My blueberries sink to a mash at the bottom of cakes.
Lemon blueberry bread skin#
Alternately, you can use the finest side of a box grater or a vegetable peeler to remove the yellow skin (try not to peel the white pith underneath as it’s bitter) and then finely mince the skin with a sharp knife into tiny pieces.I used a microplane zester/grater it’s my preferred kitchen tool to do this.
Dot the top of the loaf with blueberries.īaked! The outside is so golden-brown! I used a fork to poke holes on top before pouring on the simple lemon glaze. The simple lemon glaze on top gives the loaf a thin crust with that extra lemon zing! Why not eat a slice or two with a cup of coffee or tea?Īll the ingredients for this loaf cake! Full ingredient amounts and ingredients available in the recipe card down below. I love the look of the blueberry swirls that form as the loaf bakes so each slice is a little different. From jello salads with vegetables in it (I’m not sure if I would like it – have you tried a recipe like this?) to Greek Moussaka (so delicious), old cookbooks are a great source of inspiration.īack to the delicious loaf cake – it is so tender, it just melts in your mouth and it’s so full of bright, tart lemon and sweet blueberry flavour! I need to thank her for lending me this (and other cookbooks) because they are full of gems (and oddities) that I’ve enjoyed reading and testing out. I have made this recipe multiple times and have gotten the seal of approval each time! The original lemon loaf recipe is actually from a 30+ year old community cookbook from a small town in Manitoba where my mother-in-law grew up. I say when you get a big bag of lemons, you make as many sweet and savoury lemon recipes as you can! This includes that best blueberry lemon loaf cake I’ve ever had.
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