In a mixing bowl, whisk together all the dry ingredients (all-purpose flour, baking powder, sugar and salt). Make a well and add the eggs. Gently start mixing inwards going outwards with your mini whisk. Add the greek yogurt, Meyer Lemon Oil, vanilla bean paste and lemon zests. Mix until it is all incorporated.Fold the blueberries.
Pour your preparation into the Flexipat®, flatten the batter if necessary with your spatula.
BAKE!
Bake for 45 minutes at 350F/180C. (Every oven heats differently, monitor your cake from 40min). It is ready when the toothpick inserted into the center comes out clean.
Once your Blueberry Lemon Bread is out of the oven, let it completely cool down in the Flexipat®. Then, unmold onto your serving plate.
LEMON GLAZE
When your Blueberry Lemon Bread has completely cooled down, prepare the Lemon Glaze.
In a mixing bowl, whisk together the Powdered sugar with the Lemon Juice and zest using your Mini Whisk. Pour it right way on your cake with a Spatula or using a Pastry bag. Decorate to your liking and Enjoy! Bon Appétit!
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Special Notes
Nutrition
Nutrition Facts
Blueberry Lemon Summer Bread
Amount Per Serving
Calories 213Calories from Fat 9
% Daily Value*
Fat 1g2%
Saturated Fat 1g6%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Cholesterol 42mg14%
Sodium 190mg8%
Potassium 85mg2%
Carbohydrates 46g15%
Fiber 1g4%
Sugar 32g36%
Protein 5g10%
Vitamin A 71IU1%
Vitamin C 8mg10%
Calcium 71mg7%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
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