BLUEBERRY BREAD LOAF
Recipe video above. A quick blueberry lemon bread that is fast to prepare! Incredibly moist, bursting with blueberries and the fresh hint of lemon. The glaze is optional - it's delicious even without!
Provided by Nagi | RecipeTin Eats
Categories Sweets
Time 1h30m
Number Of Ingredients 14
Steps:
- Preheat oven to 200°C/390°F (180°C fan forced).
- Line loaf pan: Butter and line a loaf pan with parchment / baking paper. The picture pan is 21 x 11 x 7 cm (8.3 x 4.5 x 2.75") which makes a nice tall loaf.
- Coat blueberries: Toss blueberries in flour (less flour sticks if dry, more if frozen). This helps keep them suspended in the batter.
- Whisk Dry ingredients in a bowl.
- Add Wet ingredinets: Make a well in the Dry ingredients. Add Wet ingredients. Whisk until incorporated.
- Fold in blueberries: Fold in blueberries, including any flour remaining in the blueberry bowl.
- Bake: Pour into the prepared tin. Bake for 50 minutes, then cover with foil. Bake for a further 15 - 25 minutes, or until a skewer comes out clean. Check after 15 minutes, then if the skewer comes out with batter on it, bake a further 10 minutes.
- Cool: Rest for 5 minutes then turn onto a cooling rack and completely cool. Drizzle with Glaze. Wait until the glaze sets (about 20 minutes) before slicing to serve.
Nutrition Facts : Calories 377 kcal, Carbohydrate 60 g, Protein 5 g, Fat 14 g, SaturatedFat 2 g, TransFat 1 g, Cholesterol 52 mg, Sodium 33 mg, Fiber 1 g, Sugar 41 g, UnsaturatedFat 12 g, ServingSize 1 serving
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
BLUEBERRY LOAF
An easy-to-make, delicious blueberry loaf that works equally well with fresh or frozen blueberries.
Provided by Meg
Categories Bread Quick Bread Recipes
Time 1h10m
Yield 12
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a loaf pan.
- Mix flour, sugar, baking powder, and salt in a large bowl. Stir milk, oil, egg, and vanilla extract into flour mixture until batter is just blended. Gently fold blueberries into batter; pour into prepared loaf pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 60 to 70 minutes.
Nutrition Facts : Calories 167.7 calories, Carbohydrate 27.8 g, Cholesterol 16.3 mg, Fat 5.4 g, Fiber 0.9 g, Protein 2.6 g, SaturatedFat 1 g, Sodium 116 mg, Sugar 14.9 g
LOW FAT LEMON BLUEBERRY LOAF
Steps:
- Gather the ingredients.
- Preheat oven to 350 F.
- In a small bowl, combine oil, lemon juice, eggs, and milk.
- Place flour, baking powder, sugar, and salt in a large bowl.
- Make a well in the dry ingredients.
- Add wet ingredients to dry, stirring until just moist.
- Fold in lemon zest and blueberries.
- Empty batter into loaf pan and bake for an hour or until a toothpick inserted in the center comes out clean.
- Enjoy!
Nutrition Facts : Calories 221 kcal, Carbohydrate 32 g, Cholesterol 36 mg, Fiber 1 g, Protein 10 g, SaturatedFat 1 g, Sodium 655 mg, Fat 7 g, ServingSize 1 loaf (12 servings), UnsaturatedFat 5 g
HEALTHY GREEK YOGURT LEMON BLUEBERRY BREAD
Healthy lemon blueberry bread is moist and fluffy and packed with flavor. This lightened up lemon bread contains NO SUGAR, NO BUTTER, and can be made with whole wheat or gluten-free flour.
Provided by Layla
Categories Dessert
Time 1h
Number Of Ingredients 12
Steps:
- Preheat oven to 350F. Grease and flour a loaf pan and set aside.
- In a medium bowl combine the dry ingredients together; flour, baking powder, baking soda, and salt.
- In a large bowl combine the wet ingredients; whisk the Greek yogurt, maple syrup, coconut oil, eggs, lemon juice and zest, and vanilla.
- Gently fold in the dry ingredients to the wet ingredients.
- In a small bowl with a teaspoon of flour coat the blueberries and toss it. Fold the blueberries into the batter.
- Pour batter into the greased loaf pan and bake 45-50 minutes or until a toothpick inserted comes out clean. Cool for at least 10 minutes before slicing.
Nutrition Facts : ServingSize 1 slice, Calories 118 kcal, Carbohydrate 12 g, Protein 3 g, Fat 7 g, SaturatedFat 5 g, Cholesterol 28 mg, Sodium 112 mg, Fiber 1 g, Sugar 10 g
SCRUMPTIOUS BLUEBERRY-LEMON BREAD
This moist bread from Karen Strzelecki of Arlington, Texas is great for breakfast or as a snack. Karen writes, "It's so good that my family doesn't even know they're eating a low-fat bread."
Provided by Taste of Home
Time 1h20m
Yield 1 loaf (12 slices).
Number Of Ingredients 15
Steps:
- In a large bowl, combine the flours, sugar, baking powder and salt. In a small bowl, beat the egg, egg white, applesauce, milk and butter. Stir into dry ingredients just until moistened. Fold in blueberries and lemon zest. , Transfer to an 8x4-in. loaf pan coated with cooking spray. Bake at 350° for 60-65 minutes or until a toothpick inserted in the center comes out clean. , Combine the glaze ingredients; pour over warm loaf. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
Nutrition Facts : Calories 180 calories, Fat 4g fat (2g saturated fat), Cholesterol 27mg cholesterol, Sodium 210mg sodium, Carbohydrate 34g carbohydrate (17g sugars, Fiber 2g fiber), Protein 4g protein.
MOIST LEMON BLUEBERRY LOAF
Moist, lemony and bursting with blueberries, this Lemon Blueberry Loaf is perfect for a tea, shower or brunch.
Provided by Cheryl
Categories Dessert
Time 1h15m
Number Of Ingredients 15
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.
Nutrition Facts : Calories 205 kcal, Carbohydrate 37 g, Protein 4 g, Fat 5 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 51 mg, Sodium 199 mg, Fiber 1 g, Sugar 24 g, UnsaturatedFat 2 g, ServingSize 1 serving
TANGY AND MOIST BLUEBERRY LEMON LOAF
This blueberry lemon loaf is easy to make and yields a perfectly lemony and moist loaf cake for everyone to enjoy!
Provided by Chahinez
Categories Dessert
Time 1h
Number Of Ingredients 19
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.
Nutrition Facts : Calories 211 kcal, Carbohydrate 38 g, Protein 4 g, Fat 10 g, SaturatedFat 5 g, Cholesterol 47 mg, Sodium 275 mg, Fiber 1 g, Sugar 14 g, ServingSize 1 serving
BLUEBERRY LEMON LOAF RECIPE
Blueberry Lemon Loaf, a delicious soft and moist loaf bursting with juicy blueberries! Perfect for relaxing with a cup of tea.
Provided by Janice - Salads for Lunch
Categories Breakfast Recipes
Time 1h
Number Of Ingredients 13
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.
Nutrition Facts : Calories 256 calories, Carbohydrate 33 grams carbohydrates, Cholesterol 77 milligrams cholesterol, Fat 13 grams fat, Fiber 1 grams fiber, Protein 3 grams protein, SaturatedFat 8 grams saturated fat, ServingSize 12 Servings, Sodium 235 grams sodium, Sugar 22 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 4 grams unsaturated fat
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.
BLUEBERRY BREAD
Steps:
- Adjust the oven rack to the lower third position and preheat the oven to 350 degrees F. Lightly coat a 8x4-inch loaf pan with nonstick spray. Set aside.
- In a large mixing bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon. Place the blueberries in a separate bowl and sprinkle with 1 teaspoon of the dry ingredients (this will help keep the blueberries from sinking to the bottom).
- In a separate bowl, whisk together the Greek yogurt, honey, melted butter, vanilla, and lemon zest until smoothly combined. Whisk in the eggs. If the butter resolidifies, gently warm the bowl in the microwave, just until it melts again.
- Add the wet ingredients to the dry ingredients, and with a wooden spoon or spatula, very gently stir the batter, stopping as soon as the flour disappears. Fold in the blueberries.
- For the topping, if using: In a small bowl, stir together the raw sugar and cinnamon.
- Spoon the batter into the prepared baking pan and smooth the top. Sprinkle with the cinnamon-sugar topping, if using. Bake for 30 minutes, then loosely tent the pan with foil to keep the bread from browning too quickly. Continue baking for 15 to 20 additional minutes (45 to 50 minutes total), or until a toothpick inserted in the center of the loaf comes out clean without any wet batter clinging to it. Place the pan on a wire rack and let cool completely. Transfer to a cutting board, slice, and enjoy!
Nutrition Facts : ServingSize 1 slice (of 10), Calories 199 kcal, Carbohydrate 32 g, Protein 7 g, Fat 6 g, SaturatedFat 3 g, Cholesterol 46 mg, Fiber 3 g, Sugar 16 g
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
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