Professional Baker Teaches You How To Make LEMON BLUEBERRY LOAF!

coconut oil

🥗Healthier: applesauce

💰Cheaper: vegetable oil

Applesauce reduces fat while keeping moisture.

almond milk

🥗Healthier: oat milk

💰Cheaper: soy milk

Soy milk is often less expensive and widely available.

sugar

🥗Healthier: maple syrup

💰Cheaper: brown sugar

Brown sugar is typically cheaper and adds similar sweetness.

blueberries

🥗Healthier: blackberries

💰Cheaper: frozen blueberries

Frozen blueberries are often more affordable and just as nutritious.

Start with a large mixing bowl and add 1 cup of granulated sugar.

Add the zest of 3 lemons to the sugar and whisk together to release the oils from the zest.

Add 2 eggs to the bowl and whisk until the mixture is bright and smooth.

Pour in 1/2 cup of half-and-half cream and 1/3 cup of vegetable oil, then add 2 teaspoons of vanilla extract.

Sift 2 cups of all-purpose flour, 2 teaspoons of baking powder, and 1/2 teaspoon of salt over the wet ingredients.

Whisk the dry ingredients into the wet ingredients until smooth, ensuring there are no lumps.

Switch to a spatula and gently fold in 1 cup of fresh blueberries.

Prepare an 8.5 by 4.5 loaf tin by lightly greasing and lining it with parchment paper.

Pour the batter into the prepared loaf tin, allowing it to shift into place without needing to spread it.

Bake in a preheated oven at 350°F for 60 to 70 minutes, checking doneness with a skewer.

Let the loaf cool in the tin for about 20 minutes before removing it using the parchment paper.

Transfer the loaf to a wire rack to cool completely.

Sift 1 cup of icing sugar into a bowl and add 2 tablespoons of fresh lemon juice, whisking together to form a glaze.

Pour the glaze over the cooled loaf, allowing it to run off the sides.

Let the glaze set for at least an hour before slicing and serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens