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Tuesday 19 October 2021 19:56:01 GMT
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Lemon Blueberry Crumble Loaf 🫐🍋 Ingredients: * ¾ cup granulated sugar (150 g) * 1 tbsp lemon zest (6 g) * 1 large egg (50 g) * 1 tsp vanilla extract (5 g) * 1½ tsp fresh lemon juice (7 g) * ½ cup vegetable oil (110 g) * ½ cup milk (120 g) * 2 cups all-purpose flour (250 g) * 2 tsp baking powder (8 g) * ½ tsp salt (3 g) * 1½ cups fresh blueberries (210 g) Crumble Topping * 6 tbsp cold butter (84 g) * ¾ cup all-purpose flour (90 g) * ¼ cup granulated sugar (50 g) * Pinch of salt Lemon Glaze * 1 cup powdered sugar (120 g) * 2–3 tbsp lemon juice (30–45 g)  1 tbsp of butter  3-4 blueberries crushed  🫐Instructions: Preheat oven to 350°F (175°C). Grease and line a loaf pan with parchment paper. For the crumble, combine the flour, sugar, and salt in a bowl. Cut in the cold butter until the mixture forms coarse crumbs with some larger chunks. Refrigerate while preparing the batter. In a large bowl, rub the lemon zest into the sugar until fragrant. Whisk in the egg, vanilla, lemon juice, oil, and milk until smooth. Add the flour, baking powder, and salt and mix just until combined. Gently fold in the blueberries. Spread the batter into the prepared loaf pan and evenly sprinkle the crumble topping over the top. Bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean. If the crumble begins browning too quickly, loosely cover with foil during the last 15–20 minutes of baking. Let cool in the pan for 15 minutes before transferring to a wire rack to cool completely. #lemonblueberry #blueberry #baking #recipes #blueberrycrumble
Lemon Blueberry Crumble Loaf 🫐🍋 Ingredients: * ¾ cup granulated sugar (150 g) * 1 tbsp lemon zest (6 g) * 1 large egg (50 g) * 1 tsp vanilla extract (5 g) * 1½ tsp fresh lemon juice (7 g) * ½ cup vegetable oil (110 g) * ½ cup milk (120 g) * 2 cups all-purpose flour (250 g) * 2 tsp baking powder (8 g) * ½ tsp salt (3 g) * 1½ cups fresh blueberries (210 g) Crumble Topping * 6 tbsp cold butter (84 g) * ¾ cup all-purpose flour (90 g) * ¼ cup granulated sugar (50 g) * Pinch of salt Lemon Glaze * 1 cup powdered sugar (120 g) * 2–3 tbsp lemon juice (30–45 g) 1 tbsp of butter 3-4 blueberries crushed 🫐Instructions: Preheat oven to 350°F (175°C). Grease and line a loaf pan with parchment paper. For the crumble, combine the flour, sugar, and salt in a bowl. Cut in the cold butter until the mixture forms coarse crumbs with some larger chunks. Refrigerate while preparing the batter. In a large bowl, rub the lemon zest into the sugar until fragrant. Whisk in the egg, vanilla, lemon juice, oil, and milk until smooth. Add the flour, baking powder, and salt and mix just until combined. Gently fold in the blueberries. Spread the batter into the prepared loaf pan and evenly sprinkle the crumble topping over the top. Bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean. If the crumble begins browning too quickly, loosely cover with foil during the last 15–20 minutes of baking. Let cool in the pan for 15 minutes before transferring to a wire rack to cool completely. #lemonblueberry #blueberry #baking #recipes #blueberrycrumble

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