Lemon Blueberry Bread

lemon blueberry bread-3

lemon blueberry bread

 

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-3

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

  1. Pre heat oven to 350.
  2. Spray 8x4 loaf pan with cooking spray.
  3. In small bowl, toss blueberries with 1 tablespoon flour.
  4. In a large bowl, whisk together flour, baking powder, and salt. Set aside.
  5. In a separate bowl, mix together the butter, vanilla, eggs, sugar, sour cream,milk, lemon zest, and lemon juice.
  6. Combine the wet and dry ingredients, just until smooth. Do not overmix or your bread will come out tough.
  7. Gently fold the blueberries into the batter.
  8. 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.
  9. 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.
  10. 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.
  11. Using a spoon, drizzle the glaze on top of the bread. The glaze should harden up a little more after about 15-20 minutes.
  12. Adapted from Livewellbakeoften.com
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Dulce de leche Tiramisu Cake

coffee cake

 

coffee cake

Dulce de leche Tiramisu cake is a well loved classic cake with a twist. This cake is replaced with sponge cake for lady fingers and with creamy dulce de leche frosting. Always perfect dessert for any occasion.

 

Ingredients for cake:

8 eggs

1 1/3 cups sugar

1 1/3 cup flour sifted

Cream:

4 ozs. cream cheese

1/4 cup powdered sugar

1 can (8 ozs) cooked condensed milk or dulce de leche

17.5 ozs. mascarpone cream

1 cup heavy whipping cream

Other ingredients:

3/4 cup coffee

1/2 cup Kahlua liqueur

toasted hazelnuts (optional)

 

Directions:

On high speed beat eggs with sugar.

When the batter is stiff and light, add flour and mix it gently and well on low .

Pour the batter into 10 ”* round baking pan and bake for about 35-40 minutes.

Let the cake cool.

*if using 9” reduce to 7 eggs,1 1/4 cup sugar and flour.

Cream:

In Stand/hand mixer beat cream cheese with dulce de leche.

Add mascarpone cream and beat not more then a minute, just until well combined.

In a separate bowl beat together heavy whipping cream with powdered sugar.

Gently fold in whipped cream into dulce de leche cream.

In a small bowl or spray bottle combine coffee with kahlua liqueur.

Assembling:

Divide the sponge cake in half.

Soak the bottom layer with coffee mixture.

Spread good amount of frosting.

If desired, sprinkle toasted crushed hazelnuts.

Soak the other half of sponge cake, and place it on top of the bottom layer.

Spread frosting all over the cake reserving some frosting for decoration.

Decorate as desired. Dust with cocoa powder.

 

 

coffee cake

 

 

Tiramisu Meringue Cake

Tiramisu Meringue cake-2

Tiramisu Meringue cake-2

Tiramisu meringue cake is an amazing and super delicious cake with combination of meringue and tiramisu cake.Soft coffee soaked sponge cake has a thick middle layer of nutty marbled chocolate meringue and covered in heavenly divine cream.

This recipe was shared with me by an awesome baker Marina from my church.Her Food always looks SUPER and DELICIOUS! Thank you so much Marina.

Please take note… This cake does require some time to make,I like to split the process in two days. Day 1:Make meringue and custard(store in fridge  covered),Day 2: Bake cake,make frosting and assemble.

 Ingredients:

Meringue-

6 egg whites

pinch of salt

pinch of cream of tartar

1 1/2 cups sugar

1/2- 1 cup hazelnuts(not toasted)

1 tablespoon cornstarch

3 ozs. chocolate chips

 

Cream-

6 egg yolks

1/2 cup sugar + 1/2 cup sugar

16 ozs. cream cheese (2 packages 8oz each)

2 cups heavy whipping cream

 

Cake batter-

8 eggs

1 cup sugar

1 1/4 cup sifted flour

1 teaspoon vanilla

 

Syrup-

1 cup coffee

1 tablespoon kahlua liquor

1 tablespoon sugar

Other ingredients-

shredded chocolate

toasted hazelnuts

 

Directions-

Meringue:

Preheat oven to 300 degrees.

Whip egg whites with pinch of salt and pinch of cream of tartar.

Add in sugar slowly while beating.Egg whites need to come to stiff peeks.

Mix nuts with cornstarch and gently fold in to meringue.

Melt chocolate chips and gradually fold in to meringue making a marble effect.Just few turns,don’t over mix.

Reduce oven temperature 250 degrees just before placing the pan in the oven.

Bake for 4 hours. Open door to cool completely  before taking it out,so meringue doesn’t crack.

Custard-

Prepare water bath.Whip egg yolks with 1/2 cup sugar until frothy and place it on water bath.

Heat for 10 minutes stirring continually until sugar dissolves.

Take off heat and mix in Kahlua liquor,let cool completely.

Cake-

Heat oven to 350 degrees.

Prepare and line a 10 inch spring foam cake pan.

Beat eggs and sugar together until pale and thick.(15-20min)

Add vanilla.

Add sifted flour and gently mix it in.

Bake for 25-30 minutes. Test with toothpick.It needs to come out clean.

Combine syrup ingredients.

Cream-

Whip cream cheese with 1/2 cup sugar until smooth.

Gradually add in custard.

In a separate bowl, whip heavy whipping cream until stiff.

Fold in half of whipped cream with cream cheese mixture and leave the rest to decorate the cake.

 Assembling-

Slice the cake in half.

Soak cake with coffee syrup using a brush.

Spread cream on the soaked side and add shredded chocolate over it.

Place meringue on top of shredded chocolate and spread more cream over meringue.Add shredded chocolate over cream.

Soak second layer of cake and flip soaked side down.

Cream cake all over. Decorate with toasted hazelnuts and shredded chocolate.
Refrigerate overnight.

 

Note: If decorating the sides of cake as shown you will need more heavy whipping cream.

 

Tiramisu Meringue Cake

Ingredients

  • Meringue-
  • 6 egg whites
  • pinch of salt
  • pinch of cream of tartar
  • 1 1/2 cups sugar
  • 1/2- 1 cup hazelnuts(not toasted)
  • 1 tablespoon cornstarch
  • 3 ozs. chocolate chips
  • Cream-
  • 6 egg yolks
  • 1/2 cup sugar + 1/2 cup sugar
  • 16 ozs. cream cheese (2 packages 8oz each)
  • 2 cups heavy whipping cream
  • Cake batter-
  • 8 eggs
  • 1 cup sugar
  • 1 1/4 cup sifted flour
  • 1 teaspoon vanilla
  • Syrup-
  • 1 cup coffee
  • 1 tablespoon kahlua liquor
  • 1 tablespoon sugar
  • Other ingredients-
  • shredded chocolate
  • toasted hazelnuts

Instructions

  1. Meringue:
  2. Preheat oven to 300 degrees.
  3. Whip egg whites with pinch of salt and pinch of cream of tartar.
  4. Add in sugar slowly while beating.Egg whites need to come to stiff peeks.
  5. Mix nuts with cornstarch and gently fold in to meringue.
  6. Melt chocolate chips and gradually fold in to meringue making a marble effect.Just few turns,don't over mix.
  7. Reduce oven temperature 250 degrees just before placing the pan in the oven.
  8. Bake for 4 hours. Open door to cool completely before taking it out,so meringue doesn't crack.
  9. Custard-
  10. Prepare water bath.Whip egg yolks with 1/2 cup sugar until frothy and place it on water bath.
  11. Heat for 10 minutes stirring continually until sugar dissolves.
  12. Take off heat and mix in Kahlua liquor,let cool completely.
  13. Cake-
  14. Heat oven to 350 degrees.
  15. Prepare and line a 10 inch spring foam cake pan.
  16. Beat eggs and sugar together until pale and thick.(15-20min)
  17. Add vanilla.
  18. Add sifted flour and gently mix it in.
  19. Bake for 25-30 minutes. Test with toothpick.It needs to come out clean.
  20. Combine syrup ingredients.
  21. Cream-
  22. Whip cream cheese with 1/2 cup sugar until smooth.
  23. Gradually add in custard.
  24. In a separate bowl, whip heavy whipping cream until stiff.
  25. Fold in half of whipped cream with cream cheese mixture and leave the rest to decorate the cake.
  26. Assembling-
  27. Slice the cake in half.
  28. Soak cake with coffee syrup using a brush.
  29. Spread cream on the soaked side and add shredded chocolate over it.
  30. Place meringue on top of shredded chocolate and spread more cream over meringue.Add shredded chocolate over cream.
  31. Soak second layer of cake and flip soaked side down.
  32. Cream cake all over. Decorate with toasted hazelnuts and shredded chocolate.
  33. Refrigerate overnight.
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