Lucky for me the whole family loves lemon treats. It gives me an excuse to bake with lemons. Plus they eat most of it!! So that’s a win for me. Their two favorite goodies are Lemon Loaf and Lemon Blueberry Muffins. Basically cake for breakfast. No one can argue with that.
In the Lemon Loafs defense, it’s not entirely horrible. It has yogurt and a bit of oil. So no butter. That’s slightly better, right? The muffins have blueberries, which are dubbed the one of the healthiest foods in the world. So there’s that. The kids are eating. That in and of itself is a miracle some days. Choose your battles.
The Lemon Loaf is an adaptation of Ina Garten’s Lemon Yogurt Cake. It’s super simple to make. Requires only two bowls for mixing dry and wet ingredients. Some light whisking and you’re done! And can I say, that when you zest the lemon, it smells like heaven. So fresh and bright. I used Meyer lemons for this recipe, which add a special flavor to this cake. I’ll bake it either way, but I love using the Meyer lemon!
The Blueberry Muffins are pretty simple too. I like to wake up a wee bit early to get these in the oven before the kids wake up. Makes the house smell amazing and then breakfast is ready when they wake. I’ve made these for brunch. School functions and snacks. The kids will eat them all day long.
I’ve had this recipe for nearly 20yrs. Yikes. I just dated myself, but that’s how much I love it. I believe I got it from one of those free grocery store flyers oddly enough. My Grandmother was a firm believer in finding recipes from many different sources. I’ve tried them with several toppings, crumbles, sprinkles and just plain. They always turn out amazing. This time I did a simple crumble of brown sugar, flour, cinnamon and butter.
They always turn out so light and fluffy. I used a Meyer lemon for these as well. Funny though, I prefer these made with the common lemon. It’s flavor is more traditional lemon flavor and seems to go better in the muffin. Just my preference. The kids still gobbled these up!
Lemon Blueberry Muffins
- 2 cups all purpose flour
- 1 cup sugar
- 1 tablespoon baking powder
- 1 teaspoon salt
- 6 tablespoons unsalted butter, cold and cut into cubes
- 1 egg
- 2/3 cup whole milk
- 1 teaspoon vanilla
- 1 tablespoon lemon juice
- zest from one lemon
- 1 cup blueberries (frozen or fresh)
- 1 cup all purpose flour
- 1/3 cup brown sugar
- 1 teaspoon cinnamon
- 1/4 teaspoon salt
- 5 tablespoons unsalted butter, cold and cut into cubes
Pre heat oven to 400º line a 12 cup muffin tin. In a large mixing bowl, combine all dry ingredients together. With a pastry blender, cut in cold butter until mixture resembles course crumbs.
In a small bowl, mix egg, milk, vanilla, lemon juice and lemon zest together. Pour wet ingredients into the butter/flour mixture and stir to combine. Gently fold in blueberries. Divide batter into 12 lined muffin cups.
To prepare topping: combine flour, brown sugar, cinnamon and salt. Cut in cold butter with pastry blender until it looks like course crumbs. Evenly sprinkle topping on muffin batter.
Bake for 2o minutes, until tops are golden brown and a toothpick in the center comes out clean. Remove from oven and let cool on wire rack.
Meyer Lemon Loaf
- 1 1/2 cups all purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup plain whole milk yogurt
- 1 1/3 cups sugar, divided
- 3 large eggs
- 2 teaspoons grated Meyer lemon zest
- 1/2 teaspoon vanilla extract
- 1/2 cup vegetable oil
- 1/3 cup lemon juice
For the Glaze
- 1 cup confectioners sugar
- 1 1/2 tablespoons Meyer lemon juice
- 1 teaspoon whole milk
Pre heat oven to 350º Grease a 9×5 loaf pan with butter and flour. Line the bottom with parchment paper.
In a large mixing bowl, whisk together flour, baking powder, and salt. In another bowl whisk together the yogurt, 1 cup of the sugar, eggs, vanilla and zest.
Pour the wet ingredients into dry ingredients and slowly whisk to combine. With a rubber spatula, fold in the vegetable oil into the batter, making sure its completely incorporated. Pour the batter into the prepared pan and bake for about 50 minutes or until a skewer placed in the center comes out clean.
Meanwhile cook the 1/3 cup sugar with the 1/3 cup lemon juice in a small sauce pan over medium heat until the sugar dissolves and mixture is clear. Set aside.
When the cake is done, allow it to cool in the pan for 10 minutes. Then, remove from pan and place on a wire rack that is placed over a sheet pan. The sheet pan will catch all the drippings from the simple syrup and the glaze. While the cake is still warm, pour the lemon sugar mixture over the cake and allow it to cool completely.
For the glaze, stir together the confectioners sugar, lemon juice and milk. Pour over the cake and allow it to set.
Both of these pastries are super simple to make. They take very little effort and time, but are huge hits! Give them a go!