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Lemon Blueberry Crumble Loaf
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Lemon Blueberry Crumble Loaf

1 u 25 minVoor 10Nutri-Score D€€
van @sugarspiceddreams51 imports0 keer gekookt
Recept aanpassen

wat je nodig hebt

Ingrediënten

10 personen
  • all-purpose flour (for the crumble)Granen80 g
  • granulated sugar (for the crumble)Voorraadkast60 g
  • salt (pinch, for the crumble)Kruiden en specerijen1 g
  • unsalted butter (melted)Zuivel50 g
  • granulated sugar (for the loaf)Voorraadkast200 g
  • lemon zest (zest of 2 lemons)Groente en fruit2 stukken
  • eggs (large)Zuivel2 stukken
  • egg yolkZuivel1 stuk
  • sour cream (skyr or greek yogurt work too)Zuivel150 g
  • whole milkZuivel90 ml
  • neutral oilVoorraadkast110 ml
  • lemon juice (for the loaf)Groente en fruit30 ml
  • vanilla extractVoorraadkast5 ml
  • all-purpose flour (for the loaf)Granen250 g
  • cornstarchVoorraadkast15 g
  • baking powderVoorraadkast8 g
  • baking sodaVoorraadkast1 g
  • salt (for the loaf)Kruiden en specerijen3 g
  • wild blueberriesGroente en fruit190 g
  • all-purpose flour (for tossing the blueberries)Granen8 g
  • powdered sugar (for the glaze)Voorraadkast120 g
  • lemon juice (for the glaze)Groente en fruit26 ml
  • heavy creamZuivel15 ml
  • vanilla bean pasteVoorraadkast5 ml

per portie

Voedingswaarden

327kcal

Koolhydraten
48 g
Eiwitten
5 g
Vetten
13 g
Keukengerei aanpassen

wat je gebruikt

Keukengerei

  • Cakevorm
  • Mengkom ×3
  • Garde
  • Oven

stap voor stap

Bereiding

  1. Preheat the oven and prepare the pan

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

  2. Make the crumb topping

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

  3. Toss the blueberries

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

  4. Mix the dry ingredients

    • In a large bowl, whisk together the flour, cornstarch, baking powder, baking soda and salt.
    Stap 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.
    Stap 5

  6. Combine the batter

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

  7. Assemble the loaf

    • Transfer the batter to the prepared loaf pan.
    • Sprinkle generously with the crumb topping.
    Stap 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.
    Stap 8

  9. Cool the loaf

    • Allow the loaf to cool completely.
    Stap 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.
    Stap 10
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