How to Bake a Perfect Lemon Berry Loaf with Sofia Andres | Bianca King
LEMON BERRY LOAF
1 tsp Butter for greasing
1 ¾ cup Flour
1 ½ tsp Baking powder
¼ tsp Baking soda
½ tsp Salt
3 Eggs
1 cup Full fat Greek yogurt
¾ cup Sugar
3 Tbsp Lemon juice
2 Tbsp Lemon zest
2 tsp Vanilla extract
½ cup Salted butter, browned (125 grams)
¾ cup Blueberries
¾ cup Raspberries
LEMON GLAZE
½ cup Icing sugar
2 Tbsp Lemon juice
1 Tbsp Lemon zest
2 bowls
Whisk or fork
Microplane or cheese grater
Rubber spatula
8-9 inch loaf pan
1. Set a pan on low heat. Brown the butter. Stir every few minutes & don't let it burn.
2. Preheat the oven to 180 C. Grease loaf pan with butter.
3. Cool the brown butter.
4. In a small bowl, whisk together flour, baking powder, baking soda & salt.
5. In a large bowl, whisk eggs first then add yogurt, sugar, lemon juice, lemon zest, vanilla extract & brown butter.
6. Pour dry ingredients into wet ingredients and fold over a few times in a figure 8 until combined.
7. In the small bowl, mix 1 Tbsp of flour with 3/4 blueberries & raspberries. Save 1/4 for the topping.
8. Pour berries into batter & gently fold a few times.
9. Pour batter into loaf pan & scatter remaining berries on top. Bake for 45 minutes.
10. Pierce the center of the loaf with a toothpick. If the toothpick comes out with batter stuck to it, bake for another 5 minutes and check again.
*Ovens heat up differently. Check every 3 minutes until toothpick comes out clean. You want crispy brown edges, not burnt.
11. Cool the loaf, whisk together icing sugar, lemon juice & zest.
12. Drizzle the lemon glaze.
#BiancaKing #SofiaAndres #LemonBerryLoaf #Bake #WithMe #BakingRecipe
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My name is Bianca. I love writing, photography, magic hour, travel, home design, yoga, playing in the kitchen and in front of the camera, listening, telling stories and living mindfully.
I hope this channel encourages you to love life and live it fully.
Sometime ago, I juggled life as a Digital Filmmaking scholar at De La Salle – College of St. Benilde while pursuing a career in acting. Years after, I attended the Center for Culinary Arts, Manila, gained a certification in Fitness Nutrition and opened a fitness-oriented organic restaurant called Runner’s Kitchen. I co-own Beyond yoga studio in Rockwell.
Though my love affair with being in front of the camera forever remains, I dream of producing digital content that makes this world a better place and finding solutions to lessen the garbage we create. In the works.
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