WHITE CHOCOLATE-ICED BLUEBERRY LOAF
A swirl of melted white chocolate adds a pretty final flourish to this quick bread, filled with berries and pecans.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 3h10m
Yield 12
Number Of Ingredients 13
Steps:
- Heat oven to 350°F. Grease bottom only of 9x5-inch loaf pan. In large bowl, mix flour, sugar, baking powder, salt and allspice with spoon. Beat in buttermilk, butter and eggs until blended. Stir in blueberries and pecans. Spread batter in pan.
- Bake 1 hour 15 minutes to 1 hour 20 minutes or until toothpick inserted in center comes out clean. Cool in pan on wire rack 10 minutes.
- Run knife around edges of pan to loosen loaf. Remove loaf from pan; place on wire rack. Cool completely, about 1 hour 30 minutes.
- In small microwavable bowl, microwave vanilla baking chips on High 30 seconds. Stir until melted; if necessary, microwave in additional 10-second increments until melted. Beat in powdered sugar and enough milk until smooth and desired drizzling consistency. Drizzle icing over loaf. Let stand until icing is set before storing.
Nutrition Facts : Calories 290, Carbohydrate 45 g, Cholesterol 45 mg, Fat 2, Fiber 2 g, Protein 5 g, SaturatedFat 3 g, ServingSize 1 Slice, Sodium 280 mg, Sugar 23 g, TransFat 0 g
BLUEBERRY BREAD I
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
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
WHITE CHOCOLATE-ICED CRANBERRY BREAD
With oranges and cranberries, this quick bread already hits high notes, but the special chocolate icing lifts it even higher.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 2h30m
Yield 12
Number Of Ingredients 14
Steps:
- Heat oven to 350°F. Grease bottom only of 8x4-inch loaf pan. In large bowl, combine flour, sugar, baking powder, baking soda and salt; mix well. Stir in cranberries.
- In small bowl, combine 3/4 cup half-and-half, orange peel and eggs; beat well. Add half-and-half mixture, melted butter and orange juice to flour mixture; stir just until dry ingredients are moistened. Pour batter into greased pan.
- Bake at 350°F. for 50 to 60 minutes or until deep golden brown and toothpick inserted in center comes out clean. Cool in pan for 10 minutes. Run knife around edges of pan to loosen. Remove loaf from pan; place on wire rack. Cool 1 hour or until completely cooled.
- In small microwave-safe bowl, combine baking bar and 1 tablespoon of the half-and-half. Microwave on HIGH for 30 seconds; stir until melted and smooth. If necessary, microwave an additional 10 to 20 seconds. With wire whisk, beat in powdered sugar until smooth. If necessary, add additional half-and-half, 1/2 teaspoon at a time, until of desired consistency. Spoon and spread icing over cooled loaf, allowing some to run down sides.
Nutrition Facts : Calories 285, Carbohydrate 42 g, Cholesterol 65 mg, Fat 2, Fiber 0 g, Protein 4 g, SaturatedFat 7 g, ServingSize 1 Slice, Sodium 280 mg, Sugar 24 g
WHITE CHOCOLATE-ICED BLUEBERRY LOAF
Here is another easy and yummy recipe. It can be made with frozen blueberries but it is better with fresh as the color does not bleed into the batter. I make this in the summertime when the blueberries are in season.
Provided by queenbeatrice
Categories Dessert
Time 1h30m
Yield 1 loaf, 12 serving(s)
Number Of Ingredients 13
Steps:
- Heat oven to 350 degrees Fahrenheit.
- Grease bottom only of 9X5-inch loaf pan.
- In large bowl, mix flour, sugar, baking powder, salt and allspice with spoon. Beat in buttermilk, butter and eggs until blended. Stir in blueberries and pecans. Spread batter in pan.
- Bake 1 hour 15 minutes to 1 hour 20 minutes or until toothpick inserted in center comes out clean.
- Cool in pan on wire rack 10 minutes.
- Run knife round edges of pan to loosen loaf.
- Remove loaf from pan; place on wire rack.
- Cool completely, about 1 ½ hours.
- In small microwavable bowl, microwave white chocolate chips on high 30 seconds. Stir until melted; if necessary microwave in additional 10 second increments until melted.
- Beat in powdered sugar and enough milk until smooth and desired drizzling consistency.
- Drizzle icing over loaf. Let stand until icing is set before storing.
LEMON-BLUEBERRY CAKE WITH WHITE CHOCOLATE FROSTING
Categories Cake Milk/Cream Chocolate Dessert Bake Cream Cheese Blueberry Lemon Summer Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 10 to 12 servings
Number Of Ingredients 19
Steps:
- For cake:
- Preheat oven to 350°F. Butter and flour two 9-inch-diameter cake pans with 2-inch-high sides; line bottoms with rounds of parchment paper.
- Sift first 4 ingredients into medium bowl. Using electric mixer, beat butter in large bowl until fluffy. Gradually add sugar, beating until blended, scraping down sides of bowl occasionally. Beat in lemon juice and peel, then eggs 1 at a time. Continue to beat until well blended. Beat in dry ingredients in 4 additions alternately with buttermilk in 3 additions. Fold in berries. Transfer batter to pans. Bake cakes until tester inserted into center comes out clean, about 40 minutes. Cool cakes in pans on racks.
- For frosting:
- Stir white chocolate in top of double boiler set over barely simmering water until almost melted. Remove from over water and stir until smooth. Cool to lukewarm. Beat cream cheese and butter in large bowl until blended. Beat in lemon juice, then cooled white chocolate.
- Turn cakes out onto work surface. Peel off parchment. Place 1 cake layer, flat side up, on platter. Spread with 1 cup frosting. Top with second cake layer, flat side down. Spread remaining frosting over top and sides of cake. Garnish with additional blueberries and lemon slices, if desired. (Can be made 1 day ahead. Cover with cake dome; refrigerate. Let stand at room temperature 1 hour before serving.)
BLUEBERRY BREAD WITH SOUR CREAM
I got this in my Home Economics class! It's my and my friend Ann's first recipe we did together. The worst thing that kept on happening was when we burnt the lemon glaze! It is originally a blueberry muffin recipe, but the bread/muffins are good any way you bake it! Lemonade fits perfectly with this recipe!
Provided by Smiley:D
Categories Bread Quick Bread Recipes Fruit Bread Recipes
Time 50m
Yield 10
Number Of Ingredients 12
Steps:
- Adjust an oven rack to the middle position and heat the oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan.
- Whisk flour, baking powder, and salt in a medium bowl until combined.
- Whisk egg in a second medium bowl until well combined and light-colored, about 20 seconds. Add sugar and whisk vigorously until thick and homogenous, about 30 seconds; add melted butter in 2 or 3 additions, whisking to combine after each addition. Add sour cream in 2 additions, whisking just to combine.
- Add blueberries to the dry ingredients and gently toss just to combine. Add sour cream mixture and fold with a rubber spatula until the batter comes together and the berries are evenly distributed, 25 to 30 seconds. Small spots of flour may remain, and the batter will be thick. Don't overmix.
- Using a large spoon sprayed with nonstick cooking spray to prevent sticking, spread the batter evenly into the greased loaf pan.
- Bake in the preheated oven until the top is light brown and a toothpick or skewer inserted into the center of the bread comes out clean, 25 to 30 minutes. Rotate the pan from front to back halfway through the baking time. Let cool for 5 minutes.
- While bread is cooling, mix 1/2 cup sugar and lemon zest together in a small bowl. Set aside.
- Bring lemon juice and remaining 1/4 cup sugar to a simmer in a small saucepan over medium heat; stir to dissolve the sugar and simmer until the mixture is thick and syrupy and reduced to about 1/4 cup. Brush the top of the bread with glaze, then sprinkle the lemon sugar onto the glaze.
Nutrition Facts : Calories 350.8 calories, Carbohydrate 59.4 g, Cholesterol 43.5 mg, Fat 11.5 g, Fiber 1.2 g, Protein 4.4 g, SaturatedFat 6.9 g, Sodium 286.2 mg, Sugar 37.4 g
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