Super Moist Blueberry Lemon Loaf Food

MOIST LEMON BLUEBERRY LOAF

Steps:

• Begin by preheating the oven to 350 degrees Fahrenheit and lining a 9x11 loaf pan with parchment paper - set aside.
• While the oven is preheating, make the lemon loaf batter. Begin by adding eggs, melted butter, milk and cane sugar to a large mixing bowl and whisk to combine.
• Next, add lemon juice to the mixture and whisk in.
• In a separate bowl, set aside 2 tablespoons of the all purpose flour and mix with the blueberries to coat them in flour. This is a vital step as it will keep the blueberries from sinking to the bottom of the loaf. Once the blueberries have been coated in flour, set that bowl with the blueberries aside - we will mix them into the loaf in a moment!
• Then, add salt, baking powder, and remaining flour to the bowl with the wet ingredients and gently fold in until just combined. Don't over mix unless you want a tough loaf. :)
• Finally, add all of the coated blueberries and any leftover flour to the mixture and gently fold them in.
• Add your lemon loaf batter to the parchment-lined loaf pan. Smooth out over top and, if using, sprinkle turbinado sugar over top.
• Bake loaf for 52 - 53 minutes, or until a toothpick can be inserted into the middle of the loaf and come out of the loaf cleanly.
• Then, while your loaf cools, prepare the icing to go over top of the loaf.
• In a bowl, add powdered sugar and milk and mix until icing forms.
• Once your loaf has fully cooled, pour your icing over top, slice and enjoy!

BLUEBERRY LEMON LOAF RECIPE

Steps:

• Preheat oven to 325 degrees. grease and line loaf pan with parchment paper; set aside.
• In a small bowl whisk together yogurt, zest, lemon juice (from 1 lemon), and vanilla, set aside. In a medium bowl, whisk together flour, baking powder, baking soda, and salt; set aside.
• Using a stand mixer or electric mixer, add butter and sugar to the bowl and cream together until combined; about 2 minutes at high speed.
• Add eggs, one at a time, combining well after each egg. Slowly add half of the flour mixture, and mix at a slow speed (or you will have a mess all over!)
• Add half of the yogurt mixture and mix until just combined.
• Add remaining flour mixture and combine; add remaining yogurt mixture and mix until just combined.
• Place the blueberries in a bag and add a couple of tablespoons of flour. Give it a toss so the blueberries are coated. This will stop them from sinking to the bottom during baking.
• Remove bowl from stand mixer, add in blueberries, and stir gently with a fork to combine.
• Pour batter into loaf pan. Cook for 50-60 minutes, testing with a toothpick starting at 50 minutes. When it comes out clean, bread is done.
• Allow to cool on a wire rack for 15 minutes.
• In a small bowl add confectioners sugar, and slowly add lemon juice while mixing with a fork. When the glaze is moist and thick, you have enough lemon juice, you don't want to add too much. 8. Drizzle over the top of the bread and cut into slices.

TANGY AND MOIST BLUEBERRY LEMON LOAF

Steps:

• First start by preheating the oven to 350F then line a 9"x5" baking pan with parchment paper.
• In a medium bowl sift in the flour, baking powder, baking soda, and salt and set aside. In a small bowl, add in the dry blueberries with the 1 tbsp of flour and mix until they're fully coated.
• In a stand mixer bowl, cream the butter, oil, and granulated sugar until light and creamy. Add in the vanilla and lemon extract and mix. Add in one egg at a time while continuing to mix everything together. Lastly add in the yogurt, lemon zest, and lemon juice, and mix one last time.
• Add in the dry mixture to the wet mixture and fold just until the flour disappears. Add in the flour coated blueberries and fold one last time. Pour the mixture in the prepared loaf pan and bake for 50-55 minutes or until a wooden skewer inserted in the center comes out clean. Cool the bread in the pan for about 30 minutes then more it to a cooling rack. Let it cool down completely.

MOIST LEMON BLUEBERRY LOAF

Steps:

• GET ORGANIZED: Preheat oven temperature to 350F/176.7C. Spray an 8.5 x 4.5 x 2.5 inch loaf pan (21 x 11 x 6 cm) 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 mixing bowl.
• COMBINE WET INGREDIENTS AND SUGAR: In a medium separate bowl, mix together sour cream eggs, sugar, lemon zest, vanilla and oil.
• COMBINE INGREDIENTS FROM BOTH BOWLS: Add wet mixture to dry ingredients and combine with whisk. Gently fold in the blueberries mixed with flour.
• BAKE: Pour batter into greased/floured prepared pan. Bake on middle rack for about 50-70 minutes. Since ovens vary, start checking at 50 minutes. If toothpick or tester inserted into center of loaf comes out clean, it's done. Rest cake for 10 minutes on rack, then remove cake from loaf pan and place it on rack over a pan or cutting board (something to catch any drips).
• MAKE AND ADD LEMON SYRUP (OPTIONAL): For an even moister, more lemony loaf, poke holes in top of cake with tester or toothpick. Pour on lemon syrup to soak in. Let loaf cool on a wire rack.
• MAKE AND ADD GLAZE: Mix together icing sugar and fresh lemon juice in a small bowl. After the loaf cools, drizzle glaze over cake. Sprinkle with lemon zest if desired. Slice and serve.

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

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.

BLUEBERRY LEMON LOAF

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.

LEMON-BLUEBERRY LOAF

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x5-inch loaf pan with cooking spray.
• Whisk together sugar, melted butter, sour cream, and lemon juice in a large bowl until thoroughly blended. Mix in milk.
• Stir together flour, baking powder, salt, and lemon zest in a separate bowl. Remove 2 tablespoons flour mixture and place in a third, smaller bowl with frozen blueberries; stir to coat. Stir remaining flour mixture into milk-sour cream mixture with a rubber spatula or wooden spoon, blending until just combined. Fold floured blueberries into batter and transfer into the prepared loaf pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour.
• Meanwhile, mix together icing sugar, lemon juice, and lemon zest in a small bowl for the topping.
• Remove loaf from the oven and immediately poke holes all over the top with a toothpick. Pour topping over the top of the loaf and let cool in the pan for 10 minutes. Remove loaf to a wire rack to cool completely.

BLUEBERRY LEMON LOAF

Steps:

• Cake:-.
• Heat oven to 180C/ 350°F.
• In a bowl cream butter and stir in sugar a little at a time.
• Beat in eggs.
• In a small bowl combine flour, salt, baking powder and lemon rind.
• Add flour mixture alternately with milk to the butter mixture; blend until smooth.
• Fold in blueberries (if using frozen dust lightly in all-purpose flour).
• Put mixture in a greased10 x 6 inch loaf tin.
• Bake for 1 hour.
• Topping:-.
• Mix sugar and lemon juice until sugar is dissolved.
• Carefully remove loaf from pan (after cooling slightly) and spoon topping over the warm loaf.