mary berry lemon and blueberry loaf

Continue to whisk the batter until it is smooth. When the cake is cool, transfer it to a serving platter and make the glaze. Pour topping over loaf and let cool in the pan for 10 minutes. Please note that I dont use this bakers trick for this recipe, but have had people try this method successfully. Also, do NOT use jumbo berries. baking soda 1 tsp. Hope that helps! Cherry and coconut loaf is an easy-to-make cake that blends the sweet taste of cherries with the exotic flavour of coconut. I dont recommend using mayo. No mixer needed for this colorful, tasty, lemon-blueberry loaf. Mary Berry's Lemon Drizzle Cake Yield: Makes one loaf cake Author: Marie Rayner prep time: 10 Min cook time: 40 Min total time: 50 Min Everyone's favourite cake. Combine the flour, baking powder and salt; stir into egg mixture alternately with milk, beating well after each addition. Our grandchildren love it! Set aside. Blueberries I used fresh blueberries for this recipe. STEP 2 Put the butter, sugar, flour, eggs and vanilla extract into a large bowl and beat with an electric hand mixer for 5 minutes until pale and creamy - the mixture will be very thick. Wet Ingredients For this recipe, youll first cream together the cane sugar and room temperature butter. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. In a small bowl, whisk together the milk, lemon zest, and lemon juice. To frost edible flowers, brush gently in egg white, then dip into caster sugar and leave to dry. Step 1: Mix the Dry Ingredients Together In a large mixing bowl, whisk together all of your dry ingredients until well combined. I halved the recipe and it yielded two 5 3/4 x 3 x 2 1/8 mini loaves (approximately 250g of batter in each). If loaf is browning too quickly, tent with a piece of foil. Slowly add the milk and the lemon flavor (if using); mix to combine. If you use self rising flour, you would need to omit the baking powder and salt. Serve it with some coffee (or tea or milk) for breakfast or dessert! Check out our favourite Homemade Cake recipes now. Lemon Blueberry Bread. Toss blueberries with 1 tablespoon flour. Add the flour, lemon zest and beaten egg and stir with a spoon till mixed through. Step 3. A classic combo! I prefer that texture for the loaf version of this cake - ideal for slicing. Spoon the glaze over the top of the cake, letting it drip down the sides. Everything turned out perfect. In a separate small bowl, toss the fresh blueberries with about 1 tablespoon of AP flour. After it is completely cooled, double-wrap it securely with aluminum foil or plastic freezer wrap, or place it in heavy-duty freezer bag. Jan. Hi Jan, this amount of batter should be sufficient for 3 mini loaf pans. Like most sweet loaves, this one tastes best when wrapped tightly and allowed to sit for a day to let the flavors meld. All you need to know about Channel 4's Great Christmas Bake Off special and when it will air By Selina Maycock Set it aside. Remove the bowl from the mixer, and carefully fold the blueberries into the mixture with a rubber spatula. Once they have a light coating of flour on them, gently fold them into the batter. If so, what timing would you recommend for baking. Instead of glaze(too sugary for my familys taste) I just use the juice of one lemon and equal amount of sugar dissolved into it, and brush it over top after about 10 minutes of cooling bread out of oven. Line your pan with parchment paper before pouring the batter into it. Set out two bowls and add the flour to one and the raspberries to the other. Cool for 10 minutes before removing from pan to a wire rack. How can I make this in 4 small loaf pans? Hold off on the sugar for now! Next, you'll add the vanilla and milk. Leaving the info here so I dont have to remember that in the future! Slice with a serrated knife. loaf pan) with cooking spray oil. In a medium bowl, whisk together the 2 cups flour, baking soda, and salt. Grease and line a 900g (2lb) loaf tin with baking parchment. Spoon the glaze over the top of the cake, letting it drip down the sides. (I used a six cup muffin tin and 2 ramekins.) Lemon Blueberry Bread Ingredients 2 cups all-purpose flour + 1 tablespoon divided 2 teaspoon baking powder 1/2 teaspoon salt 1/4 cup unsweetened applesauce 1/4 cup canola oil vegetable or coconut would be fine as well 2 teaspoon vanilla extract 2 eggs 1/2 cup sugar 1 cup vanilla greek yogurt Zest of half lemon Juice of 1 lemon To make this lemon drizzle cake to perfection, Mary Berry recommends cooking it in the middle of the oven at 180C; "To avoid cakes cracking don't bake them too high in the oven. If you do the crust forms too soon and cracks as the cake continue to rise." Ingredients 175g caster sugar 175g self-raising flour 175g softened butter 3 eggs Thanks again, If needed, cover loosely with foil for the last 10 to 15 minutes of baking to prevent excess browning. Add the eggs, one at a time, and mix until incorporated. Release from pan and let cool on wire rack. Only had 1/3 cup of flax sour cream so subbed Mayo. Combine flour, baking powder, baking soda, salt, and lemon zest in a large bowl. Also used the mixer for the first bowl of ingredients because the flour clumps werent leaving. Grease and line a rectangular baking tin (approximately 26cm x 20cm/10in x 8in). Hi Dana, Im not very familiar with spelt flour, so I cant say for sure Im sorry! So I havent tasted it yet! Do you freeze with the glaze on? In a separate medium bowl, whisk together 250 grams flour, baking powder, and salt. In a medium bowl, combine most of the blueberries with remaining 2 tablespoons flour and toss to coat. In a large bowl with a hand mixer, beat together butter and sugar until light and fluffy. Bake in the pre-heated oven for about 40 mins, or until golden brown, shrinking away from the sides of the tin and springy to the touch. Place the butter, sugar, lemon zest, 1 tablespoon of lemon juice and vanilla in the bowl of a free-standing food mixer with the paddle attachment in place. Have you ever tried this in a Bundt cake pan? In the bowl of an electric mixer fitted with the paddle attachment (or beaters), cream the butter and sugar on medium speed until light and fluffy, 2 to 3 minutes. In the bowl of an electric mixer fitted with the paddle attachment (or beaters), combine the butter and sugar. Theres just 20 minutes of hands-on prep work standing between you and an entire loaf of glazed lemon blueberry bread. Toss the blueberries in the extra 1tbsp flour, then fold in. Bake for 60-70 minutes or until a toothpick inserted into the middle of the cake comes out clean. I made it twice this past weekend for two different gatherings and everyone raved about it. Would this cake take a ganache covering for a birthday cake. 250 g self-raising flour see notes 1 teaspoon baking powder 50 g margarine or unsalted butter (softened) 75 g caster (fine) sugar 250 ml milk 2 large eggs 175 g fresh or frozen blueberries see notes for baking with frozen blueberries zest of 1 lemon 1 teaspoon vanilla extract optional Instructions Preheat the oven to 180C/350F/Gas Mark 4. I dont know how much flour I must add? Cream together the butter and caster sugar in a large mixing bowl. Use 2 separate bowls for combining dry and wet ingredients. Whisk together the butter, sugar, honey, eggs and yogurt with the lemon and vanilla. I need to thank her for lending me this (and other cookbooks) because they are full of gems (and oddities) that Ive enjoyed reading and testing out. There is a recipe for Lemon Yogurt Bundt cake, just halve the mixture and bake in a 2lb loaf tin or bake in round or square cake tins. I brought a loaf to a dinner party, and the hostess asked for the recipe. Heat the oven to 150C fan, gas 3. To make this lemon drizzle cake to perfection, Mary Berry recommends cooking it in the middle of the oven at 180C; "To avoid cakes cracking dont bake them too high in the oven. Bake at 350 for 60-70 minutes or until a toothpick inserted in the center comes out clean. You could add the zest of 1 to 2 more lemons to this recipe. (Alternatively, melt on the stovetop and pour into a medium bowl.) Andrea. Cream Cheese Blueberry Bread. It was that good! BA1 1UA. Beat until smooth, scraping down the bowl when necessary. Name a better duo. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Child development stages: Ages 0-16 years, See all weight loss and exercise features, Discover our range of lifestyle magazines, Look great and eat well with our expert cookbooks, All delivered straight to your door or device, A traybake or roasting, greased and lined. We're in LOVE with this spring-y loaf cake. I love this lemon blueberry bread. Will it work, if I substitute lemon for orange and blueberries for cranberries? Sift the icing sugar into a bowl, then press the conserve through the sieve, scraping it off the underside. It will be pale yellow, moist, and fragrant. Do I need to adjust the baking time? Whisk together sugar, melted butter, sour cream, eggs, and lemon juice in a large bowl until thoroughly blended. Add the eggs, mixing one at a time. If you move it from cup measures to metric, youll see measurements that will work for you. With a citrusy lemon flavour and sticky sweet drizzle, Mary Berry's lemon drizzle cake recipe is sure to tantalise the taste buds. When extra baking time is required, I typically will cover it with aluminum foil to seal in the heat and prevent the crust from becoming overdone. Spray a 9x5-inch loaf pan with cooking spray. Great recipe. Add granulated and brown sugars and beat on medium-high speed until creamed, about 2-3 minutes. Add eggs and mix well. Cream together the butter and sugar until light and fluffy. Once upon a time, I went to culinary school and worked in fancy restaurants. Take a fork or toothpick and poke holes over the top of the loaf before pouring the glaze over the top of the hot loaf. Mix well. You could replace half of the oil with applesauce, but I wouldnt recommend replacing all of it. Your email address will not be published. Most recipes are 10 ingredients or less and/or 30 minutes or less. lemon juice into milk and let stand at least 5 minutes while you prep. This lemon and blueberry loaf cake brings two tangy flavours - the citrus lemon and tart blueberries - together to make a moist and marvellously, moreish sponge. I love lemons. All the ingredients for this loaf cake! However for most recipes the difference is small and won't affect the finished dish. Made this with my 4 year old granddaughter who was a little heavy handed with the blueberries. Measure the flour and baking powder into a bowl and give it a good stir. Pour the batter into the prepared loaf pan and bake for 55 to 70 minutes or until a toothpick inserted into the center comes out clean. Instructions. Youll also need eggs, 2% milk, light sour cream, fresh squeezed lemon juice, and vanilla extract. I havent tried it, but I think it would be okay. It was awesome being able to quickly search it out on the website! This recipe combines my moms lemon loaf recipe with my blueberry muffin recipe. Store cooled loaf cake tightly wrapped with plastic wrap at room temperature for up to 4 days. Grease and line a loaf tin 11 x 21cm, and set aside. Preheat the oven to 325 F for a dark pan or 350 F for a light-colored pan. I believe that anyone, even beginners, can bake amazing desserts! But add these bright ingredients to some combination of sugar, flour, and fat, and actual magic happens. AP flour, salt, and baking soda. This recipe is so light and flavoursome; definitely one to do again and again! Combine wet ingredients in a separate bowl. I think I even a clicked spam link labeled print (hopefully not a virus) trying to print. In a large bowl, use an electric mixer to cream together the butter and sugar. In a small bowl, mix together the glaze ingredients until the sugar dissolves into the lemon juice. Preheat the oven to 400*F/200*C/ gas mark 6. Bake for 50 to 60 minutes, until the cake is golden brown and a tester comes out clean. Using a spatula, gently fold in most of the blueberries, reserving a small handful of blueberries. Let it cool before removing from the pan. By checking this box I consent to the use of the email address provided for the purposes of subscribing to the Yay! Im wondering about the oils you use. Heat the oven to 150C/130C fan/gas 2. When is the Great British Bake Off Christmas special on? Add the flour, sugar, butter, baking powder, eggs, milk and lemon zest to a large bowl or freestanding mixer. Give a humble pancake the ultimate transformation with this easy but showstopping tower of coffee pancakes Buckwheat will give these pancakes a pleasant savoury flavour, as well as making them gluten-free A gooey, delicious cookie baked in a skillet. 1 piece: 181 calories, 7g fat (3g saturated fat), 38mg cholesterol, 149mg sodium, 27g carbohydrate (17g sugars, 1g fiber), 3g protein. Once it was cool enough, my husband nearly ate the whole thing! Mix in the eggs. Add the milk and eggs then mix until combined. Id imagine the recipe as written would require 4 of my size loaves. Toss the blueberries in 2 tablespoons of the flour in a medium bowl and set aside. Crumb Topping. Spray a 95-inch loaf pan with non-stick baking spray. Learn how your comment data is processed. Scrape down the sides of the bowl again. Turned out great!! mary berry lemon and blueberry cake. We find the easiest way of doing this is to cut a strip that fits across it one way, then repeat in the other direction. I added lavender and rose to icing. Line a 900g/2lb loaf tin with baking parchment or use a loaf tin liner. Did you make sure to spoon and level your flour? Lemons and blueberries. This lemon drizzle loaf will keep in an airtight container or cake tin at room temperature for three days and will freeze well for up to two months unsliced and wrapped tightly in clingfilm. Spoon batter into your prepared tin and bake for around 45 minutes or until a skewer comes out clean. Did I do something wrong or is this what is expected?? Grease a 9-by-12-inch baking pan and line with parchment paper, allowing a 2-inch overhang on the long sides. It is the best blueberry lemon loaf recipe I have tried. This field is for validation purposes and should be left unchanged. I WONDER IF I ADDED THE 2 TBSP called for in the glaze it would be ok? Published 22 February 23, Chocolate Easter eggs have already been spotted at Marks and Spencer's supermarkets, M&S' rude Easter 'egg' has caused a stir online, By Selina Maycock Mary Berry's Christmas fruit cake is packed with luxury dried fruit, ground almonds, and nuts and a twist of pineapple. My blueberries sink to a mash at the bottom of cakes. Set aside. Directions. This website is written and produced for informational purposes only. Thank you!! In a large bowl with a hand mixer, beat together butter and sugar until light. Im not sure on bake time, but it would probably be 20 to 35 minutes depending on the size of your pans. Speckled tops on cakes are usually caused by granulated sugar that has not properly dissolved in the mixture.'. I have had this lemon blueberry loaf on my list of recipes to make for a long time and the day has finally arrived. Using a whisk or electric mixer, cream together the butter, sugar, and lemon zest. Add eggs and vanilla. Set aside. Grease and line a 9x5 or 4x11 loaf pan with parchment paper that overhangs the sides by about 1 inch. Great recipe I made a double recipe so that I could have two loaves of bread and the extra that I had made six really nice-size muffins. Hi Samantha, So glad you like the recipes! Dry Ingredients You will need AP flour, baking soda and salt for this recipe. You may need to adjust the baking time. The batter comes together almost mindlessly, and if the thick lemon glaze didnt need to go on top of the bread I could very easily eat it with a spoon. Fold in your blueberries gently so they stay whole and don't turn the batter purple. Colud you put measurement instead of cup? In a large bowl, whisk the flour, baking powder, and salt together until well combined. Let the cake cool in the pan for about 10 minutes, then turn out onto a rack to cool completely. Drop in the butter and then rub it into the flour with your fingertips until the mixture resembles fine dry bread crumbs. Preheat oven to 350 degrees F. Spray two 8.5 x 4.5-inch loaf pans with cooking spray and set aside. Jessica Dady is Senior Content Editor at Goodto.com and has over 10 years of experience as a digital journalist, specialising in all things food, recipes, and SEO. It makes me not want to visit this site anymore. Directions. Cant wait to try out the mini pans. Sprinkle the top with granulated sugar, if desired. Very lemon-y fresh. Do not overmix. This will make it much easier to lift the bread out of the pan. Let me just tell you, its addicting. A great dessert for sharing with loved ones New research has found that many mums in the UK have a very simple wish list this Mother's Day, By Emma Dooney Can you make this in a mini loaf pan? With the mixer on low speed, beat in a third of the flour mixture, then half of the milk mixture. Quickly mix with an electric whisk until the batter just comes together. Grease a 900g/2lb loaf tin then line the base and ends with grease proof paper. This delicious Blueberry Lemon Loaf Cake is sweet, tart, wonderfully moist and fluffy, and so easy to make! 16 Blueberry Muffins Worth Getting Up For, Do not Sell or Share My Personal Information. In a large bowl, whisk together the flour, baking powder, and salt. Would I need to increase anything? I went to print it and there are so many advertisements on your page. Mary Berry's chocolate cake recipe (opens in new tab), Mary Berry's flapjack recipe (opens in new tab), Mary Berry's iced fairy cakes (opens in new tab). The bake time should be around 20 minutes. Instructions. Spoon the syrup over the cake as soon as it comes out of the oven, and leave to cool for 30 mins. Categories Breakfast, Desserts, Vegetarian, Home Breakfast Classic Lemon Blueberry Loaf Cake, Lemon Feta Linguine with Garlic Asparagus. Heat oven to 170C/gas 3. You can slice the loaf immediately, or let it cool for at least an hour to allow the glaze to set up so that you can slice more efficiently. Also, in case youre considering it, I dont recommend making this cake in a Bundt pan; it releases easily from a loaf pan but tends to stick to a Bundt. creme au beurre Ready in just 30 minutes, this recipe makes 12 fairy cakes Mary Berrys flapjack recipe takes 30 mins to bake, making 24 bars. Preheat the oven to 180C/350F/Gas 4. STEP 3 Mine baked for 70 minutes- Came out perfect! Meanwhile, gently heat the sugar and lemon juice until dissolved, bring to a boil and boil for 2 mins. Beat with an electric mixer until light. I have had this lemon blueberry loaf on my list of recipes to make for a long time and the day has finally arrived. Mary Berry advises this could cause your cake to sink (opens in new tab). In a separate bowl, whisk together sugar, melted butter, yogurt, eggs, lemon juice, lemon zest, vanilla extract (and lemon extract if using) until well combined. How to make creme au beurre 1/2 cup (125mL), half-and-half (10%) cream, 1 cup (2250 mL), fresh blueberries Lemon Icing. If your loaf looks like it's browning too much, tent it with a piece of foil. I just made this recipe. Cut 1 1/2 cups blueberries in half if the berries are large (they're easier to cut while still frozen). Heres how it works. In a large mixing bowl, combine the dry ingredients including flour, baking powder, sugar, and salt. Enjoy this lemon blueberry loaf for breakfast with a hot cup of coffee or tea. Do you know if Id be able to use a glass 88 baking dish for more of a cake style? Leave to cool a little and loosen the sides of the cake, then lift the cake out of the tin. I do have a lemon blueberry bundt cake recipe here though. Directions In a large bowl, cream butter and sugar until light and fluffy. Stir remaining flour mixture into milk-sour cream mixture with a rubber spatula or wooden spoon, blending until just combined. I tried this recipe this weekend turned out perfect. In a medium bowl, whisk together the 2 cups flour, baking soda, and salt. Remove from the tin and leave to cool completely. Grease and flour the pan. I love the combination of blueberries and lemon! Mary Berry's Baking Bible A perfect guide for new bakers 250 foolproof baking recipes The ultimate cakes and bakes from the nation's favourite baker Buy Book Banana and Honey Teabread This sticky, moist bake is a wonderful way to use up overripe bananas, spiked with a little nutmeg and lemon zest, and served with extra honey glazed on top. Add the mascarpone, blend again and then add the lemon pulp and blend until just mixed. REAL food made simple! You can print the recipe directly from the recipe card as well. Butter a muffin tin really well, or line with paper liners. By clicking Accept All Cookies, you agree to the storing of cookies on your device to enhance site navigation, analyze site usage, and assist in our marketing efforts. Carefully remove from the pan and transfer to a wire rack to cool completely. The data is calculated through an online nutritional calculator, Edamam.com. The loaf can be kept covered on the counter for up 4 days. Be sure to toss them with a small amount of AP flour before gently folding them into the batter. You may need to increase the bake time by a few minutes. Add eggs, one at a time until well blended. Whisk together until evenly distributed and set aside. Mary Berry CBE is one of the most loved celebrity chefs in the country. In a separate bowl, whisk together flour, baking powder, salt and almond flour. A combination of oil and sour cream prevents the quick bread from drying out, while lemon juice and zest adds lots of tangy flavor. Delicious. For Food Newsletter. Empowering parents to do it their own way. Allow the icing to set fully before serving. I made the glaze as well, and it has a great zing to it. The citrus glaze adds a lustrous finish and locks in moisture. Your email address will not be published. Place the butter, sugar, lemon zest, 1 tablespoon of lemon juice and vanilla in the bowl of a free-standing food mixer with the paddle attachment in place. Place 4 tablespoons unsalted butter in a microwave-safe medium bowl and microwave until melted, about 30 seconds. Can I use vanilla skyr instead of plain Greek yogurt? I used a fork to poke holes on top before pouring on the simple lemon glaze. For a much stronger lemon flavor, you can add 1 teaspoon of lemon extract to the batter. Then, add the light sour cream and fresh squeezed lemon juice. Good to know, Evie thanks for reporting back! Hi! This means all of the ingredients are mixed together in one go - so you dont have to cream the butter and sugar beforehand. Im so glad to hear that you enjoy this recipe so much. Most delicious flavors in this pound cake. Are you saying that youd like to bake it in a different pan? Preheat the oven to 350 F. Lightly grease a 9x5-inch loaf pan ( 1 lb. Meanwhile, mix together icing sugar, lemon juice, and lemon zest in a small bowl for the topping. Future Publishing Limited Quay House, The Ambury, Edible flowers Directions Preheat oven to 180C (160C fan) mark 4. Looks delicious! You can however use a wooden spoon and beat the mixture by hand. Yes, Id recommend still tossing them in flour. Hi! Could I use nonfat greek yogurt instead of full-fat? Not dense at all. Toss blueberries with flour (2 tablespoons) before adding them to the batter. Whisk flour, lemon zest, baking powder and salt in a bowl. PS: My sister made this recipe for my family and its amazing!!! Just join our mailing list and you can have NEW recipes delivered straight to your inbox! Hi Jen, Let cool 10 minutes, then invert onto a cooling rack to cool completely. Baking time will vary slightly depending on if you use fresh or frozen berries. Thaw overnight on the countertop before serving. How would change the recipe if all you have is self rising flour? Spoon into the tin, smooth the surface and bake, covered with a sheet of foil, for 40 mins. fresh blueberries, some reserved for topping. I found the flavors to be light and bright and not overly sour or sweet. Bake for 15 minutes, then sprinkle the remaining . So simple and delicious!! I am a big fan. Is it possible to use this recipe as a pound cake? Just made. When you purchase through links on our site, we may earn an affiliate commission. The lemon zest is key. My best guess is that it would probably take 20 to 35 minutes depending on the size of your pans. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. This recipe combines my moms lemon loaf recipe with my blueberry muffin recipe. Very easy and reminded me of the lemon buttermilk pound cake recipe which is one of my favorites on this site. Bake for 50 to 60 minutes, until the cake is golden brown and a tester comes out clean. Last week I made the boy bait recipe which is similar to this one. Mary Berry told Womans Weekly, Use caster sugar in cakes rather than granulated. Add the eggs and sugar to a mixing bowl. Must remember to leave it alone to bake properly! Taste of Home is America's #1 cooking magazine. Thank you! Pour into a greased 9x5-in. Grease and line the loaf tin and set aside. Yes, you may use fresh or frozen blueberries in this recipe. Only then, combine the two together. Depending on the size of your mini loaf pans, you may be able to fit this in 4 of them. 225 g self-raising flour 2 tablespoons lemon zest For the lemon syrup 1 lemons 85 g caster sugar For the drizzle juice from lemon 100 g icing sugar sifted Metric - US Customary Instructions Preheat the oven to 170C fan (180C conventional) and line a 2lb loaf tin with baking paper. mary berry lemon and blueberry cake. Slice and serve. Hi Andrea, The great majority of my recipes (including this one) include conversions to metric/weight measurements. Grease and flour a 9x13 pan. A classic family favourite recipe! Beat the butter and sugar together in a bowl until light and fluffy,. If you find that your lemon glaze is too thick, add up 1/2 teaspoon of lemon juice at a time to thin it out. The flour should be taken from the recipe so that the flour amount stays the same. Put 100g yogurt, 2 tbsp lemon curd, the softened butter, eggs, lemon zest, flour and caster sugar into a large mixing bowl. Stir 2 tsp. In another bowl, blend together flour, baking powder and salt. Instead of tweaking this, Id suggest using this recipe. i did not glaze as we dont need the calories (LOL) We did not really get that lemon flavour we like. Beat on medium speed until light and fluffy, 2 to 3 minutes. Also, after filling the loaf pan, remember to top the loaf with more blueberries before baking. Combine sugar and cinnamon; sprinkle over top. In a small bowl whisk together yogurt, zest, lemon juice (from 1 lemon), and vanilla, set aside. I say when you get a big bag of lemons, you make as many sweet and savoury lemon recipes as you can! I do put extra zest to the glaze to give it a bit more bite but other than that were fans!! Beat on medium speed until everything is completely combined, about 2 full minutes. Let the mixture cool on the loaf. Great recipe! Fold in the blueberries, nuts and lemon zest. It's worth turning your oven on for, even on a hot summer day. What other substitutes could I use? Thank you for such good recipes. I have made this recipe multiple times and have gotten the seal of approval each time! This was simply delicious! Id start checking it for doneness at about 30 minutes. In a small bowl, toss the blueberries with the remaining teaspoon of flour. Gently mix into batter.

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