BLUEBERRY BREAD
Steps:
- Preheat the oven to 350F degrees. Line the bottom of a 9x5 inch loaf pan*** with parchment, then grease and flour the sides.
- Whisk together the flour, baking powder and salt. Set aside.
- In a large bowl beat together the melted butter, sugar and lemon zest.
- Beat in the eggs and vanilla extract.
- Beat in the sour cream.
- Turn the mixer off, then gently fold in about 1/2 of the flour mixture using a rubber spatula.
- Then gently fold in the milk, followed by the rest of the flour mixture.
- When the batter is almost mixed together (there will still be some lumps), fold in the berries.**
- Pour the batter into the prepared pan and bake for 60-70 minutes. After about 30 minutes of baking, tent a piece of aluminum foil loosely over the bread to prevent burning on the top. When the bread is done an inserted toothpick should come out clean or with a few dry crumbs and the bread should feel firm or slightly springy to the touch .
- Cool fully in the pan before cutting in.
- Whisk together 1 cup powdered sugar with 1 tablespoon lemon juice.
- Whisk in a little more powdered sugar or lemon juice as necessary. It should look white in color, but thin enough to drizzle.
- Remove the cooled bread from the pan, and drizzle the glaze over top.
BLUEBERRY MUFFIN BREAD
Adapted from my favorite Blueberry Muffins, this blueberry muffin bread is soft, moist, and loaded with blueberries. Since there's no individual muffins, this muffin batter goes from the mixing bowl to the oven in minutes. Though this quick bread is outstanding on its own, a swirl of blueberry jam and sprinkle of crumble topping create an outstanding crust.
Provided by Sally
Categories Breakfast
Time 3h
Number Of Ingredients 13
Steps:
- Adjust the oven rack to the lower third position and preheat the oven to 350°F (177°C). Grease a 9×5 inch loaf pan or coat with nonstick spray. Set aside.
- Whisk the flour, baking soda, baking powder, and salt together in a large bowl.
- Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter, granulated sugar, and brown sugar together on high speed until smooth and creamy, about 2 minutes. On medium speed, add the eggs one at a time, beating well after each addition. Beat in the sour cream and vanilla extract on medium speed until combined. With the mixer running on low speed, add the dry ingredients and milk into the wet ingredients and beat until no flour pockets remain. Fold in the blueberries.
- Spoon the batter into the prepared baking pan. See note if adding streusel or blueberry jam swirl. Bake for 60-65 minutes, loosely covering the bread with aluminum foil at the 30 minute mark to help prevent the top and sides from getting too brown. A toothpick inserted in the center of the loaf will come out clean when the bread is done. Remove from the oven and allow the bread to cool completely in the pan set on a wire rack.
- Cover and store bread at room temperature for 2 days or in the refrigerator for up to 1 week.
BLUEBERRY BREAD PUDDING
Provided by Food Network Kitchen
Categories dessert
Time 1h15m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Whisk 2 eggs, 1 cup milk, 1/2 cup sugar and 1/4 teaspoon cinnamon in a large bowl. Add 4 cups bread cubes and 1 cup blueberries; let soak 30 minutes. Butter a large sheet of nonstick foil and add the bread mixture. Fold in the sides of the foil and seal to form a packet, leaving room for steam to circulate. Grill over indirect heat, rotating the packet a few times, 35 minutes.
CONTEST-WINNING BLUEBERRY QUICK BREAD
This sweet bread recipe has won a blue ribbon at our state fair, perhaps because the crushed pineapple and coconut give it a mild but delicious twist. It makes two loaves, so you can freeze one for a future treat. -Lois Everest, Goshen, Indiana
Provided by Taste of Home
Time 1h15m
Yield 2 loaves (12 slices each).
Number Of Ingredients 13
Steps:
- In a large bowl, cream butter and sugar blend until light and fluffy. Beat in the eggs, egg whites and lemon juice. Combine the flour, baking powder and salt; gradually add to creamed mixture alternately with milk, beating well after each addition. Fold in the blueberries, pineapple, pecans and coconut. , Transfer to two 8x4-in. loaf pans coated with cooking spray. Bake at 350° for 50-60 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.
Nutrition Facts : Calories 193 calories, Fat 8g fat (4g saturated fat), Cholesterol 31mg cholesterol, Sodium 186mg sodium, Carbohydrate 27g carbohydrate (14g sugars, Fiber 1g fiber), Protein 3g protein.
BLUEBERRY SPOON BREAD
Good old southern style spoon bread with a twist! Moist, delicious and loaded with blueberries; this can be a side dish, a dessert or breakfast!
Provided by Cleanfreshcuisine
Categories Breads
Time 50m
Yield 6 , 6 serving(s)
Number Of Ingredients 9
Steps:
- Heat oven to 375 degrees. Grease a 1 1/2 to 2 quart baking dish.
- Rinse blueberries and let drain.
- Place milk and salt in a medium sized saucepan. Bring to a boil over medium high heat.
- Reduce heat to medium low, and stir in cornmeal. Stir constantly until the mixture begins to thicken, about 5 minutes.
- Remove from heat and let cool 10 minutes. Stir in butter, vanilla and baking powder.
- Beat eggs in a small bowl.
- Fold in blueberries.
- Fold in cane sugar.
- Pour into prepared baking dish and bake 35 to 40 minutes.
- Serves 6.
Nutrition Facts : Calories 297.4, Fat 10.7, SaturatedFat 5.8, Cholesterol 89.3, Sodium 573, Carbohydrate 43.7, Fiber 2.4, Sugar 20.6, Protein 8.1
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.
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