Blueberry And Lemon Pikelets Recipes

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LEMON BLUEBERRY POUND CAKE



Lemon Blueberry Pound Cake image

Loaded with blueberries and bright flavor, this lemon blueberry pound cake makes a wonderful brunch (or anytime) cake.

Provided by Jennifer Segal

Categories     Breakfast & Brunch

Yield One 9x5-inch loaf cake (8 to 10 servings)

Number Of Ingredients 13

½ cup milk
1 tablespoon grated lemon zest, packed (see note)
2 tablespoons fresh lemon juice
2 cups + 1 teaspoon all-purpose flour, spooned into measuring cup and leveled-off with a knife
¼ teaspoon baking soda
¼ teaspoon salt
1 cup blueberries (if using frozen blueberries, do not defrost)
1 stick (½ cup) unsalted butter, softened
1¼ cups granulated sugar
2 large eggs
¾ cup confectioners' sugar
¼ teaspoon lemon zest, packed
1½ tablespoons fresh lemon juice

Steps:

  • Preheat the oven to 350°F and set an oven rack in the middle position. Spray a 9x5-inch metal loaf pan with nonstick cooking spray. Line the bottom of the pan with parchment paper, then spray the pan again.
  • In a small bowl, whisk together the milk, lemon zest, and lemon juice. Let sit for at least 10 minutes while you proceed with the recipe. (It will curdle; that's okay.)
  • In a medium bowl, whisk together the 2 cups flour, baking soda, and salt. In a small bowl, toss the blueberries with the remaining teaspoon of flour. Set both aside.
  • 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. Scrape down the sides of the bowl, then beat in the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl again. With the mixer on low speed, beat in a third of the flour mixture, then half of the milk mixture. Beat in another third of the flour mixture, then the remaining milk mixture, followed by the remaining flour mixture, scraping the bowl as necessary. Add the flour-dusted blueberries to the batter and, using a spatula, fold until evenly combined.
  • Transfer the batter into the prepared pan and smooth the top.
  • Bake for 50 to 60 minutes, until the cake is golden brown and a tester comes out clean. Let the cake cool in the pan for about 10 minutes, then turn out onto a rack to cool completely.
  • When the cake is cool, transfer it to a serving platter.
  • Make the glaze: In a small bowl, mix together the confectioners' sugar, lemon zest, and lemon juice. Add more confectioners' sugar or lemon juice as necessary to make a thick but pourable glaze (it should be a little thicker than you'd think, about the consistency of molasses or honey). Spoon the glaze over the top of the cake, letting it drip down the sides. Let the glaze set for 10 to 15 minutes before serving. Slice with a serrated knife. The cake will keep on the countertop for up to 3 days; store in a covered container or wrap in plastic wrap.
  • Freezer-Friendly Instructions: The cake can be frozen (without the glaze) for up to 3 months. After it is completely cooled, double-wrap it securely with aluminum foil or plastic freezer wrap, or place it in heavy-duty freezer bag. Thaw overnight on the countertop before serving. (Add the glaze after the cake is thawed.)
  • Note: You'll need 2 large lemons for the entire recipe. Be sure to zest them before you juice them.

Nutrition Facts : ServingSize 1 slice, Calories 323, Fat 10 g, Carbohydrate 56 g, Protein 3 g, SaturatedFat 6 g, Sugar 36 g, Fiber 1 g, Sodium 97 mg, Cholesterol 26 mg

BLUEBERRY AND LEMON PIKELETS



Blueberry and Lemon Pikelets image

I had never heard of a pikelet, but according to an Australian friend it's like a mini pancake that is often cooked in batches and served cold with jam or cream. I haven't tried this yet, but am posting it in response to a request for lemon recipes. It looks unique and delicious, and is from KinOz on the IBS message boards at www.helpforIBS.com. The serving size is a complete estimate!

Provided by Kree6528

Categories     Breakfast

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 7

2 cups flour
4 teaspoons baking powder
1/4 cup white sugar
2 egg whites (or 1 egg)
1 1/2 cups soymilk (or milk)
1 tablespoon finely grated fresh lemon rind
1/2 cup blueberries (fresh or frozen)

Steps:

  • Combine dry ingredients then add egg whites, soy milk, and lemon zest.
  • Mix to smooth batter and add blueberries.
  • Heat a non-stick pan sprayed lightly with cooking spray over medium heat.
  • Cook Tablespoons of mixture for 1-2 minutes per side.

Nutrition Facts : Calories 345.6, Fat 2.5, SaturatedFat 0.3, Sodium 442.5, Carbohydrate 68.8, Fiber 3.5, Sugar 15.1, Protein 12.5

BLUEBERRY & LEMON PANCAKES



Blueberry & lemon pancakes image

Get kids to help prepare a batch of American-style pancakes. The zesty-berry topping makes these a healthy brunch option

Provided by Good Food team

Categories     Breakfast

Time 30m

Yield Makes 14-16

Number Of Ingredients 9

200g plain flour
1 tsp cream of tartar
½ tsp bicarbonate of soda
1 tsp golden syrup
75g blueberry
zest 1 lemon
200ml milk
1 large egg
butter , for cooking

Steps:

  • First, put the flour, cream of tartar and bicarbonate of soda in the bowl. Mix them well with the fork. Drop the golden syrup into the dry ingredients along with the blueberries and lemon zest.
  • Pour the milk into a measuring jug. Now break in the egg and mix well with a fork. Pour most of the milk mixture into the bowl and mix well with a rubber spatula. Keep adding more milk until you get a smooth, thick, pouring batter.
  • Heat the frying pan and brush with a little butter. Then spoon in the batter, 1 tbsp at a time, in heaps. Bubbles will appear on top as the pancakes cook - turn them at this stage, using the metal spatula to help you. Cook until brown on the second side, then keep warm on a plate, covered with foil. Repeat until all the mixture is used up.

Nutrition Facts : Calories 69 calories, Fat 1 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 12 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.1 milligram of sodium

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