Lemon Blueberry Bread Recipe Recipe 455 Food

LEMON BLUEBERRY BREAD

Steps:

• Preheat the oven to 350 degrees F. Grease well the bottom and sides of a 9x5" loaf pan.
• In a medium bowl, whisk together flour, baking powder, and salt. In a large bowl, beat together yogurt, sugar, eggs, lemon zest, vanilla, and oil.
• Slowly fold the dry ingredients into the wet, just until incorporated. In a separate bowl mix the blueberries with 1 Tbsp of flour and then gently fold them into the mixed batter. (I always save a few to stick on top of the loaf after I pour it into the pan).
• Pour the batter into the pan and bake for 55 minutes - 1 hour or until a toothpick inserted in the center comes out clean.
• Remove from oven and allow to cool in the pan for 10 minutes. Transfer to a wire rack to cool completely.

LEMON-BLUEBERRY BREAD

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 BLUEBERRY BREAD

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.

LEMON-BLUEBERRY BREAD RECIPE

Steps:

• Heat oven to 350°F
• Combine 1-1/2 cups flour, baking powder and salt in large bowl. Whisk eggs, sugar, sour cream, oil, lemon zest and vanilla until blended. Add to flour mixture; stir just until blended.
• Toss blueberries with remaining flour; stir gently into batter. Pour into greased and floured 9x5-inch loaf pan.
• Bake 1 hour to 1 hour 5 min. or until toothpick inserted in center comes out clean. Cool 10 min. Remove bread from pan to wire rack; cool completely.

LEMON BLUEBERRY BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8x4 inch loaf pan.
• In a mixing bowl, beat together butter, 1 cup sugar, juice and eggs. Combine flour, baking powder and salt; stir into egg mixture alternately with milk. Fold in lemon zest, nuts, and blueberries. Pour batter into prepared pan.
• Bake in preheated oven for 60 to 70 minutes, until a toothpick inserted into center of the loaf comes out clean. Cool bread in pan for 10 minutes. Meanwhile, combine lemon juice and 1/4 cup sugar in a small bowl. Remove bread from pan and drizzle with glaze. Cool on a wire rack.

BLUEBERRY LEMON BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8x4-inch loaf pan.
• In a medium bowl, mix flour, baking powder and salt together and set aside.
• In a large bowl, cream the butter and 1 cup sugar until light and fluffy. Add eggs, beating well after each addition. Mix in the juice of 1 lemon. Add the flour mixture, alternating with the milk. Fold in the lemon zest and blueberries. Pour into prepared pan.
• Bake for 60 to 70 minutes, or until a toothpick inserted in the center comes out clean.
• For the glaze, combine 1/4 cup sugar with 2 tablespoons lemon juice. Drizzle over bread while still warm.

LEMON DRIZZLE CAKE

Steps:

• Add sugar to a mixing bowl and grate in lemon zest. Stir and let sit for 1 hour if possible to intensify the lemon flavor. This step can be skipped if necessary.
• Preheat the oven to 350 degrees F (175 degrees C). Line a loaf pan with greased parchment paper.
• Combine flour, baking powder, and salt in a small bowl; add to lemon sugar. Add butter, eggs, and milk and beat with an electric mixer until batter is smooth and fluffy. Transfer batter into the prepared loaf pan and smooth out the top.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 50 minutes. Remove from oven and let cool for 5 minutes.
• Meanwhile for lemon drizzle topping whisk sugar and lemon juice together in a bowl until smooth.

BLUEBERRY LEMON BREAD

Steps:

• Preheat oven to 325 degrees F. Butter 8 1/2 x 4 1/2 x 2 1/2 loaf pan.
• Combine first 3 ingredients in small bowl.
• Using electric mixer, cream butter with 1 cup sugar in large bowl until mixture is light and fluffy.
• Add eggs one at a time, beating well after each addition.
• Add lemon peel. Mix in dry ingredients alternatively with milk, beginning and ending with dry ingredients.
• Fold in blue berries.
• Spoon batter into prepared loaf pan.
• Bake until golden brown and toothpick inserted into center comes out clean, about 1 hour 15 minutes.
• Meanwhile, bring 1/3 cup sugar and lemon juice to boil in small saucepan, stirring until sugar dissolves.
• Pierce top of cake all over with toothpick. Pour hot lemon mixture over loaf in pan.
• Cool 30 minutes in pan on rack.
• Turn bread out of pan and cool completely on rack.

ZUCCHINI FRITTERS WITH LEMONY SOUR CREAM

Steps:

• Trim and coarsely shred zucchini into a large bowl. Add 1 teaspoon salt; toss to coat. Let stand, stirring occasionally, 10 minutes. Meanwhile, beat together egg, green onions, and pepper in another bowl.
• Transfer zucchini to a clean kitchen towel; squeeze to remove as much liquid as possible. Stir zucchini and flour into egg mixture.
• Heat a griddle or extra-large cast-iron skillet over medium-high heat. Add oil; brush or swirl to coat pan. Drop mixture in 6 mounds onto the hot griddle, then flatten slightly with a spatula. Cook, turning halfway through, until golden brown on both sides, 5 to 7 minutes.
• For lemony sour cream, whisk sour cream, lemon zest, lemon juice, garlic, and remaining pinch of salt together in a small bowl. Sprinkle with zest and pepper; serve with fritters.

BLUEBERRY LEMON BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Grease and flour an 8x4 Inch loaf pan.
• In a medium bowl, mix flour, baking powder and salt together and set aside.
• In a large bowl, cream the butter and 1 cup sugar until light and fluffy.
• Add eggs, and beat well.
• Mix in the juice of 1 lemon.
• Add the flour mixture, alternating with the milk.
• Fold in the lemon zest and blueberries.
• Pour into prepared 8x4 inch loaf pan.
• Bake for 60 to 70 minutes, or until a toothpick inserted into the cake comes out clean.
• For the glaze, combine 1/4 cup sugar with 2 tablespoons lemon juice.
• Drizzle over cake while still warm.