BLUEBERRY BREAD WITH BUTTERMILK
This is a great blueberry bread made with buttermilk. Makes one loaf.
Provided by Mr.Bob
Categories Bread Quick Bread Recipes Fruit Bread Recipes
Time 1h20m
Yield 10
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Butter a 9x5-inch loaf pan.
- Combine flour and baking powder in a medium bowl and set aside.
- Combine sugar and butter in a small bowl; mix for about 1 minute. Add eggs and mix well; add buttermilk and vanilla extract, mixing until well incorporated. Pour over the dry ingredients and mix until incorporated. Fold in blueberries with a rubber spatula. Pour batter into the prepared bread pan.
- Mix sugar, flour, and butter together in a bowl with your fingers until the butter is mixed in well with the flour and sugar. Sprinkle the topping over the batter.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 55 to 60 minutes. Remove from the oven and let cool for 10 minutes. Run a knife around the edges and remove the loaf from the pan and let cool completely on a wire rack.
Nutrition Facts : Calories 314.3 calories, Carbohydrate 46.2 g, Cholesterol 68.2 mg, Fat 12.9 g, Fiber 1 g, Protein 4.4 g, SaturatedFat 7.7 g, Sodium 102.2 mg, Sugar 27.2 g
BUTTERMILK BLUEBERRY BREAD
Truly simple in flavors, the taste of blueberries and sweet vanilla shine through in this Buttermilk Blueberry Bread. With its moist and tender vanilla-packed crumb loaded with fresh blueberries, it's easy to see why this tasty bread is a beloved favorite.
Provided by Tracey | The Kitchen is My Playground
Categories Breads
Time 1h19m
Number Of Ingredients 9
Steps:
- In a large mixing bowl, whisk together flour, baking powder, salt, and sugar until well combined.
- Chop butter into small cubes (about 30 pieces, or so). Scatter into the mixing bowl and cut into the flour mixture until the mixture resembles sandy crumbs. -- You can use two knives, a pastry cutter, or a hand-held electric mixer on low speed to cut the butter in.
- In a separate bowl, lightly beat eggs with a whisk. Add buttermilk and vanilla; whisk until well combined. Stir in blueberries.
- Add buttermilk mixture to the flour mixture. Quickly stir together by hand until mixtures are just combined (there may still be some lumps, and that's okay).
- Immediately pour batter into a greased 9x5-inch loaf pan and place in a preheated 350℉ oven.
- Bake for 60-65 minutes until a wooden pick inserted in the center comes out clean.
- Cool in the pan for about 10 minutes. Then remove from pan to cool completely.
- Store at room temperature for up to 1 day, or in the refrigerator for up to 5 days.
- I use a hand-held mixer on low speed to cut the butter into the flour mixture, and it works super easy! With this method, you just need to keep the mixer speed on low and stop as soon as the mixture resembles sandy crumbs. -- We're going for crumbs here, not a dough or batter.
- If you're finishing up this bread within about a day or so, it's fine to store it at room temperature. If it'll be enjoyed for longer than that, store it in the refrigerator. -- The blueberries in the bread are a bit "fragile" and do best refrigerated.
LEMON-BLUEBERRY BUTTERMILK TEA BREAD
Make and share this Lemon-Blueberry Buttermilk Tea Bread recipe from Food.com.
Provided by Hamre Recipes
Categories Quick Breads
Time 1h20m
Yield 12-14 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350º. Lightly coat a 9x5-inch loaf pan with cooking spray.
- In a large bowl, combine butter, oil, and sugar; beat with an electric mixer until smooth. Add egg whites and beat again until smooth.
- In a medium bowl, combine flours, baking powder, and salt. Alternately add flour mixture and buttermilk to the egg mixture, beating after each addition. Add lemon juice, zest, and vanilla. Beat until smooth. Gently fold in frozen blueberries.
- Pour batter into prepared loaf pan. Bake for 1 hour, or until lightly browned. Remove from oven and let cool for 30 minutes before slicing.
Nutrition Facts : Calories 206.2, Fat 6.7, SaturatedFat 2.1, Cholesterol 7.6, Sodium 197, Carbohydrate 34.7, Fiber 1.9, Sugar 20.7, Protein 3.5
BLUEBERRY BREAD
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
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 BUTTERMILK COFFEECAKE
Simple, delicious coffee cake recipe that my mom made for company. I took the basic recipe and added blueberries.
Provided by BATA
Categories Desserts Fruit Dessert Recipes Blueberry Dessert Recipes
Time 1h30m
Yield 12
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
- Sift flour, baking powder, baking soda, and salt together in a bowl. Set aside.
- In a large bowl, cream together sugar and butter until light and fluffy. Beat in eggs one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the buttermilk, mixing just until incorporated. Sir in blueberries. Pour batter into prepared pan.
- In a small bowl, combine flour and sugar. Cut in butter until mixture resembles coarse crumbs. Sprinkle over top of batter.
- Bake in the preheated oven for 45 to 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
Nutrition Facts : Calories 468.2 calories, Carbohydrate 76.2 g, Cholesterol 68.2 mg, Fat 15.2 g, Fiber 1.9 g, Protein 7.7 g, SaturatedFat 9.1 g, Sodium 539.7 mg, Sugar 37.9 g
LEMON BLUEBERRY BREAD
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
Time 1h15m
Yield 1 loaf (16 slices).
Number Of Ingredients 14
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.
LEMON BLUEBERRY BREAD
I love Trader Joe's Blueberry Lemon Bread so I was looking for a recipe that was similar. This what I came up with. Actually, I can't take all of the credit. I modified recipe #19254 for Glazed Lemon Cake slightly and added blueberries, then baked it in loaf pans. My whole family loves this bread. In fact, I think it's better than Trader Joe's Blueberry Lemon Bread....geez....I know, I am so modest ;-)
Provided by beckas
Categories Quick Breads
Time 1h15m
Yield 16 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 325 degrees.
- Important: grease and flour two loaf pans.
- Cream butter and sugar.
- Add eggs and beat until smooth.
- Add buttermilk.
- Mix dry ingredients together and add to buttermilk mixture.
- Blend well.
- Mix in lemon juice and zest.
- Gently fold in blueberries and only mix until incorporated.
- Pour batter into loaf pans.
- Bake loaves on the middle rack of the oven for 60 to 65 minutes.
- Cool bread 10 minutes, remove from pan and place on a large cookie sheet, top side up.
- For icing: Combind icing ingredients in a bowl.
- Beat icing with an electric mixer until smooth.
- Drizzle icing over the warm loaves.
- The icing will harden when the bread cools to room temperature.
- I thought I should mention, if you make this bread without the addition of the blueberries, the baking time is closer to 50 minutes and I recommend increasing the amount of buttermilk from 2/3 cup to 1 cup.
Nutrition Facts : Calories 395.8, Fat 15.6, SaturatedFat 9.5, Cholesterol 73.4, Sodium 263.9, Carbohydrate 61.4, Fiber 1, Sugar 42.6, Protein 4.2
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