Cantaloupe And Wild Blueberry Tea Bread Recipes

CANTALOUPE AND WILD BLUEBERRY TEA BREAD

Steps:

• Preheat oven to 350 degrees.
• Grease a small baking pan (8 x8 or smaller).
• In a large bowl, beat the butter, sugar and cinnamon until creamy.
• Slowly, add the eggs, one at a time, until well blended, about 3 minutes.
• Add the sour cream, vanilla extract and flour, and mix until just blended.
• Now gently add the blueberries, cantaloupe and hazelnuts into the batter, only mixing slightly.
• Pour the mixture into the prepared baking pan and bake for 45 - 55 minutes.
• Make sure to check the bread at 45 minutes, everyones ovens are different.
• Remove from heat and place on cake rack for 6 - 10 minutes then turn out of pan and allow to cool before cutting.

CANTALOUPE AND BLUEBERRIES WITH FRESH STRAWBERRY SAUCE

Steps:

• Puree strawberries in blender or foodprocessor.
• Add sugar, kirshc and lemon juice then process to mix.
• Halve cantaloupe, remove seeds and cut flesh into bite sized pieces.
• Spoon cantaloupe and blueberries into 4 stemmed glasses.
• Drizzle sauce over fruit, garnish with strawberry fans if using and enjoy.

LEMON-BLUEBERRY TEA BREAD

Steps:

• In a small bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in lemon zest and vanilla. Combine the flour, baking powder and salt; beat into creamed mixture alternately with milk. Fold in blueberries., Pour into 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 the confectioners' sugar and lemon juice until smooth; drizzle over warm bread.

BLUEBERRY TEA BREAD

Steps:

• In a bowl, combine flour, sugar, baking powder and salt. Stir in blueberries and orange zest. In another bowl, beat eggs; add milk and oil. Stir into dry ingredients just until moistened. Pour into a greased 9x5-in. loaf pan. Bake at 350° for 1 hour or until a toothpick inserted in the center comes out clean. Cool in pan for 10 minutes; remove to a wire rack to cool completely. Serve with cream cheese if desired.

BLUEBERRY MOJITO TEA BREAD

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Grease and flour 2 3x7-inch loaf pans. Whisk together the all-purpose flour, whole wheat flour, salt, and baking powder in a mixing bowl; set aside.
• Beat the eggs, sugar, sucanat, grapeseed oil, half-and-half cream, rum extract, vanilla extract, lime zest, and spearmint with an electric mixer in a large bowl until smooth. Stir in the flour mixture until just moistened, then stir in the blueberries, and pour into the prepared loaf pans. Sprinkle the tops evenly with the turbinado sugar.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 30 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

BLUEBERRY-LEMON TEA CAKES

Steps:

• Preheat oven to 350 degrees. Butter nine 2 1/2- by-4-inch baking pans, and dust with flour, tapping out excess.
• Combine 1/2 cup sugar and 1/2 cup lemon juice in a small saucepan over medium heat. Simmer, stirring occasionally, until sugar dissolves and syrup is thickened, about 4 minutes. Let stand while making cakes.
• Meanwhile, combine heavy cream, remaining 2 tablespoons lemon juice, and the vanilla in a bowl. Whisk together flour, baking powder, baking soda, and 1/4 teaspoon salt in another bowl.
• Beat butter, lemon zest, and remaining cup sugar with a mixer on medium speed until pale and fluffy. Reduce speed to low, and add eggs, 1 at a time, beating well after each addition. Beat in flour mixture in 3 additions, alternating with cream mixture, beginning and ending with flour. Gently fold in blueberries using a rubber spatula.
• Divide batter evenly among pans. Bake on a rimmed baking sheet until a toothpick inserted into the center of each comes out clean, about 30 minutes.
• Transfer pans to wire racks, and brush tops of cakes with lemon syrup. Let stand for 15 minutes. Turn out cakes from pans, and brush all over with remaining syrup. Let cool completely on wire racks.

LEMON-BLUEBERRY YEAST BREAD

Steps:

• Combine flour, yeast, and cardamom in a large mixing bowl.
• Combine 3/4 cup milk, sugar, butter, and salt in a small saucepan and heat to 115 to 120 degrees F (46 to 48 degrees C). Pour into flour mixture and beat using an electric mixer until just moistened. Add egg and beat until smooth. Stir in enough additional flour to form a soft, sticky dough.
• Turn dough out onto a floured surface; knead until smooth and elastic, 6 to 8 minutes. Place dough in a bowl coated with cooking spray, turning dough once to coat top. Cover and let rise in a warm place until doubled in size, about 1 hour.
• Combine blueberries, lemon zest, and lemon extract in a small bowl. Set aside.
• Punch risen dough down. Turn out onto a lightly floured surface; knead fruit mixture into the dough. Divide dough into thirds. Roll each portion into a 16-inch long rope. Place ropes on a 15x10-inch baking pan coated with cooking spray. Cover and let rise until doubled in size, about 45 minutes. Lightly brush ropes with 2 teaspoons milk and sprinkle with almonds.
• Preheat the oven to 375 degrees F (190 degrees C).
• Bake in the preheated oven until golden brown, about 20 minutes. Remove from the oven and transfer to a wire rack to cool, about 30 minutes.
• Combine confectioners' sugar and lemon juice in a bowl for glaze; drizzle over cooled bread.