Blueberry Bread Ii Recipes

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BLUEBERRY BREAD I



Blueberry Bread I image

Bread with blueberries in it. This bread is very good right out of the oven, or toasted.

Provided by Barbara Williams

Categories     100+ Breakfast and Brunch Recipes     Breakfast Bread Recipes

Time 1h10m

Yield 12

Number Of Ingredients 9

2 eggs
1 cup white sugar
1 cup milk
3 tablespoons vegetable oil
3 cups all-purpose flour
1 teaspoon salt
4 teaspoons baking powder
1 cup fresh blueberries
½ cup chopped walnuts

Steps:

  • Mix together beaten eggs with the sugar. Add milk and melted shortening or vegetable oil.
  • Sift together flour, salt, and baking powder. Combine mixtures, stirring only until blended. Carefully fold in fresh or frozen blueberries and broken walnut pieces.
  • Pour into greased 5 x 12 inch loaf pan. Bake at 350 degrees F (175 degrees C) for 50-60 minutes. Cool in pan but try to turn it out of pan before it is totally cool. It will be easier to remove. Can also be made in a normal size loaf pan or can be made into 2 pans.

Nutrition Facts : Calories 270.3 calories, Carbohydrate 44.4 g, Cholesterol 32.6 mg, Fat 8.2 g, Fiber 1.5 g, Protein 5.8 g, SaturatedFat 1.3 g, Sodium 377.2 mg, Sugar 19.1 g

BLUEBERRY COFFEE CAKE II



Blueberry Coffee Cake II image

I've been making this blueberry cake for years. It works well as either a coffee cake or made into muffins.

Provided by ZIPITY

Categories     Desserts     Fruit Dessert Recipes     Blueberry Dessert Recipes

Time 1h10m

Yield 12

Number Of Ingredients 12

2 cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
¼ cup vegetable oil
¾ cup white sugar
1 egg
½ cup milk
1 cup blueberries
⅓ cup all-purpose flour
½ cup white sugar
½ teaspoon ground cinnamon
¼ cup butter, softened

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Grease and flour a 9 inch pan. Sift together the flour, baking powder and salt. Set aside.
  • In a large bowl, whisk together the oil, sugar and egg. Stir in the flour mixture alternately with the milk, mixing just until incorporated. Fold in the blueberries. Pour batter into prepared pan. Cover with streusel topping.
  • For the topping: In a bowl, combine 1/3 cup flour, cinnamon and 1/2 cup sugar. Cut in the butter until mixture resembles coarse crumbs.
  • Bake in the preheated oven for 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

Nutrition Facts : Calories 261.6 calories, Carbohydrate 41.9 g, Cholesterol 26.5 mg, Fat 9.3 g, Fiber 1 g, Protein 3.5 g, SaturatedFat 3.4 g, Sodium 194.7 mg, Sugar 22.6 g

BLUEBERRY BREAD



Blueberry Bread image

This blueberry bread recipe is a simple quick bread that I look forward to making when fresh blueberries are in season. It's so good that I end up making it year-round. -Karen Scales, Waukesha, Wisconsin

Provided by Taste of Home

Time 1h10m

Yield 1 loaf (12 pieces).

Number Of Ingredients 9

2 cups plus 2 tablespoons all-purpose flour, divided
3/4 cup sugar
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1 large egg, room temperature
2/3 cup orange juice
2 tablespoons butter, melted
1 cup fresh or frozen blueberries

Steps:

  • Preheat oven to 325°. In a large bowl, combine 2 cups flour, sugar, baking powder, salt and baking soda. Whisk the egg, orange juice and butter. Stir into dry ingredients just until moistened. Toss blueberries with remaining flour; fold into batter., Pour into a greased 8x4-in. loaf pan. Bake until a toothpick inserted in the center comes out clean, 60-65 minutes. Cool in pan for 10 minutes before removing to a wire rack to cool completely.

Nutrition Facts : Calories 165 calories, Fat 3g fat (1g saturated fat), Cholesterol 21mg cholesterol, Sodium 186mg sodium, Carbohydrate 33g carbohydrate (15g sugars, Fiber 1g fiber), Protein 3g protein. Diabetic Exchanges

BLUEBERRY BREAD



Blueberry Bread image

Moist, tender Blueberry Bread. Easy to make and bursting with berries! Perfect base recipe with options for fresh or frozen berries, lemon or crumb topping.

Provided by Erin Clarke / Well Plated

Categories     Breakfast     Snack

Time 1h

Number Of Ingredients 14

1 3/4 cups white whole wheat flour ( or regular whole wheat flour or all-purpose flour)
1/2 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon kosher salt
1/4 teaspoon ground cinnamon (optional)
1 cup (6 ounces) blueberries (fresh or frozen (if using frozen, do not thaw))
1 cup plus 1 tablespoon plain nonfat Greek yogurt (at room temperature)
1/2 cup honey
1/4 cup unsalted butter (melted and cooled, or swap melted and cooled coconut oil or canola oil)
1 1/2 teaspoons pure vanilla extract
Zest of 1 small lemon (optional)
2 large eggs (at room temperature)
2 tablespoons raw turbinado sugar
1/4 teaspoon ground cinnamon

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!

Nutrition Facts : ServingSize 1 slice (of 10), Calories 199 kcal, Carbohydrate 32 g, Protein 7 g, Fat 6 g, SaturatedFat 3 g, Cholesterol 46 mg, Fiber 3 g, Sugar 16 g

LEMON BLUEBERRY BREAD



Lemon Blueberry Bread image

Of all the quick breads we had growing up, this beautiful lemon blueberry bread is the best! The citrus glaze adds a lustrous finish and locks in moisture. -Julianne Johnson, Grove City, Minnesota

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 1h15m

Yield 1 loaf (16 slices).

Number Of Ingredients 14

1/3 cup butter, melted
1 cup sugar
3 tablespoons lemon juice
2 large eggs, room temperature
1-1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup 2% milk
1 cup fresh or frozen blueberries
1/2 cup chopped nuts
2 tablespoons grated lemon zest
GLAZE:
2 tablespoons lemon juice
1/4 cup sugar

Steps:

  • In a large bowl, beat the butter, sugar, lemon juice and eggs. Combine the flour, baking powder and salt; stir into egg mixture alternately with milk, beating well after each addition. Fold in the blueberries, nuts and lemon zest. , Transfer to 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 glaze ingredients; drizzle over warm bread. Cool completely.

Nutrition Facts : Calories 181 calories, Fat 7g fat (3g saturated fat), Cholesterol 38mg cholesterol, Sodium 149mg sodium, Carbohydrate 27g carbohydrate (17g sugars, Fiber 1g fiber), Protein 3g protein.

BLUEBERRY BREAD



Blueberry Bread image

Blueberry bread made with fresh blueberries and a little tang of lemon and orange.

Provided by Sherri Ann

Categories     Bread     Quick Bread Recipes     Fruit Bread Recipes

Time 1h40m

Yield 16

Number Of Ingredients 15

½ cup boiling water
4 tablespoons unsalted butter
2 cups blueberries
4 cups all-purpose flour
2 tablespoons baking powder
1 ½ teaspoons baking soda
1 teaspoon salt
2 cups white sugar
1 cup freshly squeezed orange juice
1 ½ tablespoons freshly squeezed lemon juice
2 large eggs
2 tablespoons white sugar
2 tablespoons all-purpose flour
2 tablespoons unsalted butter, softened
1 tablespoon ground cinnamon

Steps:

  • Mix boiling water and butter for bread in a small bowl; set aside until butter has melted and mixture has cooled, about 30 minutes.
  • Preheat the oven to 325 degrees F (165 degrees C). Grease two 8 1/2x4 1/2-inch loaf pans.
  • Combine blueberries and 2 tablespoons flour in a bowl; toss to coat. Sift remaining flour, baking powder, baking soda, and salt together in a separate bowl.
  • Add sugar, orange juice, cooled butter mixture, lemon juice, and eggs to the flour mixture; mix until well combined. Fold in flour-dusted blueberries. Divide batter and pour into the prepared loaf pans.
  • Combine sugar, flour, softened butter, and cinnamon for topping in a small bowl. Mix with a fork until combined and crumbly. Sprinkle on top of the 2 loaves.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 55 to 60 minutes.

Nutrition Facts : Calories 286.8 calories, Carbohydrate 56.4 g, Cholesterol 34.7 mg, Fat 5.4 g, Fiber 1.6 g, Protein 4.4 g, SaturatedFat 3 g, Sodium 456.8 mg, Sugar 29.8 g

BLUEBERRY BREAD II



Blueberry Bread II image

This bread is very good right out of the oven, or toasted. Dried blueberry's are hard to find and very expensive; try the Baker's Catalog. The expense is worth every bit!

Provided by Julie G.

Categories     Breakfast Bread

Yield 6

Number Of Ingredients 9

2 ⅓ cups bread flour
2 tablespoons white sugar
1 teaspoon salt
1 tablespoon vegetable oil
½ cup dried blueberries
1 teaspoon baking soda
1 cup buttermilk
2 tablespoons vital wheat gluten
1 ½ teaspoons active dry yeast

Steps:

  • Place all ingredients in the pan of the bread machine in the order suggested by the manufacturer.
  • Select White Bread cycle, and Start.

Nutrition Facts : Calories 302 calories, Carbohydrate 53.7 g, Cholesterol 2.9 mg, Fat 4.8 g, Fiber 1.5 g, Protein 10.2 g, SaturatedFat 1 g, Sodium 687.2 mg, Sugar 10.6 g

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