Blueberry Cinnamon 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 CINNAMON BREAD

Steps:

• Combine 1 cup bread flour, salt, sugar and yeast using paddle attachment on stand mixer. Heat water and milk in a microwave-safe measuring cup for 45 seconds to 1 minute, until very warm (120-130°F). Add warm milk mixture and butter to flour mixture and mix until combined.
• Switch to dough hook and knead for 4 minutes on medium speed. Gradually add enough remaining flour and all of the cinnamon and knead with dough hook 5 to 7 minutes until smooth and sticky.
• Gently stir in blueberries.
• Place dough in a lightly oiled bowl. Cover with plastic wrap. Let rise until doubled, about 30 minutes. If you press finger lightly in the dough and it leaves an indention it has fully risen.
• Cover and let rest for 10 minutes. Grease 2 - 9 inch loaf pans. Divide dough into 2 equal pieces.
• Form and shape into loaves. Flour work surface. Pat into a oval. Take top 1/3 and fold down.Seal seam with your palm. Take bottom 1/3 and fold up. Seal seam with heel of hand again pressing gently.Fold dough in half. Tuck and press to seal final seam. Place in prepared loaf pans. Cover with greased or sprayed plastic wrap.Let rise until doubled, about 30 minutes.
• Preheat oven to 350 degrees. Bake for 35-40 minutes, until golden brown. Brush with remaining melted butter. Remove from pans; cool on wire rack 10 minutes. Combine glaze ingredients; drizzle on loaves. Delicious served warm.

CAMPFIRE CINNAMON BLUEBERRY BREAD RECIPE

Steps:

• Prepare a campfire and let it burn down to coals.
• Lay 2 large sheets of heavy duty foil on top of each other. Spray with nonstick cooking spray. Place the loaf of cinnamon bread in the center of the foil, and fold the edges up around the bread, forming a sort of bowl. Spread the pieces of bread apart.
• In a bowl, lightly beat the eggs. Beat in the milk, cream, maple syrup and vanilla. Pour the mixture over the top of the bread, making sure the mixture goes in-between each of the pieces. Sprinkle one cup of the blueberries over the bread and press most of them between the slices. Use another sheet of foil to cover the top of the bread, and crimp the edges to seal.
• Place the bread on a grate over the hot coals. Grill until the egg is cooked through, about 30 minutes, rotating the bread to avoid hot spots.
• Remove from the heat and allow to stand (still in the foil) for 10 minutes.
• Combine the powdered sugar with the 1 tablespoon of the cream in a ziplock bag. Add more cream as needed to make a glaze. Cut the corner off the corner of the bag and drizzle the glaze over the top of the bread.
• Serve sprinkled with the remaining blueberries and powdered sugar or maple syrup.

BLUEBERRY CINNAMON ROLL BAKE RECIPE BY TASTY

Steps:

• Pre-heat oven according to the cinnamon roll package instructions.
• Cut cinnamon rolls into bite-size pieces and set aside.
• In a bowl, whisk together eggs, milk, vanilla, and cinnamon until well combined.
• Place cut up cinnamon rolls into an 8 inch x 8 inch (20 cm x 20 cm) baking dish. Pour blueberries on top followed by the milk mixture.
• Bake for 40-45 minutes or until fully cooked. If the top is looking too brown, cover with foil for the remaining time.
• Slice then garnish with icing and serve.
• Enjoy!

BLUEBERRY-CINNAMON CAMPFIRE BREAD

Steps:

• Prepare campfire or grill for low heat. Arrange bread slices on a greased double thickness of heavy-duty foil (about 24x18 in.). Bring foil up the sides, leaving the top open. Whisk eggs, milk, syrup and vanilla. Pour over bread; sprinkle with nuts and 1 cup blueberries. Fold edges over top, crimping to seal., Place on a grill grate over campfire or grill until eggs are cooked through, 30-40 minutes. Remove from heat; let stand 10 minutes. Sprinkle with remaining blueberries; serve with additional maple syrup if desired.

CINNAMON SUGAR BLUEBERRY BANANA BREAD

Steps:

• Preheat oven to 375°F. Grease a 9x5x3" loaf pan with butter and coat it with sugar. (You do this like you would grease and flour a pan. Grease it first, then add about 2 tablespoons sugar to the pan and move the pan side to side until the bottom and sides are coated with sugar. Do NOT substitute cooking spray for the butter. You can skip the sugaring and just use cooking spray, if you wish.)
• Cream butter and 3/4 cup sugar with a hand mixer. Set aside.
• Add bananas, eggs, milk, vanilla, salt, and baking soda to a blender jar and blend until smooth.
• Pour half the banana mixture into the butter mixture with 1 cup of flour. Mix with hand mixer until just incorporated, then add the remaining banana mixture and flour. Mix until just incorporated. Stir in blueberries. (Make sure that your frozen berries are not overly wet; pat them dry and/or remove any ice crystals or your batter will be too wet.) Pour into prepared pan.
• Combine 1/4 cup sugar and cinnamon in a small bowl. Sprinkle evenly over the top of the batter.
• Bake for 45-50 minutes until a toothpick comes out with just a few crumbs. The edges will be a dark brown and there will be a nice crack down the center.
• Cool completely before removing loaf from pan, but you can cut slices from the pan after it's cooled for about 15-20 minutes.

BLUEBERRY CINNAMON BREAD

Steps:

• Preheat oven to 350 degrees F and prepare a loaf pan brushed with melted butter or nonstick spray
• In a large mixing bowl, combine the flour, baking powder, baking soda, salt and cinnamon; set aside
• In a mixing bowl with paddle attachment, combine the butter, brown sugar and granulated sugar; mix until butter and sugar are combined
• Whisk together the eggs, sour cream, milk and vanilla extract and add to butter mixture
• Slowly add the dry ingredients to the wet ingredients and mix until combined; scrape down the sides of the bowl in between
• Remove the bowl from the stand mixer and fold in the frozen or fresh blueberries
• Pour the batter into the prepared loaf pan
• Add the crumb topping to the Blueberry Cinnamon batter
• Bake at 350 degrees F for 55-60 minutes or until cake tester comes out clean
• Allow the bread to cool before removing it from the loaf pan
• Store in an airtight container until ready to serve.

CINNAMON ROLL CASSEROLE WITH BLUEBERRIES

Steps:

• Heat oven to 350°F. Spray 13x9-inch (3-quart) baking dish with cooking spray.
• In large microwavable bowl, microwave cream cheese and powdered sugar uncovered on High 30 to 60 seconds, stirring after 30 seconds, until softened. Stir until smooth. Stir in blueberries and 1 tablespoon of the lemon zest.
• Separate dough into 5 rolls; return icing to refrigerator. Cut each roll into 6 pieces; stir into berry mixture. Spoon and arrange in baking dish.
• Bake 34 to 38 minutes or until bubbling around edges and dough is baked through in center. Cool 10 minutes. Transfer reserved icing to small bowl, stir in remaining 1 tablespoon lemon zest. Spoon icing mixture into small resealable food-storage plastic bag; partially seal bag. Cut off tiny corner of bag; squeeze bag to pipe over top of breakfast bake. Serve warm.

CINDY'S LEMON BLUEBERRY BREAD

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x5-inch loaf pan.
• Blend sugar, flour, butter, lemon zest, and cinnamon together in a small bowl for the topping; mix well.
• Stir sugar, milk, butter, and egg together in another bowl. Blend well. Combine flour and baking powder; stir into the milk mixture. Fold in blueberries and lemon zest. Pour batter into the prepared loaf pan and sprinkle with the topping.
• Bake in the preheated oven until a toothpick inserted into the center of the loaf comes out clean, about 50 minutes.

BLUEBERRY CINNAMON ROLLS

Steps:

• Combine 1/4 cup milk, sugar, salt, and 3 tablespoons butter in a saucepan; heat until butter melts.
• Cool to 105 degrees to 115 degrees. Dissolve yeast in warm water in a large mixing bowl; let stand 5 minutes.
• Stir in milk mixture, 1-1/2 cups flour, and egg; beat at medium speed of an electric mixer until smooth.
• Stir in remaining 3/4 cup flour. Turn dough out onto a lightly floured surface, and knead until smooth and elastic (about 8 minutes).
• Place in a well-greased bowl, turning to grease top.
• Cover and let rise in a warm place (85 degrees), free from drafts, 1 hour (dough will not quite double in bulk).
• Punch dough down; turn dough out onto a lightly floured surface.
• Roll dough into a 12- x 8-inch rectangle; spread with 2 tablespoons butter.
• Combine brown sugar and cinnamon; sprinkle mixture over rectangle.
• Sprinkle with blueberries.
• Roll dough jellyroll fashion, starting at long side.
• Pinch seam to seal (do not seal ends).
• Cut roll into 1-inch slices; place slices, cut side down, in greased 8-inch square pan.
• Brush tops with 1 tablespoon melted butter. Using a fork, gently lift center of rolls to form a peak.
• Cover and let rise in a warm place, free from drafts, about 40 minutes (rolls will not double in bulk).
• Bake at 350 degrees for 35 minutes.
• Combine powdered sugar and 2 tablespoons milk, stirring well.
• Drizzle over warm rolls.

BLUEBERRY MUFFIN BREAD

Steps:

• Adjust the oven rack to the lower third position and preheat the oven to 350°F (177°C). Grease a 9×5 inch loaf pan or coat with nonstick spray. Set aside.
• Whisk the flour, baking soda, baking powder, and salt together in a large bowl.
• Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter, granulated sugar, and brown sugar together on high speed until smooth and creamy, about 2 minutes. On medium speed, add the eggs one at a time, beating well after each addition. Beat in the sour cream and vanilla extract on medium speed until combined. With the mixer running on low speed, add the dry ingredients and milk into the wet ingredients and beat until no flour pockets remain. Fold in the blueberries.
• Spoon the batter into the prepared baking pan. See note if adding streusel or blueberry jam swirl. Bake for 60-65 minutes, loosely covering the bread with aluminum foil at the 30 minute mark to help prevent the top and sides from getting too brown. A toothpick inserted in the center of the loaf will come out clean when the bread is done. Remove from the oven and allow the bread to cool completely in the pan set on a wire rack.
• Cover and store bread at room temperature for 2 days or in the refrigerator for up to 1 week.

BLUEBERRY BREAD I

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.