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lemon blueberry loaf cake

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Ingredients

  • 1 cup 1⁄2 plus 1 tbsp all-purpose flour
  • 2 teaspoons baking powder
  • 3 large eggs
  • 1 cup sweetheart sugar
  • 1 cup plain yogurt or sour cream
  • 1⁄2 teaspoon salt
  • 1⁄2 teaspoon vanilla
  • 1⁄2 Glass of Vegetable Oil
  • 2 teaspoons lemon peel
  • 1 cup 1⁄2 fresh or frozen blueberries

Lemon glass/syrup

  • 2 to 3 tbsp lemon juice
  • 1 cup sugar sweets sieve

How to make a lemon raspberry loaf

  • Preheat oven to 350 *
  • Grease the sides and bottom of the loaf pan
  • Sift all dry ingredients to bake together
  • In a large bowl, mix all the moist ingredients together
  • Slowly add dry ingredients
  • In a separate bowl, add a tablespoon of flour to the blue grapes and fold gently into the mixture
  • Pour the mixture into the prepared frying pan
  • Bake for 50 to 55 minutes. If the toothpick comes out clean the bread
  • Remove from the oven and cool for 10 minutes
  • Remove the loaf from the pan and let cool on the cooling rack
  • In a small saucepan over low heat, add the powdered sugar to the lemon juice and let it dissolve. Mature for 3 minutes
  • Using toothpaste, make holes throughout the loaf, top, and sides
  • Use a pastry brush to clean lemon syrup from the top and sides.
  • Let it stiffen for 15 minutes before serving

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