Lightberryloaf Recipes

LEMON BLUEBERRY POWER LOAF

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a 9x4-inch loaf pan with parchment paper.
• Blend orange juice, milk, lemon, egg, oil, and vanilla extract in a blender until smooth.
• Mix flour, sugar, hemp hearts, blueberries, baking soda, and salt together in a medium bowl. Pour in the orange juice mixture; stir to combine. Do not overmix. Pour batter into the prepared loaf pan.
• Bake in the preheated oven until a toothpick inserted into the loaf comes out clean, 55 to 60 minutes. Let cool for 5 minutes before removing from pan.

--LIGHT-- BERRY LOAF

Steps:

• Preheat oven to 350°F, and grease and flour a 9"x11" cake pan. (grease normally, then toss about 3 tablespoons inside and shake around until all sides are floured, then discard the remaining flour.)
• With an electric mixer beat the cream cheese and half of the sugar together in a large bowl.
• Mix in the egg whites and lemon peel. Then in a separate bowl add 1 cup of the flour and baking soda and mix well.
• Add this to the cream cheese mixture alternately with sour cream, making sure to mix well after each addition.
• Pour the cream cheese mixture into the cake pan. Then toss 2 cups of the berries with left over 1/4 cup sugar and 2 teaspoons of flour on top of the batter.
• Now bake it for 40-45 minutes, or until a wooden skewer comes out clean.
• Garnish with the remaining cup of berries and dust with icing sugar before serving. You can serve it cold or slightly warm. its a very nice light spring dessert.

LEMON-BLUEBERRY LOAF

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x5-inch loaf pan with cooking spray.
• Whisk together sugar, melted butter, sour cream, and lemon juice in a large bowl until thoroughly blended. Mix in milk.
• Stir together flour, baking powder, salt, and lemon zest in a separate bowl. Remove 2 tablespoons flour mixture and place in a third, smaller bowl with frozen blueberries; stir to coat. Stir remaining flour mixture into milk-sour cream mixture with a rubber spatula or wooden spoon, blending until just combined. Fold floured blueberries into batter and transfer into the prepared loaf pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour.
• Meanwhile, mix together icing sugar, lemon juice, and lemon zest in a small bowl for the topping.
• Remove loaf from the oven and immediately poke holes all over the top with a toothpick. Pour topping over the top of the loaf and let cool in the pan for 10 minutes. Remove loaf to a wire rack to cool completely.