How do you recommend I adjust the baking time? When measuring your flour, avoid scooping it out of the container with your measuring cup. Thank you so much for sharing this awestruck recipe. Could I use less (not non-fat) sour cream in this recipe? But the taste, oh WOW. I will put it on my list to re-test it again soon to make sure it is written properly and will update you. What sour cream should I use? It was delicious! I will be making this over and over again and enjoying it each and every time. Until recently, I didn’t think of blueberry bread as a dessert. © Copyright 2020, 20 Things to Cook This Month That Have Nothing to Do With Thanksgiving, 15 Vegan Muffin Recipes for Easy Breakfasts, 15 Comfort Food Dinners That Start With Creamy Alfredo Sauce, 2-Ingredient Snacks That Are Too Easy Not to Make, Use Your Stale Bread in These Savory Bread Puddings, 13 Spiked Apple Cider Cocktails to Celebrate the Season, 15 Comfort Food Casseroles Inspired by World Cuisines, 12 Recipes to Turn Extra Chicken into Healthy Main Dish Salads, 15 Ground Beef Soup Recipes for Easy Weeknight Dinners, Ground Turkey Slow Cooker Recipes for Easy Weeknight Meals, 11 Top Chicken Casseroles That Lean to the Healthy Side, 12 Classic Italian Recipes Made Easy in the Instant Pot, Nutrition Thanks for catching that! Place the powdered sugar and lemon zest in a mixing bowl. I followed recipe exactly.Â. I would go for around 20-30 minutes. I'll let you know how the folks in BV like it . I develop recipes in Portland, OR when I'm not out exploring the PNW, practicing yoga, or building websites. Your daily values may be higher or lower depending on your calorie needs. My kids and husband claimed them as "imperfect" and therefore "must be eaten immediately to protect moms reputation" - so neither had time to cool completely and both are gone! Add comma separated list of ingredients to exclude from recipe. I like to grate a bit more fresh lemon zest over the top as well to give it a beautiful visual. I had several people make it this week with good results, but have also had you and other people in the past report that it was too moist. I grew up eating blueberry muffins. The extra blueberries and the sour cream makes this so moist. Slice, and enjoy! I was concerned about the taste of the glaze, it was very tart, so I checked the recipe and yes, I put in the 2 TBSP it called for. Sign up to get weekly emails with recipes, tips & techniques, and food science directly in your inbox! Fold the frozen blueberries into the reserved 3 tablespoons of the flour mixture, then fold the blueberries into the batter. Pingback: 25 Desserts For Your Outdoor Party! I’m good at cooking. Beat in eggs, vanilla, sour cream, lemon peel and juice. So I made two! , (150 grams) blueberries + 2 teaspoons all-purpose flour. We joined Costco this last weekend and, besides having way too much fun, bought some really disappointing blueberries. To make the bread, you’ll start out by whisking together some flour, baking powder, and salt. In a large bowl, mix flour and salt. The cake looks very beautiful, I made to take to pot luck at work. Looks great but either the temp or time is off in the recipe. I’ve never tried it, but I think you definitely could! About to make another one right now. Hi Linda! Most people won't think twice about serving basic cornbread when is on the table. So moist and overflowing with blueberries. The resulting loaf is both aesthetically pleasing and quite appetizing. Pour the batter into the prepared pan. Just wanted to say - if you want a strong lemon flavour, zest the WHOLE lemon. Prepare a 9x5" loaf pan with parchment paper or lightly oil and set aside. But switching up your side dishes can bring a refreshing change to a classic comfort food dish. Beat in eggs,... 3 I’m so glad everyone liked it!! This quick bread looks ridiculously good – going to check out the post! I wanted to love this recipe, it smelled amazing! I keep making it… and keep finding more variations to try! Living the good life is what it is all about. Hi! You want to make sure that you do not mix too much with recipes like this or they will become dense and tough. Make a topping by whisking together 1 teaspoon of the lemon zest, 1 tablespoon of the lemon juice, and the confectioners' sugar in a small bowl. In a separate bowl, lightly whisk together the eggs, oil, vanilla… It reminds me of a blueberry cheesecake. It tasted too much like the confectioner sugar. Cream butter, sour cream, and sugar with a mixer on high speed until pale and fluffy, for 8 minutes. ... Blueberry lemon bread the recipe rebel blueberry bread moist tender packed with berries old fashioned sour cream lemon blueberry bundt cake vegan lemon blueberry cake yogurt pound loaf richa secret ing lemon blueberry pound cake recipe pillsbury. 1 3/4 cups all-purpose flour Whisk together the white sugar, melted butter, eggs, sour cream, the remaining lemon zest, and the remaining lemon juice in a large bowl until evenly blended. Heat oven to 350°F. Used 3 mini loaf pans so I can share it with friends. Will it still be moist/good if I omit the glaze? Fabulous hot from the oven with it’s crunchy crust, or cooled, plane or with cream or ice-cream or spread with butter. I worked at a bakery this summer and they made the best cake loaves. - Best Food & Cooking - Kitchenpedia.co. Do not use a whisk or you might over-mix the batter. Whisk eggs, I liked this it's like something you'd buy at Starbucks to go with your coffee. Notify me via e-mail if anyone answers my comment. I searched for this recipe under the recipe title and it doesn’t match the URL recipe title. Hmm I doubt it! Blueberry pound cake looks absolutely delicious. Thanks! Glad I didn’t start with 4 TBSP!! Hi Lyndin! I might use 3 eggs instead of 5; to my tastes it was a little eggy. But for this recipe specifically, it is really only flavoring the bread. Add more or less to desired consistency. True lemon lovers might want to add an garnish of fresh zest for an extra pop of citrus. 1/4 cup sour cream, room temperature Grate the zest from the lemon onto a small plate. So glad you like the muffins! You want the glaze to be thin enough to drizzle, but thick enough to set up on the bread. I'm assuming that's 1 3/4 *cups* of flour? I had so much fun on our day too and I cannot waaaait to hang again! I will post again to tell you guys how it turns out ?? In small bowl, mix glaze ingredients until smooth. Her belief is that gaining an understanding of the processes and the "whys" in baking helps foster confidence in the kitchen. Heat oven to 350°F 2 Combine 1-1/2 cups flour, baking powder and salt in large bowl. 1/2 tsp pure vanilla extract I did add 1 tbsp. I would guess about 30 minutes total. Make sure to mix your wet and dry ingredients together until just combined. I have a bb/lemon glaze/greekyogurt cake recipe from about a year ago. It actually react with the baking powder and baking soda, releases gas bubbles and help rising of the batter. Then I made a thicker more icing-type drizzle to put on top of it all! My family couldn’t get enough of it. For the wet ingredients, you’ll be using some oil, sugar, eggs, vanilla, lemon juice and zest, and sour cream. Heat oven to 350°F. This was a perfect way to use up the last of the canned blueberries I had. In the effort to maintain good taste while lessening the fat and sugar, I used light sour cream and ¾ cup sugar (will try ½ c. next time – it was still super sweet!). Thanks Kyleen – I hope it turned out well! Pingback: Currently Crushing On. This will help keep the berries suspended in the batter and prevent them from sinking to the bottom of the bread. My loaf pans are just a bit smaller than yours, so I had to bake for longer time. And because this is lemon-blueberry bread, we couldn’t resist upping the flavor with a lemon-extract and powdered sugar glaze on top—don’t skip it, really! Baking powder already has enough acid built into it to interact with and leaven our our bread. Preheat oven the 325 F. Butter a 5×9 inch loaf pan. If the top is browning too quickly, cover with a foil tent. Follow our tips on How to Bake with. Instead of using lemon extract in the glaze, try adding fresh squeezed lemon juice instead. I was so disappointed. 1 Tbsp lemon juice Zest of 1 large lemon 5 eggs, room temperature, whisked together 1 cup blueberries. Whisk in powdered sugar. This is a very eye-pleasing loaf. Apparently I can’t get enough pound cake in my life. Pour your batter into the pan and top with more blueberries. Your email address will not be published. Your bread is just gorgeous! You can see how to line the pan easily in this quick video…. Omg Jen that sounds delicious!! I’m so glad you enjoyed the bread! I hope it turned out great! I eat it for breakfast, or dessert. It is also made with sour cream which keeps it very moist and pairs well with the tangy lemon flavor. https://twokooksinthekitchen.com/moist-lemon-blueberry-loaf Learn how your comment data is processed. Thanks, Ima! I opted for a runny glaze so it would soak in – not leave a thick layer of sugar on top.

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