Thursday, 15 September 2011

lemon blueberry loaf - smurfilicious

this is an overdue post. it has been more than a week since i last baked. Twas a hectic week for me.

i was thrilled when i won preview tickets to Smurfs 3D two weeks ago. Smurfs 3D was nothing more than a kid's movie but the Smurfs are really cute.. seeing those Smurfberries prompted me to bake something with blueberries and so i did. 

blueberries are one of my favourite fruits and i can easily finish one punnet in less than ten minutes by myself. They appear to be extremely good for the eyes too, hence those berry essences as nutritional health products. hmm.. i wonder exactly how many blueberry goes into one bottle of Brand's berry essence and GNC's. GNC's berry essence drink tastes wonderful. you should try it too!

nutrition facts aside, blueberries make excellent bakes and desserts. i think many people enjoy blueberry bakes such as blueberry muffins, blueberry scones, blueberry yoghurt, blueberry cake, jams, tarts....the list goes on..

it was coincidental that i had lemons in my fridge and they pair really well with blueberries. so there you got it - lemon blueberry loaf cake. i like that i could enjoy fresh blueberries in the fluffy-buttery cake, embodied with a nice citrus flavour. the only thing i didnt quite like was perhaps using blueberries that were too big; it made slicing slightly more difficult.

Lemon-Blueberry Loaf Cake
(adapted from Joy Of


195 gm -------------------- all-purpose flour
1 tsp ------------------------ baking powder
1/4 tsp --------------------- salt
85 gm ---------------------- unsalted butter, room temperature
150 gm -------------------- granulated white sugar
2 ----------------------------- large eggs
1/2 tsp --------------------- pure vanilla extract
1 tbsp ------------------------ grated lemon zest (outer yellow skin of the
120 ml ----------------------- milk
1 cup ------------------------- fresh blueberries

Lemon Glaze: (i omitted this)
50 grams -------------------- granulated white sugar
2 tbsp ------------------------- fresh lemon juice

1. Preheat oven to 180degC and place the oven rack in the center of the oven. Butter (or spray with a non stick vegetable spray) the bottom and sides of a loaf pan 23 x 13 x 8 cm
2. In a separate bowl, whisk together the flour, baking powder and salt.
3. In the bowl of your electric mixer, or with a hand mixer, beat the butter until softened (about 1 minute). Add the sugar and continue to beat until light and
fluffy. Add the eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl as needed.
4. Beat in the vanilla extract and lemon zest.
5. With the mixer on low, add the flour mixture (in three additions) and milk (in two additions) alternately, starting and ending with the flour. Mix only until
6. Gently fold in the blueberries.
7. Scrape the batter into the prepared pan and bake for about 55 to 65 minutes, or until the bread is golden brown and a toothpick inserted in the center comes
out clean.
8. Meanwhile, in a small saucepan, bring the 50 grams of sugar and the 2 tablespoons of lemon juice to a boil, stirring until the sugar dissolves.
9. When the bread is done, remove from oven and place on a wire rack. Pierce the hot loaf all over with a wooden skewer or toothpick and then brush the top
of the loaf with the hot lemon glaze.
10. Cool the loaf in the pan for about 30 minutes then remove from pan and let cool completely on a wire rack.

This bread is best served on the day it is made.

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