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- Dish type
- Cakes with fruit
- Citrus cakes
- Lemon cake
- Lemon loaf cake
A quick and easy lemon loaf cake chock-a-block with blueberries. Nuts add a bit of crunch, but are optional, and the lemon drizzle tops it off, creating perfection!
853 people made this
- 75g butter, melted
- 200g caster sugar
- 3 tablespoons lemon juice
- 2 eggs
- 190g plain flour
- 1 teaspoon baking powder
- 1 teaspoon salt, or to taste
- 125ml milk
- 2 tablespoons lemon zest
- 60g walnuts
- 145g blueberries, defrosted if frozen
- For the lemon drizzle
- 2 tablespoons lemon juice
- 50g caster sugar
MethodPrep:20min ›Cook:1hr ›Ready in:1hr20min
- Preheat the oven to 180 C / Gas 4. Lightly grease a 20x10cm (8x4 in) loaf tin.
- Beat together butter, 200g sugar, 3 tablespoons lemon juice and eggs. Combine flour, baking powder and salt in a bowl; stir into egg mixture alternately with milk. Fold in lemon zest, nuts and blueberries. Pour cake mixture into prepared tin.
- Bake in the preheated oven until a skewer inserted into the centre comes out clean, 60 to 70 minutes.
- Meanwhile, combine remaining lemon juice and sugar in a small bowl. Remove loaf from tin and drizzle with the mixture. Cool completely on a wire rack.
Reviews & ratingsAverage global rating:(942)
Reviews in English (717)
Foolproof... comes out great every time! I don't bother with the drizzle and add an extra 20-25g of blueberries - and have also done it with mixed berries... it disappears no matter who I make it for!-04 Dec 2017
I was told this was very tasty via Facebook, It is!! and it is easy to make.-04 Mar 2015
Very moist and with the glaze, this is more like a coffee cake. (Use powdered sugar for the glaze and increase by 2 tablespoons to thicken or else it's too runny and will run right off the cake) It's VERY soft coming out of the oven, so once it's cooled, cover it and refridgerate for a few hours or overnight to let it set or it will break coming out. It sets up like a bread the next day. And this is one recipe where adding too much blueberries will work against you. I've tried 1 1/2 - 2cups and it was way too much. Ended up with blueberry cake and too much juice inside. As the recipe suggests, use 1 to 1 1/4 cups, no more. I have used frozen blueberries with no problem. Be sure to coat berries in flour (fresh or frozen) to prevent them from sinking too much. Most of them sink anyway, but a little flour does help. Use quality bottled lemon juice and it will taste just as good. With frozen berries, I had to bake for almost 70 min. I've also put a brown sugar struesel on top when I want a little extra crunch and sweetness. **Tip - in the last 10 min. of cooking, brush the top with some of the glaze and put it back in the oven. The bread absorbs the glaze in the oven and won't be too wet. Brush on remaining glaze once it's done.-10 Jan 2007
If you've never paired blueberries with lemon before, you're in for a real treat. These two flavors are simply a match made in heaven, and they come together in perfect harmony in our Blueberry-Lemon Cake. This lovely layer cake will be the belle of the ball at any spring soiree.
The fruit's sweet, floral flavor pairs well with tart and tangy lemons and buttermilk&mdashboth of which star in these tender cake layers. The cake layers are perfumed with a subtle hint of lemon, and the frosting is light and fluffy with more intense lemon notes. Tossing the blueberries with a little flour and gently folding them into the batter prevents them from sinking to the bottom of the pans when baking. Pureed berries give the frosting its naturally beautiful hue. You'll have about 1/4 cup of puree left over stir it into smoothies or yogurt.
If you're new to decorating layer cakes, don't worry&mdashthis cake doesn't require much fuss. A simple garnish of fresh blueberries goes a long way (if you're feeling fancy, feel free to add some candied lemon peels). No time to put together an entire layer cake, but still want a dessert that will impress? This recipe would also make great cupcakes.
How to Make Blueberry Bread with Lemon Glaze
The mixing method for this bread is the muffin mixing method. This mixing method reduces gluten formation and keeps the bread very tender and moist.
Step 1: Mix the Dry Ingredients Together
In a large mixing bowl, whisk together all of your dry ingredients until well combined.
Step 2: Mix Together Your Wet Ingredients
In a separate mixing bowl, whisk together all of your dry ingredients including the lemon juice and lemon zest.
Step 3: Combine Wet Ingredients into Dry Ingredients
Pour the wet ingredients into the dry ingredients and use a spoon or spatula to combine. Do not use a whisk or you might over-mix the batter.
Step 4: Fold the Blueberries into the Batter
Add your fresh or frozen blueberries into the batter and gently fold in, being careful not to break them. This batter is very thick so it will suspend the berries throughout without having to toss them in flour before adding them.
Step 5: Pan & Bake the Bread
I like to line my loaf pan with parchment paper for easy removal. You can see how to line the pan easily in this quick video…
Pour your batter into the pan and top with more blueberries. Bake until a toothpick comes out of the center clean. Allow to cool on a cooling rack completely before glazing.
Step 6: Glaze the Bread
Once the bread is completely cooled you can whisk together the ingredients for the glaze and pour it over. I like to grate a bit more fresh lemon zest over the top as well to give it a beautiful visual.
This bread is the perfect easy brunch addition. It looks and tastes very impressive but is so easy to put together!
1. Preheat the oven to 180°C fan. Grease and line a loaf tin 11 x 21cm, and set aside.
2. Place the butter, sugar, lemon zest, 1 tablespoon of lemon juice and vanilla in the bowl of a free-standing food mixer with the paddle attachment in place. Beat on a high speed for 3–4 minutes, until light, then lower the speed to medium. Add the eggs, in small additions, scraping down the sides of the bowl. The mix may split a little, but don’t worry: it’ll come back together. Add the flour, salt and almonds in three additions. Finally, fold in 150g of blueberries, by hand, and pour into the prepared loaf tin.
3. Bake for 15 minutes, then sprinkle the remaining 50g of blueberries over the top of the cake. Return to the oven for another 15 minutes, until the cake is golden-brown but still uncooked. Cover loosely with tin foil and continue to bake for 25–30 minutes, until risen and cooked. Test by inserting a knife into the middle: it’s ready if it comes out clean. Remove from the oven and set aside, in its tin, to cool for 10 minutes, then remove from the tin and place on a wire rack to cool completely.
4. Meanwhile, make the icing. Put the remaining tablespoon of lemon juice into a bowl with the icing sugar and whisk until smooth. Pour over the cake and gently spread out: the blueberries on the top of the cake will bleed into the icing a little, but don’t worry: this will add to the look.
- 125g butter
- 125g caster sugar
- 3 medium free-range eggs
- 175g self-raising flour, plus an extra 1tbsp for the blueberries
- 1tbsp extra
- zest of 1 lemon
- 100g blueberries
- For the syrup:
- 50g caster sugar
- 4tbsp lemon juice
- For the icing:
- 125g icing sugar
- 1tsp blueberry conserve
- lemon juice, optional
- sugared edible flowers (or blueberries), to decorate
- 1 cup unsalted butter, room temperature, plus more for baking pan
- 2 cups granulated sugar
- 4 large eggs, room temperature
- 3 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup buttermilk
- 2 1/2 tablespoons freshly grated lemon zest, (3 large lemons)
- 2 1/2 tablespoons freshly squeezed lemon juice, (2 lemons)
- 1 cup fresh blueberries
- 1/2 cup confectioners' sugar
- 1/2 cup freshly squeezed lemon juice, (4 lemons)
- 3 tablespoons freshly grated lemon zest, (3 lemons)
Preheat the oven to 325 degrees.with the rack in the center. Butter a 10-inch tube pan set aside. In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar on medium speed until light and fluffy, about 3 minutes. Add eggs, one at a time, beating well after each addition, and scraping down the sides of the bowl.
Sift together flour, baking soda, and salt into a medium bowl. Add the flour mixture to the butter mixture in three additions, alternating with buttermilk, and beginning and ending with the flour mixture. Stir in lemon zest and juice. Gently fold in blueberries.
Pour batter into prepared pan, smoothing the top with a rubber spatula. Bake until a tester inserted into the center comes out clean and the cake has begun to pull away from the sides of the pan, about 1 hour and 15 minutes. Transfer the pan to a wire rack to cool for 10 minutes.
Meanwhile, prepare the glaze: In a small bowl, whisk together confectioners' sugar, lemon juice, and lemon zest until smooth set aside.
Invert the cake onto a rack. Prick the surface numerous times with a toothpick. Brush the glaze over the surface of the warm cake, and cool to room temperature. Store wrapped in plastic for up to 2 days at room temperature.
Lemon-Blueberry Yogurt Loaf Cake
Preheat the oven to 350°. Grease a 9-by-4-inch metal loaf pan and line with parchment paper, allowing at least 2 inches of overhang on the 2 long sides.
In a medium bowl, whisk the flour with the baking powder, baking soda and 3/4 teaspoon of salt. In a large bowl, using a hand mixer, beat the 3/4 cup of coconut oil with the granulated sugar at medium speed until very smooth, about 1 minute. Beat in the eggs 1 at a time, then beat in the yogurt, lemon zest, vanilla and 1/4 cup of the lemon juice. Scrape down the side and bottom of the bowl, then beat in the dry ingredients in 3 additions until just incorporated. Using a rubber spatula, fold in the blueberries.
Scrape the batter into the prepared pan and spread in an even layer. Bake for about 1 hour and 15 minutes, until a cake tester inserted in the center of the cake comes out clean. Transfer the pan to a rack and let the cake cool completely, about 1 hour.
In a small bowl, whisk the confectioners&rsquo sugar with the remaining 2 tablespoons of lemon juice and a pinch of salt. Using the overhanging parchment paper, lift the cake out of the pan. Drizzle the glaze over the top and let stand until set, about 15 minutes. Cut into slices and serve.
Lemon & Blueberry Loaf Cake
Lemon and blueberry is one of my favourite cake flavours, and I love an easy loaf cake recipe too, so this Lemon & Blueberry Loaf Cake was born! It's a light sponge flavoured with lemon zest and packed with juicy blueberries, then I've drenched it in a zingy lemon juice icing (for flavour and because I like to use all of the lemon!) and then I've piled it high with fresh blueberries. It's a simple, yet impressive bake that is sure to go down well with any crowd!
Easy Quick Bread
Of all the quick cakes and bread loaves we've made through the years, this is one is simple and our yummiest favorite! We also love to make mom's blueberry muffins, cookies, or mini scones all delicious recipes.
The loaf isn't overly sweet, so if you're a sugary sweets lover, then you will love that addition of frosting on this loaf.
No one is ever disappointed when I bring this loaf as a gift to a friend or family member for events, parties, or thanks of appreciation for something special, this is always accepted with a big huge smile!
How to Make Blueberry Lemon Loaf Cake:
- Make lemon zest sugar. This helps distribute the zesty lemon flavoring throughout the entire cake! It’s as simple as combining the lemon zest with the sugar using your fingers.
- Combine dry ingredients together.
- Mix in wet ingredients. To lighten this cake up a bit we are using a combination of greek yogurt with oil to create a tender, moist cake.