Feeling for blueberries in a cake or just need to find them a place? Let’s make this Blueberry Lemon Loaf for life’s sake!
Ingredients
Bread
- 2 medium / 100g Eggs
- 5 tablespoons / 75g Butter (melted or any cooking oil)
- ⅞ cup / 200ml Sour cream or Greek yogurt
- ½ teaspoon / 3g Salt
- 2 tablespoons / 30ml Honey or sweetener of choice
- 1 piece / 50ml Lemon’s juice
- 1 piece / 10g Lemon’s zest
- 2 teaspoons / 10ml Vanilla extract
- 2 cups / 250g All purpose flour
- 2 teaspoons / 8g Baking powder
- ½ teaspoon / 2g Baking soda
- 1 cup / 130g Blueberries
Lemon glaze
- 2 tablespoons / 30g Butter (melted)
- 1 tablespoon / 15ml Honey or sweetener of choice
- 2 tablespoons / 30ml Lemon juice
- ½ teaspoon / 2.5ml Vanilla extract
How to make Blueberry lemon loaf
- In a large bowl, beat eggs until light yellow and fluffy.
- Beat in melted butter, sour cream or Greek yogurt, salt, honey or sweetener of choice, lemon’s juice, lemon zest, vanilla extract.
- Mix in the flour. Some like to do it in batches but with an electric mixer ,we can dump all the flour we like, the machine will do the hard work of mixing everything together in no time.
- While the batter is getting ready, coat blueberries in two tablespoons of flour. This step prevents them to sink to the bottom of the baking form.
- The last crucial step is to mix baking powder and optional baking soda to the batter. Keep this to the last minute otherwise the acid in the lemon juice, Greek yogurt or Buttermilk will neutralize the baking soda and baking powder which will result in flat dense loaf. Baking soda is optional but it will provide additional flavor to the loaf. Mix the batter well on highest setting of the mixer for a short period of about 1 minute top.
- Quickly fold the floured blueberries in but don’t move them too much once in the batter as their flour coating can get off fairly easily. Save a couple of them for the top.
- Quickly pour the batter into a baking form and top it with some more blueberries.
- Place the blueberry lemonade loaf into the middle rack of a 360°F / 180°C preheated oven until the top turns golden brown which should happen when a kitchen thermometer registers 210°F / 99°C, about 40 minutes.
- Mix melted butter with honey or sweetener of choice, lemon juice and vanilla extract.
- Wait until the glaze is cool to the touch about 90°F / 32°C and pour it over the blueberry lemonade loaf. Decorate to taste.
Enjoy!
Blueberry Lemon Loaf Recipe
Feeling for blueberries in a cake or just need to find them a place? Let’s make this Blueberry Lemon Loaf for life’s sake!
Ingredients
Bread
- 2 Eggs
- 5 tablespoons Butter melted or any cooking oil
- ⅞ cup Sour cream or Greek yogurt
- ½ teaspoon Salt
- 2 tablespoons Honey or sweetener of choice
- 1 piece Lemon's juice
- 1 piece Lemon's zest
- 2 teaspoons Vanilla extract
- 2 cups All purpose flour
- 2 teaspoons Baking powder
- ½ teaspoon Baking soda
- 1 cup Blueberries
Lemon glaze
- 2 tablespoons Butter melted
- 1 tablespoon Honey or sweetener of choice
- 2 tablespoons Lemon juice
- ½ teaspoon Vanilla extract
Instructions
- In a large bowl, beat eggs until light yellow and fluffy.
- Beat in melted butter, sour cream or Greek yogurt, salt, honey or sweetener of choice, lemon’s juice, lemon zest, vanilla extract.
- Mix in the flour. Some like to do it in batches but with an electric mixer ,we can dump all the flour we like, the machine will do the hard work of mixing everything together in no time.
- While the batter is getting ready, coat blueberries in two tablespoons of flour. This step prevents them to sink to the bottom of the baking form.
- The last crucial step is to mix baking powder and optional baking soda to the batter. Keep this to the last minute otherwise the acid in the lemon juice, Greek yogurt or Buttermilk will neutralize the baking soda and baking powder which will result in flat dense loaf. Baking soda is optional but it will provide additional flavor to the loaf. Mix the batter well on highest setting of the mixer for a short period of about 1 minute top.
- Quickly fold the floured blueberries in but don’t move them too much once in the batter as their flour coating can get off fairly easily. Save a couple of them for the top.
- Quickly pour the batter into a baking form and top it with some more blueberries.
- Place the blueberry lemonade loaf into the middle rack of a 360°F / 180°C preheated oven until the top turns golden brown which should happen when a kitchen thermometer registers 210°F / 99°C, about 40 minutes.
- Mix melted butter with honey or sweetener of choice, lemon juice and vanilla extract.
- Wait until the glaze is cool to the touch about 90°F / 32°C and pour it over the blueberry lemonade loaf. Decorate to taste.
Notes
Enjoy!
Nutrition
Serving: 100g | Calories: 258kcal (13%) | Carbohydrates: 30g (10%) | Protein: 5g (10%) | Fat: 13g (21%) | Saturated Fat: 8g (52%) | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 2g | Cholesterol: 67mg (22%) | Sodium: 370mg (16%) | Potassium: 110mg (3%) | Fiber: 2g (7%) | Sugar: 8g (9%) | Vitamin A: 447IU (9%) | Vitamin C: 10mg (12%) | Calcium: 88mg (9%) | Iron: 2mg (9%)
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