Lemon Blueberry Bread Recipe Demonstration - Joyofbaking.com
Recipe here: Stephanie Jaworski of Joyofbaking.com demonstrates how to make Lemon Blueberry Bread. This rich and buttery Lemon Blueberry Bread is bursting with juicy sweet blueberries and brushing the top of the just baked bread (cake) with a hot lemony glaze, not only infuses the bread with a nice citrus flavor but it also makes the bread wonderfully tender and moist.
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Lemon Blueberry Bread
Easy lemon blueberry bread is soft, moist, and delicious. This quick bread loaded with fresh blueberries and lemon, making it the perfect summer dessert to bake. It's simple, sweet, and delicious on its own, but taken to a new level with a 2-ingredient lemon glaze drizzled on top. Plus, it's an easy recipe to make, taking just 10 minutes for the batter to come together. Whether you enjoy this lemon blueberry loaf cake hot and fresh, or save it for the next day, it will be hard to just have one slice.
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Professional Baker Teaches You How To Make LEMON BLUEBERRY LOAF!
Chef Anna Olson takes you from step 1 to step yum and teaches you how to bake this delightful fruit based loaf.
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Ingredients
Cake
1 cup (200 g) granulated sugar
Zest of 3 lemons
2 large eggs
½ cup (125 mL) half-&-half (10%) cream
1/3 cup (80 mL) vegetable oil
2 tsp (10 mL) vanilla extract
2 cups (300 g) all-purpose flour
2 tsp (6 g) baking powder
½ tsp (2.5 g) salt
1 cup (250 mL) fresh blueberries
Lemon Icing
2 Tbsp (30 mL) lemon juice
1 cup (130 g) icing sugar, sifted
Directions
1. Preheat the oven to 350 F (180 C). Grease and flour a 8 ½ -x-4 ½ -inch loaf tin and line the bottom and sides (just the long sides is fine) of the pan with parchment paper so that the paper comes over the sides.
2. Measure the sugar into a large mixing bowl and finely zest the lemons into it, whisking to stir in the zest (this draws out the oils). Whisk in the eggs, followed by the cream, oil and vanilla.
3. Sift the flour, baking powder and salt over the bowl and whisk until the batter is smooth. Gently stir in the blueberries and then pour this into the prepared pan and bake for 60-70 minutes, until a tester inserted in the centre of the cake comes out clean. Cool the cake for 20 minutes in the tin before removing to cool on a rack.
4. For the icing, whisk the lemon juice into the icing sugar by hand until smooth and flowing. Pour this over the cooled loaf and let a little drip over the sides. The loaf can be sliced right away, but letting it sit for an hour allows the glaze to set up for tidier slicing.
The loaf will keep, well-wrapped on the counter for up to 4 days.
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Lemon Blueberry Bread (made with oats only!)
Lemon Blueberry Bread
Today I'm going to show you how to make lemon and blueberry loaf cake.
This healthier loaf cake is so refreshing, moist, and delicious.
It's a great way to satisfy your sweet tooth and still get in some valuable macro nutrients.
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This is why you'll love this healthy loaf cake:
-It's so refreshing thanks to the blueberries and the lemon!
-It browns beautifully!
-It’s super moist!
-Not overly sweet at all!
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LEMON BLUEBERRY BREAD RECIPE
Ingredients:
2 cups ground oats (oat flour) (200g)
2 tsp baking powder
1/2 tsp salt
2 eggs
1/4 cup coconut oil (50g)
1/2 cup honey, maple syrup or agave (170g)
1/3 cup sour cream (80g)
3 tbsp lemon juice
1 tbsp lemon zest
1 tsp vanilla extract
1 cup blueberries (120g)
1 tsp cornstarch
Preparation:
In a large bowl, combine together the dry ingredients, ground oats, baking powder and salt. Mix to combine.
In another bowl, combine the wet ingredients, eggs, coconut oil, honey (maple syrup or agave), sour cream, lemon juice and vanilla extract. Whisk well to combine.
Pour wet ingredients into the dry ingredients, mixing together to combine. Do not over mix the batter.
In a small bowl, mix your blueberries with some cornstarch, this will prevent your blueberries from sinking at the bottom of the pan.
Add your blueberries and lemon zest, and gently mix into the batter.
Pour into greased loaf pan, smooth the top and bake at 350F (180C) degrees for 50-70 minutes, until toothpick comes out clean. If browning quickly, after 40 minutes of baking, place a piece of aluminium foil over the top. Do not over bake it!
Let it sit for 10 minutes, then remove from the baking pan and place on a wire rack to cool completely.
While the loaf is cooling prepare the lemon glaze.
In a small saucepan, add 2 tbsp lemon juice, 2 tbsp honey, 2 tbsp coconut oil. Heat it up, then add 1 tsp cornstarch and cook for 1 minute stirring all the time. Let it cool a bit, then pour over your lemon blueberry loaf.
After the glaze is set, slice and serve.
Enjoy!