Lemon Blueberry Loaf by @millsandbuns

1h5

8 servings

🍬

230 g

Caster sugar

🍋

0.5 lemon

Lemon zest

🥚

150 g

Eggs

🌾

170 g

Flour

🫙

3 g

Baking powder

🍋

5 ml

Lemon extract

🍦

2.5 ml

Vanilla extract

🧈

60 g

Butter

🥛

100 ml

Heavy cream

🫐

200 g

Blueberries

  1. Preheat

    Preheat the oven to 180°C (350°F) and grease or line the 8 x 4 inch loaf pan.

  2. Grate
    • lemon zest

    Finely grate the zest from half a lemon into the large mixing bowl.

  3. Zest
    • caster sugar
    • lemon zest

    Rub 225 g caster sugar into the lemon zest with your fingertips until fragrant.

  4. Add
    • eggs

    Add 150 g eggs and whisk until the mixture is pale, thick, and fluffy.

  5. Add
    • all-purpose flour
    • Eggs
    • Heavy cream

    Add 168 g all-purpose flour and 3/4 teaspoon baking powder to the egg mixture.

  6. Whisk
    • all-purpose flour

    Whisk the flour and baking powder into the batter just until no dry streaks remain.

  7. Stir
    • lemon extract
    • vanilla extract

    Stir 1 teaspoon lemon extract and 1/2 teaspoon vanilla extract into the batter.

  8. Stir
    • unsalted butter
    • heavy cream

    Stir in 60 g melted unsalted butter and 100 ml heavy cream until the batter is smooth.

  9. Toss
    • blueberries
    • all-purpose flour for coating

    Toss 200 g blueberries with 1 tablespoon all-purpose flour for coating.

  10. Fold
    • blueberries
    • Flour

    Fold the flour-coated blueberries gently into the batter without crushing them.

  11. Transfer

    Transfer the batter to the prepared loaf pan and level the surface.

  12. Pipe
    • softened butter for piping

    Pipe a thin line of 5 g softened butter lengthwise down the center of the batter surface.

  13. Bake

    Bake the loaf at 180°C (350°F) for 40 to 45 minutes, until a tester inserted in the center comes out clean.

  14. Cool

    Cool the loaf in the pan for 10 minutes, then transfer it to a cooling rack before slicing.

Lemon Blueberry Loaf by @millsandbuns

1h5

8 servings

🍬

230 g

Caster sugar

🍋

0.5 lemon

Lemon zest

🥚

150 g

Eggs

🌾

170 g

Flour

🫙

3 g

Baking powder

🍋

5 ml

Lemon extract

🍦

2.5 ml

Vanilla extract

🧈

60 g

Butter

🥛

100 ml

Heavy cream

🫐

200 g

Blueberries

Preparation Steps

  1. Step 1/14

    Preheat the oven to 180°C (350°F) and grease or line the 8 x 4 inch loaf pan.

    🍳8 x 4 inch loaf pan

  2. Step 2/14

    Finely grate the zest from half a lemon into the large mixing bowl.

    🍋lemon zest
    🧀fine grater
    🥣large mixing bowl

  3. Step 3/14

    Rub 225 g caster sugar into the lemon zest with your fingertips until fragrant.

    🍬caster sugar
    🍋lemon zest
    🥣large mixing bowl

  4. Step 4/14

    Add 150 g eggs and whisk until the mixture is pale, thick, and fluffy.

    🥚eggs
    🥣large mixing bowl
    🥄balloon whisk

  5. Step 5/14

    Add 168 g all-purpose flour and 3/4 teaspoon baking powder to the egg mixture.

    🌾all-purpose flour
    🫙baking powder
    🥣large mixing bowl

  6. Step 6/14

    Whisk the flour and baking powder into the batter just until no dry streaks remain.

    🌾all-purpose flour
    🫙baking powder
    🥣large mixing bowl
    🥄balloon whisk

  7. Step 7/14

    Stir 1 teaspoon lemon extract and 1/2 teaspoon vanilla extract into the batter.

    🍋lemon extract
    🍦vanilla extract
    🥣large mixing bowl
    🥄silicone spatula
    🥄measuring spoons

  8. Step 8/14

    Stir in 60 g melted unsalted butter and 100 ml heavy cream until the batter is smooth.

    🧈unsalted butter
    🥛heavy cream
    🥣large mixing bowl
    🥄silicone spatula

  9. Step 9/14

    Toss 200 g blueberries with 1 tablespoon all-purpose flour for coating.

    🫐blueberries
    🌾all-purpose flour for coating
    🥣medium mixing bowl
    🥄silicone spatula

  10. Step 10/14

    Fold the flour-coated blueberries gently into the batter without crushing them.

    🫐blueberries
    🥣large mixing bowl
    🥄silicone spatula

  11. Step 11/14

    Transfer the batter to the prepared loaf pan and level the surface.

    🍳8 x 4 inch loaf pan
    🥄silicone spatula

  12. Step 12/14

    Pipe a thin line of 5 g softened butter lengthwise down the center of the batter surface.

    🧈softened butter for piping
    🫙piping bag
    🍳8 x 4 inch loaf pan

  13. Step 13/14

    Bake the loaf at 180°C (350°F) for 40 to 45 minutes, until a tester inserted in the center comes out clean.

    🍳8 x 4 inch loaf pan

  14. Step 14/14

    Cool the loaf in the pan for 10 minutes, then transfer it to a cooling rack before slicing.

    🍳8 x 4 inch loaf pan
    ✨cooling rack

Composition

Ingredients

Types

Sweeteners, Fruits, Eggs, Leavening agents, Flavorings, Dairy

Ingredients

Caster sugar, Lemon zest, Eggs, Flour, Baking powder, Lemon extract, Vanilla extract, Butter, Heavy cream, Blueberries

Notes

Lemon zest (zest of half a lemon), Flour (a spoon of flour to coat the blueberries), Butter (melted, piped in a thin line for the centre crack, amount not given, softened)

Allergens

Eggs, Milk

Dietetics

Dietary regimen

Vegetarian

Calories

401 kcal

Macro nutrients

Protein: 5g, Carbohydrates: 57g, Total fat: 17g, Saturated fat: 10g, Fiber: 2g, Sugars: 37g

Nutritional Information

Minerals

Calcium: 70mg, Iron: 1.2mg, Potassium: 100mg, Sodium: 70mg

Vitamins

Vitamin C: 4mg, Vitamin A: 210IU, Vitamin B12: 0.3mcg

Preparation

Time Information

Preparation

20 minutes

Cooking

45 minutes

Overall

1 hour 5 minutes

Difficulty

Level

Medium (2/4)

Steps

14 steps

Equipments

Utensils

large mixing bowl, medium mixing bowl, balloon whisk, silicone spatula, fine grater, measuring spoons, kitchen scale, 8 x 4 inch loaf pan, piping bag, cooling rack

Appliances

Oven

Type

Type

Type Of Dish

Dessert

Occasions

Breakfast, Brunch, Afternoon tea, Snack, Dessert

Origin

Source

Platform

instagram

Original Creator

@millsandbuns

Origin

Cuisine

British

Geographic

to inform

Various

Aspect

Texture

Moist, Tender, Soft, Fluffy, Juicy

Flavors

Lemony, Sweet, Buttery, Vanilla, Fruity, Tangy

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 days (Store completely cooled loaf in an airtight container,Keep away from direct sunlight and heat), fridge : 5 days (Store in an airtight container,Bring slices to room temperature before serving for best texture), freezer : 90 days (Wrap individual slices tightly,Place wrapped slices in a freezer-safe airtight bag or container,Thaw at room temperature)