Lemon Blueberry Bread

Name: Lemon Blueberry Bread
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 18
Ingredients: 7-10 Tbsp Fat and flour; 2 Organic lemons; 125 g soft butter; 200 g + 75 g sugar; 3 Eggs (Gr. M); 275 g Flour; 7-10 Tbsp 2 1⁄2 Tsp Baking powder; 1 package Vanilla sugar; 7-10 Tbsp Salt; 175 ml Milk; 150 g Frozen blueberries; 7-10 Tbsp Aluminium foil; 7-10 Tbsp Wood skewer

AUTHOR
Louis Ramirez

DIFFICULTY
very easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 18

7-10 Tbsp Fat and flour
2 Organic lemons
125 g soft butter
200 g + 75 g sugar
3 Eggs (Gr. M)
275 g Flour
7-10 Tbsp 2 1⁄2 Tsp Baking powder
1 package Vanilla sugar
7-10 Tbsp Salt
175 ml Milk
150 g Frozen blueberries
7-10 Tbsp Aluminium foil
7-10 Tbsp Wood skewer

Directions

1
Grease a box mould (approx. 1 1⁄4 l capacity; approx. 26 cm length) and dust with flour. Wash 1 lemon hot, dab dry and finely grate the peel. Squeeze 2 lemons. Preheat oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see
2
Mix butter and 200 g sugar with the whisk of the mixer for about 5 minutes until white and creamy. Stir in the eggs one by one. Mix flour, baking powder, lemon zest, vanilla sugar and 1 pinch of salt and stir in alternately with the milk.
3
Stir in 3 tablespoons of lemon juice. 2⁄3 of the blueberries under the dough and fill into the mould. Sprinkle with the remaining berries. Bake in the oven for about 1 hour, cover with aluminium foil about 15 minutes before the end of the baking time.
4
For the rest of the syrup, boil lemon juice and 75 g sugar. Remove the cake from the oven. Prick several times while hot with a wooden skewer and sprinkle with lemon syrup. Let the cake cool in the mould for about 30 minutes.
5
Then fall down and let it cool down.