The Irresistible Chef Alina Sandwich Bread Recipe

The Irresistible Chef Alina Sandwich Bread Recipe :-It takes very little time to put together this lemon-blueberry fast bread, which is assembled in a single bowl and cooked in a loaf pan. Additionally, because it contains both olive oil and yogurt, it maintains an incredibly moist texture for several days. The citrus taste is brought out to its full potential by rubbing the lemon zest into the sugar, and a creative mixing process guarantees that every bite will be filled with blueberries that are exploding with flavor.

The Irresistible Chef Alina Sandwich Bread Recipe



  • butter that has been rendered more pliable for use in the pan
  • a zest of two lemons together
  • Between one cup (200 g) and half a cup (118 g), sugar is equal to one cup.
  • Both extra-virgin olive oil and vegetable oil are acceptable options.
  • A teaspoon’s worth of extract of vanilla 2 eggs of a size that is quite large
  • 2 teaspoons of freshly squeezed lemon juice after it has been squeezed.
  • the equivalent of a half cup (120 grams) of yogurt or soured cream produced with whole milk
  • 2 teaspoons of powdered sugar for bakery purposes
  • one and a half cups (195 grams) of kosher salt, which is equivalent to a half teaspoon
  • one and a half cups (222 grams) of blueberries blended with all-purpose flour
  • The blueberries can be either fresh or frozen, and turbinado sugar can be used to sprinkle them.


Just-baked lemon-blueberry quick bread.



  • Put the oven on to a temperature of 350 degrees Fahrenheit. It is recommended that a loaf pan that measures 8 1/2 inches by 4 1/2 inches be greased with butter that has been allowed to soften overnight.
  • In order to get the pan ready, you need line it with a sheet of parchment paper that is long enough to extend up and over the sides of the pan.
  • To release the aroma, rub the lemon zest into the granulated sugar in a large bowl using your fingertips to apply pressure. Continue doing this until the aroma is released.


  • During the thirty seconds, the oil and vanilla should be mixed into the mixture.
  • After incorporating the yogurt and lemon juice by whisking, proceed to incorporate the eggs one at a time while continuing to whisk.
  • After each addition, use a vigorous whisking motion to sprinkle the baking powder and salt into the bowl in a sequential way according to the order of the additions.


  • When there are only a few streaks left, incorporate the flour in a moderate manner until it is completely incorporated. In the batter, there are likely to be some lumps that are present.
  • Be sure to incorporate one cup (145 g) of the berries into the mixture.
  • After scraping the batter into the pan, the top should be smoothed out, and then the remaining half cup (72 g) of berries should be spread over the top of the loaf while being evenly distributed.
  • This process should be repeated until the loaf is completely covered.
  • It is recommended that the dish be cooked for sixty to seventy minutes, with a rotation at the halfway point, and that turbinado sugar be sprinkled on top of it.


  • This indicates that the cake is ready to be served when a wooden skewer is inserted into the middle of the cake and it emerges with a moist crumb or two.
  • The dish should be removed from the oven and allowed to cool for approximately twenty minutes while it is still in the pan.
  • After running the knife along the sides of the cake, the cake should be taken out using the parchment paper that is hanging over the sides, and then it should be placed to a rack until it is completely removed.
  • Wait until the dish has reached room temperature before slicing it and serving it to the guests. Wrapped cakes can be kept on the counter for up to three days if they are stored in an airtight container.

Leave a Comment