Lemon blueberry loaf. 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. Grate the zest from the lemon onto a small plate.
This Lemon Blueberry Yogurt Loaf is moist and delicious with just the right amount of blueberries and lemon. Enjoy a slice for dessert today, perfect with tea or coffee! And if you're anything like me, then I know how strong the cravings are for something lemony, moist, and full of juicy blueberries. You can cook Lemon blueberry loaf using 14 ingredients and 3 steps. Here is how you cook it.
Ingredients of Lemon blueberry loaf
- You need of loaf.
- You need 1/3 cup of butter melted.
- You need 1 cup of sugar.
- You need 3 tbsp of lemon juice.
- It’s 2 of eggs.
- It’s 1 1/2 cup of all-purpose flour.
- Prepare 1 tsp of baking powder.
- You need 1/2 tsp of salt.
- It’s 1/2 cup of milk.
- Prepare 1 cup of fresh blueberries.
- It’s 2 tbsp of lemon zest.
- Prepare of glaze or ganache.
- Prepare 200 grams of White chocolate chips.
- It’s 1/2 cup of whipping cream.
This lemon blueberry loaf comes together with a handful of pantry staples, and it's topped with a tangy lemon glaze icing. Here's what we'll need to make this lemon blueberry dessert: All-purpose flour: Stir the flour around, spoon it into your measuring cup, and level it off with the back of a knife. With a name like Glazed Lemon-Blueberry Loaf, you know you're in for a treat. Tangy and sweet, thanks to the fresh blueberries and lemon juice, the secret to this recipe is stirring sour cream (or plain yogurt) into the batter for an ultra-moist crumb!
Lemon blueberry loaf step by step
- 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, lemon peel..
- Transfer to a greased 8-in. x 4-in. loaf pan. Bake at 350° for 60-70 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack..
- Warm up the whipping cream until bubble appears n pour it over white chocolate chips in a bowl. Let it sit for about 10 mins. Stir n mix well. Pour over cooled cake n decorate with fresh blueberries. Serve..
And because this is lemon-blueberry bread, we couldn't resist upping the flavor with a lemon-extract and powdered sugar glaze on top—don. This Lemon Blueberry Loaf Cake is great for dessert, a sweet snack, or even breakfast. We love making it during blueberry season when the blueberries are the best, but if you don't have fresh blueberries, you can use frozen blueberries. I create a simple glaze for this recipe with lemon juice and sugar. This glaze is poured over the warm bread, almost like a poke cake for a burst of lemon flavor.
