LEMON-BLUEBERRY TEA BREAD
Moist slices of this cake-like bread are bursting with blueberries and lots of lemon flavor. - Wendy Masters, Grand Valley, Ontario
Provided by Taste of Home
Time 1h15m
Yield 1 loaf (12 slices).
Number Of Ingredients 12
Steps:
- In a small bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in lemon zest and vanilla. Combine the flour, baking powder and salt; beat into creamed mixture alternately with milk. Fold in blueberries., Pour into a greased 8x4-in. loaf pan. Bake at 350° for 60-70 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack. , Combine the confectioners' sugar and lemon juice until smooth; drizzle over warm bread.
Nutrition Facts : Calories 226 calories, Fat 9g fat (5g saturated fat), Cholesterol 56mg cholesterol, Sodium 170mg sodium, Carbohydrate 33g carbohydrate (17g sugars, Fiber 1g fiber), Protein 4g protein.
BLUEBERRY-LEMON TEA BREAD
Steps:
- Preheat oven to 350 degrees F. Grease and flour 9'' by 5'' metal loaf pan.
- In large bowl, with mixer at low speed, beat margarine or butter and 1 cup sugar just until blended. Increase speed to medium; beat until light and fluffy, about 5 minutes.
- Meanwhile, in medium bowl, combine flour, baking powder, and salt.
- Reduce speed to low; add eggs, one at a time, beating after each addition until well blended, occasionally scraping bowl with rubber spatula. Alternately add flour mixture and milk, mixing just until blended. Gently stir in blueberries. Spoon batter into loaf pan.
- Bake loaf 1 hour and 5 minutes or until toothpick inserted in center comes out clean. Cool loaf in pan on wire rack 10 minutes; remove from pan.
- With skewer, prick top and sides of warm cake in many places. In small bowl, mix lemon juice and 1/3 cup sugar. With pastry brush, brush top and sides of warm cake with lemon glaze. Cool cake on wire rack.
Nutrition Facts : Calories 195 calories
ALASKAN BLUEBERRY LEMON TEA BREAD
When I lived in Alaska, during blueberry season it was fun to climb the mountains and pick blueberries. The one hazard was that the bears were doing the same thing so it was a race to see who got the most berries during the season. The joke is that if you saw a large pile of blueberries on the trail, turn around and go away because it means bears are in the area. Bears don't digest blueberries very well so they come out whole alot of the time.
Provided by Member 610488
Categories Quick Breads
Time 1h15m
Yield 8-10 serving(s)
Number Of Ingredients 15
Steps:
- Heat oven to 350°F In a bowl combine mashed ripe bananas, fat-free buttermilk, lemon juice, canola oil, egg whites, egg yolk and 1 tsp lemon zest.
- Stir blueberries into flour mixture then stir everything into original mixture.
- Pour batter into 9x5x3 inch loaf pan coated with baking spray; bake 1 hour or until toothpick inserted into middle of loaf comes out clean.
- Cool loaf in pan on wire rack 10 minutes; remove from pan.
- In a bowl combine confectioner's sugar, lemon juice ,and 1/2 tsp grated lemon zest. Spread over top loaf;cool completely.
LEMON-BLUEBERRY BREAD
Provided by Trisha Yearwood
Categories side-dish
Time 1h40m
Yield 8 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F. Grease a 4-by-8-by-2-inch loaf pan.
- Toss the blueberries in 2 tablespoons of the flour in a medium bowl and set aside.
- Beat together the butter, granulated sugar, eggs, lemon zest and lemon juice in the bowl of an electric mixer. Sift together the baking powder, 1 teaspoon salt and remaining 1 1/2 cups flour in a medium bowl. Add the flour mixture and milk to the butter mixture in alternating batches, beginning and ending with the flour. Fold in the pecans and blueberries. Pour the batter into the prepared pan and bake until a toothpick inserted in the center of the loaf comes out clean, about 1 hour 10 minutes. Cool for 10 minutes in the pan, then turn out onto a wire rack.
- For the glaze: Stir together 2 tablespoons lemon juice with the confectioners' sugar in a small bowl until completely smooth. Reserve the remaining lemon juice for another use. Drizzle the glaze over the top of the loaf while it is still warm, allowing it to drip down the sides. Serve the loaf warm or at room temperature.
LEMON-BLUEBERRY YEAST BREAD
This beautiful yeast bread took second place at the state fair. Featuring dried blueberries, lemon, and cardamom, it is unique and delicious. Try it and see!
Provided by larkspur
Categories Bread Yeast Bread Recipes
Time 3h15m
Yield 12
Number Of Ingredients 16
Steps:
- Combine flour, yeast, and cardamom in a large mixing bowl.
- Combine 3/4 cup milk, sugar, butter, and salt in a small saucepan and heat to 115 to 120 degrees F (46 to 48 degrees C). Pour into flour mixture and beat using an electric mixer until just moistened. Add egg and beat until smooth. Stir in enough additional flour to form a soft, sticky dough.
- Turn dough out onto a floured surface; knead until smooth and elastic, 6 to 8 minutes. Place dough in a bowl coated with cooking spray, turning dough once to coat top. Cover and let rise in a warm place until doubled in size, about 1 hour.
- Combine blueberries, lemon zest, and lemon extract in a small bowl. Set aside.
- Punch risen dough down. Turn out onto a lightly floured surface; knead fruit mixture into the dough. Divide dough into thirds. Roll each portion into a 16-inch long rope. Place ropes on a 15x10-inch baking pan coated with cooking spray. Cover and let rise until doubled in size, about 45 minutes. Lightly brush ropes with 2 teaspoons milk and sprinkle with almonds.
- Preheat the oven to 375 degrees F (190 degrees C).
- Bake in the preheated oven until golden brown, about 20 minutes. Remove from the oven and transfer to a wire rack to cool, about 30 minutes.
- Combine confectioners' sugar and lemon juice in a bowl for glaze; drizzle over cooled bread.
Nutrition Facts : Calories 209.2 calories, Carbohydrate 35.1 g, Cholesterol 25 mg, Fat 5.6 g, Fiber 1.3 g, Protein 5 g, SaturatedFat 2.8 g, Sodium 138.4 mg, Sugar 14.2 g
BLUEBERRY-LEMON TEA CAKES
With juicy berries and zesty lemon, these tiny cakes pack big flavors. For a blue-ribbon presentation, print these gift labels and attach to wax paper-wrapped loaves.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 2h
Yield Makes nine 2 1/2-by-4-inch cakes
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees. Butter nine 2 1/2- by-4-inch baking pans, and dust with flour, tapping out excess.
- Combine 1/2 cup sugar and 1/2 cup lemon juice in a small saucepan over medium heat. Simmer, stirring occasionally, until sugar dissolves and syrup is thickened, about 4 minutes. Let stand while making cakes.
- Meanwhile, combine heavy cream, remaining 2 tablespoons lemon juice, and the vanilla in a bowl. Whisk together flour, baking powder, baking soda, and 1/4 teaspoon salt in another bowl.
- Beat butter, lemon zest, and remaining cup sugar with a mixer on medium speed until pale and fluffy. Reduce speed to low, and add eggs, 1 at a time, beating well after each addition. Beat in flour mixture in 3 additions, alternating with cream mixture, beginning and ending with flour. Gently fold in blueberries using a rubber spatula.
- Divide batter evenly among pans. Bake on a rimmed baking sheet until a toothpick inserted into the center of each comes out clean, about 30 minutes.
- Transfer pans to wire racks, and brush tops of cakes with lemon syrup. Let stand for 15 minutes. Turn out cakes from pans, and brush all over with remaining syrup. Let cool completely on wire racks.
LEMON TEA BREAD
This moist, lemony quick bread makes a delightful breakfast or dessert. -Dorothy Denny, Williams Lake, British Columbia
Provided by Taste of Home
Time 55m
Yield 1 loaf (8 slices).
Number Of Ingredients 11
Steps:
- In a small bowl, cream butter and sugar. Add egg and lemon zest; beat well. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk. , Transfer to a 5-3/4x3x2-in. loaf pan coated with cooking spray. Bake at 350° for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack. Combine glaze ingredients; drizzle over warm bread.
Nutrition Facts : Calories 162 calories, Fat 7g fat (4g saturated fat), Cholesterol 42mg cholesterol, Sodium 113mg sodium, Carbohydrate 24g carbohydrate (15g sugars, Fiber 0 fiber), Protein 2g protein.
More about "alaskan blueberry lemon tea bread recipes"
LEMON-BLUEBERRY TEA BREAD | RECIPE - PINTEREST
From pinterest.com
BLUEBERRY LEMON BAKED ALASKA - CHERRY ON MY SUNDAE
From cherryonmysundae.com
LEMON BLUEBERRY BANANA BREAD - TOGETHER AS FAMILY
From togetherasfamily.com
LEMON TEA BREAD RECIPE | SOUTHERN LIVING
From southernliving.com
BLUEBERRY LEMON LOAF - IT IS A KEEPER
From itisakeeper.com
BLUEBERRY BREAD LOAF | RECIPETIN EATS
From recipetineats.com
BLUEBERRY-LEMON TEA BREAD RECIPE
From recipeland.com
BLUEBERRY-LEMON TEA CAKE - THE DUTCH BAKER'S DAUGHTER
From thedutchbakersdaughter.com
LEMON BLUEBERRY TEA BREAD - NEW ENGLAND TODAY
From newengland.com
HEALTH(IER) BLUEBERRY LEMON TEA BREAD | THE APRON CLAD GINGER
From aproncladginger.com
BLUEBERRY-LEMON TEA BREAD RECIPE - BAKERRECIPES.COM
From bakerrecipes.com
BLUEBERRY LEMON TEA LOAF | CANADIAN LIVING
From canadianliving.com
LEMON BLUEBERRY TEA BREAD - PLUMDELUXE.COM
From plumdeluxe.com
BEST COOKING BUTTER RECIPES: ALASKAN BLUEBERRY LEMON TEA BREAD
From worldbestbutterrecipe.blogspot.com
LEMON BLUEBERRY LOAF (AMISH FRIENDSHIP BREAD)
From alanaregehr.wixsite.com
LEMON BLUEBERRY BREAD WITH LEMON GLAZE - LIVE WELL BAKE OFTEN
From livewellbakeoften.com
WHOLE WHEAT BLUEBERRY LEMON TEA LOAF | BC BLUEBERRY COUNCIL
From bcblueberry.com
BAKING CLASSICS: LEMON-BLUEBERRY TEA BREAD - BUTTERMILK LIPSTICK
From buttermilklipstick.com
LEMON BLUEBERRY OAT BREAD - THE BUSY BAKER
From thebusybaker.ca
ROASTED BLUEBERRY LEMON OLIVE OIL BREAD - ORCHIDS + SWEET TEA
From orchidsandsweettea.com
BLUEBERRY-LEMON TEA BREAD - REDBOOK
From redbookmag.com
RECIPE FOR LEMON BLUEBERRY BREAD | ALMANAC.COM
From almanac.com
LEMON BLUEBERRY BREAD - GLORIOUS TREATS
From glorioustreats.com
LEMON BLUEBERRY BREAD - SPEND WITH PENNIES
From spendwithpennies.com
BLUEBERRY LEMON RICOTTA TEA CAKE - KAREN'S KITCHEN STORIES
From karenskitchenstories.com
RECIPE: LEMON BLUEBERRY BREAD - AY MAGAZINE
From aymag.com
BLUEBERRY LEMON BREAD RECIPE [VIDEO] - DINNER, THEN DESSERT
From dinnerthendessert.com
ALASKAN BLUEBERRY LEMON TEA BREAD RECIPE - WEBETUTORIAL
From webetutorial.com
BLUEBERRY LEMON TEA BREAD RECIPE - WEBETUTORIAL
From webetutorial.com
CLASSIC BLUEBERRY LEMON TEA LOAF | BC BLUEBERRY COUNCIL
From bcblueberry.com
BLUEBERRY LEMON BREAD (FRESH OR FROZEN BLUEBERRIES) - CHEW OUT …
From chewoutloud.com
BLUEBERRY LEMON CREAM CHEESE BREAD - CHINDEEP
From chindeep.com
LEMON BLUEBERRY BREAD RECIPE (WITH YOGURT) | KITCHN
From thekitchn.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#time-to-make #course #main-ingredient #cuisine #preparation #occasion #north-american #breads #fruit #american #oven #easy #beginner-cook #finger-food #heirloom-historical #holiday-event #kid-friendly #picnic #dietary #gifts #comfort-food #pacific-northwest #inexpensive #quick-breads #toddler-friendly #berries #blueberries #taste-mood #to-go #equipment #presentation #served-cold #4-hours-or-less
You'll also love