Blueberry Black Walnut Bread Cake Recipes

BLUEBERRY NUT BREAD

Blueberry Nut Bread image

This is from a local 4-H Cookbook. It was shared by Ruth Rizzo of Clayton, NY. I added my own healthy touches, of course. Prep time includes 20 minutes sitting time.

Provided by Kree6528

Categories Quick Breads

Time 1h40m

Yield 1 loaf

Number Of Ingredients 9

Ingredients

2 cups flour
1/4 teaspoon salt
3 teaspoons baking powder
1 cup sugar
1 cup blueberries
1/2 cup chopped nuts
2 eggs, well beaten or 1/2 cup Egg Beaters egg substitute
1 cup milk or 1 cup soymilk
3 tablespoons canola oil

Steps:

Sift together the flour, salt, baking powder, and sugar. Add berries and the nuts.
Combine the eggs, milk, and oil; stir into flour mixture until just moistened.
Pour into a wax paper lined 9x5-inch loaf pan, or one sprayed with non-stick spray.
Let stand 20 minutes.
Preheat oven to 350; bake one hour or until done.

Nutrition Facts : Calories 2855, Fat 99, SaturatedFat 16.8, Cholesterol 457.2, Sodium 2394.9, Carbohydrate 444.6, Fiber 16.4, Sugar 218.9, Protein 59.4

BLUEBERRY LEMON WALNUT BREAD

Blueberry Lemon Walnut Bread image

The tartness of lemons complements the sweet subtle taste of walnuts in this quick bread recipe. The addition of blueberries offers a colorful antioxidant boost.

Provided by California Walnuts

Categories Quick Bread

Time 1h10m

Yield 12

Number Of Ingredients 15

Ingredients

1 cup walnuts, chopped
2 cups all-purpose flour
2 teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon salt
1 cup granulated sugar
2 tablespoons lemon zest
¾ cup buttermilk
2 large eggs eggs
1 teaspoon pure vanilla extract
2 tablespoons unsalted butter, melted
2 tablespoons canola oil
1 cup fresh or frozen blueberries
3 tablespoons granulated sugar
2 tablespoons fresh lemon juice

Steps:

Preheat oven to 350 degrees F.
In a dry skillet, toast walnuts over medium-high heat for 1 to 2 minutes.
In a large bowl, combine all-purpose flour, baking powder, baking soda and salt. Whisk to combine.
In a medium bowl, combine sugar, lemon zest, buttermilk, eggs, vanilla, melted butter and oil. Whisk just to combine.
Make a well in center of dry ingredients. Add liquid ingredients and mix gently just to combine; do not over-mix. Gently fold in walnuts and blueberries.
Pour batter into a greased and floured 8 x 4-inch loaf pan. Bake in preheated oven for 55 to 60 minutes or until tester inserted in center comes out clean. Cool on rack for 20 minutes; remove from pan, cool to room temperature.
To make the glaze, combine sugar and lemon juice in a small saucepan. Bring to boil over high heat, then reduce heat and continue stirring until sugar dissolves.
Brush glaze over bread while still warm.

Nutrition Facts : Calories 282.9 calories, Carbohydrate 40.2 g, Cholesterol 36.7 mg, Fat 12 g, Fiber 1.6 g, Protein 5.4 g, SaturatedFat 2.4 g, Sodium 211 mg, Sugar 22.2 g

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