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 F degrees. Grease an 8.5x4.5x2.5 inch loaf pan with butter or cooking spray then flour it.
- In a large bowl whisk together the 1 1/2 cups of flour, baking powder and salt. Set aside. In another bowl, whisk together the yogurt, sugar, eggs, lemon zest, vanilla extract and vegetable oil.
- Add the wet ingredients to the dry ingredients and whisk until combined.
- In another small bowl mix together the blueberries with the 1 tbsp of flour. This will prevent the blueberries from sinking to the bottom of the loaf. Gently fold the blueberries into the batter.
- Pour the batter into the prepared loaf pan and bake for 50 minutes or until an inserted toothpick in the center of the loaf comes out clean. Each oven is different so baking time could vary greatly. Mine took about 1 hour and 10 minutes to be completely done.
- While the loaf is baking make the lemon syrup by cooking the lemon juice and 1 tbsp of sugar in a small saucepan just until the sugar dissolves and the mixture is clear. Set aside.
- Make the lemon glaze by whisking the icing sugar, lemon juice and vanilla extract. This glaze needs to be quite runny, so add milk as needed, about a tbsp at a time until the desired consistency is achieved.
- When the cake is done, remove it from the oven and allow it to cook in the loaf pan for about 10 minutes. Remove from loaf pan onto a baking rack, then place the baking rack over a baking sheet. Poke holes in the cake using a skewer or toothpick then pour the lemon syrup all over the cake. Allow it to cool.
- Once the cake is cooled, drizzle with the lemon glaze, cut into slices and serve.
Nutrition Facts : ServingSize 1 slice, Calories 291 kcal, Carbohydrate 44 g, Protein 5 g, Fat 10 g, SaturatedFat 7 g, Cholesterol 53 mg, Sodium 124 mg, Sugar 30 g
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 YOGURT CAKE
For the perfect tea cake, bake Ina Garten's Lemon Yogurt Cake recipe, finished with a sweet lemon glaze, from Barefoot Contessa on Food Network.
Provided by Ina Garten
Categories dessert
Time 1h20m
Yield 1 loaf
Number Of Ingredients 12
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 the flour, baking powder, and salt into 1 bowl. In another bowl, whisk together the yogurt, 1 cup sugar, the eggs, lemon zest, and vanilla. Slowly whisk the dry ingredients into the wet ingredients. With a rubber spatula, fold the vegetable oil into the batter, making sure it's all incorporated. 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 1/3 cup 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. 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. Cool.
- For the glaze, combine the confectioners' sugar and lemon juice and pour over the cake.
LEMON-BLUEBERRY LOAF
No mixer needed for this colorful, tasty, lemon-blueberry loaf. A tried-and-true recipe I have used for many years. Like most sweet loaves, this one tastes best when wrapped tightly and allowed to sit for a day to let the flavors meld.
Provided by AUNT MAMIE
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Time 1h25m
Yield 8
Number Of Ingredients 14
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.
Nutrition Facts : Calories 273.9 calories, Carbohydrate 45.1 g, Cholesterol 60.1 mg, Fat 9 g, Fiber 2 g, Protein 5 g, SaturatedFat 5.1 g, Sodium 260 mg, Sugar 22.3 g
More about "blueberry lemon yogurt loaf recipes"
MOIST LEMON BLUEBERRY LOAF - TWO KOOKS IN THE KITCHEN
From twokooksinthekitchen.com
LEMON BLUEBERRY YOGURT LOAF RECIPE - COMPLETE RECIPES
From completerecipes.com
LEMON BLUEBERRY YOGURT CAKE - NEILS HEALTHY MEALS
From neilshealthymeals.com
THE BEST EVER BLUEBERRY LEMON LOAF RECIPE - SALADS FOR …
From salads4lunch.com
BLUEBERRY LEMON YOGHURT CAKE | RECIPETIN EATS
From recipetineats.com
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.
BLUEBERRY LEMON YOGURT LOAF - PARDON YOUR FRENCH
From pardonyourfrench.com
4.4/5 (15)Category Cakes, Madeleines & FinanciersServings 8Total Time 50 mins
BLUEBERRY CAKE WITH YOGURT & LEMON | HEALTHY RECIPE - FITBIT BLOG
From blog.fitbit.com
LEMON BLUEBERRY YOGURT LOAF | FOODTALK - FOODTALKDAILY.COM
From foodtalkdaily.com
LEMON BLUEBERRY YOGURT LOAF (GLUTEN FREE) - BAKING IS HEALTHY
From bakingishealthy.com
BLUEBERRY LEMON YOGURT LOAF BY JOCOOKS | QUICK & EASY RECIPE
From thefeedfeed.com
LEMON BLUEBERRY BREAD (+VIDEO) - THE COUNTRY COOK
From thecountrycook.net
BLUEBERRY LEMON YOGURT CAKE - CULINARY HILL
From culinaryhill.com
MEYER LEMON BLUEBERRY YOGURT QUICK BREAD {RECIPE SWAP} - THE …
From theredheadbaker.com
BLUEBERRY LEMON YOGURT LOAF - SWEET BEGINNINGS BLOG
From sweetbeginningsblog.com
LEMON-BLUEBERRY YOGURT LOAF - COOKING WITH RUTHIE
From cookingwithruthie.com
LEMON BLUEBERRY YOGURT LOAF - THE HUMBLED HOMEMAKER
From thehumbledhomemaker.com
BLUEBERRY-THYME YOGURT CAKE FROM DORIE GREENSPAN - FOOD52
From food52.com
LEMON BLUEBERRY BREAD - TASTES BETTER FROM SCRATCH
From tastesbetterfromscratch.com
LEMON-BLUEBERRY YOGURT LOAF CAKE RECIPE - JUSTIN CHAPPLE - FOOD …
From foodandwine.com
RECIPE: BLUEBERRY LEMON YOGURT LOAF - TEXASREALFOOD
From discover.texasrealfood.com
LEMON BLUEBERRY BREAD RECIPE (WITH YOGURT) | KITCHN
From thekitchn.com
BLUEBERRY LEMON YOGURT CAKE - THE LEMON PRESS
From lemon.press
VEGAN LEMON BLUEBERRY CAKE. YOGURT POUND CAKE LOAF
From veganricha.com
EASY LEMON BLUEBERRY BREAD LOAF - SWEET PEA'S KITCHEN
From sweetpeaskitchen.com
BLUEBERRY YOGURT CAKE RECIPE - REAL SIMPLE
From realsimple.com
EASY BLUEBERRY LEMON LOAF WITH LEMON GLAZE - THE SEASONED SKILLET
From seasonedskilletblog.com
BLUEBERRY LEMON YOGURT LOAF - SLENDERBERRY
From slenderberry.com
LEMON BLUEBERRY YOGURT LOAF | KICKASS BAKER
From kickassbaker.com
BLUEBERRY LEMON LOAF RECIPE - SUNCAKEMOM
From suncakemom.com
BLUEBERRY LEMON YOGURT LOAF - CHEZ CATEYLOU
From chezcateylou.com
HEALTHY LEMON BLUEBERRY BREAD | GIMME DELICIOUS
From gimmedelicious.com
BLUEBERRY LEMON YOGURT CAKE - COOKIE AND KATE
From cookieandkate.com
LEMON BLUEBERRY YOGURT LOAF CAKE - COZY CRAVINGS
From cozycravings.com
BLUEBERRY LEMON YOGURT CAKE | RENEE'S KITCHEN ADVENTURES
From reneeskitchenadventures.com
BLUEBERRY LEMON YOGURT LOAF | LEMON YOGURT MUFFINS, BLUEBERRY …
From pinterest.com
BLUEBERRY LEMON YOGHURT CAKE - SUGAR SALT MAGIC
From sugarsaltmagic.com
RECIPE: BLUEBERRY LEMON YOGURT LOAF | YUMMY FOOD, RECIPES, FOOD …
From pinterest.ca
BLUEBERRY LEMON LOAF CAKE - HOUSE OF YUMM
From houseofyumm.com
BLUEBERRY YOGURT CAKE WITH LEMON VANILLA GLAZE - AVERIE COOKS
From averiecooks.com
LEMON BLUEBERRY YOGURT BREAD - GATHER FOR BREAD
From gatherforbread.com
BLUEBERRY YOGURT LOAF : TOP PICKED FROM OUR EXPERTS
From recipeschoice.com
BLUEBERRY-LEMON YOGURT LOAF » TIDE & THYME
From tideandthyme.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love