Williamssonomablueberryflatbread Recipes

MOIST LEMON BLUEBERRY LOAF

Moist Lemon Blueberry Loaf image

Moist, lemony and bursting with blueberries, this Lemon Blueberry Loaf is perfect for a tea, shower or brunch.

Provided by Cheryl

Categories Dessert

Time 1h15m

Number Of Ingredients 15

Ingredients

1 1/2 cups all-purpose flour
2 teaspoon baking powder
1/2 teaspoon salt
1 cup sour cream (or plain or Greek yoghurt)
1 cup sugar
3 large eggs
1 tablespoon lemon zest ((from 1 large lemon))
1/2 teaspoon vanilla extract
1/2 cup vegetable or canola oil
1 1/2 cups fresh blueberries (or frozen), dusted in 1 tablespoon flour (flour will prevent them from sinking to bottom of the pan)
juice of 1 lemon mixed with 2-3 teaspoons sugar
1/2 cup icing sugar (also called confectioners' sugar or powdered sugar)
juice from 1/2 lemon
dash of pure vanilla extract
Optional: Lemon zest to sprinkle on top

Steps:

GET ORGANIZED: Preheat oven temperature to 350F/176.7C. Spray an 8.5 x 4.5 x 2.5 inch loaf pan (21 x 11 x 6 cm) with cooking oil (or grease with butter) and dust with flour. Zest two lemons and set aside.
COMBINE DRY INGREDIENTS: (except sugar) Whisk together flour, baking powder and salt in large mixing bowl.
COMBINE WET INGREDIENTS AND SUGAR: In a medium separate bowl, mix together sour cream eggs, sugar, lemon zest, vanilla and oil.
COMBINE INGREDIENTS FROM BOTH BOWLS: Add wet mixture to dry ingredients and combine with whisk. Gently fold in the blueberries mixed with flour.
BAKE: Pour batter into greased/floured prepared pan. Bake on middle rack for about 50-70 minutes. Since ovens vary, start checking at 50 minutes. If toothpick or tester inserted into center of loaf comes out clean, it's done. Rest cake for 10 minutes on rack, then remove cake from loaf pan and place it on rack over a pan or cutting board (something to catch any drips).
MAKE AND ADD LEMON SYRUP (OPTIONAL): For an even moister, more lemony loaf, poke holes in top of cake with tester or toothpick. Pour on lemon syrup to soak in. Let loaf cool on a wire rack.
MAKE AND ADD GLAZE: Mix together icing sugar and fresh lemon juice in a small bowl. After the loaf cools, drizzle glaze over cake. Sprinkle with lemon zest if desired. Slice and serve.

Nutrition Facts : Calories 205 kcal, Carbohydrate 37 g, Protein 4 g, Fat 5 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 51 mg, Sodium 199 mg, Fiber 1 g, Sugar 24 g, UnsaturatedFat 2 g, ServingSize 1 serving

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