Toss blueberries with 1 tablespoon flour. If using frozen berries, add them directly to the batter without thawing them first and make sure to gently fold them in. I have made this recipe multiple times and have gotten the seal of approval each time! Published 22 February 23, Chocolate Easter eggs have already been spotted at Marks and Spencer's supermarkets, M&S' rude Easter 'egg' has caused a stir online, By Selina Maycock Scoop a scant tablespoon of the flour onto the raspberries, toss gently to coat, and set aside. Bake for 45-60 minutes, until a wooden skewer comes out clean in the center. A great dessert for sharing with loved ones New research has found that many mums in the UK have a very simple wish list this Mother's Day, By Emma Dooney Please let me know by leaving a review below. Let sit for at least 10 minutes while you proceed with the recipe. Let it cool before removing from the pan. document.getElementById( "ak_js_2" ).setAttribute( "value", ( new Date() ).getTime() ); This site is protected by reCAPTCHA and the Google. Our grandchildren love it! Hi! Store cooled loaf cake tightly wrapped with plastic wrap at room temperature for up to 4 days. Step 2: Mix Together Your Wet Ingredients In a separate mixing bowl, whisk together all of your dry ingredients including the lemon juice and lemon zest. This field is for validation purposes and should be left unchanged. If you make this recipe, I'd love to see! Line a 12-hole muffin tin with cupcake liners. Alternate adding the flour and milk mixture to the butter mixture. Very delicious . Great recipe! It makes me not want to visit this site anymore. Mix flour mixture into wet mixture until thoroughly combined and no lumps remain, about 1 minute. Gently fold in the flour and the salt. Hi. grease and line loaf pan with parchment paper; set aside. Tip into the tin and press flat over the base using a spoon. Combine wet ingredients in a separate bowl. 275 grams self-raising flour, zest of a lemon, 1 large egg. One 9x5-inch loaf cake (8 to 10 servings), all-purpose flour, spooned into measuring cup and leveled-off with a knife, blueberries (if using frozen blueberries, do not defrost), I'm Jenn Segal - Classically Trained Chef, Cookbook Author & Busy Mom, In a small bowl, whisk together the milk, lemon zest, and lemon juice. As tempting as this sounds, they are too heavy for the loaf. Mine is 4 1/2 x 8 1/2 inches. Thank you for such good recipes. Thank you for sharing your recipes. lemon juice into milk and let stand at least 5 minutes while you prep. Empowering parents to do it their own way, Creamy mushroom and blue cheese buckwheat galettes, Surprisingly cheap Mother's Day gift mums ACTUALLY want as chocolate and jewellery drop in popularity, M&S Food's Easter eggs have arrived and customers are not happy, M&S' rude Easter 'egg' that's being likened to something 'Ann Summers' would sell, Child development stages: Ages 0-16 years, See all weight loss and exercise features, Discover our range of lifestyle magazines, Look great and eat well with our expert cookbooks, All delivered straight to your door or device, 175g self-raising flour, plus an extra 1tbsp for the blueberries, sugared edible flowers (or blueberries), to decorate. plus a bit extra for sprinkling on top before baking. For a much stronger lemon flavor, you can add 1 teaspoon of lemon extract to the batter. Pour the batter into the loaf pan and sprinkle the remaining blueberries on top. If I double the recipe and make 2 loaf pans instead of 1, how long should I bake? Enjoy! When is the Great British Bake Off Christmas special on? The cake will keep on the countertop for up to 3 days; store in a covered container or wrap in plastic wrap. French buttercream (creme au beurre), is similar to pastry creams or creme patisserie. My blueberries sink to a mash at the bottom of cakes. Stir in the sour cream and lemon juice. Lemons and blueberries. Method. Sprinkle on just before baking. Set aside. Combine milk and 1 tablespoon lemon juice. For Food Newsletter. Slice with a serrated knife. I love this recipe! I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Categories Breakfast, Desserts, Vegetarian, Home Breakfast Classic Lemon Blueberry Loaf Cake, Lemon Feta Linguine with Garlic Asparagus. Beat butter and sugar together. If using frozen blueberries do you still toss them in flour? Add granulated and brown sugars and beat on medium-high speed until creamed, about 2-3 minutes. You could add the zest of 1 to 2 more lemons to this recipe. I had a bunch of blueberries frozen in my freezer and I vaguely remember seeing this on the Healthyish Instagram account. loaf pan. Did you make this lemon blueberry loaf cake recipe? Thanks, Once well combined, add one egg at a time. 1 piece: 181 calories, 7g fat (3g saturated fat), 38mg cholesterol, 149mg sodium, 27g carbohydrate (17g sugars, 1g fiber), 3g protein. Last week I made the boy bait recipe which is similar to this one. humbugshouse says: 10/02/2014 at 12:42 pm. Hi Jenn, A classic combo! In the bowl of an electric mixer fitted with the paddle attachment (or beaters), combine the butter and sugar. Ultra moist, easy to make, and topped with a thick lemon icing, this lemon blueberry bread is sure to be a new favorite! Hi Bonnie, blueberries + 2 teaspoons all-purpose flour. Let me just tell you, its addicting. Slightly more decorative than Mary Berry's lemon drizzle cake, the cake's lovely, light pastel colour is made from the blueberry conserve, mixed with the icing sugar. Can I use avocado? GoodTo is part of Future plc, an international media group and leading digital publisher. Baked! Combine the flour, baking powder and salt; stir into egg mixture alternately with milk, beating well after each addition. Lemon Blueberry Bread. Comes out great every time. Then, gently fold the blueberries into the batter. 1/3 cup butter, melted 1 cup sugar 3 tablespoons lemon juice 2 large eggs, room temperature 1-1/2 cups all-purpose flour 1 teaspoon baking powder 1/2 teaspoon salt 1/2 cup 2% milk 1 cup fresh or frozen blueberries 1/2 cup chopped nuts 2 tablespoons grated lemon zest GLAZE: 2 tablespoons lemon juice 1/4 cup sugar Shop Recipe Powered by Chicory Serve it with some coffee (or tea or milk) for breakfast or dessert! You can bake this in mini loaf pans. Creamy mushroom and blue cheese buckwheat galettes, Surprisingly cheap Mother's Day gift mums ACTUALLY want as chocolate and jewellery drop in popularity, Mary Berry's Ultimate Christmas: Recipes, guest stars and where to watch. If you want to share the dimensions, Id be happy to weigh in. As a note for anyone else baking this, my cake definitely baked over and hour and I used an 8 x 4 pan. Add the sugar to a large bowl. How can I make this in 4 small loaf pans? Future Publishing Limited Quay House, The Ambury, It is a little denser. Grease a 900g/2lb loaf tin then line the base and ends with grease proof paper. To make this lemon drizzle cake to perfection, Mary Berry recommends cooking it in the middle of the oven at 180C; "To avoid cakes cracking don't bake them too high in the oven. Also, do NOT use jumbo berries. Will last for 30-60 days in the freezer. Weekly Bake Off - Mary Berry's Lemon Yoghurt Cake - 13 March 2012. . Im so glad to hear that you enjoy this recipe so much. You may be able to find more information about this and similar content on their web site. Preheat the oven to 350 degrees F. Grease and line a 8x4 (or 9x5) loaf pan with parchment paper. Place the butter, sugar, lemon zest, 1 tablespoon of lemon juice and vanilla in the bowl of a free-standing food mixer with the paddle attachment in place. Amount is based on available nutrient data. Hi Jen, This recipe is so light and flavoursome; definitely one to do again and again! Add the dry ingredients to the wet, stirring just until . Slowly whisk the . My best guess is that it would probably take 20 to 35 minutes depending on the size of your pans. Ingredients 3/4 cup + 1 TBS (175g) softened butter 1 1/4 cups (175g) self raising flour (see notes) cup butter, melted and slightly cooled cup sour cream 2 eggs, beaten 1 medium lemon, zested and juiced, divided cup milk 1 cups all-purpose flour 2 teaspoons baking powder teaspoon salt 1 cups frozen blueberries, unthawed Topping: 1 tablespoon icing sugar 1 tablespoon lemon juice 1 teaspoon finely grated lemon zest Directions If you move it from cup measures to metric, youll see measurements that will work for you. Great recipe I made a double recipe so that I could have two loaves of bread and the extra that I had made six really nice-size muffins. After this, Let the cake cool in the tin for 20 minutes before turning it out onto a rack to cool. Do NOT use lemon oil as thats different from lemon extract. Beat in the eggs, milk and vanilla. Add milk and mix thoroughly. Set aside. Great recipe. Ill love a picture! Bake time will be different based on the size of your pans. Is it possible to use this recipe as a pound cake? I tented my loaf around the 50-55 minute mark. I think I even a clicked spam link labeled print (hopefully not a virus) trying to print. Check the loaf every couple minutes for doneness using a wooden skewer or cake tester. Grease and flour a 9x13 pan. Add the mascarpone, blend again and then add the lemon pulp and blend until just mixed. Uncover and cook for a further 10-20 mins until golden and springy to the touch. Question, would it be possible to make the batter the night before and refrigerate it? Whisk flour, lemon zest, baking powder and salt in a bowl. Release from pan and let cool on wire rack. Can you clarify what you mean as this recipe is for a pound cake? Do not add extract lemon juice, as that would alter the texture of the quick bread. Once upon a time, I went to culinary school and worked in fancy restaurants. If you do the crust forms too soon and cracks as the cake continue to rise." Ingredients 175g caster sugar 175g self-raising flour 175g softened butter 3 eggs I saw in the comments that someone used mayo. Pour the batter into the prepared loaf pan and bake for 55 to 70 minutes or until a toothpick inserted into the center comes out clean. From jello salads with vegetables in it (Im not sure if I would like it have you tried a recipe like this?) Instructions. The flour should be taken from the recipe so that the flour amount stays the same. I froze some and it was a treat the second time around! The citrus glaze adds a lustrous finish and locks in moisture. In a separate mixing bowl, whisk the oil, sugar, sour cream, eggs, lemon juice, lemon zest, and vanilla extract together until fully combined. First make the lemon sugar: put the sugar and lemon peels in a food processor and process until the zest is completely incorporated in to the sugar. Now Line the bottom and sides with parchment paper. Bake in the pre-heated oven for about 40 mins, or until golden brown, shrinking away from the sides of the tin and springy to the touch. Preheat the oven to 350 degrees F. Grease a 4-by-8-by-2-inch loaf pan. SOOO delicious. Take a fork or toothpick and poke holes over the top of the loaf before pouring the glaze over the top of the hot loaf. BA1 1UA. In a separate medium bowl, whisk together 250 grams flour, baking powder, and salt. In another bowl, whisk together the yogurt, 1 cup sugar, the eggs, lemon zest, and vanilla. Your email address will not be published. This includes that best blueberry lemon loaf cake Ive ever had. Add the milk and eggs then mix until combined. It was that good! Please note that I dont use this bakers trick for this recipe, but have had people try this method successfully. For Food | Birch on Trellis Framework by Mediavine, Fresh Berries with Honey Lemon Mascarpone Cream, Grilled Peach Blueberry Spinach Salad with Honey Balsamic Vinaigrette. I will definitely be making it again. Join me as we create delicious, healthy recipes for everyday life. Used 3 silicone loaf pans, so I just cooked until it was brown a bit on top an hour or so. Cream together the butter and sugar until light and fluffy. This recipe has quickly become a family favourite. If youd like to skip past all of the advertisements, I do provide a jump to recipe button at the top of each post that will take you straight to the recipe. Please LMK how it turns out! Can I make lemon drizzle cake without an electric whisk? Lemon Cake with Lemon Filling and Lemon Butter Frosting. This lemon and blueberry loaf cake brings two tangy flavours - the citrus lemon and tart blueberries - together to make a moist and marvellously, moreish sponge. In a small bowl, mix together the glaze ingredients until the sugar dissolves into the lemon juice. Full ingredient amounts and ingredients available in the recipe card down below. In a large bowl, stir flour, sugar and a pinch of fine salt to. 225 g self-raising flour 2 tablespoons lemon zest For the lemon syrup 1 lemons 85 g caster sugar For the drizzle juice from lemon 100 g icing sugar sifted Metric - US Customary Instructions Preheat the oven to 170C fan (180C conventional) and line a 2lb loaf tin with baking paper. Set both aside. In a large bowl with a hand mixer, beat together butter and sugar until light and fluffy. Be sure to toss them with a small amount of AP flour before gently folding them into the batter. For additional baking tips, refer to the section "Updated Tips," which includes "How do I prevent the blueberries from sinking to the bottom of the pan? baking powder 1/2 tsp. Add eggs, one at a time, beating well after each addition. We were stuck in the banana bread groove and its been great to add this to our things to eat when you want a bit of sweet. Mary Berry's Christmas fruit cake is packed with luxury dried fruit, ground almonds, and nuts and a twist of pineapple. If you want to make your lemon drizzle cake a healthier bake (opens in new tab) you could swap the caster sugar for Stevia or coconut sugar instead. Bake for 15 minutes, then sprinkle the remaining . This recipe combines my moms lemon loaf recipe with my blueberry muffin recipe. Welcome to Healthyish Foods, I'm glad youre here! I prefer that texture for the loaf version of this cake - ideal for slicing. You may need to increase the bake time by a few minutes. Measure the flour and baking powder into a bowl and give it a good stir. loaf pan) with cooking spray oil. We earn a commission for products purchased through some links in this article. Don't be intimidated by baking: learn my secrets that make baking from scratch easy! I really dont use either of those due to the inflammatory nature of them. Spoon the syrup over the cake as soon as it comes out of the oven, and leave to cool for 30 mins. Beat on medium speed until light and fluffy, 2 to 3 minutes. I had whipped cream made so used that instead of glaze! Mix in the eggs. As an Amazon Associate, I earn from qualifying purchases if you purchase through these links at no additional cost to you. (I used a six cup muffin tin and 2 ramekins.) Spray a 9x5 inch loaf pan with non-stick cooking spray. Yes, you may use fresh or frozen blueberries in this recipe. Bath (It will curdle; thats okay.). Grease a loaf pan. Only then, combine the two together. Technically cane sugar is a dry ingredient but youll use it with the butter. Empowering parents to do it their own way. Dot the top of the loaf with blueberries. The loaf can be kept covered on the counter for up 4 days. I imagine the baking time would be different for a 9 x 5 because the thinner layer of batter. Leave to cool a little and loosen the sides of the cake, then lift the cake out of the tin. Whisk yogurt, lemon juice, and lemon zest together. Preheat the oven to 350 degrees F. Grease and line a 8x4 (or 9x5) loaf pan with parchment paper. Gently fold in blueberries until evenly distributed. salt 1/2 cup (one stick) unsalted butter, room temperature I have 4 mini loaf pans: Make perfectly soft, sweet fairy cakes every time with Mary Berry's iced fairy cakes recipe. If loaf is browning too quickly, tent with a piece of foil. Speckled tops on cakes are usually caused by granulated sugar that has not properly dissolved in the mixture.'. Mix together very well. Your email address will not be published. Thank you! Once well combined, youll add the dry ingredients. Add vanilla extract and lemon zest and beat until combined. Let the cake cool in the pan for about 10 minutes, then turn out onto a rack to cool completely. Spray a 9x5-inch loaf pan with nonstick cooking spray, line the pan with parchment paper, and set aside. :). The cake will keep on the countertop for up to 3 days; store in a covered container or wrap in plastic wrap. Stir 2 tsp. Set aside once done. Nutritional information is offered as a courtesy and should not be construed as a guarantee. Put 100g yogurt, 2 tbsp lemon curd, the softened butter, eggs, lemon zest, flour and caster sugar into a large mixing bowl. In a separate small bowl, toss the fresh blueberries with about 1 tablespoon of AP flour. Learn how your comment data is processed. In a large mixing bowl, cream together the cane sugar and butter. Method STEP 1 Heat the oven to 180C/160C Fan oven. Mix in milk. Required fields are marked *. Beat on a high speed for 3-4 minutes, until light, then lower the speed to medium. Colud you put measurement instead of cup? Set both aside. Fold floured blueberries into cake batter; reserve unfloured blueberries for topping. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. This recipe combines my moms lemon loaf recipe with my blueberry muffin recipe. Set aside. A tried-and-true recipe I have used for many years. Spoon into the tin, level the surface and bake for 1 hour 10 minutes until cooked through. Bakes in just 2 hours 15 mins. After this, Add the blueberries to the batter and stir. In order to make it dairy-free, I substituted coconut oil for the butter. Pour into a greased 9x5-in. Zest one large lemon and set aside (and a zest a second lemon to sprinkle on the finished loaf if you like). Youll need two large lemons for the whole recipe. Read more. Hi Cassie, I havent tried it but think it should work. This recipe has great flavor using lemon juice & zest, but the texture of mine turned out a bit gummy. Add dry ingredients to wet ingredients and stir until just combined. Remove the bowl from the mixer, and carefully fold the blueberries into the mixture with a rubber spatula. In a large mixing bowl, combine the dry ingredients including flour, baking powder, sugar, and salt. Combine all ingredients. You could also replace the butter in this recipe with soy butter or Quark for a lower-fat lemon drizzle cake. Im not sure on bake time, but it would probably be 20 to 35 minutes depending on the size of your pans. Freezer-Friendly Instructions: The cake can be frozen (without the glaze) for up to 3 months. In a separate bowl, toss the blueberries with 2 teaspoons of flour. Cant wait to try out the mini pans. Add eggs and mix well. For muffins, you may want to use this recipe (its almost identical and for the lemony taste, you could add about 2 teaspoons of lemon zest to the batter). If blueberries arent in season, make this lemon blueberry loaf with frozen berries. Please LMK how it turns out! Hi Dana, Im not very familiar with spelt flour, so I cant say for sure Im sorry! Add eggs and vanilla. Jan. Hi Jan, this amount of batter should be sufficient for 3 mini loaf pans. Baking time will vary slightly depending on if you use fresh or frozen berries. I love the combination of blueberries and lemon! And if you make two loaves, the baking time may increase by just a minute or two, but not significantly. Prepare your oven and loaf pan: Preheat your oven to 350 F degrees. Blueberries I used fresh blueberries for this recipe. Fold in the blueberries, nuts and lemon zest. This means all of the ingredients are mixed together in one go - so you dont have to cream the butter and sugar beforehand. Spoon batter into your prepared tin and bake for around 45 minutes or until a skewer comes out clean. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. You may be able to find the same content in another format, or you may be able to find more information, at their web site. I have made this and was very good! Let the cake cool in the pan for about 10 minutes, then turn out onto a rack to cool completely. (I tented mine around the 50-55 minute mark. Cream Cheese Blueberry Bread. A great dessert for sharing with loved ones New research has found that many mums in the UK have a very simple wish list this Mother's Day, By Emma Dooney Meanwhile, mix together icing sugar, lemon juice, and lemon zest in a small bowl for the topping. With a citrusy lemon flavour and sticky sweet drizzle, Mary Berry's lemon drizzle cake recipe is sure to tantalise the taste buds. In a medium bowl, combine most of the blueberries with remaining 2 tablespoons flour and toss to coat. With the mixer on low, gradually add the flour mixture reserving one tablespoon to toss the blueberries with. Melt the butter in a pan over a gentle heat. Filed Under: Cake Tagged With: blueberry loaf cake mary berry. Add the eggs, one at a time, and mix until incorporated. Scrape half into the prepared tin. I brought a loaf to a dinner party, and the hostess asked for the recipe. Oil and flour an 8 1/2-x-4 1/2-inch loaf pan. Do not overmix. Step 2. Instead of glaze(too sugary for my familys taste) I just use the juice of one lemon and equal amount of sugar dissolved into it, and brush it over top after about 10 minutes of cooling bread out of oven. Preheat the oven to 325 degrees Fahrenheit. If your loaf looks like it's browning too much, tent it with a piece of foil. Grease and line a 9x5 or 4x11 loaf pan with parchment paper that overhangs the sides by about 1 inch. Let cool 10 minutes, then invert onto a cooling rack to cool completely. Most recipes are 10 ingredients or less and/or 30 minutes or less. Put your feet up and enjoy. Mix everything together using the paddle attachment of your mixer, or a hand held electric whisk. If you use self rising flour, you would need to omit the baking powder and salt. How to Make Lemon Blueberry Loaf Preheat the oven to 350 degrees. I WONDER IF I ADDED THE 2 TBSP called for in the glaze it would be ok? Toss 1 cups of blueberries with 2 teaspoons of flour and then gently fold into the batter. Carefully remove from the pan and transfer to a wire rack to cool completely. Hi Andrea, The great majority of my recipes (including this one) include conversions to metric/weight measurements. I used a fork to poke holes on top before pouring on the simple lemon glaze. Option to freeze as well. Scrape down the sides and bottom of the bowl as needed. If so, what timing would you recommend for baking. Toss blueberries with flour (2 tablespoons) before adding them to the batter. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Meanwhile, make glaze: in a medium bowl, whisk together powdered sugar and lemon juice. Transfer to a greased 8x4-in. The Spruce / Cara Cormack. If so..how much would you increase the ingredients? Its a delicious year-round treat that adds a pop of bright spring flavors to any day! Directions. Mix well. Beat the butter and sugar together in a bowl until light and fluffy,. Thanks again, I do put extra zest to the glaze to give it a bit more bite but other than that were fans!! A few not-so-healthy desserts sneak in too. In a large bowl, whisk together the yogurt, sugar, eggs, lemon zest, vanilla, and oil. Store in an airtight container, not in the fridge. In the bowl of an electric mixer fitted with the paddle attachment (or beaters), cream the butter and sugar on medium speed until light and fluffy, 2 to 3 minutes. Yes, you can bake the bread in mini loaf pans but you will need to reduce the baking time. Whisk together the butter, sugar, honey, eggs and yogurt with the lemon and vanilla. Thaw overnight on the countertop before serving. Drizzle over the cake, leave to set for a few mins and decorate with flowers. I dont know why I got rid of my loaf pan when I moved but somehow I did! Also, after filling the loaf pan, remember to top the loaf with more blueberries before baking. Can I use vanilla skyr instead of plain Greek yogurt? Great recipe Jen! I honestly could eat this entire loaf in one sitting. Preheat the oven to 325 F for a dark pan or 350 F for a light-colored pan. Mary Berry's Lemon Drizzle Cake Yield: Makes one loaf cake Author: Marie Rayner prep time: 10 Min cook time: 40 Min total time: 50 Min Everyone's favourite cake. Sprinkle the top with granulated sugar, if desired. Place 1 cup granulated sugar in a large bowl. My husband cant stop talking about how good it was. Impressive lemon and blueberry cake is perfect for sharing. I love lemons. Beat in another third of the flour mixture, then the remaining milk mixture, followed by the remaining flour mixture, scraping the bowl as necessary. Make the glaze: In a small bowl, mix together the confectioners' sugar, lemon zest, and lemon juice. Great taste! Turned out great!! A bakers trick is to toss the blueberries with a tablespoon of flour before folding it into the batter. In a separate mixing bowl, whisk together the sugar, soft butter, milk, lemon extract, and lemon zest. Meanwhile, gently heat the sugar and lemon juice until dissolved, bring to a boil and boil for 2 mins. Grease and line a rectangular baking tin (approximately 26cm x 20cm/10in x 8in). The sweet and buttery cake pairs beautifully with its tart glaze. In a small bowl whisk together yogurt, zest, lemon juice (from 1 lemon), and vanilla, set aside. Im wondering how I can make this dairy free, what would you recommend replacing the sour cream with? Check out our favourite Homemade Cake recipes now. Everything turned out perfect. When the cake is cool, transfer it to a serving platter and make the glaze. The Spruce / Cara Cormack. Also, I doubled the recipe and divided the batter into four smaller loaf pans. Step 3. Grease and double line a 2lb loaf tin with baking paper. I love this lemon blueberry bread. Love this recipe however, the total bake time was in the 90 minute range for a steel loaf pan. Fold in about of the blueberries by hand, then scoop batter into the prepared loaf pan. mary berry lemon and blueberry cake. Can I use only granulated sugar in this lemon drizzle cake? Anyways, its a great recipe & next time, I may just tweak some of the wet ingredients. Hope that helps! Then add the vanilla and eggs. Looks delicious! This lemon loaf turned out perfectly. Place the second layer of cake on top and repeat the process with the second and third layers. Tried this one today and liked it more. STEP 1 Heat oven to 160C/140C fan/gas 3. Place your first layer onto a cardboard round or onto a cake platter. Beat with an electric mixer until light. 2. Butter a muffin tin really well, or line with paper liners. Most delicious flavors in this pound cake. For this recipe, dont be tempted to just use granulated sugar only - this should only be saved for the lemon drizzle topping. Set aside. Of all the quick breads we had growing up, this beautiful lemon blueberry bread is the best! It is recommended to use an electric whisk to make this cake. Add batter to pans. Or snap a photo and share it on Instagram; be sure to tag me @onceuponachef. Plus 5 Chef Secrets To Make You A Better Cook!
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