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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Lemon Layer Cake

Lemon cake

 

Lemon cake

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.

 

DSC_3985

 

 

DSC_3994

 

 

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

  1. Direction for cake-
  2. Preheat oven to 350 degrees
  3. Sift flour with cornstarch 3 times and set aside
  4. In a large measuring cup,whisk together the milk,egg whites,lemon zest and vanilla.
  5. 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.
  6. With the mixer running,add the butter pieces one at a time until the mixture resembles fine,even crumbs.
  7. Stop the mixer and about 1/2 cup of the wet ingredients.
  8. Beat the batter at medium speed until it is pale and fluffy,about 1 1/2minutes.
  9. 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.
  10. Divide the batter equally among the two (9 inch) cake pans and smooth the tops.
  11. Bake for 23-25 minutes,or until a toothpick come out clean-do not over bake.
  12. Let the cakes cool in pans for 10 minutes,then remove the cakes from pans,and cool completely.
  13. Cream-
  14. In a mixer with whisk attachment ,whip cream cheese with powdered sugar.
  15. Scrape the bowl and add lemon juice,zest, and limoncello.Whip again until ingredients are well incorporated.
  16. On med-low speed gradually pour heavy whipping cream,bringing the speed higher gradually.
  17. Whip the cream until stiff peaks.
  18. Assembling-
  19. Pierce first cake layer with toothpick or fork.
  20. Pour/spray syrup on the cake.
  21. Spread a good amount of frosting.
  22. Arrange preferred berries on top of frosting.
  23. Place the other cake on top of berries.
  24. Pierce the cake and pour/spray syrup.
  25. Spread frosting all over cake and decorate as desired.
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