Blueberry Raspberry Bread Recipes

RASPBERRY BLUEBERRY TEA BREAD

Steps:

• Preheat oven to 350°F.
• Grease a 9-inch square, metal baking pan.
• Sift flour, baking powder and baking soda into a bowl.
• In a medium sized bowl, cream butter and sugar.
• Beat in eggs and orange rind.
• Beat in half of the flour mixture.
• Beat in all the milk, and then the remaining flour mixture.
• Fold in berries, and turn batter into prepared pan.
• Bake for 45 minutes, or until well browned.
• Remove from oven and cool on wire rack.
• When cooled, remove from pan.
• Serve warm or cold.

RASPBERRY-BLUEBERRY BREAD

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x5-inch loaf pan.
• Combine raspberries, blueberries, and sour cream in a bowl. Combine flour, baking powder, baking soda, and salt in another bowl.
• Cream sugar and butter together in a third, large bowl until smooth. Beat in eggs, one at a time. Mix in berry mixture and vanilla extract. Stir in flour mixture until incorporated. Spread batter evenly into the prepared pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 50 minutes.

BLUEBERRY-RASPBERRY MUFFINS WITH STREUSEL TOPPING

Steps:

• Preheat the oven to 400 degrees F. Line a standard 12-cup muffin tin with paper liners.
• To make the topping, in a medium bowl, mix together the topping ingredients until crumbly. Set aside.
• In a bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and cinnamon.
• In a large bowl, beat the eggs with the melted butter. Add the buttermilk and lemon zest and whisk to combine. Add the dry ingredients to the wet and stir just to combine. (Batter will still be somewhat lumpy; do not overmix.) Gently fold in the blueberries and raspberries so the berries do not break open and pour into the prepared muffin tin. Crumble the streusel topping over the muffins and bake until golden brown and a toothpick inserted into the center comes out clean, about 20 minutes.
• Let cool in the tins for 10 minutes, then remove and cool on wire racks.

DOUBLE-BERRY QUICK BREAD

Steps:

• Preheat oven to 375°. In a large bowl, whisk the first 6 ingredients. In another bowl, whisk egg whites, egg, milk, sour cream, applesauce, oil and vanilla until blended. Add to flour mixture; stir just until moistened. Gently fold in berries., Transfer batter to a 9x5-in. loaf pan coated with cooking spray. Bake until a toothpick inserted in center comes out clean, 50-60 minutes. Cool in pan 10 minutes before removing to a wire rack to cool.

RASPBERRY AND BLUEBERRY COBBLER

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
• Mix flour, 1/2 cup sugar, baking powder, and salt in a bowl; mash butter into the flour mixture until crumbly. Stir boiling water into the flour mixture to form a dough.
• Dissolve cornstarch in cold water in a separate large bowl. Stir blueberries, raspberries, 3/4 cup sugar, and lemon juice into the cornstarch mixture; transfer to a cast-iron skillet and bring to a boil, stirring frequently. Drop dough into the skillet by the spoonful. Put skillet onto the prepared baking sheet.
• Bake in preheated oven until the topping is golden brown, about 25 minutes.

BETTER BEST BLUEBERRY (AND RASPBERRY) MUFFINS

Steps:

• Preheat your oven to 375°F.
• Line a 12-cup muffin tin or grease it with butter or non-stick spray. You can make 12 tall muffins or about 16 regular ones.
• In a large bowl or stand mixer bowl with a paddle attachment, beat the softened butter and sugar until it's light and creamy.
• Beating between each addition, add the sourdough starter, eggs one at a time, vanilla extract, and lemon zest.
• In another bowl, sift together the flour, baking powder, and salt.
• Alternately add the milk and the dry ingredients to the creamed mixture in 2-3 rounds, stirring or running the mixer throughout.
• Gently fold in the berries, the delicate raspberries after the blueberries, and then spoon the batter into the cupcake liners. The batter will be somewhat stiff and be higher than the rim of the liners, but it will settle after about 10 minutes in the oven.
• Sprinkle sugar over the muffin batter. This will create a crisp top crust on the muffins.
• Bake for 30-35 minutes. Remove the muffins from the pan and let them cool about a half hour before serving.
• You can store the muffins uncovered and they won't dry out. I like to invert a big bowl over any muffins that aren't eaten the day they were baked.

RASPBERRY BANANA BREAD

Steps:

• Preheat oven to 350°. In a large bowl, combine the flour, sugar, baking soda and salt. In another bowl, combine the eggs, bananas, oil and water. Stir into the dry ingredients just until moistened. Fold in raspberries and walnuts. , Pour into two greased 8x4-in. loaf pans. Bake for 55-65 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.

BLUEBERRY AND RASPBERRY CAKE

Steps:

• For Topping: Combine, sugar, flour, cinnamon and salt in medium bowl. Add butter and cut in until mixture resembles coarse meal. Set aside.
• For Cake: Preheat oven to 375º. Grease and flour 9- by 13-inch baking pan.
• Sift flour, baking powder and salt into medium bowl.
• Using electric mixer, cream butter in large bowl until light. Add sugar and beat until light and fluffy. Mix in eggs 1 at a time.
• Mix in dry ingredients alternately with sour cream, beginning and ending with dry ingredients.
• Combine berries in small bowl.
• Pour half of batter into prepared pan.
• Spoon berries over.
• Spread remaining batter over berries.
• Sprinkle with topping.
• Bake until tester inserted in center comes out clean, about 1 hour.
• Cut into squares.