Dried Blueberry Pecan Tea Bread Mix Recipes

HOW TO MAKE THE BEST EVER BLUEBERRY PECAN BREAD

Steps:

• Preheat oven to 350°F. Coat the inside of 1 large loaf pan (9 by 5-inch) or 4 mini loaf pans (5-3/4 by 3-1/4-inch) with cooking spray. Evenly sprinkle a 1/2 cup of pecans over the bottom of the pan(s). Gently toss together the blueberries with 1/4 cup flour. Combine the remaining flour, sugar, baking powder, and salt in a large bowl. Whisk together melted butter, yogurt, milk, and eggs. Add yogurt mixture to flour mixture. Stir until just combined. Don't over mix. Add the remaining pecans and blueberries. Spread batter into prepared pan. Bake for 75-90 minutes, until golden brown and a toothpick inserted into the center of the loaf comes out clean. (Adjust the baking time if you are using smaller loaf pans.) Let pan cool on a wire rack for 15 minutes. Remove warm bread from the pan and allow to cool completely before slicing

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 BREAD WITH WALNUTS OR PECANS

Steps:

• Serve and enjoy!

BLUEBERRY-PECAN PANCAKE MIX

Steps:

• To Make Ahead: Store in an airtight container at room temperature for up to 1 month or freeze for up to 3 months.
• Recipe Description:
• Say goodbye to frozen pancakes or box mixes: dried blueberries give this pancake mix rich blueberry flavor and the pecans liven up the texture with a bit of crunch.
• Recipe Ingredients:
• Recipe Steps:
• Whisk all-purpose flour, whole-wheat flour, blueberries, pecans, brown sugar, baking powder, cinnamon and salt in a medium bowl. To make pancakes: Whisk 2 large eggs, 2 large egg whites, 1 1/2 cups nonfat buttermilk and 2 tablespoons canola oil in a medium bowl. Put Blueberry-Pecan Pancake Mix in a large bowl. Make a well in the center of the mix; add wet ingredients and stir until just combined. Use about 1/4 cup batter for each pancake.
• Recipe Tips & Notes:
• 1. Tip: Place chopped pecans in a small dry skillet and cook over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.
• Recipe Nutrition:
• Per serving: 259 calories; 10 g fat (1 g saturated fat, 6 g mono unsaturated fat); 54 mg cholesterol; 35 g carbohydrates; 8 g protein; 3 g fiber; 356 mg sodium; 109 mg potassium
• 2 Carbohydrate Servings
• Exchanges: 2 starch, 2 fat

BLUEBERRY-LEMON TEA BREAD

Steps:

• Preheat oven to 350 degrees.
• In large bowl, beat butter and 1 cup sugar just until blended at low speed. increase speed to medium and beat until light an fluffy, about 5 minutes.
• Combine flour, baking powder and salt in medium bowl. Reduce speed to low, add eggs, one at a time, beating after each addition until well blended-- alternately add flour mixture and milk, mixing just until blended.
• Gently stir in blueberries. Spoon batter into 9" x 5" loaf pan.
• Bake loaf for 1 hour and 5 minutes. Cool loaf on rack for 10 minutes and remove from pan.
• In small bowl, combine 1/3 cup sugar and 1/4 cup lemon juice. Prick top and sides of loaf with skewer in many places and brush mixture on with pastry brush.

BLUEBERRY & PECAN OATIES

Steps:

• Tip the flour, baking powder, oats, sugar and cinnamon into a bowl, then mix well with your hands. Add the butter, then rub it into the mixture until it has disappeared.
• Stir in the blueberries and pecans, add the egg, then mix well with a cutlery knife or wooden spoon until it all comes together in a big ball. Lightly flour the work surface, then roll the dough into a fat sausage about 6cm across. Wrap in cling film, then chill in the fridge until solid.
• To bake, heat oven to 180C/fan 160C/ gas 4. Unwrap the cookie log, thickly slice into discs, then arrange on baking sheets. Bake for 15 mins (or a few mins more if from frozen) until golden, leave on the trays to harden, then cool completely on a wire rack before tucking in.

BLUEBERRY PECAN CRUNCH CAKE

Steps:

• Heat oven to 350 degrees and butter a 9-by-9-inch metal pan.
• In a large bowl, whisk together the sour cream, butter, eggs, vanilla and salt until everything is well combined. Whisk in sugar. Add the dry ingredients in this order: baking powder, baking soda and cinnamon, whisking well in between additions. Then, whisk in the flour until just combined. Fold in blueberries.
• Using a spatula, scrape the batter into the pan, smoothing the top. Sprinkle with the nuts and Demerara sugar. Bake until the top is golden and puffed, and a toothpick inserted into the center of the cake comes out clean, about 50 to 60 minutes. Transfer the cake to a rack, and let it cool in the pan.

DRIED BLUEBERRY, CRANBERRY OR APRICOT BANANA NUT BREAD

Steps:

• preheat oven to 350degrees.
• grease bottom and 1in up the sides of TWO bread 7 1/2x3 1/2x2in bread pans; set aside.
• combine flour, baking powder, baking soda, cinnamon and nutmeg.
• in a medium mixing bowl, or food processor, combine eggs, bananas, sugar and butter. (I use I Can't Beleive It's Not Butter). Mix for 30 seconds.
• fold in nuts of your choice.
• spoon batter into prepared pans.
• bake at 350 for 40-45minutes, or until a toothpick inserted in the center of bread comes clean.
• cool in pan on a wire rack for 10minutes. remove from pan. cool completely on a wire rack and enjoy.

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.