Lemon Blueberry Buttermilk Tea Bread Recipes

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.

LEMON-BLUEBERRY BUTTERMILK TEA BREAD

Steps:

• Preheat oven to 350º. Lightly coat a 9x5-inch loaf pan with cooking spray.
• In a large bowl, combine butter, oil, and sugar; beat with an electric mixer until smooth. Add egg whites and beat again until smooth.
• In a medium bowl, combine flours, baking powder, and salt. Alternately add flour mixture and buttermilk to the egg mixture, beating after each addition. Add lemon juice, zest, and vanilla. Beat until smooth. Gently fold in frozen blueberries.
• Pour batter into prepared loaf pan. Bake for 1 hour, or until lightly browned. Remove from oven and let cool for 30 minutes before slicing.

LEMON-BLUEBERRY BREAD

Steps:

• Preheat the oven to 350 degrees F. Grease a 4-by-8-by-2-inch loaf pan.
• Toss the blueberries in 2 tablespoons of the flour in a medium bowl and set aside.
• Beat together the butter, granulated sugar, eggs, lemon zest and lemon juice in the bowl of an electric mixer. Sift together the baking powder, 1 teaspoon salt and remaining 1 1/2 cups flour in a medium bowl. Add the flour mixture and milk to the butter mixture in alternating batches, beginning and ending with the flour. Fold in the pecans and blueberries. Pour the batter into the prepared pan and bake until a toothpick inserted in the center of the loaf comes out clean, about 1 hour 10 minutes. Cool for 10 minutes in the pan, then turn out onto a wire rack.
• For the glaze: Stir together 2 tablespoons lemon juice with the confectioners' sugar in a small bowl until completely smooth. Reserve the remaining lemon juice for another use. Drizzle the glaze over the top of the loaf while it is still warm, allowing it to drip down the sides. Serve the loaf warm or at room temperature.

BLUEBERRY-LEMON BREAD

Steps:

• Preheat oven to 325°F. Butter 8 1/2 x 4 1/2 x 2 1/2-inch loaf pan. Combine first 3 ingredients in small bowl. Using electric mixer, cream butter with 1 cup sugar in large bowl until mixture is light and fluffy. Add eggs 1 at a time, beating well after each addition. Add lemon peel. Mix in dry ingredients alternatively with milk, beginning and ending with dry ingredients. Fold in blueberries. Spoon batter into prepared loaf pan. Bake until golden brown and toothpick inserted into center comes out clean, about 1 hour 15 minutes.
• Meanwhile, bring remaining 1/3 cup sugar and lemon juice to boil in small saucepan, stirring until sugar dissolves.
• Pierce top of hot loaf several times with toothpick. Pour hot lemon mixture over loaf in pan. Cool 30 minutes in pan on rack. Turn bread out of pan and cool completely on rack.

LEMON BLUEBERRY BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8x4 inch loaf pan.
• In a mixing bowl, beat together butter, 1 cup sugar, juice and eggs. Combine flour, baking powder and salt; stir into egg mixture alternately with milk. Fold in lemon zest, nuts, and blueberries. Pour batter into prepared pan.
• Bake in preheated oven for 60 to 70 minutes, until a toothpick inserted into center of the loaf comes out clean. Cool bread in pan for 10 minutes. Meanwhile, combine lemon juice and 1/4 cup sugar in a small bowl. Remove bread from pan and drizzle with glaze. Cool on a wire rack.

LEMON BLUEBERRY BREAD

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.

LEMON-BLUEBERRY BREAD RECIPE

Steps:

• Heat oven to 350°F
• Combine 1-1/2 cups flour, baking powder and salt in large bowl. Whisk eggs, sugar, sour cream, oil, lemon zest and vanilla until blended. Add to flour mixture; stir just until blended.
• Toss blueberries with remaining flour; stir gently into batter. Pour into greased and floured 9x5-inch loaf pan.
• Bake 1 hour to 1 hour 5 min. or until toothpick inserted in center comes out clean. Cool 10 min. Remove bread from pan to wire rack; cool completely.

ALASKAN BLUEBERRY LEMON TEA BREAD

Steps:

• Heat oven to 350°F In a bowl combine mashed ripe bananas, fat-free buttermilk, lemon juice, canola oil, egg whites, egg yolk and 1 tsp lemon zest.
• Stir blueberries into flour mixture then stir everything into original mixture.
• Pour batter into 9x5x3 inch loaf pan coated with baking spray; bake 1 hour or until toothpick inserted into middle of loaf comes out clean.
• Cool loaf in pan on wire rack 10 minutes; remove from pan.
• In a bowl combine confectioner's sugar, lemon juice ,and 1/2 tsp grated lemon zest. Spread over top loaf;cool completely.

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.