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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Blueberry Lemon Sticky buns

sticky buns

blueberry lemon sticky buns-8

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.

blueberry lemon sticky buns-2

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

blueberry lemon sticky buns-3

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

blueberry lemon sticky buns-4

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.

sticky buns

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

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