Easy Blueberry Almond Bread Recipes

EASY BLUEBERRY ALMOND BREAD

Steps:

• Preheat oven to 350°. In a large bowl, beat together melted butter, sugar, yogurt, eggs, and extracts. Mix until smooth and creamy. Slowly add salt, baking powder, and flour. Once everything is combined, fold in blueberries. Spray one 9x5 bread pan with non-stick spray and pour batter into pan. Top batter with sliced almonds and evenly sprinkle extra sugar over top. Place in oven on middle rack for about 45 minutes or until knife comes out clean when placed in the center. Let cool and serve. Enjoy warm or cold!

BLUEBERRY ALMOND QUICK BREAD RECIPE - (4.4/5)

Steps:

• In a medium bowl, whisk together, flour, baking powder, and salt. In a large bowl, mix together yogurt, sugar, eggs, lemon zest, extracts, and oil. Slowly add the dry ingredients to the wet. Stir until mixture is smooth. In a small bowl toss blueberries with 1 tablespoon of flour to coat. Gently fold blueberries and almonds into the batter. Pour batter into prepared pan and bake for 55 to 65 minutes, or until toothpick inserted comes out clean. Allow bread to cool in the pan for 20 minutes before turning out on a wire rack over a piece of parchment paper to cool. While the bread is cooling in the pan, heat lemon juice and sugar over medium heat, stirring constantly until sugar is dissolved. Continue heating for about three minutes or until syrup just begins to boil. Remove from the heat and allow to cool for 10 minutes. Place a piece of parchment or wax paper under the cooling rack. Using a tooth pick or thin chopstick, poke hole in the top of the warm loaf of bread. Slowly pour the warm syrup over the bread allowing it to soak in to the loaf. Once bread is completely cooled, mix powdered sugar with almond extract. Add water about a half a teaspoon at a time to make a thin icing. Drizzle over the top of the bread. Allow icing to set up before serving.

BLUEBERRY ALMOND BROWN BREAD

Steps:

• Heat oven to 375°F (350°F for dark or nonstick pan). Spray 9x5-inch loaf pan with cooking spray.
• In large bowl, stir flour, 1/2 cup oats, the flaxseed, brown sugar, almonds, baking soda and salt. Add blueberries; stir to coat in flour mixture. Stir in buttermilk and vanilla just until mixed. Spread in pan; sprinkle with 1 tablespoon oats.
• Bake 45 to 50 minutes or until toothpick inserted in center comes out clean and top is golden brown. Cool 5 minutes. Loosen sides of loaf from pan; remove from pan and place top side up on cooling rack. Cool completely, about 2 hours, before slicing.

BLUEBERRY ALMOND TEA BREAD

Steps:

• Combine almond paste and butter in a large mixing bowl; beat until well blended.
• Gradually add sugar, beating until light and fluffy.
• Add eggs, one at a time, beating well after each addition.
• Combine flour, baking powder and salt. Add mixture to creamed mixture alternately with milk, beginning and ending with four mixture.
• Combine blueberries and 1 Tablespoon flour, toss gently.
• Spoon one-third of batter into a greased and floured 9 x 5 x 3 loaf pan, and sprinkle with half of the dredged blueberries. Repeat layers once; spoon remaining third of batter on top and smooth with a spatula.
• Bake at 350°F for 1 hour and 20 minutes or until a wooden pick inserted in center comes out clean.
• Cool in pan for 10 minutes; remove bread from pan and cool completely on a wire rack.