lemon blueberry loaf

This Lemon Blueberry Yogurt Loaf is moist and delicious with just the right amount of blueberries and lemon. Enjoy a slice for dessert today, perfect with tea or coffee!

Lemon Blueberry Yogurt Loaf

all-purpose flour

tsp baking powder

tsp salt

Greek yogurt

sugar

eggs

lemon

tsp vanilla extract

vegetable oil

blueberries (fresh

tbsp all-purpose flour

lemon juice (freshly squeezed)

tbsp sugar

icing sugar

milk, if needed to thin out the glaze

Preheat the oven to 350 F degrees. Grease an 8.5x4.5x2.5 inch loaf pan with butter or cooking spray then flour it.

In a large bowl whisk together the 1 1/2 cups of flour, baking powder and salt. Set aside. In another bowl, whisk together the yogurt, sugar, eggs, lemon zest, vanilla extract and vegetable oil.&nbsp;

Add the wet ingredients to the dry ingredients and whisk until combined.&nbsp;

In another small bowl mix together the blueberries with the 1 tbsp of flour. This will prevent the blueberries from sinking to the bottom of the loaf. Gently fold the blueberries into the batter.

Pour the batter into the prepared loaf pan and bake for 50 minutes or until an inserted toothpick in the center of the loaf comes out clean. Each oven is different so baking time could vary greatly. Mine took about 1 hour and 10 minutes to be completely done.

While the loaf is baking make the lemon syrup by cooking the lemon juice and 1 tbsp of sugar in a small saucepan just until the sugar dissolves and the mixture is clear. Set aside.

Make the lemon glaze by whisking the icing sugar, lemon juice and vanilla extract. This glaze needs to be quite runny, so add milk as needed, about a tbsp at a time until the desired consistency is achieved.

When the cake is done, remove it from the oven and allow it to cook in the loaf pan for about 10 minutes. Remove from loaf pan onto a baking rack, then place the baking rack over a baking sheet. Poke holes in the cake using a skewer or toothpick then pour the lemon syrup all over the cake. Allow it to cool.

Once the cake is cooled, drizzle with the lemon glaze, cut into slices and serve.

https://content.jwplatform.com/videos/X2raFLEr.mp4

A moist and delicious lemon loaf loaded with blueberries.

Lemon Blueberry Loaf

butter

light cream (or milk)

flour

baking powder

salt

lemon (juiced & zested)

blueberries (divided)

Preheat oven to 350°F. Grease &amp; flour a 9x5 pan.

Zest &amp; juice the lemon. Set each aside.

Cream butter &amp; sugar, add in eggs and milk. Stir in 1 tablespoon lemon juice.

In a bowl, combine flour, baking powder, salt, and lemon zest.

Add to butter mixture and stir just until combined, do not over mix.

In a bowl, toss blueberries with flour. Remove any excess flour and fold 1 cup of blueberries into the batter. Pour into prepared pan. Top with remaining blueberries.

Bake 50-60 minutes or until a toothpick comes out clean. Remove from pan and place on a cooling rack.

Stir together powdered sugar and remaining lemon juice until smooth. Poke holes all over the loaf (I used a chopstick) and pour glaze over the loaf. Cool completely.

No gluten? No problem! This spring infused Gluten-Free Lemon Cake is made with fresh lemons, beautiful bluebs and oat flour.  It’s fresh and zingy , soft and tender and there are bursts of juicy blueberry in every bite!

Gluten-Free Lemon Cake with Blueberries

baking soda (, (bicarbonate of soda in the UK))

½ / 120 mls coconut oil (measured while liquid)

/ 150 g cane sugar sugar

/ 120 mls unsweetened milk of choice

lemon juice

lemons worth of zest

/ 95 g powdered sugar

Preheat the oven to 375°F (190 *C), then grease a 1lb loaf pan (approx 9x5 inches) with some coconut oil, or any other neutral oil you have. Place a long strip of baking parchment along the bottom and up either end to act as handles which will allow you to lift the loaf out easily once it&#x27;s baked. 

To a large bowl, add the flour, cornmeal, tapioca flour, baking soda, baking powder and salt. Whisk them together to combine. 

In another bowl or jug, add the melted coconut oil, sugar, milk, lemon juice and lemon zest. Whisk or stir them all together really well until thick and gloopy. 

Make sure everything is ready to go, oven at temperature, loaf pan ready and at your side, before you continue. Then, pour the wet mixture into the dry mixture. With a spatula or wooden spoon, fold them together. Be gentle, but work quite quickly. As soon as you can no longer see any dry flour, pour in the blueberries and fold those in too. 

Immediately spoon the batter into the loaf pan, smooth out the top, and sprinkle over a few extra blueberries (not essential, it&#x27;s just for looks!). If you don&#x27;t intend on glazing the finished loaf, a handful of granulated sugar sprinkled all over the top is nice as it will bake up to give a lovely crunchy top.

Get it into the oven without hanging around (we want to really take advantage of the reaction of the baking soda with the lemon juice for maximum fluffy texture). Bake for about 50 minutes. If you use frozen blueberries it might take a couple of minutes longer. Check it&#x27;s done by poking it in the centre with a toothpick. If it comes out clean, except for perhaps a little blueberry juice, then it&#x27;s done.

Leave the loaf in the pan to cool . This is important as it can crack and break a bit if you try to remove it while still warm. When it is cool, use the parchment paper handles to lift it out, then peel the paper off the bottom and place on a cooling rack or board ready for glazing.

In a small bowl, add the powdered sugar. Gradually add the lemon juice 1 tablespoon at a time, stirring really well between each addition. It will feel like there is not enough liquid, then all of a sudden it will come together into a thick, smooth glaze. You shouldn&#x27;t need more than 4 tablespoons of lemon juice. The amount needed will vary depending on humidity though. Once the glaze is completely smooth, thick and drizzle-able, use a spoon to drizzle it all over the top of your loaf. Leave it for at least 10 minutes to set up a bit before cutting. 

https://content.jwplatform.com/videos/p3hJ3crH.mp4

No gluten? No problem! This spring infused Gluten-Free Lemon Cake is made with fresh lemons, beautiful bluebs and oat flour.  It’s fresh and zingy , soft and tender and there are bursts of juicy blueberry in every bite!

This lemon blueberry loaf cake has a wonderfully moist and buttery crumb, is packed full of lemon zest and juicy blueberries, and is finished off with a gorgeous blueberry glaze that takes it to a whole new level. Plus, I also share all my tips and ticks on how to prevent the blueberries from sinking!

Lemon Blueberry Loaf Cake with Blueberry Glaze (Gluten Free)

almond flour

150 g (3/4 cup) caster/superfine sugar

140 g (1 1/4 stick) unsalted butter, softened

UK medium/US large eggs, room temperature

60 g (1/4 cup) full-fat yoghurt, room temperature

vanilla bean paste ((or 1 tsp vanilla extract))

200 g (1 1/2 cups) fresh or frozen blueberries ((although fresh are recommended))

g (1/4 cup) fresh or frozen blueberries

60 g (1/2 cup) powdered/icing sugar, sifted

Adjust the oven rack to the middle position, pre-heat the oven to 350ºF (180ºC) and line a 900g/2lb loaf tin with greaseproof/baking paper. (Dimensions of loaf tin: 8.5 inch/21cm long, 4.5 inch/11cm wide and 3inch/7cm high.)

In a large bowl, sift together the gluten free flour blend, almond flour, sugar, xanthan gum, baking powder and salt. Add the lemon zest and mix until evenly distributed.

Add the softened butter and, using either a stand mixer with the paddle attachment or a hand mixer with the double beaters attachment, work the butter into the dry ingredients until you get a texture resembling coarse breadcrumbs or wet sand.

In a separate bowl, mix together the eggs, yoghurt, vanilla and lemon juice. Add the wet ingredients to the dry+butter mixture in 2-3 batches, mixing well after each addition until you get a smooth batter with no flour clumps.

Toss about 2/3 of the blueberries first in about 1 teaspoon of water and then in 1 tablespoon of flour, making sure all the blueberries are covered in flour. Set aside the remaining 1/3 of blueberries.

Transfer a few tablespoons of the blueberry-free batter into the prepared loaf tin, and spread it out to make an about 1 cm (1/2 inch) layer on the bottom.

Add the flour-coated blueberries to the remaining batter and fold them in until evenly distributed. Transfer the batter with the blueberries to the loaf tin and smooth out the top. Sprinkle with the remaining (flour-free) blueberries.

Bake at 350ºF (180ºC) for about 1 hour or until risen, golden brown on top and an inserted toothpick comes out clean or with a few stray crumbs attached.Tip: If the cake starts browning too quickly or too much, cover it with aluminium foil and continue baking until done.

Allow to cool completely in the loaf tin. Once at room temperature, remove from the tin onto a wire cooling rack or serving platter.

For lemon blueberry loaf cake:

In a small saucepan, cook the blueberries and lemon juice over medium heat until the blueberries have softened and released their juices.

Strain the juices and discard the skins and seeds. Allow the blueberry juices to cool, then whisk them with the icing/powdered sugar until you get the right consistency – it should be thick enough to coat the back of a spoon, but  runny enough to spread out slightly.Tip: You can add more lemon juice to make it runnier, or more powdered sugar to make it thicker, as required.

Drizzle the blueberry glaze over the cooled cake, allow to set slightly and serve.

For blueberry glaze:

The lemon blueberry loaf cake keeps well in a closed container in a cool dry place for 3 - 4 days.

Storage:

This Lemon Blueberry Loaf recipe promises to be your favorite from the moment you taste it.

Sweet Cream Butter

Sugar

Eggs (Large)

Milk

Flour

tsp Baking Powder

Salt

Lemon

lemon juice (remaining)

Preheat oven to 350 degrees.

Prep 9 x 5 inch loaf pan with nonstick baking spray.

Juice the lemon. Set aside.

Zest the lemon. Set aside.

Add butter and sugar to a mixing bowl, cream it using an electric mixer.

Add in the eggs and milk continuing to blend with the electric mixer.

Stir in 1 tablespoon of the lemon juice. Set the remaining lemon juice aside.

In a second bowl, blend the flour, baking powder, salt, and lemon zest using a whisk.

Slowly add the flour mixture to the wet mixture. Beat just to combine all ingredients.

Add the tablespoon of flour in a small bowl. Toss in the blueberries. Shake to cover all of the berries.

Using a slotted spoon take the berries out of the bowl of flour. Throw the remaining flour from this bowl away.

Add 1 cup of the berries to the batter. Stir to blend.

Set aside the remaining berries to use as garnish.

Pour the batter into the prepared loaf pan.

Add the remaining ¼ cup of blueberries on the top of the unbaked load.

Bake at 350 degrees for 50-60 minutes.

Insert a toothpick in the center of the load to see if the loaf is baked. If so, remove from the oven. If not, return to the oven for 5-10 minutes at a time.

Once the loaf is fully cooked remove from the oven.

Remove the loaf from the pan and place on a wire rack to cool.

Directions for the Loaf:

Stir in the ¼ cup of powdered sugar and remaining lemon juice in a small bowl.

Pop holes in the top of the cake. (Use a small spoon with a round handle or a chopstick)

Pour the powdered sugar/lemon juice mixture over the loaf.

Use a rubber spatula to spread it on the entire loaf.

Glaze:

This lemon blueberry bread is the perfect combination of tart and sweet, with a tender crumb and citrusy glaze. So easy to make too!

Lemon Blueberry Bread

lemon extract

vanilla extract

lemon zest (from two lemons)

regular vegan yogurt (plain and unsweetened)

lemon juice (from two lemons)

all-purpose flour (240 grams, sifted)

baking soda

sea salt

blueberries

vegan milk

Preheat the oven to 350°F/180°C. Spray a 9x5 loaf pan with an oil spray to prepare it. Set aside.

In a large mixing bowl or bowl of a stand mixer, add the sugar, oil, lemon extract, vanilla extract and lemon zest. Mix together with a whisk for about 3 minutes on low speed or via hand until all fully incorporated.

Add in the vegan yogurt and the lemon juice and whisk for 30 seconds until fully incorporated. Scrape down the sides.

In a small bowl, mix the flour, baking powder, baking soda, and sea salt. Add to the wet ingredients and mix for about a minute on low speed until just incorporated. Scrape down the sides again.

In another small bowl, toss the blueberries in the flour, then fold into the batter lightly, so as to not streak too much blueberry all over it. Fold until combined.

Pour the batter into the loaf pan and use your spatula to smooth down the top. Top the batter with the extra 1/3 cup of un-floured blueberries.

Bake the loaf on the middle shelf of your oven for 55-60 minutes, until a toothpick comes out clean or with barely any crumbs.

Remove from the oven and allow to cool for 10 minutes in the pan. Transfer the bread to a wire rack by placing the wire rack on top of the bread, then holding the sides of the pan and flipping it over and removing the pan. Hold the sides of the bread to turn right side up. You can also turn the pan over into your hand, and then flip right side up and place on a wire rack.

Allow the bread to cool completely. Drizzle on the lemon glaze, ensuring to spread it down the sides too. Slice as desired. Enjoy!

For the Loaf Cake

Mix together the powdered sugar, vegan milk and lemon juice until fully combined. Feel free to thicken if desired with more powdered sugar or thin out with more milk or lemon juice depending on which flavor you prefer. You can store this in your fridge for 2 days.

For the Lemon Glaze

This lemon blueberry loaf is so tender and loaded with fresh blueberries and zesty lemon flavor! Topped with a sweet layer of crumble and a lemon icing drizzle, this loaf cake is NEXT LEVEL good.

tbsp unsalted butter, melted

(43 grams) all purpose flour

kosher salt

(200 grams) granulated sugar

tbsp fresh lemon zest (about 2 lemons)

(195 grams) all purpose flour, plus 1 tbsp for blueberries

tsp kosher salt

(185 grams) unsalted butter, room temp

eggs, room temp

lemon juice (about 1 lemon)

(60 grams) milk, room temp

(55 grams) powdered sugar

milk

Mix together all of the ingredients in a small bowl.

Place in the refrigerator while we make the batter.

Crumble

Preheat the oven to 350F and grease and line all sides of a 1lb loaf pan (8.5&#215;4.5&#8243;).

In the bowl of a stand mixer with the paddle attachment (a hand mixer can also be used), add the sugar and zest. Using your fingers, rub the two together to release even more lemon flavor.

Now add in the flour, baking powder, and salt. Mix to combine.

With the mixer running on medium low speed, drop in the softened butter 1 tablespoon at a time.

Mix until it turns crumbly but you can no longer see any lumps of butter.

Scrape down the bowl and mix in the vanilla, followed by the eggs one at a time.

Then mix in the lemon juice followed by the milk.

Remove the bowl from the mixer and scrape down the bowl to make sure there&#8217;s no unmixed bits at the bottom.

For the blueberries, pick out any stems and rinse with water. Then toss with 1 tablespoon of flour. The flour should easily stick to the wet berries, creating a coating of flour around each berry.

Toss the berries into the batter and gently fold them in. Fold just enough to evenly distribute.

Pour the batter into the prepped loaf pan and spread even. Top with a handful of extra berries, followed by a layer of the chilled crumble.

Bake for 50 min &#8211; 1 hour or until a toothpick in the center comes out clean with a few moist crumbs. The loaf should also appear golden around the edges and puffed up in the center.

Allow the loaf to cool for about 45 minutes at room temperature.

Once the loaf has cooled, make the lemon icing.

Whisk together all of the ingredients until it turns into a glue-like consistency. If it&#8217;s too thick, mix in an extra bit of liquid. If it&#8217;s too fluid, mix in another spoonful of sugar.

Lift the loaf out of the pan and drizzle with the icing.

Lemon Icing

I recently made this bread, and it was SO tasty! The lemon paired perfectly with the blueberries. It's great for breakfast with coffee or is sweet enough to have for dessert! As always, another amazing recipe!

Baked this tonight as we had a lot of lemons and blueberries. Everything went quite well, baked for 50 minutes at 350° and didn’t need any more time. However, one of the last steps, when I added in the milk, the entire batter began to separate a little bit, as the milk began to react with the lemon juice. 

I followed the recipe to a t and everything looked (and even tasted, yes I tasted a little bit of the batter) perfect, until the milk. Not sure why, I haven’t seen any other commenters having the same issue, but I followed every word of the recipe and didn’t change anything. Nothing I could do made it come back together, so I baked it as is. The batter was a bit too runny so the crumble sank a little bit (no big deal really, except for looks wise) and the texture was quite “wet spongey” instead of lemon loaf texture if that makes sense. 

However I will definitely be making this again, but omitting the milk. It was plenty moisturized and the batter was an excellent consistency before it, so it would be fine.

Made this today and it turned out amazing. Great recipe! Super moist and flavorful. The lemon blueberry balance is perfect. Thank you!

I have been making my blueberry lemon pound cake for years, and my family loves it. This was better than mine! So tender. My new recipe from now on. Raves from everyone. Thank you!

Confirming the coconut milk worked great! OMG this loaf is heavenly. I'm making it again for a party.

Flavors are so good but the structure of the bread wasn't good very crumbly. The texture in your mouth was good, but not easy to slice off a piece and slap on some butter is what im saying is because it broke apart in pieces.

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