Blueberry Colada Mini Loaves Recipes

BLUEBERRY MINI LOAVES

Steps:

• Preheat oven to 350°. Spray 4 (5 1/2-inch) loaf pans with nonstick baking spray with flour. In a large bowl, beat butter and sugar with a mixer at medium speed until fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. In a medium bowl, whisk together flour and next 3 ingredients. Add flour mixture to butter mixture alternately with milk, beginning and ending with flour mixture, beating just until combined after each addition; gently stir in blueberries. Spoon batter into prepared pans. Bake for 28 to 32 minutes or until a wooden pick inserted in center comes out clean. Let cool in pans for 10 minutes. Remove from pans, and let cool for 30 minutes on wire racks; serve warm.

BLUEBERRY MINI LOAVES

Steps:

• Preheat oven to 375 degrees.
• Prepare 16 mini loaf pans with cooking spray and flour; set aside.
• (Note: I use petite loaf pans with capacity for 9 loaves, size 2 1/2 x 3 3/8 x 1 1/2 in; or use the mini loaf pan with capacity for 6 loaves, size 4 1/2 x 2 1/2 x 1 1/2 in, from Wilton Brand that you can buy at any local arts and crafts store).
• In a mixing bowl, combine flour, blueberries, sugar, baking powder, lemon peel, and salt; set aside.
• In another mixing bowl, combine applesauce, whole eggs, oil, and milk. Mix with the flour mixture.
• Beat egg whites and fold into dry and wet mixtures, stirring until moistened. Spoon each loaf pan with three ounces batter or about half cup of batter. Bake for 20-25 minutes, or until tops are browned.
• Note: Calories 209 and 3.7 Weight Watchers points.

BLUEBERRY LOAF

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.

BLUEBERRY-CITRUS MINI LOAVES

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.

LEMON BLUEBERRY BREAD

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.

RHUBARB-BERRY MINI LOAVES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease eight 2 1/2x3 1/2-inch mini loaf pans.
• Beat melted butter, orange juice, brown sugar, and egg together using an electric mixer in a bowl. Stir in rhubarb and strawberries.
• Combine flour, sugar, baking powder, salt, and ginger in a bowl. Pour into egg mixture and stir until just incorporated and batter is stiff. Divide and spread batter evenly between the 8 prepared pans.
• Bake in the preheated oven until a toothpick inserted into the center of the loaves comes out clean, about 30 minutes.

BANANA BLUEBERRY MINI LOAVES

Steps:

• Preheat oven 350.
• Grease and flour bottoms only of 4 mini loaf pans.
• (I use nonstick and skip this step)/ In a large bowl combine oil and sugar.
• Beat in bananas, yogurt, vanilla and eggs blending well.
• Add flour, salt and baking soda and mix just until moistened.
• Gently fold in blueberries.
• Pour into pans.
• Bake 40-50 minutes.