Blueberry Cobbler Loaf Bread Recipes
BLUEBERRY LOAF
An easy-to-make, delicious blueberry loaf that works equally well with fresh or frozen blueberries.
Provided by Meg
Categories Bread Quick Bread Recipes
Time 1h10m
Yield 12
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a loaf pan.
- Mix flour, sugar, baking powder, and salt in a large bowl. Stir milk, oil, egg, and vanilla extract into flour mixture until batter is just blended. Gently fold blueberries into batter; pour into prepared loaf pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 60 to 70 minutes.
Nutrition Facts : Calories 167.7 calories, Carbohydrate 27.8 g, Cholesterol 16.3 mg, Fat 5.4 g, Fiber 0.9 g, Protein 2.6 g, SaturatedFat 1 g, Sodium 116 mg, Sugar 14.9 g
BLUEBERRY COBBLER LOAF BREAD
I combined two good similar recipes in this excellent one to prepare a really good blueberry cobbler bread like muffins in a loaf that want to share here. Enjoy.
Provided by pink cook
Categories Breads
Time 1h20m
Yield 1 loaf, 8-10 serving(s)
Number Of Ingredients 16
Steps:
- TOPPING: mix together melted butter, brown sugar, flour, cinnamon and chopped walnuts. Mix all ingredients until crumbly and set aside.
- Line the bottom of a 9x5x3-inch loaf pan with parchment paper or grease it.
- In a medium bowl, mix together the flour, sugar, baking powder and baking soda. Make a well in the center and set aside. In a large mixing bowl, combine beaten eggs, milk, vegetable oil, and vanilla extract; add to the well in dry ingredients. Stir just until batter is moistened.
- Carefully stir in 1 tablespoon flour into the blueberries, then fold the blueberries and lemon peel into the batter mixture.
- Place the topping mixture onto the top of the bread batter.
- Bake at 350º F. and bake for about 50-60 minutes, or until a wooden toothpick comes out clean when inserted in the center of the loaf, but just check that the topping is not burning, (thanks the reviewer for this suggestion).
- Remove from oven and cool blueberry bread in pan on a rack.
- NOTE: for best flavor, wrap and store overnight; or refrigerate wrapped for 2 days, or freeze for 2 weeks.
BLUEBERRY BREAD
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
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
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.
BLUEBERRY LOAF CAKE
MY FAMILY loves fresh blueberries just about any way, but this loaf cake is a favorite at breakfast, as a delicious snack or quick dessert. We always look forward to summer, when fresh blueberries appear in the market. -Nancy Anderson, Broomall, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 1 loaf.
Number Of Ingredients 11
Steps:
- In a large bowl, cream butter and sugar until light and fluffy. Beat in the eggs, milk and vanilla. Combine flour and baking powder; add to creamed mixture just until combined. Gently fold in blueberries. , Pour into a greased 9x5-in. loaf pan. Combine sugar and cinnamon; sprinkle over top. Bake at 350° for 50-55 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
Nutrition Facts : Calories 170 calories, Fat 7g fat (4g saturated fat), Cholesterol 43mg cholesterol, Sodium 95mg sodium, Carbohydrate 25g carbohydrate (14g sugars, Fiber 1g fiber), Protein 3g protein.
GLAZED LEMON-BLUEBERRY LOAF
With a name like Glazed Lemon-Blueberry Loaf, you know you're in for a treat. Tangy and sweet, thanks to the fresh blueberries and lemon juice, the secret to this recipe is stirring sour cream (or plain yogurt) into the batter for an ultra-moist crumb! And because this is lemon-blueberry bread, we couldn't resist upping the flavor with a lemon-extract and powdered sugar glaze on top-don't skip it, really! True lemon lovers might want to add an garnish of fresh zest for an extra pop of citrus.
Provided by By Arlene Cummings
Categories Side Dish
Time 3h15m
Yield 12
Number Of Ingredients 13
Steps:
- Heat oven to 350°F. Grease bottom only of 9x5-inch loaf pan with shortening or cooking spray.
- In medium bowl, beat butter and granulated sugar with electric mixer on medium speed until smooth. Beat in eggs, vanilla, sour cream, lemon peel and juice. Stir in flour, baking soda and baking powder.
- Fold in 3/4 cup of the blueberries. Spoon batter into pan. Sprinkle remaining 1/4 cup blueberries on top.
- Bake 55 to 60 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan to cooling rack. Cool completely.
- In small bowl, mix glaze ingredients until smooth. Drizzle glaze over loaf. Let stand until set before slicing.
Nutrition Facts : Calories 320, Carbohydrate 45 g, Cholesterol 60 mg, Fat 2 1/2, Fiber 1 g, Protein 3 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 230 mg, Sugar 29 g, TransFat 0 g
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