#Kitchen #Recipe and #HealthyFood: Alyssa Rivers June 06

Alyssa Rivers June 06 लेबलों वाले संदेश दिखाए जा रहे हैं. सभी संदेश दिखाएं

रविवार, 6 जून 2021

Blueberry Lemon Pound Cake

Blueberry Lemon Pound Cake is a pound cake made lighter by using greek yogurt, and is loaded up with lemon flavor thanks to zest and fresh lemon juice! Juicy blueberries are baked right in, then drizzled with a luscious lemon glaze.

I love adding blueberries to baked goods, they add a nice sweet juicy pop of flavor. Try these fan favorites to see what I mean, Cake, Zucchini, and Banana Bread!

Sliced blueberry lemon pound cake on a plate.

Lemon Blueberry Pound Cake

When someone says pound cake you just know you are about to taste something rich, decadent, and super moist. This blueberry lemon pound cake has the same texture and richness as my Cream Cheese and Sour Cream Pound cakes, but I was able to lighten it up a bit with Greek yogurt. You won’t even notice the difference. It will still be super moist and still have that richness everyone loves in a good pound cake.

Similar in flavor to this Lemon pound cake, it boasts a refreshing zingy, and bright flavor that combines with the blueberries absolutely perfectly. This pound cake uses both lemon zest and fresh lemon juice to create an irresistible lemon flavor. Pair that with the juicy blueberries baked right in and this bread is bursting with fresh, fruity flavor. This recipe is so easy to change up and you can use any kind of fruit you feel like, so far I’ve made a Cranberry Orange bread, and a Strawberry Lemon Loaf. I’m already contemplating making a version using peaches next!

Ingredients for Blueberry Lemon Pound Cake

Simple ingredients this comes together super fast and is super easy to make! Your family is going to love this lemon blueberry pound cake. Find all the measurements to these ingredients located in the recipe card below.

White granulated sugar: Mixes with the zest for flavor and sweetness.
Lemon zest: 1 medium-size lemon
All-purpose flour: This provides a good structure for the rich cake.
Salt: Balances the flavors.
Baking powder: This will help give the cake its lightness.
Vanilla Greek yogurt: This replaces the butter, but gives the cake the moisture it needs.
Vanilla extract: Adds the best complimentary flavor to the lemon
Eggs: Have the eggs at room temperature.
Lemon juice: Use fresh lemon juice if you can
Vegetable oil: Adds moisture
Blueberries: cleaned and dried
All-purpose flour: To coat the blueberries in.

Lemon Glaze

Sweet and savory this lemon glaze will add that perfect touch! It is just what this lemon blueberry cake needs!

Zest of 1 lemon: This will help the glaze have a zingy lemon flavor.
Powdered sugar: Sif the powdered sugar for best results.
Lemon juice: can combine with some half and half or heavy cream

How to Make Pound Cake with Lemon and Blueberries

This lemon blueberry pound cake is so simple to make and never fails with these step by step instructions. Enjoy this pound cake for breakfast, as a side dish or just a quick snack!

Prep: Preheat oven to 350 degrees Spray loaf pan (mine is 9×5) with baking spray and set aside.
Lemon Zest: In a small bowl combine the lemon zest and sugar. Mix together with your fingers until zest is coated with sugar and the mixture is fragrant (will smell like lemon!)
Dry Ingredients: In a large bowl mix together the flour, salt, baking powder, and sugar zest mixture. Whisk together to combine.
Wet Ingredients: In another medium bowl beat the eggs, add in the greek yogurt, vanilla extract, lemon juice, vegetable oil, stir until combined.
Combine: Pour the wet ingredients into the dry and stir gently to mix.
Blueberries: Toss the blueberries with ½ tablespoon of flour. Once the batter is mostly mixed, gently fold in the blueberries.
Fill: Pour the batter into the loaf pan. Using the back of the spoon evenly spread the batter.
Bake: Bake for approximately 50 minutes. The top will be browned and a toothpick inserted into the middle will come out clean once done. Allow to cool in pan for about 10 minutes then turn the pan upside down to remove the bread from the pan. Move loaf to wire rack to continue cooling.

How to Create the Perfect Glaze Topping

Mix for Consistency: While bread is cooling you can prepare the glaze. In a small bowl add the powdered sugar, then the lemon zest. Pour in the lemon juice and stir. Start with 1 tablespoon and if the glaze is tasting tart enough (depends on the lemon used!) then use half and half or heavy cream to get the correct consistency. The glaze will be smooth. Stir until there are no clumps of sugar remaining. Add more sugar or more juice to obtain desired consistency.
Drizzle: Pour the glaze over the cooled bread.
Enjoy: Serve immediately or store bread in a sealed container. I wrap mine in foil. Store at room temperature for 3-4 days.

The cross section of the blueberry lemon cake.

Tips For The Best Blueberry and Lemon Pound Cake

This moist cake is lighter than most dense pound cakes because of the greek yogurt.

Room Temperature: Have your dairy products at room temperature for smooth fully incorporated batter and lighter fluffier cakes. You can place eggs in a warm water bath to help them reach room temperature faster.
Blueberries: By coating the blueberries in flour before adding them to the batter they will stay more evenly dispersed in the cake. They tend to be heavier than the batter and can sink to the bottom of the cake, coating them in the flour will prevent that.
Frozen Blueberries: You can use frozen blueberries in this cake too. Rinse the blueberries till the water is a light purple. Dry them and coat them in the flour before adding to the mix. Rinsing the blueberries will prevent the color from seeping into the whole cake.
Gently Fold: To keep the blueberries intact and from turning the cake blue, gently fold in the blueberries. Once they are mixed in stop stirring.
Bread Tin: I like baking this pound cake in a bread tin as opposed to a bundt tin. It will come out more easily of the bread tin rather than the bundt tin. The blueberries tend to stick to the sides of the bundt tin, even when carefully greased and floured. There is less surface area for it to stick to in a bread tin, it just works better.

Storing Your Pound Cake

This is a great cake to keep, it stays moist for a long time. It is perfect to store and even freeze if needed!

Store: You can store this cake at room temperature tightly wrapped or in an airtight container. Leave up to 3 days at room temperature. I usually wrap my cake in foil.
Fridge: Blueberry Lemon pound cake can be kept for up to 5 days in the fridge. Wrap tightly with plastic wrap or foil. Let it come to room temperature if you desire before serving it can be served chilled as well.
Freeze: This is a wonderful cake to freeze. It will keep for up to 2 months. Thaw at room temperature or in the fridge. Because you can freeze it, you can make this ahead of time, making it a quick dessert when needed.

Slices of the cake with lemon glaze on a plate.

Blueberry Lemon Pound Cake

Blueberry Lemon Pound Cake! This pound cake is made lighter by using greek yogurt, and is loaded up with lemon flavor thanks to zest and fresh lemon juice! Juicy blueberries are baked right in. All drizzled with a luscious lemon glaze.

Course Bread, Cake, Dessert

Cuisine American

Keyword blueberry lemon pound cake, lemon blueberry pound cake, lemon pound cake, Pound Cake

Prep Time 20 minutes

Cook Time 50 minutes

Total Time 1 hour 10 minutes

Servings slices

Calories 281kcal

Author Alyssa Rivers

Ingredients

1 cup white granulated sugar
1 tablespoon lemon zest 1 medium size lemon
1 and ½ cups all purpose flour
1/4 teaspoon salt
2 teaspoons baking powder
1 cup vanilla greek yogurt
1/2 teaspoon vanilla extract
3 large eggs
1 tablespoon lemon juice
1/2 cup vegetable oil
1 cup blueberries cleaned and dried
1/4 teaspoon all purpose flour

Glaze

zest of 1 lemon
1 cup powdered sugar
1 and 1/2 tablespoons lemon juice can sub with some half and half or heavy cream

Instructions

Preheat oven to 350 degrees Spray loaf pan (mine is 9×5) with baking spray and set aside.
In small bowl combine the lemon zest and sugar. Mix together with your fingers until zest is coated with sugar and mixture is fragrant (will smell like lemon!)
In large bowl mix together the flour, salt, baking powder, and sugar zest mixture. Whisk together to combine.
In another medium bowl beat the eggs, add in the greek yogurt, vanilla extract, lemon juice, vegetable oil, stir until combined.
Pour the wet ingredients into the dry and stir gently to mix.
Toss the blueberries with the ½ tablespoon of flour. Once batter is mostly mixed, gently fold in the blueberries.
Pour the batter into the loaf pan. Using the back of the spoon evenly spread the batter.
Bake for approximately 50 minutes. Top will be browned and a toothpick inserted into the middle will come out clean once done. Allow to cool in pan for about 10 minutes then turn the pan upside down to remove the bread from the pan. Move loaf to wire rack to continue cooling.
While bread is cooling you can prepare the glaze. In small bowl add the powdered sugar, then the lemon zest. Pour in the lemon juice and stir. Start with 1 tablespoon and if the glaze is tasting tart enough (depends on the lemon used!) then use half and half or heavy cream to get the correct consistency. The glaze will be smooth. Stir until there are no clumps of sugar remaining. Add more sugar or more juice to obtain desired consistency.
Pour the glaze over the cooled bread.
Serve immediately or store bread in sealed container. I wrap mine in foil. Store at room temperature for 3-4 days.

Notes

Updated on June 7, 2021

Originally Posted on March 9, 2017

Nutrition

A Reader’s Review

“Must be late to the party, but I’m glad I found this! Already made it three times! It’s easy, consistent, fast, and the flavors are bright and never disappoint. Freezes well, providing there are any leftovers to begin with! Thanks for a winner!” -Darrell

from The Recipe Critic https://ift.tt/3iln78b
https://ift.tt/2RsnRNH

Skirt Steak Marinade

Skirt Steak Marinade is the perfect combination of spices and sauces to create a flavor that really pops! This incredible marinade works for more than just skirt steak too!

A great marinade can make all the difference to your meal, it flavors, tenderizes, and moistens meat for sheer perfection every time! Try these tried and true fan favorite marinades for Steak, Chicken, and Asian Inspired.

The Ultimate Skirt Steak Marinade Recipe

Cooking steak can be intimidating, I know it used to intimidate me. I think it was because steak is usually a more expensive cut of meat and I did not want to mess it up. Steak on its own has incredible flavor and texture. This skirt steak marinade enhances the natural flavors of the steak without overpowering it. Using the right marinade for your cut of steak can elevate it from great, to absolutely amazing. And this marinade does just that for skirt steak.

Adding marinades to meat does a few things that make it a must when cooking steak. First of all marinades tenderize the meat, helping to break down the fibers that make meat tough. Marinades add flavor. Allowing the meat to sit in the marinade for even as little as 30 minutes will infuse it with intense flavor, guaranteeing a scrumptious meal. And then it adds moisture, helping to ensure your meat is moist and tender.

Ingredients For Marinade

These ingredients are pantry staples are a great addition to any skirt steak. It is quick and easy to make! Below you will find the ingredients list in the recipe card with exact measurements.

Soy Sauce: A great umami flavor to have on the skirt steak.
Lemon Juice: Helps aid in the acid and flavor to help break down tough fibers.
Olive Oil: Adds moisture to the steak.
Worcestershire Sauce: Another perfect umami flavor I absolutely love that blends and combines well with soy sauce.
Garlic: Fresh is best but you can use the jarred kind.
Italian Seasoning: A perfect blend of herbs and spices. Make your own here.
Pepper and Salt: Add to taste!
Red Pepper: Just enough for a bit of a kick.

Instructions For Steak Marinade

This beef marinade is perfect for any steak but especially for skirt steak. It tenderizes and creates a delicious flavor locking in on the skirt steak. So simple to make, you are going to love how juicy an tender your skirt steak is.

Whisk: In a small bowl, whisk together soy sauce, lemon juice, olive oil, Worcestershire sauce, minced garlic, Italian seasoning, pepper, salt, and a pinch of red pepper.
Marinate: Add steaks to a resealable zip lock bag or large bowl and pour the marinade on top. Marinate for 2 hours or overnight.

Why Marinades Work Magic!

Marinades are like magic! They transform a piece of meat from ordinary to extraordinary, so let’s talk about why and how this happens to skirt steak.

Acid or Enzyme: All great marinades will contain either an acid or an enzyme. In the skirt steak marinade, the lemon juice is our acid. It will weaken the tough fibers of the meat and enhance flavor. Creating tender flavorful meat. Do not over marinate, however, If meat sits in a marinade too long the meat will become mushy, dry, and actually tough.
Salts: Salt plays an essential role in getting the flavors to penetrate beneath the surface of the meat. Salt is not only add on its own, but the salt found in the soy sauce and Worcestershire sauce helps too. First, the salt draws out the moisture from the meat, then as the water is reabsorbed into the meat flavors from the spices and garlic are carried with it. This allows the flavor to get deep inside the meat while helping to break down muscle fibers helping it to tenderize.
Oil: Oil is important because it helps carry fat-soluble flavors from the spices and pepper, past the surface of the meat, and into it.
Put it all together: When you combine acid, salts, oils with seasonings, herbs, and even sugars you allow so much more to happen to meat than just a simple brine ever could. You can tenderize tough meat, add flavor deep within and create moist cuts of meat from normally dry ones. Yup, it’s like magic. And this skirt steak marinade has all those ingredients!

Skirt steak in the marinade in a ziplock bag.

The Ins and Outs of Marinading

This marinade ticks all the boxes for a perfectly balanced marinade that will create the perfect flavor. Here are some know hows for the perfect marinade everytime.

Keep it in the Fridge: When you marinate raw meat, it should be kept in the fridge to prevent bacteria from growing. Keep it tightly sealed in the fridge for the entire time. Remove when ready to cook.
Do Not Reuse Marinade: Because the marinade has been sitting in raw meat it should be discarded immediately and not reused. If you want to baste your meat with more marinade while cooking, make a fresh batch that has not come in contact with raw meat. Never serve marinade that has come in contact with raw meat on the side.
How Long to Marinate: Meat can be marinaded anywhere from 30 minutes to 24 hours. Be careful to not over-marinate as it can entirely break down your meat or make it tough.
What cuts work best for Marinating: Thinner, flatter pieces of meat work better for marinating than large ones like a roast. You can slice up larger cuts into serving size or even bite-size to get better flavor and tenderization.
What to use: I like to use a large enough zip-lock plastic bag to put the marinade and meat together. Remove as much air as possible from the bag. You want as much of the marinade to touch the meat as possible. Then place the bag in a shallow pan so that the meat can lie flat and place it in the fridge. Flip the bag over halfway through marinating to make sure all the meat is equally flavored.

Skirt steak grilled and sliced on a white plate.

Skirt Steak Marinade

Skirt Steak Marinade is the perfect combination of spices and sauces to create a flavor that really pops! This incredible marinade works for more than just skirt steak too!

Course Main Course, Sauce

Cuisine American

Keyword skirt steak marinade, steak marinade

Prep Time 10 minutes

Total Time 2 hours 10 minutes

Servings skirt steaks

Calories 332kcal

Author Alyssa Rivers