Blueberry Almond Tea Bread Recipes

BLUEBERRY ALMOND FRENCH TOAST BAKE

Steps:

• Spray a 9 by 13-inch baking pan with cooking spray. Arrange the bread in a single layer in the baking pan. Whisk together the eggs, egg whites, milk, vanilla, cinnamon and maple syrup. Pour the egg mixture over the bread in the pan, spreading it around so the liquid saturates the bread. Scatter the blueberries evenly on top and sprinkle with the almonds and brown sugar. Cover and refrigerate overnight.
• Preheat the oven to 350 degrees F. Uncover the baking pan and bake for 40 to 50 minutes. Serve warm, cold or at room temperature.
• Excellent source of: Protein, Riboflavin, Iodine, Manganese, Selenium
• Good source of: Fiber, Vitamin K, Calcium, Iron, Magnesium, Phosphorus, Zinc

EASY BLUEBERRY ALMOND BREAD

Steps:

• Preheat oven to 350°. In a large bowl, beat together melted butter, sugar, yogurt, eggs, and extracts. Mix until smooth and creamy. Slowly add salt, baking powder, and flour. Once everything is combined, fold in blueberries. Spray one 9x5 bread pan with non-stick spray and pour batter into pan. Top batter with sliced almonds and evenly sprinkle extra sugar over top. Place in oven on middle rack for about 45 minutes or until knife comes out clean when placed in the center. Let cool and serve. Enjoy warm or cold!

BLUEBERRY ALMOND OVERNIGHT FRENCH TOAST

Steps:

• Preheat oven to 350 degrees F and spread 1 tablespoon butter onto the bottom and sides of an 11 x 7-inch baking dish.
• Cut each roll into 3 slices (you should have 10 cups, loosely measured). Place on a baking sheet and bake for 5 minutes or until lightly toasted.
• Sprinkle some of the blueberries into the dish and arrange roll slices in rows. Sprinkle with remaining blueberries, tucking some between the roll slices.
• Melt remaining butter and whisk together with Almond Breeze, sugar, extracts, and eggs. Pour over bread, then cover and refrigerate overnight.
• Remove French toast from refrigerator and preheat oven to 350 degrees F. Bake for 45 to 55 minutes or until firm when the dish is gently tapped. Serve warm, dusted with powdered sugar.

BLUEBERRY ALMOND BROWN BREAD

Steps:

• Heat oven to 375°F (350°F for dark or nonstick pan). Spray 9x5-inch loaf pan with cooking spray.
• In large bowl, stir flour, 1/2 cup oats, the flaxseed, brown sugar, almonds, baking soda and salt. Add blueberries; stir to coat in flour mixture. Stir in buttermilk and vanilla just until mixed. Spread in pan; sprinkle with 1 tablespoon oats.
• Bake 45 to 50 minutes or until toothpick inserted in center comes out clean and top is golden brown. Cool 5 minutes. Loosen sides of loaf from pan; remove from pan and place top side up on cooling rack. Cool completely, about 2 hours, before slicing.

BLUEBERRY, ALMOND AND LEMON CAKE

Steps:

• Heat oven to 375 degrees Fahrenheit/200 degrees Celsius. Grease a 9- or 8-inch/21-centimeter loaf pan with butter, line it with a parchment paper sling and butter the paper. Set the pan aside.
• Place butter, sugar, lemon zest and vanilla extract in the bowl of a stand mixer fitted with the paddle attachment. Beat on high speed for 3 to 4 minutes, until light, then lower speed to medium. Add eggs in three additions, scraping down the sides of the bowl a few times as necessary. The mix may split a little but don't worry: It'll come back together once you add the dry ingredients.
• In a separate bowl, whisk together flour, baking powder, salt and almond flour. With the stand mixer on low, add the dry ingredients in three additions, mixing just until no white specks remain. Fold in about 3/4 of the blueberries by hand, then scoop batter into the prepared loaf pan.
• Bake for 15 minutes, then sprinkle the remaining blueberries over the top of the cake. Return to the oven for another 15 to 20 minutes, until cake is golden brown but still uncooked. Cover loosely with foil and continue to cook for another 25 to 30 minutes (less for a 9-inch pan, more for an 8-inch pan), or until risen and cooked, and a knife inserted into the middle of the cake comes out clean. Remove from oven and set aside in its pan to cool for 10 minutes before removing cake from pan and placing on a wire rack to cool completely.
• When cake is cool, make the icing: Add lemon juice and icing sugar to a bowl and whisk together until smooth, adding a bit more juice if necessary, just until the icing moves when you tilt the bowl. Pour over the cake and gently spread out. The blueberries on the top of the cake may bleed into the icing a little, but this will add to the look. Let icing set (about 30 minutes), slice and serve.

ALMOND TEA BREAD

Steps:

• In a large bowl, combine almond paste and butter; beat until well blended. Gradually add sugar, beating until light and fluffy. Add eggs, one at a time, beating well after each addition. In a small bowl, gently toss cherries and 1 tablespoon flour. Set aside., Combine the baking powder, salt, remaining flour; add to the creamed mixture alternately with milk, beating well after each addition., Spoon a sixth of the batter into each of two greased and floured 8x4-in. loaf pans; sprinkle layers with half of the fruit. Cover with another layer of batter and sprinkle with remaining fruit. Top with remaining batter; smooth with spatula. , Bake at 350° until a toothpick inserted in the center comes out clean, about 1-1/4 hours. Cool for 10 minutes before removing from pans to wire racks to cool.

BLUEBERRY TEA BREAD

Steps:

• In a bowl, combine flour, sugar, baking powder and salt. Stir in blueberries and orange zest. In another bowl, beat eggs; add milk and oil. Stir into dry ingredients just until moistened. Pour into a greased 9x5-in. loaf pan. Bake at 350° for 1 hour or until a toothpick inserted in the center comes out clean. Cool in pan for 10 minutes; remove to a wire rack to cool completely. Serve with cream cheese if desired.

BLUEBERRY ALMOND TEA BREAD

Steps:

• Combine almond paste and butter in a large mixing bowl; beat until well blended.
• Gradually add sugar, beating until light and fluffy.
• Add eggs, one at a time, beating well after each addition.
• Combine flour, baking powder and salt. Add mixture to creamed mixture alternately with milk, beginning and ending with four mixture.
• Combine blueberries and 1 Tablespoon flour, toss gently.
• Spoon one-third of batter into a greased and floured 9 x 5 x 3 loaf pan, and sprinkle with half of the dredged blueberries. Repeat layers once; spoon remaining third of batter on top and smooth with a spatula.
• Bake at 350°F for 1 hour and 20 minutes or until a wooden pick inserted in center comes out clean.
• Cool in pan for 10 minutes; remove bread from pan and cool completely on a wire rack.

BLUEBERRY ALMOND BREAKFAST TART

Steps:

• Filling: In a heavy bottom medium saucepan add 4 pints blueberries, the sugar, and the lemon juice. Coarsely mash the berries with a fork. Stir over medium-high heat until the sugar dissolves and mixture boils and thickens, about 8 minutes. In a medium bowl whisk the egg yolks and cornstarch together. Slowly whisk in half of the hot berry mixture (making sure not to cook egg yolks), then return the egg mixture to the pan. Stir over medium-high heat until mixture boils and thickens, about 3 minutes. Whisk in the butter, and lemon peel. Transfer the filling to a bowl, cover and refrigerate overnight.
• Crust: Mix the flour, 1/3 cup sliced almonds, sugar, and salt in a food processor until the almonds are finely ground. Add the butter, pulsing until the mixture looks like coarse meal. In a small bowl, whisk together the egg yolk, and almond extract. Add the mixture to the food processor and blend until moist clumps form. Gather the dough into a ball and flatten it into a disk. Lightly butter a 9-inch-diameter tart pan with a removable bottom. Press the dough onto the bottom and up the sides of the pan. Pierce the crust all over with fork, and freeze for 45 minutes.
• Preheat the oven to 350 degree F. Line the crust with foil, and fill it with dried beans or pie weights.
• Bake until the crust is set, about 12 minutes. Remove the foil and beans, and continue to bake until the crust is golden, about 16 minutes more. Cool the crust completely on a rack. Spread the filling in the crust, and sprinkle the remaining 1 1/4 pints of blueberries over the filling. In a small saucepan over medium heat, add the black currant jelly and stir until melted. Brush the jelly over the berries as a glaze. Sprinkle the remaining 2 tablespoons sliced almonds around the edge of the tart. Cover loosely with foil and chill at least 2 hours. Remove the pan sides. Put the tart on a platter, and serve cold or at room temperature.

BLUEBERRY ALMOND QUICK BREAD RECIPE - (4.4/5)

Steps:

• In a medium bowl, whisk together, flour, baking powder, and salt. In a large bowl, mix together yogurt, sugar, eggs, lemon zest, extracts, and oil. Slowly add the dry ingredients to the wet. Stir until mixture is smooth. In a small bowl toss blueberries with 1 tablespoon of flour to coat. Gently fold blueberries and almonds into the batter. Pour batter into prepared pan and bake for 55 to 65 minutes, or until toothpick inserted comes out clean. Allow bread to cool in the pan for 20 minutes before turning out on a wire rack over a piece of parchment paper to cool. While the bread is cooling in the pan, heat lemon juice and sugar over medium heat, stirring constantly until sugar is dissolved. Continue heating for about three minutes or until syrup just begins to boil. Remove from the heat and allow to cool for 10 minutes. Place a piece of parchment or wax paper under the cooling rack. Using a tooth pick or thin chopstick, poke hole in the top of the warm loaf of bread. Slowly pour the warm syrup over the bread allowing it to soak in to the loaf. Once bread is completely cooled, mix powdered sugar with almond extract. Add water about a half a teaspoon at a time to make a thin icing. Drizzle over the top of the bread. Allow icing to set up before serving.

BLUEBERRY-ALMOND FRENCH TOAST BAKE

Steps:

• Spray a 9x13-inch baking pan with cooking spray.
• Whisk eggs, egg whites, milk, maple syrup, vanilla, and cinnamon together in a large bowl.
• Place bread cubes in the prepared pan. Pour egg mixture over the bread. Scatter blueberries evenly over the top and sprinkle with almonds and brown sugar. Cover with plastic wrap and refrigerate for 4 hours, or overnight.
• When ready to bake, preheat the oven to 350 degrees F (175 degrees C).
• Remove plastic wrap from the baking pan. Bake in the preheated oven until golden brown , 40 to 50 minutes.

ALASKAN BLUEBERRY LEMON TEA BREAD

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.