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Lemon Blueberry Bread

January 22, 2015 · by Delightsofculinaria · 16 Comments

This Lemon blueberry bread is bursting with deliciousness! Sweet juicy blueberries and tangy lemon complement each other well. Lemon glaze on top of the bread makes it divine and scrumptious. It’s a perfect breakfast bread with coffee or tea.

Ingredients:

2 eggs

2 cups flour + 1 tablespoon divided

2 teaspoons baking powder

1/2 teaspoon salt

1/2 cup butter room temperature

2 teaspoons vanilla extract

1 cup sugar

1/2 cup sour cream*

1/3 cup milk*

zest of 2 lemons

juice of 1 lemon

1 cup blueberries

Glaze:

1 cup powdered sugar

2-3 tablespoons lemon juice

zest of 1 lemon

* you can sub in greek yogurt

Directions:

Pre heat oven to 350.

Spray 8×4 loaf pan with cooking spray.

In small bowl, toss blueberries with 1 tablespoon flour.

In a large bowl, whisk together flour, baking powder, and salt. Set aside.

In a separate bowl, mix together the butter, vanilla, eggs, sugar, sour cream,milk, lemon zest, and lemon juice.

Combine the wet and dry ingredients, just until smooth. Do not overmix or your bread will come out tough.

Gently fold the blueberries into the batter.

Pour batter into prepared loaf pan and bake for 50-55 minutes. The bread will be finished when a toothpick inserted into the center comes out clean.

Once bread is finished, remove from oven and allow to cool for about 10 minutes in the loaf pan. Remove from loaf pan and transfer to a wire rack to cool completely.

Once bread has cooled, whisk together the powdered sugar, lemon juice and zest. Start with one tablespoon of lemon juice and whisk well. If your mixture is too thick, slowly add up to one more tablespoon of lemon juice. You want the glaze to be thin enough to drizzle, but thick enough to set up on the bread.

Using a spoon, drizzle the glaze on top of the bread. The glaze should harden up a little more after about 15-20 minutes.

Adapted from Livewellbakeoften.com

Lemon Blueberry Bread

Ingredients

2 eggs
2 cups flour + 1 tablespoon divided
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup butter
2 teaspoons vanilla extract
1 cup sugar
1/2 cup sour cream*
1/3 cup milk*
zest of 2 lemons
juice of 1 lemon
1 cup blueberries
Glaze:
1 cup powdered sugar
2-3 tablespoons lemon juice
zest of 1 lemon
* you can sub in greek yogurt

Instructions

Pre heat oven to 350.
Spray 8x4 loaf pan with cooking spray.
In small bowl, toss blueberries with 1 tablespoon flour.
In a large bowl, whisk together flour, baking powder, and salt. Set aside.
In a separate bowl, mix together the butter, vanilla, eggs, sugar, sour cream,milk, lemon zest, and lemon juice.
Combine the wet and dry ingredients, just until smooth. Do not overmix or your bread will come out tough.
Gently fold the blueberries into the batter.
Pour batter into prepared loaf pan and bake for 50-55 minutes. The bread will be finished when a toothpick inserted into the center comes out clean.
Once bread is finished, remove from oven and allow to cool for about 10 minutes in the loaf pan. Remove from loaf pan and transfer to a wire rack to cool completely.
Once bread has cooled, whisk together the powdered sugar, lemon juice and zest. Start with one tablespoon of lemon juice and whisk well. If your mixture is too thick, slowly add up to one more tablespoon of lemon juice. You want the glaze to be thin enough to drizzle, but thick enough to set up on the bread.
Using a spoon, drizzle the glaze on top of the bread. The glaze should harden up a little more after about 15-20 minutes.
Adapted from Livewellbakeoften.com

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Filed Under: Breakfast, Dessert · Tagged: baking, best lemon bread, blueberries, blueberry bread, bread, breakfast, breakfast bread, coffee cake, dessert, easy breakfast bread, holiday bread, home baking, lemon, lemon blueberry bread, lemon blueberrycake, lemon bread, lemon cake, lemon glaze, lemon zest, make ahead breakfast bread, muffin bread, sweet bread, sweets

Blueberry Lemon Sticky buns

July 31, 2014 · by Delightsofculinaria · 4 Comments

These blueberry lemon sticky buns are beyond delicious! They are super good,sticky,and fingerlicking.My kids loved them…my family members loved them…Im sure you’ll love them too. Perfect with cup of coffee in the morning.Kids liked them with milk, and great with hot cup of tea as well.

Ingredients-

yields 18-20 rolls

Dough:
1 cup warm milk (not hot)
1/2 cup sugar
1/4 cup butter melted (1/2 stick)
2 large or 3 medium eggs
1 1/2 tablespoons oil

1/4 teaspoon salt
1 1/2 teaspoon yeast
1 tablespoon sour cream

2 ozs cream cheese*

1 teaspoon vanilla

3 1/2 – 4 cups Canadian flour(highly recommended) or all purpose flour**
1 egg for egg wash

1 tablespoon water

Filling:

2 lemon zested

3/4 cup white sugar

3/4 flour

1/2 (1/4 cup) butter melted

blueberries

Glaze-

2 cups powdered sugar

1/2 lemon juice squeezed

lemon zest from 1 lemon optional

1/4 cup butter melted

1/2 cup milk

* you can replace for 1/4 cup sour cream
**Most European/Russian stores and Winco Foods carry it.
Direction using bread maker:
Add sugar to milk.Stir until sugar disolves.Stir in yeast and 1/2 cup flour and set aside.

Melt butter,let it cool.

In another mixing bowl whisk with hand blender eggs,cream cheese,sour cream,oil,salt,vanilla.

Whisk in milk mixture to egg mixture.

Whisk in butter.Add rest of the flour,and transfer dough mixture to bread maker.

Set your setting on “dough”.

With stand mixer:

1.Follow steps 1-4

2.Whisk in butter.Transfer mixture to stand mixer bowl.

3.Add flour.

4.Mix dough with hook attachment.Starting on med-low speed and increasing speed gradually to highest.

5.Cover bowl with plastic wrap.Place the bowl in the warmest place in your house covered with blanket or towel.

I like to place it in the microwave(don’t turn it on!).

6.Let dough rise,about 2 +/- hours.

Filling-

In a mixing bowl, combine lemon zest and sugar. Rub sugar and lemon zest using your hands.

Whisk in flour.

Pour in butter and rub the mixture with your hands to create crumbs.

Making buns-

Preheat oven to 350 degrees.

Butter or grease 2 small or 1 large baking pans/dish.

Roll the dough into large thin ractangle.

Brush on a thin layer of melted butter or spread evenly using your fingers.

Sprinkle the filling mixture over buttered dough.

Sprinkle blueberries over crumb mixture.Roll the dough into a log.Pinch the edges and seal the seams.

Slice the roll into 1 inch slice.Arrange pieces onto buttered pans.

Cover with kitchen towel and allow to rise for about 20 minutes. Take it outside during summer for quicker better rise.

Whisk egg and water together and brush on buns.

Bake for 25-30 minutes or until they are deep golden brown.

Glaze- Combine all ingredients together using a whisk.

Remove buns from oven and pour the glaze over them while hot.

Serve warm or room temperature.

Blueberry Lemon Sticky buns

Ingredients

yields 18-20 rolls
Dough:
1 cup warm milk (not hot)
1/2 cup sugar
1/4 cup butter melted (1/2 stick)
2 large or 3 medium eggs
1 1/2 tablespoons oil
1/4 teaspoon salt
1 1/2 teaspoon yeast
1 tablespoon sour cream
2 ozs cream cheese*
1 teaspoon vanilla
3 1/2 – 4 cups Canadian flour(highly recommended) or all purpose flour**
1 egg for egg wash
1 tablespoon water
Filling:
2 lemon zested
3/4 cup white sugar
3/4 flour
1/2 (1/4 cup) butter melted
blueberries
Glaze-
2 cups powdered sugar
1/2 lemon juice squeezed
lemon zest from 1 lemon optional
1/4 cup butter melted
1/2 cup milk
* you can replace for 1/4 cup sour cream
**Most European/Russian stores and Winco Foods carry it.

Instructions

Direction using bread maker:
Add sugar to milk.Stir until sugar disolves.Stir in yeast and 1/2 cup flour and set aside.
Melt butter,let it cool.
In another mixing bowl whisk with hand blender eggs,cream cheese,sour cream,oil,salt,vanilla.
Whisk in milk mixture to egg mixture.
Whisk in butter.Add rest of the flour,and transfer dough mixture to bread maker.
Set your setting on "dough".
With stand mixer:
1.Follow steps 1-4
2.Whisk in butter.Transfer mixture to stand mixer bowl.
3.Add flour.
4.Mix dough with hook attachment.Starting on med-low speed and increasing speed gradually to highest.
5.Cover bowl with plastic wrap.Place the bowl in the warmest place in your house covered with blanket or towel.
I like to place it in the microwave(don't turn it on!).
6.Let dough rise,about 2 +/- hours.
Filling-
In a mixing bowl, combine lemon zest and sugar. Rub sugar and lemon zest using your hands.
Whisk in flour.
Pour in butter and rub the mixture with your hands to create crumbs.
Making buns-
Preheat oven to 350 degrees.
Butter or grease 2 small or 1 large baking pans/dish.
Roll the dough into large thin ractangle.
Brush on a thin layer of melted butter or spread evenly using your fingers.
Sprinkle the filling mixture over buttered dough.
Sprinkle blueberries over crumb mixture.Roll the dough into a log.Pinch the edges and seal the seams.
Slice the roll into 1 inch slice.Arrange pieces onto buttered pans.
Cover with kitchen towel and allow to rise for about 20 minutes. Take it outside during summer for quicker better rise.
Whisk egg and water together and brush on buns.
Bake for 25-30 minutes or until they are deep golden brown.
Glaze- Combine all ingredients together using a whisk.
Remove buns from oven and pour the glaze over them while hot.
Serve warm or room temperature.

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Filed Under: Breakfast, Dessert · Tagged: baking, blueberries, blueberry lemon rolls, blueberry lemon sticky buns, blueberry rolls, breakfast, brunch recipes, buns, christmas brunch recipes, coffee pastry, dessert, glazed buns, glazed rolls, holiday breakfast, lemon, lemon glaze, pastry, recipe, rolls, Russian recipes, sticky buns, sticky rolls, summer, sweet dough, teatime, thanksgiving bruch recipes, yeast dough

Lemon Layer Cake

January 30, 2014 · by Delightsofculinaria · 4 Comments

The idea of making this lemon layer cake came from my sisters bridal shower back in September ’13.It was when I had to make a cake that had lemon or honey in it.Well… I ended up making both a lemon cake and honey cake. Basically that was our theme because our sister Sweet-lana loves her tea with lemon and honey as much as one loves their coffee.She’ll have it in her to-go cup everywhere she goes.

For the cake as pictured above I made total of four layers and made more cream by half. Added blueberries inside.

For bridal shower I sliced the layers in half,but it was hard to keep the cake from falling apart. The cake layers are very delicate.

And I used pureed raspberries with sugar(strained) instead of whole raspberries.

Ingredients:

( Cake batter adapted from America’s Test Kitchen)

2 1/4 cups flour*

1/4 cup cornstarch*

1 cup whole milk,at room temperature

6 large egg whites,at room temperature.

2 teaspoons vanilla extract

1 3/4 cups granulated sugar

4 teaspoons baking powder

1 teaspoon salt

12 tablespoons unsalted butter at room temperature.

lemon zest of 2 lemons

* you can substitute these two ingredients of cake flour

Cream for 1 (2 layer ) cake:

1 1/2 cups heavy whipping cream

8 oz. cream cheese

1 1/4 cup powdered sugar

1 tablespoon squeezed lemon juice

1-2 tablespoons limoncello liqueur

zest from one lemon

Syrup:

1/2 cup hot water

3 tablespoons sugar

3 tablespoons limoncello

2 tablespoons lemon juice.

-Combine all ingredients and let cool.

Fresh blueberries,raspberries or strawberries.

Whole or pureed with some sugar.

Direction for cake-

Preheat oven to 350 degrees

Sift flour with cornstarch 3 times and set aside

In a large measuring cup,whisk together the milk,egg whites,lemon zest and vanilla.

In the bowl of a standing mixer fitted with the paddle attachment,mix together the flour,sugar,baking powder and salt at med-low speed.

With the mixer running,add the butter pieces one at a time until the mixture resembles fine,even crumbs.

Stop the mixer and about 1/2 cup of the wet ingredients.

Beat the batter at medium speed until it is pale and fluffy,about 1 1/2minutes.

With the mixer running on med-low pour in the rest of the wet ingredients,then crank the speed back up to medium and beat for 30 seconds more.Scrape down the bowl and beat for 30 more seconds.

Divide the batter equally among the two (9 inch) cake pans and smooth the tops.

Bake for 23-25 minutes,or until a toothpick come out clean-do not over bake.

Let the cakes cool in pans for 10 minutes,then remove the cakes from pans,and cool completely.

Cream-

In a mixer with whisk attachment ,whip cream cheese with powdered sugar.

Scrape the bowl and add lemon juice,zest, and limoncello.Whip again until ingredients are well incorporated.

On med-low speed gradually pour heavy whipping cream,bringing the speed higher gradually.

Whip the cream until stiff peaks.

Assembling-

Pierce first cake layer with toothpick or fork.

Pour/spray syrup on the cake.

Spread a good amount of frosting.

Arrange preferred berries on top of frosting.

Place the other cake on top of berries.

Pierce the cake and pour/spray syrup.

Spread frosting all over cake and decorate as desired.

Lemon Layer Cake

Ingredients

( Cake batter adapted from America's Test Kitchen)
2 1/4 cups flour*
1/4 cup cornstarch*
1 cup whole milk,at room temperature
6 large egg whites,at room temperature.
2 teaspoons vanilla extract
1 3/4 cups granulated sugar
4 teaspoons baking powder
1 teaspoon salt
12 tablespoons unsalted butter at room temperature.
lemon zest of 2 lemons
* you can substitute these two ingredients of cake flour
Cream for 1 (2 layer ) cake:
1 1/2 cups heavy whipping cream
8 oz. cream cheese
1 1/4 cup powdered sugar
1 tablespoon squeezed lemon juice
1-2 tablespoons limoncello liqueur
zest from one lemon
Syrup:
1/2 cup hot water
3 tablespoons sugar
3 tablespoons limoncello
2 tablespoons lemon juice.
-Combine all ingredients and let cool.
Fresh blueberries,raspberries or strawberries.
Whole or pureed with some sugar.

Instructions

Direction for cake-
Preheat oven to 350 degrees
Sift flour with cornstarch 3 times and set aside
In a large measuring cup,whisk together the milk,egg whites,lemon zest and vanilla.
In the bowl of a standing mixer fitted with the paddle attachment,mix together the flour,sugar,baking powder and salt at med-low speed.
With the mixer running,add the butter pieces one at a time until the mixture resembles fine,even crumbs.
Stop the mixer and about 1/2 cup of the wet ingredients.
Beat the batter at medium speed until it is pale and fluffy,about 1 1/2minutes.
With the mixer running on med-low pour in the rest of the wet ingredients,then crank the speed back up to medium and beat for 30 seconds more.Scrape down the bowl and beat for 30 more seconds.
Divide the batter equally among the two (9 inch) cake pans and smooth the tops.
Bake for 23-25 minutes,or until a toothpick come out clean-do not over bake.
Let the cakes cool in pans for 10 minutes,then remove the cakes from pans,and cool completely.
Cream-
In a mixer with whisk attachment ,whip cream cheese with powdered sugar.
Scrape the bowl and add lemon juice,zest, and limoncello.Whip again until ingredients are well incorporated.
On med-low speed gradually pour heavy whipping cream,bringing the speed higher gradually.
Whip the cream until stiff peaks.
Assembling-
Pierce first cake layer with toothpick or fork.
Pour/spray syrup on the cake.
Spread a good amount of frosting.
Arrange preferred berries on top of frosting.
Place the other cake on top of berries.
Pierce the cake and pour/spray syrup.
Spread frosting all over cake and decorate as desired.

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Filed Under: Dessert · Tagged: americas test kitchen, blueberries, cake, dessert, layer cake, lemon cake, lemons, raspberries, recipes, Russian recipes, sweets, tea time

Cottage Cheese Pancakes

July 14, 2013 · by Delightsofculinaria · 1 Comment

Want try something different then regular pancakes? These pancakes are fluffy,wholesome,and delicious.Adding cottage cheese just makes them delicate and somewhat hearty.You can top it off with any type of fruit you like; berries,bananas,kiwi,peaches or anything you like.You can choose from 2 homemade syrups or just use real maple syrup.

Cottage Cheese Pancakes

Ingredients

1 1/2 cups whole wheat flour*
1 cup white flour*
1 1/4 cup cottage cheese*
3 tablespoons sugar or 2 tablespoons honey/agave syrup
2 teaspoons baking powder
1 teaspoon baking soda
3 eggs
1 teaspoon vanilla
pinch of salt
1 1/4 cup warm milk
Creamy Syrup:
1/2 can condensed milk
1/3 cup heavy cream
2 tablespoons(heaping) sour cream
syrup:
1 cup water
1 cup dark brown sugar
2 tablsp. heavy whipping cream
½ teasp. ground cinnamon**
berries or any fruit of choice
cottage cheese for topping
* You can use all whole wheat or all white flour
** optional

Instructions

In a mixing bowl combine all dry ingredients.
In another mixing bowl whisk eggs with sugar,vanilla,oil,and cottage cheese.
Add milk.
Gradually add in all dry ingredients.
Heat a skillet or griddle on medium-low heat.
Add a spoonful or scoop of batter to a skillet.
(I like to use lid and cover the pancake, that way its cooked all the way through and not gooey inside)
Flip pancake and repeat the process with the rest of the batter.
Creamy syrup:
Combine condensed milk with heavy whipping cream in a small saucepan.
Heat the saucepan on med-low heat.
Remove from heat and whisk in sour cream.
Syrup:
Combine water and brown sugar in a medium saucepan.
Bring it to a boil on a high heat.
Boil for 8-10 minutes until the syrup reduces to approximately 1 cup.
Remove from heat and whisk in the cream and cinnamon if you like.
We like to combine these two syrups together.It's really good!
Pour syrup over pancakes.Add dallop of cottage cheese and top it off with fruits or berries.