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Lemon Blueberry Crumble Loaf
Boulangerie

Lemon Blueberry Crumble Loaf

1 h 25Pour 10Nutri-Score D€€
par @sugarspiceddreams51 imports0 fois cuisinée
Adapter cette recette

ce qu’il vous faut

Ingrédients

10 personnes
  • all-purpose flour (for the crumble)Céréales80 g
  • granulated sugar (for the crumble)Épicerie60 g
  • salt (pinch, for the crumble)Épices1 g
  • unsalted butter (melted)Produits laitiers50 g
  • granulated sugar (for the loaf)Épicerie200 g
  • lemon zest (zest of 2 lemons)Fruits et légumes2 morceaux
  • eggs (large)Produits laitiers2 morceaux
  • egg yolkProduits laitiers1 morceau
  • sour cream (skyr or greek yogurt work too)Produits laitiers150 g
  • whole milkProduits laitiers90 ml
  • neutral oilÉpicerie110 ml
  • lemon juice (for the loaf)Fruits et légumes30 ml
  • vanilla extractÉpicerie5 ml
  • all-purpose flour (for the loaf)Céréales250 g
  • cornstarchÉpicerie15 g
  • baking powderÉpicerie8 g
  • baking sodaÉpicerie1 g
  • salt (for the loaf)Épices3 g
  • wild blueberriesFruits et légumes190 g
  • all-purpose flour (for tossing the blueberries)Céréales8 g
  • powdered sugar (for the glaze)Épicerie120 g
  • lemon juice (for the glaze)Fruits et légumes26 ml
  • heavy creamProduits laitiers15 ml
  • vanilla bean pasteÉpicerie5 ml

par portion

Nutrition

327kcal

Glucides
48 g
Protéines
5 g
Lipides
13 g
Adapter les ustensiles

ce que vous utiliserez

Ustensiles

  • Moule à cake
  • Saladier ×3
  • Fouet
  • Four

pas à pas

Préparation

  1. Preheat the oven and prepare the pan

    • Preheat the oven to 220 °C.
    • Line a 9x5-inch loaf pan with parchment paper.
    Étape 1

  2. Make the crumb topping

    • Combine the flour, sugar, salt and melted butter until large crumbs form.
    • Refrigerate while preparing the batter.
    Étape 2

  3. Toss the blueberries

    • Toss the blueberries with the flour and set aside.
    Étape 3

  4. Mix the dry ingredients

    • In a large bowl, whisk together the flour, cornstarch, baking powder, baking soda and salt.
    Étape 4

  5. Make the wet ingredients

    • In a separate bowl, rub the lemon zest into the sugar until fragrant.
    • Whisk in the eggs, yolk, sour cream, milk, oil, lemon juice and vanilla until smooth.
    Étape 5

  6. Combine the batter

    • Add the wet ingredients to the dry ingredients and fold until just combined.
    • Gently fold in the blueberries.
    Étape 6

  7. Assemble the loaf

    • Transfer the batter to the prepared loaf pan.
    • Sprinkle generously with the crumb topping.
    Étape 7

  8. Bake the loaf

    • Bake at 220 °C for 8 minutes.
    • Reduce the oven temperature to 175 °C without opening the door and continue baking for 45–55 minutes, until a toothpick inserted into the center comes out with a few moist crumbs.
    Étape 8

  9. Cool the loaf

    • Allow the loaf to cool completely.
    Étape 9

  10. Glaze and finish

    • Whisk together the powdered sugar, lemon juice, heavy cream and vanilla bean paste until smooth.
    • Drizzle over the cooled loaf.
    Étape 10
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