Layered Philadelphia Blueberry Bread Recipes
BLUEBERRY BUCKLE PULL-APART BREAD
Cinnamon-sugar biscuit bites are baked with blueberries and topped with a sugar glaze. I love serving this at brunches or at summer picnics. Best if served warm.
Provided by IIJUAN12
Categories Desserts Fruit Dessert Recipes Blueberry Dessert Recipes
Time 55m
Yield 16
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Generously spray a 12-cup fluted tube pan with cooking spray.
- Mix 1/2 cup sugar, flour, 1/2 teaspoon cinnamon, and 1/4 cup melted butter together in a bowl; sprinkle over the greased sides and bottom of tube pan.
- Separate biscuit dough into 16 biscuits; cut each biscuit into 4 pieces.
- Mix 3/4 cup sugar and 1 tablespoon cinnamon together in a bowl. Pour 1/2 cup melted butter into a separate bowl.
- Dip each biscuit piece in the 1/2 cup melted butter; roll in the cinnamon-sugar mixture until well coated. Toss coated biscuit pieces and blueberries together in a large bowl; arrange biscuits and blueberries in the prepared fluted tube pan. Drizzle with 1/4 cup butter and any remaining butter from dipping.
- Bake in the preheated oven until biscuits are golden brown, 20 to 30 minutes. Cool in the pan for 5 minutes before inverting onto a serving platter.
- Whisk confectioners' sugar and milk together in a bowl until smooth. Drizzle over warm bread.
Nutrition Facts : Calories 379.7 calories, Carbohydrate 48.5 g, Cholesterol 31.2 mg, Fat 19.4 g, Fiber 1.1 g, Protein 4.4 g, SaturatedFat 9.3 g, Sodium 649.7 mg, Sugar 25.1 g
BLUEBERRY CREAM DESSERT
This no-fuss blueberry cream cheese dessert is one of the best layered pies around. -Mildred Sherrer, Fort Worth, Texas
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 16 servings.
Number Of Ingredients 9
Steps:
- In a large bowl, combine the cracker crumbs, 1/4 cup sugar and butter. Press into a greased 13-in. x 9-in. baking dish. In another bowl, beat cream cheese and remaining sugar until smooth; stir in eggs and vanilla. Pour over crust., Bake at 350° for 15-20 minutes or until set. Sprinkle with cinnamon. Cool on a wire rack. Spread with pie filling and whipped topping. Refrigerate until serving.
Nutrition Facts : Calories 257 calories, Fat 15g fat (9g saturated fat), Cholesterol 57mg cholesterol, Sodium 165mg sodium, Carbohydrate 29g carbohydrate (21g sugars, Fiber 1g fiber), Protein 3g protein.
CREAM CHEESE BLUEBERRY BREAD
Steps:
- Preheat oven to 350 degrees F.
- In a mixing bowl toss blueberries with 2 Tbsp flour. Set aside.
- In a large mixing bowl cream together butter, cream cheese, sugar and vanilla. Add eggs, one at a time, beating well after each addition.
- In another bowl combine the rest of the flour, baking powder and salt. Slowly mix into wet batter until combined. Fold in blueberries.
- Pour batter into two greased 9'' x 5'' loaf pans and baked for approximately 45 minutes or until a toothpick inserted into the middle of the loaves comes out clean.
- Let rest on wire rack for 10 minutes. Run a knife along the outside of the pan and then flip bread out and let cool completely on wire rack.
Nutrition Facts : Calories 385 kcal, Carbohydrate 50 g, Protein 5 g, Fat 18 g, SaturatedFat 10 g, Cholesterol 88 mg, Sodium 240 mg, Fiber 1 g, Sugar 25 g, ServingSize 1 serving
LAYERED PHILADELPHIA BLUEBERRY BREAD
So you already have the best-ever banana bread recipe? Great! Now you also have the best-ever blueberry bread recipe.
Provided by My Food and Family
Categories Dairy
Time 1h5m
Yield 16 servings
Number Of Ingredients 10
Steps:
- Heat oven to 350°F.
- Beat cream cheese in medium bowl with mixer until creamy. Add 1 egg; mix well.
- Combine flour, sugar, baking powder, baking soda and salt in large bowl. Beat milk, butter and remaining eggs with whisk until blended. Add to flour mixture; stir just until moistened. Stir in blueberries.
- Spoon half the batter into 9x5-inch loaf pan sprayed with cooking spray. Spoon cream cheese mixture over batter; cover with remaining batter.
- Bake 50 min. or until top springs back when lightly touched in center. Cool 15 min.; remove from pan to wire rack. Cool completely before slicing.
Nutrition Facts : Calories 210, Fat 12 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 70 mg, Sodium 250 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 4 g
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 BREAD
This blueberry bread recipe is a simple quick bread that I look forward to making when fresh blueberries are in season. It's so good that I end up making it year-round. -Karen Scales, Waukesha, Wisconsin
Provided by Taste of Home
Time 1h10m
Yield 1 loaf (12 pieces).
Number Of Ingredients 9
Steps:
- Preheat oven to 325°. In a large bowl, combine 2 cups flour, sugar, baking powder, salt and baking soda. Whisk the egg, orange juice and butter. Stir into dry ingredients just until moistened. Toss blueberries with remaining flour; fold into batter., Pour into a greased 8x4-in. loaf pan. Bake until a toothpick inserted in the center comes out clean, 60-65 minutes. Cool in pan for 10 minutes before removing to a wire rack to cool completely.
Nutrition Facts : Calories 165 calories, Fat 3g fat (1g saturated fat), Cholesterol 21mg cholesterol, Sodium 186mg sodium, Carbohydrate 33g carbohydrate (15g sugars, Fiber 1g fiber), Protein 3g protein. Diabetic Exchanges
CINDY'S LEMON BLUEBERRY BREAD
This lemon blueberry bread is great with fresh blueberries!
Provided by Judy
Categories Bread Quick Bread Recipes Fruit Bread Recipes
Time 1h5m
Yield 10
Number Of Ingredients 13
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x5-inch loaf pan.
- Blend sugar, flour, butter, lemon zest, and cinnamon together in a small bowl for the topping; mix well.
- Stir sugar, milk, butter, and egg together in another bowl. Blend well. Combine flour and baking powder; stir into the milk mixture. Fold in blueberries and lemon zest. Pour batter into the prepared loaf pan and sprinkle with the topping.
- Bake in the preheated oven until a toothpick inserted into the center of the loaf comes out clean, about 50 minutes.
Nutrition Facts : Calories 315.3 calories, Carbohydrate 52.5 g, Cholesterol 44 mg, Fat 10.3 g, Fiber 1.6 g, Protein 4.4 g, SaturatedFat 6.2 g, Sodium 111.7 mg, Sugar 28.6 g
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