Baking for Beginners: An irresistible berry bread pudding recipe that's easy to make
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Get ready for this irresistable bread pudding recipe made with tender brioche bread soaked in a rich sweet vanilla custard and is loaded with strawberries, raspberries and blueberries.
???? Ingredients for Very Berry Bread Pudding:
► Butter for greasing the baking dish (about 1 – 2 tablespoons)
► 1/4 cup sugar (to coat the baking dish
► 8 eggs
► 1 1/2 cup sugar
► 2 cups heavy cream
► 1 cup milk whole milk or 2% milk
► 2 teaspoons vanilla extract
► 4 cups mixed berries strawberries, raspberries and blueberries pictured in this recipe
► 2 tablespoons berry liquor (Chambord) – (optional) Grand Marnier can be used as well
► 8 cups brioche bread, cubed or torn into 1 inch chunks
► Whipped cream for serving (optional)
► Extra Berries to garnish (optional)
Serving Size: 8
Prep Time: 30 minutes
Cooking Time: 60 minutes
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✔️ Low carb
✔️ Easy to make
✔️ Simple ingredients
✔️ Low calories (less than 1200)
✔️ Impress your friends and family
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???? MORE DESSERT AND PASTRY RECIPES:
► Easy Fruit Tart with Homemade Creamy Vanilla Custard
► Baked Brie With Cranberries
► Easy Pumpkin Cake w/ Cream Cheese Frosting
► Pumpkin Cheesecake
► Black Velvet Cake with Marshmallow Spiderweb
► Best Lemon Cheesecake
► French Apple Cake
#lemonblossoms #puddingrecipe #breadpudding #berry #berries #bread #dessert #healthyeating #tasty #homecooking
The Brightest and Freshest Lemon Blueberry Cake
This lemon blueberry cake is the perfect dessert for spring celebrations and get-togethers! Each layer is studded with blueberries and frosted with a bright and refreshing lemon icing.
Recipe:
Frosting:
Ingredients
3 cups all-purpose flour (375g)
1 ½ cups granulated sugar (300g)
1 Tablespoon cornstarch
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon table salt
½ cup unsalted butter, softened and cut into 8 pieces (113g)
½ cup canola or vegetable oil (120ml)
¾ cup buttermilk (180ml)
2 Tablespoons lemon zest (zest lemons before squeezing)
¼ cup lemon juice (fresh-squeezed preferred) (60ml)
4 large eggs, room temperature preferred
½ teaspoon vanilla extract
2 ½ cups blueberries (12 oz)
1 batch lemon frosting or preferred frosting
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Instructions
00:00 Introduction
00:22 Preheat oven to 350F and line three 8” round cake pans by lightly but thoroughly greasing and flouring the sides and lining the bottoms with parchment paper. Set aside.
00:27 In a large bowl, whisk together flour, sugar, cornstarch, baking powder, baking soda, and salt.
00:49 Using an electric mixer, add softened butter, one tablespoon at a time, adding the next tablespoon only after the first is combined. The mixture will appear sandy in texture.
01:47 While mixing on low-speed, slowly drizzle in oil.
02:24 In a separate bowl or large measuring cup, whisk together buttermilk, lemon zest, lemon juice, eggs, and vanilla extract until combined.
04:23 With mixer on low-speed, slowly drizzle in the buttermilk mixture until the batter is smooth and completely combined.
04:43 Use a spatula to stir in blueberries.
04:54 Evenly divide batter into prepared cake pans and transfer to 350F oven (if your oven is not large enough for all three pans or if you only have two pans, it is fine to let the remaining batter sit on the counter while the first two pans bake. If all of your pans do fit in the oven, make sure to keep an eye on them as most ovens do not cook evenly and some pans may be done sooner than others). Bake for 30 minutes or until the surface of the cake springs back to the touch and a toothpick inserted in the center comes out mostly clean with a few moist crumbs.
06:17 Allow cakes to cool in cake pans for 10-15 minutes before running a knife around the edge of the pan to loosen cakes and carefully inverting onto a cooling rack to cool completely before decorating.
06:37 Once cooled completely, decorate the cake using lemon frosting (or preferred frosting).
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Lemon Blueberry Bread (Classic Version) - Joyofbaking.com
Recipe here: Stephanie Jaworski of Joyofbaking.com demonstrates how to make Lemon Blueberry Bread. The name 'Lemon Blueberry Bread' says it all. This lovely tea bread is bursting with juicy sweet blueberries and brushing on a hot lemony glaze just as it comes out of the oven, not only infuses the bread with a nice citrus flavor but it also makes the bread tender and moist. It is really a pound cake, which makes it perfect any time of the day.
There is a newer version of this video here:
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How to Make Delicious Lemon Blueberry Bread
This is one of the best recipes for Lemon Blueberry Bread out there! This bread is filled with blueberries and is the perfect amount of soft on the inside and crispy on the outside! It’s topped with a sweet and tart lemon glaze. Let me know in the comments what recipe you'd like to see me make next!
1/2 cup melted butter (113 g)
1 1/2 cups sugar (300 g)
3 eggs
1 teaspoon vanilla (5 g)
3 Tablespoons lemon zest (15 g - about 2-3 lemons)
3 Tablespoons lemon juice (15 g/mL - 1-2 lemons)
2 1/4 cups flour + 2-3 Tablespoons (270 g + 30-45 g)
1/4 cup sour cream (2 oz/60 mL)
1/2 cup buttermilk (4 oz/120 mL)
1 1/2 teaspoons baking powder (7.5 g)
1 1/2 teaspoons salt (7.5 g)
1 1/2 - 2 cups blueberries
Glaze:
1 1/2 - 2 cups powdered sugar (171-228 g)
Zest of one lemon
Juice of 1/2 - 1 lemon (enough to make glaze)
350° (177°-180° C)
Produced by: Morgan Steinagel
morgansfilms.com Check out my new online course Stay-At-Home Baker where you'll learn everything you need to know to thrive on your baking journey!
Lemon Blueberry Cake
This Lemon Blueberry Cake is tangy, sweet, super moist, and creamy. It's a delicious and beautiful cake. It comes with soft lemon cake layers, a sweet blueberry filling, and an ultra creamy lemon cream cheese frosting.
RECIPE:
SUPER MOIST VEGAN BLUEBERRY LEMON BREAD⎜POUND CAKE⎜
Now, this is a cake to live for. It is soooooo summery, so fresh, so moist and so easy to make you're not going to believe it! Blueberries and lemon are a match made in heaven and when put together in a cake is pure poetry!
SUPER MOIST VEGAN BLUEBERRY LEMON BREAD⎜POUND CAKE
INGREDIENTS:
2 cups of purpose flour
1/3 cup of sugar
1 1/2 teaspoon of baking powder
1/4 teaspoon of baking soda
a pinch of salt
1/2 cup of soy milk
1/3 cup of vegan yogurt or coconut cream
1/4 cup of vegetable oil
4 tablespoons of lemon juice
the zests of 2 lemons plus more for garnishing
1/3 cup of blueberries (fresh or frozen) plus more for garnishing
1/2 tablespoon of cornstarch
Icing:
2 tablespoons of lemon juice
1/4 cup of powdered sugar
METHOD:
Preheat the oven at 180℃ (356℉).
Mix all the ingredients up until the salt to a bowl, whisk to combine, then add the remainder of the ingredients except the blueberries and cornstarch, mix to combine very well, set aside and in a separate bowl, add the cornstarch and the blueberries, toss to cover the blueberries with the cornstarch, add them to the cake batter, then fold the batter delicately.
Transfer the batter to a greased mold (mine is 25cmX13cmX6cm), put some blueberries on top of the cake, and put it in the oven for one hour. Remove the cake from the oven, wait until it cools down completely then drizzle the lemon icing to the top and finish garnishing with fresh blueberries and lemon zest.
TIP: If you don't have powdered sugar, add regular sugar to a blender and blend until it becomes a fine powder.
???? PRINTABLE RECIPE: chefjanapinheiro.com
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SUPER MOIST VEGAN BLUEBERRY LEMON BREAD⎜POUND CAKE recipe by chef Jana Pinheiro