Slow Cooker Easy Lemon Loaf Recipe
- Yield : 1 loaf
- Servings : 6
- Prep Time : 10m
- Cook Time : 2:30 h
- Ready In : 2:40 h
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Slow cooker easy lemon loaf recipe.
Oven Baked Blueberry Lemon Loaf Recipe
Ingredients: For the Streusel Topping: 1/4 cup granulated sugar, 1/4 cup brown sugar, 1/2 cup all-purpose flour, 1/4 cup unsalted butter, For the Batter: 1 cup all-purpose flour, 1 teaspoon baking powder, 1/4 teaspoon salt, 1/4 cup unsalted butter, at room temperature, 1/2 cup granulated sugar, 1 large egg, beaten,1 teaspoon vanilla extract, 1/3 cup 980 ml) milk, 1 tablespoon grated lemon zest, 3/4 cup fresh blueberries
Instructions: Preheat the oven to 350º F (175º C). Lightly butter and flour a small loaf pan. Place the two sugars and the flour in the work bowl of a food processor (or another bowl if working by hand). Pulse once or twice to combine.
Cut the cold butter into pieces and distribute them on top of the flour. Process only until the mixture resembles fine crumbs (do not let it form large clumps). Set topping aside.
In a medium mixing bowl, combine the flour, baking powder, and salt. Stir well and set aside.
In another medium bowl, combine butter and sugar. Mix until light and fluffy. Add beaten egg and vanilla extract and beat well. This may all be done with an electric mixer, a hand mixer, or a wooden spoon if you wish to develop your forehand smash.
With the mixer, on low speed, add half the flour, then half of the milk. Add remaining flour and the other half of milk. Stir in the lemon zest.
Gently fold 1/4 cup of fresh blueberries into the batter; scoop it into the prepared pan. Sprinkle the rest of the blueberries over the top of the batter. Sprinkle the streusel topping (only half the amount per loaf). bake in preheated oven for 40-50 minutes, or until the top is pale golden brown and toothpick inserted in the center of the loaf comes out clean.
Slow Cooker Easy lemon Loaf Recipe
- 1/2 cup (125 ml) shortening
- 3/4 cup (180 g) granulated sugar
- 2 large eggs, beaten
- 1 2/3 cups (400g) all-purpose flour
- 1 2/3 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup (125 ml) milk
- 1/2 cup (125 g) chopped nuts
- grated peel from 1 lemon
- Glaze: 1/4 cup powdered (caster) sugar
- freshly squeezed juice of 1 lemon
Cream together shortening and sugar. Add eggs. Mix well.
Stir together flour, baking powder, and salt. Add flour mixture and milk alternately to shortening mixture. Stir in nuts and lemon peel. Spoon batter into a well greased 2-pound coffee can and cover with well-greased tin foil.
Place in the slow cooker set on High for 2-2¼ hours, or until done.
Remove bread from a coffee can. Mix together powdered sugar and lemon juice. Pour over loaf. Serve plain or with cream cheese.