Blueberry Applesauce Bread Recipes

BLUEBERRY BREAD

Steps:

• Adjust the oven rack to the lower third position and preheat the oven to 350 degrees F. Lightly coat a 8x4-inch loaf pan with nonstick spray. Set aside.
• In a large mixing bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon. Place the blueberries in a separate bowl and sprinkle with 1 teaspoon of the dry ingredients (this will help keep the blueberries from sinking to the bottom).
• In a separate bowl, whisk together the Greek yogurt, honey, melted butter, vanilla, and lemon zest until smoothly combined. Whisk in the eggs. If the butter resolidifies, gently warm the bowl in the microwave, just until it melts again.
• Add the wet ingredients to the dry ingredients, and with a wooden spoon or spatula, very gently stir the batter, stopping as soon as the flour disappears. Fold in the blueberries.
• For the topping, if using: In a small bowl, stir together the raw sugar and cinnamon.
• Spoon the batter into the prepared baking pan and smooth the top. Sprinkle with the cinnamon-sugar topping, if using. Bake for 30 minutes, then loosely tent the pan with foil to keep the bread from browning too quickly. Continue baking for 15 to 20 additional minutes (45 to 50 minutes total), or until a toothpick inserted in the center of the loaf comes out clean without any wet batter clinging to it. Place the pan on a wire rack and let cool completely. Transfer to a cutting board, slice, and enjoy!

BLUEBERRY APPLESAUCE BREAD

Steps:

• Preheat the oven to 350°F. Lightly spray a loaf pan with cooking spray. Set aside.
• In a medium bowl, mix together the flour, sugar, baking soda, cinnamon, baking powder and salt.
• In a separate bowl, mix together the oil, eggs and applesauce.
• Mix the wet ingredients into the dry ingredients until fully combined. Fold in the blueberries.
• Pour the batter into the prepared pan and bake for 55-65 minutes, or until a toothpick inserted comes out clean. Allow to cool in the pan for 10 minutes, then remove to cool completely on wire racks.

VEGAN BLUEBERRY MUFFINS WITH APPLESAUCE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line 12 cups of a mini muffin tin with paper liners or spray with cooking spray.
• Mix blueberries, flour, sugar, applesauce, soy milk, soy margarine, baking powder, vanilla extract, and salt together in a bowl. Spoon batter into muffin cups, filling them 3/4-full.
• Bake in the preheated oven until tops are firm, about 35 minutes. Cool slightly on a rack.

SPICED BLUEBERRY APPLESAUCE

Steps:

• Place the apples and blueberries into a heavy bottomed pot large enough to hold all the ingredients and allow room for stirring.
• Add just enough water to cover the bottom of the pot-about 1/2 inch of water on the bottom or so.
• Put the pot onto high heat and stirring constantly, bring to a boil.
• Turn heat down to medium, and stirring continually, cook until the apples are all soft and some are beginning to break down, thickening the released fruit juices.
• Stir in the sugar and spices and keep cooking until the sugar is well combined.
• Turn off the heat, but keep the pot on the stove in order to keep the applesauce hot.
• Using an immersion blender, a food processor or food mill, grind the fruit up into a slightly chunky puree-or, if you wish, grind it down to a perfectly smooth puree.
• Stir in the lemon juice thoroughly, then pack into hot pint or quart jars.
• Try to get any visible air bubbles out with a spatula; this is very difficult with very thick foods like applesauce, but try anyway. Wipe off the rim of the jar with a damp cloth, then center a lid on top and screw on a band.
• Do not tighten the band-just screw it down until it is closed, but not at all difficult to unscrew.
• Put into a hot water bath canner, making certain that water covers the jars completely.
• Bring to a boil, clap the lids on top of the canner and process the jars for 20 minutes-the processing time is the same for either pints or quarts.
• When they have processed for twenty minutes, turn off the heat and open the lid to the canner.
• Allow the jars to sit in the hot water for five minutes, then carefully lift up each jar and set it on a folded dishtowel in order to keep the counter from possibly cooling the glass too rapidly, causing the jar to crack.
• Check the seals on the lids-they should be concave and very tightly adhered to the jar rim.
• If after 24 hours the lids have not sealed, either use up the food that did not seal, or re-pack using new jars and new lids.
• Recipe makes eight pints or four quarts.

BLUEBERRY LOAF

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a loaf pan.
• Mix flour, sugar, baking powder, and salt in a large bowl. Stir milk, oil, egg, and vanilla extract into flour mixture until batter is just blended. Gently fold blueberries into batter; pour into prepared loaf pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 60 to 70 minutes.