Built for maximum lemon impact with zest, juice, and a lemon syrup or glaze effect, plus frozen blueberries for jammy pockets.
ABy Annebala
Servings
8
1.75 cup All-purpose flour
1.5 tsp Baking powder
0.25 tsp Baking soda
0.5 tsp Salt
1.25 cup Granulated sugar
3 tbsp Lemon zest
0.5 cup Unsalted butter
2 piece Eggs
0.5 cup Plain Greek yogurt
0.5 cup Lemon juice
1 tsp Vanilla extract
1.5 cup Frozen blueberries
1 tbsp Cornstarch
0.75 cup Powdered sugar
Calories
441 kcal
Protein
6g
Carbs
77g
Fat
13g
Fiber
2g
Sugar
49g
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Sarah M. · Melbourne, AU
Make the Batter
1. Preheat the oven to 350°F. Butter a 9 x 5-inch loaf pan and line it with parchment.
0.5 cup Unsalted butter
2. Whisk together all-purpose flour, baking powder, baking soda, and salt in a bowl.
1.8 cup All-purpose flour,
1.5 tsp Baking powder,
0.2 tsp Baking soda,
0.5 tsp Salt
3. In a large bowl, rub lemon zest into granulated sugar with your fingertips until very fragrant. Whisk in unsalted butter, eggs, plain Greek yogurt, lemon juice, and vanilla extract until smooth.
1.2 cup Granulated sugar,
3 tbsp Lemon zest,
0.5 cup Unsalted butter,
2 piece Eggs,
0.5 cup Plain Greek yogurt,
0.5 cup Lemon juice,
1 tsp Vanilla extract
4. Fold the dry mixture into the wet mixture just until almost combined. Toss frozen blueberries with cornstarch, then gently fold them into the batter.
1.5 cup Frozen blueberries,
1 tbsp Cornstarch
Bake
5. Transfer the batter to the pan and bake for 55 to 65 minutes, until deeply golden and a tester inserted in the center comes out clean aside from blueberry streaks. Cool in the pan for 10 minutes, then turn the loaf out onto a rack.
Lemon Finish
6. While the loaf is still warm, simmer some of the lemon juice with some of the granulated sugar in a small pan for 1 to 2 minutes until the sugar dissolves. Brush the syrup all over the loaf and let it cool completely.
1.2 cup Granulated sugar,
0.5 cup Lemon juice
7. Whisk powdered sugar with the remaining lemon juice into a thick glaze. Spoon it over the cooled loaf and let it set before slicing.
0.5 cup Lemon juice,
0.8 cup Powdered sugar
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