Don't be intimidated by baking: learn my secrets that make baking from scratch easy! Using a spatula, gently fold in most of the blueberries, reserving a small handful of blueberries. Cut. Grease and line a 9x5 or 4x11 loaf pan with parchment paper that overhangs the sides by about 1 inch. Hope you enjoy if you make it! salt 1/2 cup (one stick) unsalted butter, room temperature In a medium bowl, combine most of the blueberries with remaining 2 tablespoons flour and toss to coat. Set aside. All rights reserved. Can I use avocado? Filed Under: Cake Tagged With: blueberry loaf cake mary berry. 2. Measure the flour and baking powder into a bowl and give it a good stir. Bake at 350 for 60-70 minutes or until a toothpick inserted in the center comes out clean. Butter a muffin tin really well, or line with paper liners. Thaw overnight on the countertop before serving. Mix together very well. After the loaf cake is mostly cooled down, remove from the pan and cut into slices. In a large bowl, whisk together the flour, baking powder, and salt. As tempting as this sounds, they are too heavy for the loaf. Beat on medium speed until light and fluffy, 2 to 3 minutes. Or you can use my lemon blueberry muffin recipe instead. You can bake this in mini loaf pans. GET ORGANIZED: Preheat oven temperature to 350F/176.7C. Step 4. Thanks, Set it aside. Serve it with some coffee (or tea or milk) for breakfast or dessert! If you use self rising flour, you would need to omit the baking powder and salt. Leaving the info here so I dont have to remember that in the future! Instructions. It came out delicious, not too sweet, with a slight coconut scent, but mainly lemony. Will definitely make again thanks. Directions. I found the flavors to be light and bright and not overly sour or sweet. Cant wait to try out the mini pans. Set aside. Weve also decorated with frosted edible flowers to complete this stunning bake. If your loaf looks like it's browning too much, tent it with a piece of foil. In the pan ready to be baked. 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. document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); I just made this to take to my mom for Mothers Day and she loved it! GoodTo is part of Future plc, an international media group and leading digital publisher. Add the eggs, one at a time, and mix until incorporated. Lemon Blueberry Bread Ingredients 2 cups all-purpose flour + 1 tablespoon divided 2 teaspoon baking powder 1/2 teaspoon salt 1/4 cup unsweetened applesauce 1/4 cup canola oil vegetable or coconut would be fine as well 2 teaspoon vanilla extract 2 eggs 1/2 cup sugar 1 cup vanilla greek yogurt Zest of half lemon Juice of 1 lemon AP flour, salt, and baking soda. Preheat oven to 325 degrees F. Grease a 9x9 inch baking pan well. Add vanilla extract and lemon zest and beat until combined. For a much stronger lemon flavor, you can add 1 teaspoon of lemon extract to the batter. Pour the batter into the prepared loaf pan. This lemon and blueberry loaf cake brings two tangy flavours - the citrus lemon and tart blueberries - together to make a moist and marvellously, moreish sponge. I havent, but it would probably be fine, just keep in mind that it wont be enough batter for a full bundt cake. From jello salads with vegetables in it (Im not sure if I would like it have you tried a recipe like this?) Mary Berry advises this could cause your cake to sink (opens in new tab). Please keep in mind that all of the content on my site is completely free. For Food | Birch on Trellis Framework by Mediavine, Fresh Berries with Honey Lemon Mascarpone Cream, Grilled Peach Blueberry Spinach Salad with Honey Balsamic Vinaigrette. This recipe serves eight Mary Berry's lemon drizzle cake has a light and zesty lemon sponge glazed with crunchy lemon drizzle icing, made with simple sugar and lemon juice mixture. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. I dont know how much flour I must add? I want to bake it fresh in the morning but time is a little tight. This site contains affiliate links, if you make a purchase through them, we receive a small commission. Thank you for sharing your recipes. 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. Combine wet ingredients in a separate bowl. Enjoy! Delicious. We earn a commission for products purchased through some links in this article. Store any leftover lemon loaf covered on the counter for three to four days. I brought a loaf to a dinner party, and the hostess asked for the recipe. Thank you!! 1 1/2 cups all-purpose flour 1 teaspoon baking powder 1 teaspoon salt 1/3 cup unsalted butter melted 1 cup granulated sugar 2 eggs 1/2 teaspoon vanilla extract 2 teaspoons fresh grated lemon zest 2 tablespoons fresh lemon juice 1/2 cup milk 1 cup fresh or frozen blueberries I used fresh 1 tablespoon all-purpose flour Lemon Glaze Whisk together until evenly distributed and set aside. A classic family favourite recipe! I'd love to know how it turned out! document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); Hi, can I replace the oil with applesauce? When is the Great British Bake Off Christmas special on? Please let me know by leaving a review below. Cool completely. By clicking Accept All Cookies, you agree to the storing of cookies on your device to enhance site navigation, analyze site usage, and assist in our marketing efforts. Learn how your comment data is processed. Empowering parents to do it their own way. Slowly whisk the dry ingredients into . I need to thank her for lending me this (and other cookbooks) because they are full of gems (and oddities) that Ive enjoyed reading and testing out. Preheat the oven to 350 degrees F (175 degrees C). Cover the entire cake in a thin layer of frosting (the crumb coat). Unfortunately, I dont think that would work with this cake sorry! Blueberries I used fresh blueberries for this recipe. Add the flour-dusted blueberries to the batter and, using a spatula, fold until evenly combined. Do not overmix. I am a big fan. The preparation. Bake for 45-55 minutes or until a toothpick inserted into the center comes out clean. Enjoy this lemon blueberry loaf for breakfast with a hot cup of coffee or tea. Or should I add that after I thaw it out and get ready to serve? Unfortunately, Ive never tried refrigerating the batter before so I dont know if the loaf will bake the same. Taste of Home is America's #1 cooking magazine. In a separate medium bowl, whisk together 250 grams flour, baking powder, and salt. Stir 2 tsp. You can however use a wooden spoon and beat the mixture by hand. plus a bit extra for sprinkling on top before baking. Take a fork or toothpick and poke holes over the top of the loaf before pouring the glaze over the top of the hot loaf. Please note that I dont use this bakers trick for this recipe, but have had people try this method successfully. If you want to share the dimensions, Id be happy to weigh in. We find the easiest way of doing this is to cut a strip that fits across it one way, then repeat in the other direction. Also, do NOT use jumbo berries. Bake time will be different based on the size of your pans. I added lavender and rose to icing. 75 classic cookie recipes for every occasion! Alternately, you can use the finest side of a box grater or a vegetable peeler to remove the yellow skin (try not to peel the white pith underneath as its bitter) and then finely mince the skin with a sharp knife into tiny pieces. Meanwhile, gently heat the sugar and lemon juice until dissolved, bring to a boil and boil for 2 mins. All the ingredients for this loaf cake! A passionate baker, she spends much of her time creating celebration cakes for friends and family - particularly for her two lucky children. In a small bowl, toss the blueberries with the remaining teaspoon of flour. If youd like to skip past all of the advertisements, I do provide a jump to recipe button at the top of each post that will take you straight to the recipe. This means all of the ingredients are mixed together in one go - so you dont have to cream the butter and sugar beforehand. After this, Let the cake cool in the tin for 20 minutes before turning it out onto a rack to cool. I dont recommend using mayo. This quick bread recipeis incredibly easy to make and has been a reader favorite for many years. In a separate mixing bowl, whisk together the sugar, soft butter, milk, lemon extract, and lemon zest. Spray a 9x5-inch loaf pan with cooking spray. Wet Ingredients For this recipe, youll first cream together the cane sugar and room temperature butter. This Blueberry Lemon Loaf is similar, also made with yoghurt, but the crumb is more dense because it has less flour in it. This butter makes the pudding richer and denser. Ill love a picture! You could add the zest of 1 to 2 more lemons to this recipe. If blueberries arent in season, make this lemon blueberry loaf with frozen berries. If so, what timing would you recommend for baking. Make perfectly soft, sweet fairy cakes every time with Mary Berry's iced fairy cakes recipe. Dont over mix your batter! i did not glaze as we dont need the calories (LOL) We did not really get that lemon flavour we like. It was awesome being able to quickly search it out on the website! Scrape down the sides of the bowl and mix briefly to make sure the batter is evenly combined. loaf pan. In a large bowl, whisk the flour, baking powder, and salt together until well combined. Have you ever tried this in a Bundt cake pan? Or you can enjoy it as a dessert. Ive made this bread many times and now Im craving it but need to find substitutions. Spray a 95-inch loaf pan with non-stick baking spray. Add the flour, sugar, butter, baking powder, eggs, milk and lemon zest to a large bowl or freestanding mixer. Beat the butter and sugar together in a bowl until light and fluffy,. Ultra moist, easy to make, and topped with a thick lemon icing, this lemon blueberry bread is sure to be a new favorite! (-) Information is not currently available for this nutrient. Scrape down the sides of the bowl, then beat in the eggs one at a time, beating well after each addition. Cool in pan for 15 minutes. STORAGE: This cake keeps very well for 2 - 3 days, I thought it was still good after 5 days. Cut 1 1/2 cups blueberries in half if the berries are large (they're easier to cut while still frozen). All you need to know about Channel 4's Great Christmas Bake Off special and when it will air By Selina Maycock You could replace the sour cream with a dairy free yogurt. Preheat the oven to 170C/fan 150C/gas 3. Yes, the lemon blueberry bread can be frozen for up to three months. Cream together the butter and sugar until light and fluffy. pour the condensed milk into a heavy based saucepan, add the butter, fruit, glac . You dont have to dry them off either. 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. Please leave me a rating and comment down below or tag me on any of my social media. I tried this recipe this weekend turned out perfect. Read more. Mix in milk. Add the eggs, mixing one at a time. Heres how it works. Line the bottom with parchment paper going up the sides. Gently fold in blueberries. I tented my loaf around the 50-55 minute mark. Using a whisk or electric mixer, cream together the butter, sugar, and lemon zest. Your daily values may be higher or lower depending on your calorie needs. 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. If you do the crust forms too soon and cracks as the cake continue to rise.". Combine flour, baking powder, baking soda, salt, and lemon zest in a large bowl. Mix well. Reply. Once they have a light coating of flour on them, gently fold them into the batter. Great recipe! Set aside. There was great height to the loaf when baking, but after cooling, it collapsed (likely due to opening the oven too many times to check). Lemons and blueberries. Im not sure of the results Ive gotten is what is expectedthe bread seems dense. Directions. Well be enjoying ours with a pot of tea. Step 1: Mix the Dry Ingredients Together In a large mixing bowl, whisk together all of your dry ingredients until well combined. Sift together 1 and cups flour, baking powder, and salt into a medium bowl. Measure the cream cheese. The simple lemon glaze on top gives the loaf a thin crust with that extra lemon zing! After thawing it overnight in the fridge, I bring the entire loaf to room temperature before glazing and serving it. humbugshouse says: 10/02/2014 at 12:42 pm. I made this with almond milk and it came out perfectly. Place your first layer onto a cardboard round or onto a cake platter. Looking for another delicious-tasting cake recipe? Be sure to zest them before you juice them. In a small bowl, combine the confectioners sugar, lemon zest, and lemon juice. Instead of glaze(too sugary for my familys taste) I just use the juice of one lemon and equal amount of sugar dissolved into it, and brush it over top after about 10 minutes of cooling bread out of oven. In a small bowl, toss the blueberries with the remaining teaspoon of flour. It will be pale yellow, moist, and fragrant. To frost edible flowers, brush gently in egg white, then dip into caster sugar and leave to dry. 1 1/2 cups all-purpose flour 1/2 teaspoon salt 1 teaspoon baking powder 1 cup granulated sugar 2 tablespoons lemon zest 3/4 cup buttermilk 1/2 cup oil vegetable, canola, or coconut oil 2 large eggs slightly beaten 1 tablespoon fresh lemon juice 1 teaspoon vanilla extract 1 cup fresh or frozen blueberries For the lemon glaze: 1 cup powdered sugar Bake for 60-70 minutes or until a toothpick inserted into the middle of the cake comes out clean. You could replace half of the oil with applesauce, but I wouldnt recommend replacing all of it. Im @yay_for_food on Instagram. Sprinkle with reserved blueberries and bake for 1 hour 10 minutes or until a toothpick inserted into the middle comes out clean. Do you need to dry them off a bit first? Hope that helps! Store cooled loaf cake tightly wrapped with plastic wrap at room temperature for up to 4 days. Join me as we create delicious, healthy recipes for everyday life. Very delicious . Sprinkle on just before baking. Add granulated and brown sugars and beat on medium-high speed until creamed, about 2-3 minutes. Spoon batter into your prepared tin and bake for around 45 minutes or until a skewer comes out clean. (Alternatively, melt on the stovetop and pour into a medium bowl.) So delicious!!! Or snap a photo and share it on Instagram; be sure to tag me @onceuponachef. Bake in the pre-heated oven for about 40 mins, or until golden brown, shrinking away from the sides of the tin and springy to the touch. Want to know a dangerous secret? Beat butter and sugar together. In a large bowl, whisk together flour, baking powder, baking soda and salt. Fold in the berries. In a medium bowl, whisk together the flour, baking powder, baking soda and salt. Grease a 8.5 x 4.5 x 2.5 inch loaf pan with unsalted butter or cooking spray and then flour it. Once well combined, youll add the dry ingredients. Site Credits. Method Preheat the oven to 180C/350F/Gas 4. Fold floured blueberries into batter and transfer into the prepared loaf pan. 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. When extra baking time is required, I typically will cover it with aluminum foil to seal in the heat and prevent the crust from becoming overdone. Option to heat it for 10-15 seconds in the microwave if you enjoy it warmed. If you make this recipe, I'd love to see! I prefer that texture for the loaf version of this cake - ideal for slicing. Grease and line a loaf tin 11 x 21cm, and set aside. Can you clarify what you mean as this recipe is for a pound cake? So lovely. Beat in the vanilla extract and lemon zest. Andrea. Hi Jenn, Combine dry ingredients in one bowl. loaf pan) with cooking spray oil. Can i bake this in a 104 loaf pan? Grease and line a rectangular baking tin (approximately 26cm x 20cm/10in x 8in). I made the glaze as well, and it has a great zing to it. Amount is based on available nutrient data. Preheat the oven to 180C fan. I just made this recipe. Drizzle over the cake, leave to set for a few mins and decorate with flowers. blueberries + 2 teaspoons all-purpose flour. If using frozen blueberries do you still toss them in flour? How to make creme au beurre 1/2 cup (125mL), half-and-half (10%) cream, 1 cup (2250 mL), fresh blueberries Lemon Icing. Preheat oven to 325 degrees. Dot the top of the loaf with blueberries. Great taste! Combine glaze ingredients; drizzle over warm bread. ** Nutrient information is not available for all ingredients. In the bowl of an electric mixer fitted with the paddle attachment (or beaters), cream the butter and sugar on medium speed until light and fluffy, 2 to 3 minutes. Cream together the butter and caster sugar in a large mixing bowl. If you find that your lemon glaze is too thick, add up 1/2 teaspoon of lemon juice at a time to thin it out. Beat on medium speed until light and fluffy, 2 to 3 minutes. Hope that helps! My best guess is that it would probably take 20 to 35 minutes depending on the size of your pans. :). Use 2 separate bowls for combining dry and wet ingredients. 275 grams self-raising flour, zest of a lemon, 1 large egg. Gently fold in the flour and the salt. Required fields are marked *. Mine baked for 70 minutes- Came out perfect! fresh blueberries, some reserved for topping. Slice and serve. Mary Berry's Lemon Drizzle Cake Yield: Makes one loaf cake Author: Marie Rayner prep time: 10 Min cook time: 40 Min total time: 50 Min Everyone's favourite cake. Flouring the blueberries kept them suspended in the batter. In another bowl, blend together flour, baking powder and salt. Let it cool before removing from the pan. Line a 900g/2lb loaf tin with baking parchment or use a loaf tin liner. Turned out great!! Thanks again, Im so glad to hear that you enjoy this recipe so much. Mix together the flour, baking powder, and salt together and then slowly add to the batter in batches, whisking in between, until well incorporated and the batter is smooth. After it is completely cooled, double-wrap it securely with aluminum foil or plastic freezer wrap, or place it in heavy-duty freezer bag. Remove from the tin and leave to cool completely. baking powder 1/2 tsp. Id start checking it for doneness at about 30 minutes. Did you make this lemon blueberry loaf cake recipe? Will it work, if I substitute lemon for orange and blueberries for cranberries? Preheat the oven to 350 degrees F. Grease and line a 8x4 (or 9x5) loaf pan with parchment paper. To make sure the cake mixture has enough air to rise, cream the butter and the sugar separately and then add the egg and beat with a wooden spoon. Leave to cool a little and loosen the sides of the cake, then lift the cake out of the tin. Beat with an electric mixer until light. Impressive lemon and blueberry cake is perfect for sharing. PS: My sister made this recipe for my family and its amazing!!! Now, Im cooking for my family and sharing all my tested & perfected recipes with you here! 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. Did you make sure to spoon and level your flour? Check out our favourite Homemade Cake recipes now. loaf pan. 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? Be sure to follow thebeachhousekitchen on Instagram and tag Mention, Chewy White Chocolate Dipped Blueberry Granola Bars, Lemon Blueberry Cheesecake Blondie Bars | The Beach House Kitchen, Chocolate Zucchini Bread | The Beach House Kitchen.