Blueberry Nut Bread Recipes

BLUEBERRY BREAD WITH WALNUTS OR PECANS

Steps:

• Serve and enjoy!

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.

BLUEBERRY BANANA BREAD

Steps:

• Preheat oven to 350°. In a large bowl, cream the shortening and sugar until light and fluffy. Beat in eggs and vanilla. Combine the flour, baking soda and salt; gradually add creamed mixture, beating just until combined. Stir in bananas. Fold in blueberries., Pour into three greased 5-3/4x3x2-in. loaf pans. Bake until a toothpick inserted in the center comes out clean, 30-35 minutes or. Cool for 10 minutes before removing from pans to wire racks.

BLUEBERRY BANANA BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease 3 small loaf pans.
• Mix flour, baking soda, and salt together in a bowl.
• Beat butter and sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add 1 egg and allow to blend into the butter mixture before adding the second egg along with vanilla extract. Beat mashed bananas thoroughly into the mixture. Add flour mixture in small increments while beating until just combined into a thick batter. Fold blueberries into the batter; pour into prepared loaf pans.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 35 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

BLUEBERRY BANANA NUT BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 4 1/2x8 1/2-inch loaf pan.
• Stir and coat blueberries with 2 tablespoons cake flour in a bowl.
• Mix coated blueberries, oats, pecans, 1 1/2 cups plus 3 tablespoons cake flour, baking soda, and salt in a bowl.
• Beat white sugar, 1/2 cup brown sugar, Greek yogurt, and applesauce together in a large bowl until light and fluffy. Add eggs, one at a time; beat after each addition. Add vanilla extract and mashed banana; beat lightly until well blended.
• Stir blueberry-flour mixture into yogurt mixture until just moistened. Spoon batter into prepared pan. Cut butter into 1/4 cup brown sugar in a small bowl until crumbly; sprinkle over batter.
• Bake in the preheated oven until a toothpick inserted in the center of the bread comes out clean, about 55 minutes. Cool in the pan for 15 minutes; remove from pan and cool on wire rack for 1 hour.

BLUEBERRY NUT BREAD

Steps:

• Sift together the flour, salt, baking powder, and sugar. Add berries and the nuts.
• Combine the eggs, milk, and oil; stir into flour mixture until just moistened.
• Pour into a wax paper lined 9x5-inch loaf pan, or one sprayed with non-stick spray.
• Let stand 20 minutes.
• Preheat oven to 350; bake one hour or until done.

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.

BLUEBERRY-NUT BREAD

Steps:

• Sift dry ingredients together.
• Combine beaten eggs, milk and oil.
• Add to dry ingredients.
• Mix lightly to dampen.
• Stir in nutmeats and blueberries.
• Spoon into loaf pan ( I use an old fashioned long narrow pan).
• Let stand about 20 minutes.
• Bake at 350ºF for 1 hour.

BLUEBERRY BREAD

Steps:

• Heat oven to 400°F. Grease bottom only of loaf pan, 8 1/2x4 1/2x2 1/2 or 9x5x3 inches.
• Drain blueberries; rinse and set aside. Stir muffin mix, water, oil and egg in medium bowl just until blended. Stir blueberries gently into batter. Pour into pan.
• Bake 8-inch loaf 40 to 50 minutes, 9-inch loaf 35 to 45 minutes or until toothpick inserted in center comes out clean and top of loaf is deep golden brown. Cool 15 minutes. Loosen sides of loaf from pan; remove from pan and place top side up on wire rack. Cool completely, about 2 hours, before slicing. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.

BLUEBERRY NUT BREAD

Steps:

• Drain and dry blueberries.
• Beat eggs, add sugar and butter and beat well.
• Combine dry ingredients, and add alternately with milk and orange juice to egg mixture.
• Blend in zests and nuts, fold in blueberries.
• Turn into a greased loaf pan, baking 1 1/4 hours in 350 oven.

BLUEBERRY UPSIDE-DOWN BANANA NUT BREAD

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x5 inch loaf pan.
• Whisk together the canola oil, water, eggs, and egg white. Stir in the banana, then add 1 cup of sugar. Combine flour, baking soda, salt, and flax seeds in a separate bowl. Stir the banana mixture into the flour mixture. Fold in the pecans. Combine blueberries and 1/4 cup of sugar in a small bowl, then pour into the prepared pan. Carefully pour batter over the berries.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack. When the cake is completely cool, run a paring knife between the cake and the edge of the pan. Hold the cake pan on its side and gently tap the sides of the pan against the counter to loosen it. Cover the cake pan with a plate or cooling rack, and invert it to tip the cake out of the pan and onto the plate.

BLUEBERRY QUICK BREAD

Steps:

• In a large bowl, combine flour, sugar, baking powder and salt. Cut in butter until mixture resembles coarse crumbs. Stir in walnuts. In a small bowl, beat eggs, milk and vanilla; stir into dry ingredients just until moistened. Gently fold in blueberries. Pour into two 9x5-in. loaf pans. Bake at 350° for 65-75 minutes or until bread tests done. Cool in pan 10 minutes before removing to a wire rack.

BLUEBERRY-ORANGE NUT BREAD

Steps:

• Preheat oven to 350 degrees.
• Sift/mix flour, sugar, baking powder, salt and baking soda in large bowl.
• Beat eggs in a small bowl and add to the dry mixture.
• Add melted butter, milk, and orange juice.
• Mix just until you have a smooth batter.
• Gently fold in blueberries and walnuts.
• Pour into two greased & floured loaf pans.
• Bake 1 hour or until a toothpick inserted in the middle come out clean.
• Cool on a rack.
• Wrap and store in the refrigerator.

BLUEBERRY BREAD

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.

WHOLE WHEAT BLUEBERRY-NUT BREAD

Steps:

• In bread machine pan, place all the ingredients in order suggested by manufacturer. Select dough setting., Check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed. Just before the final kneading (your machine may audibly signal this), add blueberries and walnuts. , When the cycle is completed, turn dough onto a lightly floured surface. Punch down; shape into a loaf. Place in a greased 9x5-in. loaf pan. Cover and let rise until doubled, about 45 minutes., Bake at 350° for 45-50 minutes or until golden brown, tent with foil after 30 minutes. Remove from pan to wire rack to cool. Brush top with oil.