Blueberry Pot Roast Recipes

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BLUEBERRY LEMON BREAD



Blueberry Lemon Bread image

The delightful combination of lemon and blueberries really jazz up this quick loaf cake.

Provided by Jessica Jones

Categories     Bread     Quick Bread Recipes

Time 1h30m

Yield 8

Number Of Ingredients 12

⅓ cup butter, melted
1 cup white sugar
1 lemon, juiced
2 eggs
1 ½ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
½ cup milk
2 tablespoons lemon zest
1 cup fresh blueberries
2 tablespoons lemon juice
¼ cup white sugar

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8x4-inch loaf pan.
  • In a medium bowl, mix flour, baking powder and salt together and set aside.
  • In a large bowl, cream the butter and 1 cup sugar until light and fluffy. Add eggs, beating well after each addition. Mix in the juice of 1 lemon. Add the flour mixture, alternating with the milk. Fold in the lemon zest and blueberries. Pour into prepared pan.
  • Bake for 60 to 70 minutes, or until a toothpick inserted in the center comes out clean.
  • For the glaze, combine 1/4 cup sugar with 2 tablespoons lemon juice. Drizzle over bread while still warm.

Nutrition Facts : Calories 314.5 calories, Carbohydrate 54.7 g, Cholesterol 68.1 mg, Fat 9.5 g, Fiber 1.9 g, Protein 4.9 g, SaturatedFat 5.5 g, Sodium 285.7 mg, Sugar 34.1 g

POT ROAST WITH CRANBERRY SAUCE



Pot Roast with Cranberry Sauce image

My friends rave about the different taste the cranberry sauce gives to this roast, and I couldn't agree more. I've made the sauce ahead of time and frozen it, which saves preparation time on a busy schedule.

Provided by Taste of Home

Categories     Dinner

Time 2h50m

Yield 8 servings.

Number Of Ingredients 15

1/2 cup all-purpose flour
1 garlic clove, minced
1 teaspoon salt
1/2 teaspoon pepper
1 boneless rump or chuck roast (about 3-1/2 pounds)
3 tablespoons canola oil
2 cups beef broth
1 medium onion, grated
Pinch ground cinnamon
Pinch ground cloves
CRANBERRY SAUCE:
2 cups fresh or frozen cranberries
1 small navel orange, peeled and diced
1/2 cup sugar
1 tablespoon red wine vinegar

Steps:

  • Combine the flour, garlic, salt and pepper; rub over the roast. In a Dutch oven, brown roast in oil. Add the broth, onion, cinnamon and cloves. Cover and simmer for 2-1/2 hours or until the meat is tender. , Meanwhile, combine the cranberries, orange and sugar in a saucepan. Cover and cook over low heat for 5 minutes. , Uncover and simmer until the berries burst and the mixture is thickened, about 20 minutes. , Remove roast and keep warm. Skim fat from pan juices, reserving 2 cups. Stir vinegar and reserved pan juices into the cranberry sauce. Slice roast; serve with cranberry sauce.

Nutrition Facts :

CINNAMON BLUEBERRY FRENCH TOAST



Cinnamon Blueberry French Toast image

This breakfast can be prepped ahead, which makes it convenient for entertaining. It's a go-to recipe for me when I'm hosting birthdays or holidays. My family likes it plain, so sometimes I leave out the blueberries and it tastes just as delicious. -Angela Lively, Conroe, Texas

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 3h15m

Yield 6 servings.

Number Of Ingredients 9

3 large eggs
2 cups 2% milk
1/4 cup sugar
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
1/4 teaspoon salt
9 cups cubed French bread (about 9 ounces)
1 cup fresh or frozen blueberries, thawed
Maple syrup

Steps:

  • Whisk together the first 6 ingredients. Place half of the bread in a greased 5-qt. slow cooker; top with 1/2 cup blueberries and half of the milk mixture. Repeat layers. Refrigerate, covered, 4 hours or overnight., Cook, covered, on low until a knife inserted in the center comes out clean, 3-4 hours. Serve warm with syrup.

Nutrition Facts : Calories 265 calories, Fat 6g fat (2g saturated fat), Cholesterol 100mg cholesterol, Sodium 430mg sodium, Carbohydrate 42g carbohydrate (18g sugars, Fiber 2g fiber), Protein 11g protein.

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