to the oven for another 15 to 20 minutes, until cake is golden brown but still uncooked. Cover loosely with foil and continue to cook for another 25 to 30 minutes (less for a 9-inch pan, more for an 8-inch pan), or until risen and cooked, and a knife inserted into the middle of the cake comes out clean. Remove from oven and set aside in its pan to cool for 10 minutes before removing cake from pan and placing on a wire rack to cool completely.
- When cake is cool, make the icing: Add lemon juice and icing sugar to a bowl and whisk together until smooth, adding a bit more juice if necessary, just until the icing moves when you tilt the bowl. Pour over the cake and gently spread out. The blueberries on the top of the cake may bleed into the icing a little, but this will add to the look. Let icing set (about 30 minutes), slice and serve.
Nutrition Facts : @context http, Calories 527, UnsaturatedFat 9 grams, Carbohydrate 48 grams, Fat 36 grams, Fiber 2 grams, Protein 7 grams, SaturatedFat 18 grams, Sodium 125 milligrams, Sugar 35 grams, TransFat 1 gram
LEMON BLUEBERRY BREAD
Of all the quick breads we had growing up, this beautiful lemon blueberry bread is the best! The citrus glaze adds a lustrous finish and locks in moisture. -Julianne Johnson, Grove City, Minnesota
Provided by Taste of Home
Time 1h15m
Yield 1 loaf (16 slices).
Number Of Ingredients 14
Steps:
- In a large bowl, beat the butter, sugar, lemon juice and eggs. Combine the flour, baking powder and salt; stir into egg mixture alternately with milk, beating well after each addition. Fold in the blueberries, nuts and lemon zest. , Transfer to a greased 8x4-in. loaf pan. Bake at 350° for 60-70 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack. , Combine glaze ingredients; drizzle over warm bread. Cool completely.
Nutrition Facts : Calories 181 calories, Fat 7g fat (3g saturated fat), Cholesterol 38mg cholesterol, Sodium 149mg sodium, Carbohydrate 27g carbohydrate (17g sugars, Fiber 1g fiber), Protein 3g protein.
LEMON-BLUEBERRY BREAD
Provided by Trisha Yearwood
Categories side-dish
Time 1h40m
Yield 8 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F. Grease a 4-by-8-by-2-inch loaf pan.
- Toss the blueberries in 2 tablespoons of the flour in a medium bowl and set aside.
- Beat together the butter, granulated sugar, eggs, lemon zest and lemon juice in the bowl of an electric mixer. Sift together the baking powder, 1 teaspoon salt and remaining 1 1/2 cups flour in a medium bowl. Add the flour mixture and milk to the butter mixture in alternating batches, beginning and ending with the flour. Fold in the pecans and blueberries. Pour the batter into the prepared pan and bake until a toothpick inserted in the center of the loaf comes out clean, about 1 hour 10 minutes. Cool for 10 minutes in the pan, then turn out onto a wire rack.
- For the glaze: Stir together 2 tablespoons lemon juice with the confectioners' sugar in a small bowl until completely smooth. Reserve the remaining lemon juice for another use. Drizzle the glaze over the top of the loaf while it is still warm, allowing it to drip down the sides. Serve the loaf warm or at room temperature.
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
BLUEBERRY LEMON LOAF
A light and flavourful cake. I prefer my loaf plain, but I've included a glaze for anyone that likes glaze.
Provided by Chef Gorete
Categories Breads
Time 55m
Yield 2 Loaves
Number Of Ingredients 13
Steps:
- Preheat oven to 350 deg F.
- Butter two 8 x 4 inch loaf pans and line the bottom and two long sides of the pans with parchment paper. I use one sheet and let it overhang a bit, then use the parchment to lift the loaf out of the pan when ready.
- In a large bowl, beat together the butter, sugar, eggs and vanilla extract until mixed.
- In a separate bowl, combine the flour, baking powder and salt and stir with a fork.
- Add the flour mixture to the egg mixture, alternating with the milk. Mix just until combined.
- In the bowl that you mixed the flour in, add the blueberries, lemon zest and 4 tablespoons of flour, tossing gently until coated. The flour will help prevent the berries from sinking to the bottom.
- Carefully and quickly fold the berries into the batter, then divide the batter equally between the prepared pans.
- Bake in preheated oven for between 45 - 55 minutes, or until a cake taster inserted into the centre of the loafves comes out clean.
- Cool the loaves in the pan for 15 minutes, then remove from the pan using the parchment paper handles and let cool on a rack.
- LEMON GLAZE:.
- Combine the juice and icing sugar in a bowl and beat with a mixer until smooth. Drizzle the top of the cooled loaf with the glaze, letting it pour down the sides.
Nutrition Facts : Calories 2380.1, Fat 78, SaturatedFat 45.2, Cholesterol 551.8, Sodium 2276.9, Carbohydrate 387.8, Fiber 10.4, Sugar 216.8, Protein 39.5
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