Now Make the icing by whisking the lemon juice and icing sugar together until it is smooth and creamy. Set aside. Set aside. Prep Time 15mins Cook Time 1hr15mins Total Time 1hr30mins Ingredients 1x2x3x 2 1/2 cups all-purpose flour 1 1/2 tsp. Allow the icing to set fully before serving. I honestly could eat this entire loaf in one sitting. Slice with a serrated knife. document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); This site uses Akismet to reduce spam. Hi Jenn, 1 piece: 181 calories, 7g fat (3g saturated fat), 38mg cholesterol, 149mg sodium, 27g carbohydrate (17g sugars, 1g fiber), 3g protein. Enjoy this lemon blueberry loaf for breakfast with a hot cup of coffee or tea. Grease and line a 9x5 or 4x11 loaf pan with parchment paper that overhangs the sides by about 1 inch. In a large mixing bowl, cream together the cane sugar and butter. Glad you liked it Ilana! After this, Mix the flour, baking powder, and salt in a bowl. Remove from the tin and leave to cool completely. Step 3. Be sure to zest them before you juice them, as it is impossible to do afterwards. The center is perfectly moist and fluffy with a slightly crispy edge. Slowly add the milk and the lemon flavor (if using); mix to combine. This delicious Blueberry Lemon Loaf Cake is sweet, tart, wonderfully moist and fluffy, and so easy to make! In a large bowl, beat together the flour, sugar, baking powder, softened butter, eggs, milk, and lemon zest with an electric mixer at medium speed until a smooth batter is formed. I love this lemon blueberry bread. Add the flour, lemon zest and beaten egg and stir with a spoon till mixed through. Add granulated and brown sugars and beat on medium-high speed until creamed, about 2-3 minutes. Spray a 9x5 inch loaf pan with non-stick cooking spray. In a large bowl, use an electric mixer to cream together the butter and sugar. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Preheat the oven to 325 degrees Fahrenheit. Your email address will not be published. Mix flour mixture into wet mixture until thoroughly combined and no lumps remain, about 1 minute. Using a spatula, gently fold in most of the blueberries, reserving a small handful of blueberries. I have 4 mini loaf pans: Is it possible to use this recipe as a pound cake? First make the lemon sugar: put the sugar and lemon peels in a food processor and process until the zest is completely incorporated in to the sugar. In a separate mixing bowl, whisk the oil, sugar, sour cream, eggs, lemon juice, lemon zest, and vanilla extract together until fully combined. The sweet and buttery cake pairs beautifully with its tart glaze. In a medium bowl, whisk together the 2 cups flour, baking soda, and salt. I brought a loaf to a dinner party, and the hostess asked for the recipe. Pour into a greased 9x5-in. Visit our corporate site. Store cooled loaf cake tightly wrapped with plastic wrap at room temperature for up to 4 days. Mix in milk. Required fields are marked *. Take off the heat and add the biscuits. Thank you! The bake time should be around 20 minutes. Can I make lemon drizzle cake without an electric whisk? I halved the recipe and it yielded two 5 3/4 x 3 x 2 1/8 mini loaves (approximately 250g of batter in each). The lemon's mouth-puckering juice and sharp zest enhance the tart-sweet taste of the berries. A few not-so-healthy desserts sneak in too. I used a microplane zester/grater; its my preferred kitchen tool to do this. You can slice the loaf immediately, or let it cool for at least an hour to allow the glaze to set up so that you can slice more efficiently. We have corrected this recipe to add the eggs in Step 2. Id recommend sticking with all-purpose flour though, because 2 cups of self rising flour will have more baking powder in it than this recipe calls for. STEP 2 Put the butter, sugar, flour, eggs and vanilla extract into a large bowl and beat with an electric hand mixer for 5 minutes until pale and creamy - the mixture will be very thick. Make loaf cake:Preheat oven to 180C (1600C fan) and grease a 22-cm x 12-cm (9"-x-5") loaf pan with cooking spray. Note: You'll need 2 large lemons for the entire recipe. Enjoy! Carefully remove from the pan and transfer to a wire rack to cool completely. Hi! Drop in the butter and then rub it into the flour with your fingertips until the mixture resembles fine dry bread crumbs. Also used the mixer for the first bowl of ingredients because the flour clumps werent leaving. Flouring the blueberries kept them suspended in the batter. Pour the batter into the prepared loaf pan and bake for 55 to 70 minutes or until a toothpick inserted into the center comes out clean. Id imagine the recipe as written would require 4 of my size loaves. blueberries + 2 teaspoons all-purpose flour. Line your pan with parchment paper before pouring the batter into it. Add the baking powder and salt to the bowl of flour and whisk to combine. Leaving the info here so I dont have to remember that in the future! Looks delicious! Reply. creme au beurre Gently fold in blueberries. Instructions. Dry Ingredients You will need AP flour, baking soda and salt for this recipe. Your email address will not be published. Could I use nonfat greek yogurt instead of full-fat? Spray a 95-inch loaf pan with non-stick baking spray. Add the eggs and mix again. cup butter, melted and slightly cooled cup sour cream 2 eggs, beaten 1 medium lemon, zested and juiced, divided cup milk 1 cups all-purpose flour 2 teaspoons baking powder teaspoon salt 1 cups frozen blueberries, unthawed Topping: 1 tablespoon icing sugar 1 tablespoon lemon juice 1 teaspoon finely grated lemon zest Directions When you purchase through links on our site, we may earn an affiliate commission. Combine milk and 1 tablespoon lemon juice. All rights reserved. Set out two bowls and add the flour to one and the raspberries to the other. In a large mixing bowl, combine the dry ingredients including flour, baking powder, sugar, and salt. Cherry and coconut loaf is an easy-to-make cake that blends the sweet taste of cherries with the exotic flavour of coconut. You dont have to dry them off either. loaf pan) with cooking spray oil. Also, after filling the loaf pan, remember to top the loaf with more blueberries before baking. Unfortunately, I dont think that would work with this cake sorry! Grease a 9 by 5 or 9 by 6 inch loaf pan. mary berry lemon and blueberry cake. 250 g self-raising flour see notes 1 teaspoon baking powder 50 g margarine or unsalted butter (softened) 75 g caster (fine) sugar 250 ml milk 2 large eggs 175 g fresh or frozen blueberries see notes for baking with frozen blueberries zest of 1 lemon 1 teaspoon vanilla extract optional Instructions Preheat the oven to 180C/350F/Gas Mark 4. If I double the recipe and make 2 loaf pans instead of 1, how long should I bake? BA1 1UA. This is a winner! Mary is probably most famous for being one of the original judges on The Great British Bake Off,where she put contestants through their paces for nine years before leaving the show when it made its controversial move from the BBC to Channel Four. Beat on medium speed until everything is completely combined, about 2 full minutes. Combine the flour mixture with the egg mixture and stir until smooth. Can I use avocado? 225 g self-raising flour 2 tablespoons lemon zest For the lemon syrup 1 lemons 85 g caster sugar For the drizzle juice from lemon 100 g icing sugar sifted Metric - US Customary Instructions Preheat the oven to 170C fan (180C conventional) and line a 2lb loaf tin with baking paper. Step 1: Mix the Dry Ingredients Together In a large mixing bowl, whisk together all of your dry ingredients until well combined. Stir together flour, baking powder, salt, and lemon zest in a separate bowl. Of all the quick breads we had growing up, this beautiful lemon blueberry bread is the best! Cut. Check the loaf every couple minutes for doneness using a wooden skewer or cake tester. I am a big fan. Method STEP 1 Heat the oven to 180C/160C Fan oven. Instructions. Slice with a serrated knife. The Spruce / Cara Cormack. Love this recipe however, the total bake time was in the 90 minute range for a steel loaf pan. In another medium bowl, toss the fresh blueberries with 1 Tbsp of the flour mixture. Step 3: Combine Wet Ingredients into Dry Ingredients Would I need to increase anything? In a large bowl, beat the butter, sugar, lemon juice and eggs. Grease a loaf pan. Delish participates in various affiliate marketing programs, which means we may get paid commissions on editorially chosen products purchased through our links to retailer sites. Good to know, Evie thanks for reporting back! After it is completely cooled, double-wrap it securely with aluminum foil or plastic freezer wrap, or place it in heavy-duty freezer bag. Youll also need eggs, 2% milk, light sour cream, fresh squeezed lemon juice, and vanilla extract. Baking time will vary slightly depending on if you use fresh or frozen berries. Mix well. Ingredients 3/4 cup + 1 TBS (175g) softened butter 1 1/4 cups (175g) self raising flour (see notes) Let the glaze set for 10 to 15 minutes before serving. Quickly mix with an electric whisk until the batter just comes together. If using frozen berries, add them directly to the batter without thawing them first and make sure to gently fold them in. Also, in case youre considering it, I dont recommend making this cake in a Bundt pan; it releases easily from a loaf pan but tends to stick to a Bundt. Hi Samantha, So glad you like the recipes! Remove loaf to a wire rack to cool completely. You may need to adjust the baking time. There is a recipe for Lemon Yogurt Bundt cake, just halve the mixture and bake in a 2lb loaf tin or bake in round or square cake tins. Drizzle the glaze on top of the bread and spread it around. Stir in the sour cream and lemon juice. Or should I add that after I thaw it out and get ready to serve? When you purchase through links on our site, we may earn an affiliate commission. Zest 1 lemon into the wet ingredients. In a small bowl, toss the blueberries with the remaining teaspoon of flour. Hope that helps! Hope you enjoy if you make it! Store any leftover lemon loaf covered on the counter for three to four days. The Spruce / Cara Cormack. Bath Must remember to leave it alone to bake properly! This was awesome! The simple lemon glaze on top gives the loaf a thin crust with that extra lemon zing! You can then fold the other ingredients into the mixture until combined. Preheat the oven to 180C fan. Whisk yogurt, lemon juice, and lemon zest together. Beat in the eggs, milk and vanilla. Beat with an electric hand mixer until smooth and combined, then stir in the berries. Remove the bowl from the mixer, and carefully fold the blueberries into the mixture with a rubber spatula. Pour batter into prepared loaf pan and smooth top with a spatula. Option to freeze as well. Mary Berry told Womans Weekly, Use caster sugar in cakes rather than granulated. Mix in the eggs. This loaf is so good youll be making it on repeat. Set both aside. Unfortunately, Ive never tried refrigerating the batter before so I dont know if the loaf will bake the same. Will last for 30-60 days in the freezer. Did I do something wrong or is this what is expected?? A great dessert for sharing with loved ones New research has found that many mums in the UK have a very simple wish list this Mother's Day, By Emma Dooney Instructions. But add these bright ingredients to some combination of sugar, flour, and fat, and actual magic happens. Beat on a high speed for 3-4 minutes, until light, then lower the speed to medium. With the mixer on low speed, beat in a third of the flour mixture, then half of the milk mixture. These soft, butter flapjacks use four ingredients; butter, syrup, sugar, and oats Our Black Forest gateau has a rich, luxurious chocolate sponge sandwiched with freshly whipped cream and topped with sweet cherries Give a humble pancake the ultimate transformation with this easy but showstopping tower of coffee pancakes Buckwheat will give these pancakes a pleasant savoury flavour, as well as making them gluten-free A gooey, delicious cookie baked in a skillet. Ultra moist, easy to make, and topped with a thick lemon icing, this lemon blueberry bread is sure to be a new favorite! Thanks again, May 9, 2022 by Mary bery blueberry loaf cake Basic ingredients for blueberry loaf cake 1 cup (200g) Granulated Sugar Zest of 3 Lemons 2 large eggs 1/2 cup (125mL), half-and-half (10%) cream 1/3 cup (80mL), vegetable oil 2 tsp (10mL), vanilla extract 2 cups (3000 g), of all-purpose flour 1/2 tsp (5 g), baking powder For additional baking tips, refer to the section "Updated Tips," which includes "How do I prevent the blueberries from sinking to the bottom of the pan? Mary Berry's Baking Bible A perfect guide for new bakers 250 foolproof baking recipes The ultimate cakes and bakes from the nation's favourite baker Buy Book Banana and Honey Teabread This sticky, moist bake is a wonderful way to use up overripe bananas, spiked with a little nutmeg and lemon zest, and served with extra honey glazed on top. Method. I believe that anyone, even beginners, can bake amazing desserts! Only had 1/3 cup of flax sour cream so subbed Mayo. If your loaf looks like it's browning too much, tent it with a piece of foil. For Food Newsletter. Cant wait to try out the mini pans. This recipe is the best one I have tried out for this kind of pound cakes. for Food Newsletter. Depending on the size of your mini loaf pans, you may be able to fit this in 4 of them.