Blueberry Citrus Bread Recipes

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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.

LEMON-BLUEBERRY BREAD



Lemon-Blueberry Bread image

Provided by Trisha Yearwood

Categories     side-dish

Time 1h40m

Yield 8 servings

Number Of Ingredients 12

5 tablespoons unsalted butter, melted, plus more for greasing the pan
1 cup fresh blueberries
1 1/2 cups plus 2 tablespoons all-purpose flour
1 cup granulated sugar
2 large eggs
1 lemon, zested and juiced (about 3 tablespoons of each)
1 teaspoon baking powder
Kosher salt
1/2 cup milk
1/2 cup chopped pecans
1 lemon, juiced
1/4 cup confectioners' sugar

Steps:

  • Preheat the oven to 350 degrees F. Grease a 4-by-8-by-2-inch loaf pan.
  • Toss the blueberries in 2 tablespoons of the flour in a medium bowl and set aside.
  • Beat together the butter, granulated sugar, eggs, lemon zest and lemon juice in the bowl of an electric mixer. Sift together the baking powder, 1 teaspoon salt and remaining 1 1/2 cups flour in a medium bowl. Add the flour mixture and milk to the butter mixture in alternating batches, beginning and ending with the flour. Fold in the pecans and blueberries. Pour the batter into the prepared pan and bake until a toothpick inserted in the center of the loaf comes out clean, about 1 hour 10 minutes. Cool for 10 minutes in the pan, then turn out onto a wire rack.
  • For the glaze: Stir together 2 tablespoons lemon juice with the confectioners' sugar in a small bowl until completely smooth. Reserve the remaining lemon juice for another use. Drizzle the glaze over the top of the loaf while it is still warm, allowing it to drip down the sides. Serve the loaf warm or at room temperature.

LEMON BLUEBERRY BREAD



Lemon Blueberry Bread image

A quick bread that is one of my family's favorites.

Provided by Mama's Cafe

Categories     Bread     Quick Bread Recipes     Fruit Bread Recipes

Time 1h30m

Yield 12

Number Of Ingredients 13

⅓ cup melted butter
1 cup white sugar
3 tablespoons lemon juice
2 large eggs eggs
1 ½ cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
½ cup milk
2 tablespoons grated lemon zest
½ cup chopped walnuts
1 cup fresh or frozen blueberries
2 tablespoons lemon juice
¼ cup white sugar

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8x4 inch loaf pan.
  • In a mixing bowl, beat together butter, 1 cup sugar, juice and eggs. Combine flour, baking powder and salt; stir into egg mixture alternately with milk. Fold in lemon zest, nuts, and blueberries. Pour batter into prepared pan.
  • Bake in preheated oven for 60 to 70 minutes, until a toothpick inserted into center of the loaf comes out clean. Cool bread in pan for 10 minutes. Meanwhile, combine lemon juice and 1/4 cup sugar in a small bowl. Remove bread from pan and drizzle with glaze. Cool on a wire rack.

Nutrition Facts : Calories 240.7 calories, Carbohydrate 36.5 g, Cholesterol 45.4 mg, Fat 9.5 g, Fiber 1.2 g, Protein 3.9 g, SaturatedFat 4 g, Sodium 276.6 mg, Sugar 22.9 g

LEMON BLUEBERRY PARFAIT



Lemon Blueberry Parfait image

Juicy blueberries and bright lemon curd combine in a creamy parfait that is delicious, but simple to make.

Provided by lutzflcat

Categories     Parfait

Time 1h5m

Yield 4

Number Of Ingredients 8

1 ½ cups fresh blueberries
1 ½ tablespoons blueberry preserves
1 ½ cups heavy cream, chilled
½ teaspoon vanilla extract
2 tablespoons confectioners' sugar
1 cup lemon curd
12 fresh blueberries
4 mint leaves

Steps:

  • Combine blueberries and blueberry preserves in a small saucepan over medium heat. Bring to a boil and immediately reduce heat to simmer. Simmer until blueberries start to soften and pop, about 5 minutes. Set aside to cool for 15 to 20 minutes (sauce will slightly thicken).
  • Beat cream in a large chilled glass or metal bowl with an electric mixer until frothy. Add vanilla extract and sugar gradually, continuing to beat on low speed until soft peaks form. Slowly increase speed to high as cream starts to firm up. Beat until stiff peaks form, 1 to 2 minutes, scraping down the sides of the bowl one time during mixing.
  • Spoon equal layers of lemon curd, followed by blueberry sauce, and whipped cream in small dessert glasses. Repeat this layering one more time, and garnish with fresh blueberries and a sprig of mint.
  • Move glasses to the fridge, and chill for 30 minutes or longer.

Nutrition Facts : Calories 587 calories, Carbohydrate 68 g, Cholesterol 173.3 mg, Fat 36.6 g, Fiber 1.7 g, Protein 2.2 g, SaturatedFat 22.3 g, Sodium 86.5 mg

CINDY'S LEMON BLUEBERRY BREAD



Cindy's Lemon Blueberry Bread image

This lemon blueberry bread is great with fresh blueberries!

Provided by Judy

Categories     Bread     Quick Bread Recipes     Fruit Bread Recipes

Time 1h5m

Yield 10

Number Of Ingredients 13

½ cup white sugar
⅓ cup all-purpose flour
4 tablespoons unsalted butter, softened
1 teaspoon lemon zest
½ teaspoon ground cinnamon
¾ cup white sugar
½ cup milk
4 tablespoons unsalted butter, melted
1 large egg
2 cups all-purpose flour
2 teaspoons baking powder
2 cups fresh blueberries
1 tablespoon lemon zest

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.

Nutrition Facts : Calories 315.3 calories, Carbohydrate 52.5 g, Cholesterol 44 mg, Fat 10.3 g, Fiber 1.6 g, Protein 4.4 g, SaturatedFat 6.2 g, Sodium 111.7 mg, Sugar 28.6 g

BLUEBERRY-CITRUS MINI LOAVES



Blueberry-Citrus Mini Loaves image

Moist and packed with flavor, these healthful treats hit the spot. With subtle orange and blueberry flavor and hearty whole wheat flour, this bread recipe offers a delectable way to get your family going in the morning! -Heidi Lindsey, Prairie du Sac, Wisconsin

Provided by Taste of Home

Time 55m

Yield 2 loaves (6 slices each).

Number Of Ingredients 11

1 cup all-purpose flour
1 cup whole wheat pastry flour
3/4 cup sugar
1/2 teaspoon salt
1/2 teaspoon baking soda
1 large egg
3/4 cup orange juice
1/4 cup canola oil
1 tablespoon grated orange zest
1/2 cup fresh or frozen blueberries
1/4 cup chopped pecans

Steps:

  • Preheat oven to 350°. In a large bowl, combine flours, sugar, salt and baking soda. In a small bowl, whisk egg, orange juice, oil and orange zest. Stir into dry ingredients just until moistened. Fold in blueberries and pecans., Transfer to two 5-3/4x3x2-in. loaf pans coated with cooking spray. Bake 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool in pans 10 minutes before removing to a wire rack to cool.

Nutrition Facts : Calories 189 calories, Fat 7g fat (1g saturated fat), Cholesterol 18mg cholesterol, Sodium 157mg sodium, Carbohydrate 29g carbohydrate (15g sugars, Fiber 2g fiber), Protein 3g protein.

LEMON BLUEBERRY CRUMB BREAD



Lemon Blueberry Crumb Bread image

This bread, is a delicious combination of blueberry and lemon zest. The whole bread is filled with delicious blueberries with a lemon zest crispy crumble on top. also if you want to make it into a crumb, it works very well in a smaller set pan as well!

Provided by bakergirl123

Categories     Breads

Time 1h20m

Yield 1 loaf, 1 serving(s)

Number Of Ingredients 14

1/2 cup sugar
1/3 cup unbleached flour
4 tablespoons butter, at room temp
1 teaspoon grated lemon zest
1/2 teaspoon ground cinnamon
3/4 cup sugar
1/2 cup milk
4 tablespoons butter
1 egg
2 cups flour
2 teaspoons baking powder
1/4 teaspoon salt
2 cups fresh blueberries
1 pinch lemon zest (optional)

Steps:

  • Preheat oven to 375°F; oil loaf pan.
  • Stir topping ingredients together into a bowl until crumbly.
  • In another bowl, stir sugar, milk, butter, and eggs until smooth.
  • In a bigger bowl, toss flour baking powder and salt and then stir in wet ingredients.
  • Fold in blueberries and lemon zest.
  • Transfer batter to loaf pan and sprinkle top with topping and then cook until topping is deep golden and has formed a thick crust( 50 minutes).

Nutrition Facts : Calories 3170.7, Fat 105.2, SaturatedFat 63.2, Cholesterol 447.3, Sodium 2260.9, Carbohydrate 525.1, Fiber 15.9, Sugar 280.1, Protein 43.6

BLUEBERRY CITRUS BREAD



Blueberry Citrus Bread image

By using a circular pan instead of a rectangular one, you can really 'shape' things up! Additionally, using Yuja Cha honey really makes the taste different!

Provided by Bex D.

Categories     Breads

Time 1h20m

Yield 8 Slices, 8 serving(s)

Number Of Ingredients 16

1 1/2 cups whole wheat flour
1/2 cup all-purpose flour
1 tablespoon ground cinnamon
3/4 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1 1/2 mashed bananas (or 2)
1/2 cup yuja cha honey
2 beaten eggs
1/4 cup plain Greek yogurt
1/4 cup olive oil
2 tablespoons unsalted butter
1 teaspoon vanilla extract
1/3 cup unsalted peanuts
1/3 cup dried apricot
1/3 cup blueberries

Steps:

  • Set the oven to 350°F Grease or apply parchment paper to a circular pan.
  • In a large bowl, mix in flours, spices, soda, and salt.
  • In a separate bowl, mix the mashed bananas with the yuja cha (or honey), eggs, oil, greek yogurt, butter, and vanilla extract. Once they are just blended, pour into the dry mix.
  • Mix the dry and wet ingredients until they have just combined. Afterwards, pour the assorted blueberries, dried apricots and peanuts into the mix. Mix these assortments to prevent them from clumping together when baking.
  • Pour the batter into the prepared pan and set a timer for 50 minutes to an hour.

Nutrition Facts : Calories 349.7, Fat 15, SaturatedFat 3.9, Cholesterol 54.1, Sodium 284.7, Carbohydrate 51.3, Fiber 4.6, Sugar 23.9, Protein 6.9

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