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Ultra Moist Lemon Blueberry Loaf
Bakery

Ultra Moist Lemon Blueberry Loaf

1 h 30 minServes 12Nutri-Score D€€
from @sendnoods.nyc1 import0 cooked
Adapt this recipe

what you need

Ingredients

12 people
  • all-purpose flourGrains360 g
  • corn starchPantry8 g
  • baking powderPantry4 g
  • baking sodaPantry5 g
  • saltSpices12 g
  • eggs (room temperature)Dairy6 pieces
  • cane sugarPantry300 g
  • butter (room temperature)Dairy57 g
  • lemon zest (zest of 4 lemons)Produce16 g
  • lemon juice (freshly squeezed)Produce180 ml
  • olive oilPantry216 ml
  • Greek yogurt (plain)Dairy360 g
  • blueberries (fresh)Produce300 g
  • powdered sugarPantry180 g
  • salt (pinch, for icing)Spices1 g
  • lemon juice (for icing)Produce30 ml

per serving

Nutrition

420kcal

Carbs
52 g
Proteins
7 g
Fat
21 g
Adapt tools

what you’ll use

Tools

  • Oven
  • Loaf pan
  • Mixing bowl ×2
  • Whisk
  • Hand mixer
  • Spatula
  • Cooling rack

step by step

Method

  1. Preheat and prepare the pan

    • Preheat the oven to 175 °C.
    • Grease and line a loaf pan with parchment paper.
    Step 1

  2. Mix the dry ingredients

    • In a large bowl, whisk together the flour, cornstarch, baking soda and salt.
    Step 2

  3. Beat the wet ingredients

    • In another bowl, beat the eggs, sugar and room-temperature butter on medium-high speed until pale and fluffy.
    • Add the lemon zest and fresh lemon juice.
    Step 3

  4. Emulsify and add the yogurt

    • With the mixer on low, slowly drizzle in the olive oil until smooth and emulsified.
    • Stir in the Greek yogurt.
    Step 4

  5. Fold in the dry ingredients and blueberries

    • Add the dry ingredients in three parts and fold gently with a spatula until just combined; do not overmix.
    • Divide the batter into two bowls and stir the blueberries into one bowl.
    • Let the batter rest.
    Step 5

  6. Bake the loaf

    • Pour the batter into the prepared pan.
    • Bake until a toothpick comes out with moist crumbs; if the top browns too quickly, cover loosely with foil.
    Step 6

  7. Cool and wrap

    • Cool in the pan, then transfer to a wire rack.
    • While still slightly warm, wrap in foil or a clean towel to trap steam and keep the loaf tender.
    Step 7

  8. Make the icing

    • Whisk the powdered sugar, a pinch of salt and lemon juice until smooth.
    • Drizzle over the cooled loaf.
    Step 8
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