Quickblueberrydelightbread Recipes

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BLUEBERRY DELIGHT



Blueberry Delight image

A no-bake blueberry delight for the cheesecake lover!

Provided by Paula

Categories     Desserts

Yield 8

Number Of Ingredients 9

1 ½ cups all-purpose flour
¾ cup butter
1 cup chopped pecans
2 (8 ounce) packages cream cheese
3 cups confectioners' sugar
½ teaspoon vanilla extract
2 (1.3 ounce) envelopes whipped topping mix
1 cup milk
1 (21 ounce) can blueberry pie filling

Steps:

  • Preheat oven to 325 degrees F (165 degrees C).
  • In a large mixing bowl, combine flour, butter, and pecans. Press mixture into a 9x13-inch pan.
  • Bake for 30 minutes. Allow to cool.
  • In a large bowl, combine cream cheese, confectioners sugar, vanilla, whipped topping mix and milk. Beat at high speed using an electric mixer until smooth. Pour over baked crust. Chill in refrigerator. Before serving, top with blueberry pie filling.

Nutrition Facts : Calories 899.7 calories, Carbohydrate 109.8 g, Cholesterol 109.8 mg, Fat 47.5 g, Fiber 3.9 g, Protein 9.4 g, SaturatedFat 24.5 g, Sodium 310.6 mg, Sugar 78.8 g

BLUEBERRY DELIGHT



Blueberry Delight image

Relates Christine Halandras of Meeker, Colorado, "Prepared angel food cake makes this impressive dessert a breeze to assemble. Plus, it can be put together ahead to there's no last-minute fuss."

Provided by Taste of Home

Categories     Desserts

Time 15m

Yield 14 servings.

Number Of Ingredients 8

1 package (8 ounces) cream cheese, softened
1/2 cup confectioners' sugar
1 can (14 ounces) sweetened condensed milk
1 package (3.4 ounces) instant vanilla pudding mix
1 carton (12 ounces) frozen whipped topping, thawed, divided
1 prepared angel food cake (8 to 10 ounces), cut into 1-inch cubes
1 quart fresh or frozen blueberries, thawed
Additional blueberries, optional

Steps:

  • In a large bowl, beat cream cheese and confectioners' sugar until smooth. Beat in milk and dry pudding mix. Fold in 1-1/2 cups of whipped topping. , Place half of the cake cubes in a 3-qt. glass bowl. Layer with half of the berries and pudding mixture. Cover with remaining cake cubes. Layer with remaining berries and pudding mixture. , Spread remaining whipped topping over top. Garnish with additional berries if desired. Store leftovers in the refrigerator.

Nutrition Facts :

BLUEBERRY BREAD



Blueberry Bread image

This easy blueberry bread is buttery, moist and filled with juicy berries in every bite. It's like a big, warm, slice of your favorite blueberry muffin.

Provided by Fiona Dowling

Categories     Breakfast     Dessert

Time 1h15m

Number Of Ingredients 13

2 cups all-purpose flour
2 tsp baking powder
1/4 tsp salt
1/2 cup unsalted butter (, melted & cooled)
3/4 cup sugar
2 teaspoons lemon zest
2 large eggs
2 tsp vanilla extract
1/2 cup sour cream*
1/2 cup milk
1 1/2 cups blueberries (, fresh or frozen**)
1 - 1 1/2 cups powdered sugar
1-2 tablespoons fresh lemon juice (, or milk)

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 DELIGHT



Blueberry Delight image

Make and share this Blueberry Delight recipe from Food.com.

Provided by ratherbeswimmin

Categories     Dessert

Time 1h5m

Yield 12-15 serving(s)

Number Of Ingredients 10

2 cups graham cracker crumbs
1/2 cup sifted powdered sugar
1 cup finely chopped pecans
1/2 cup butter or 1/2 cup margarine, melted
1 (8 ounce) package cream cheese, softened
1 cup sugar
2 large eggs
2 tablespoons lemon juice
1 (21 ounce) can blueberry pie filling
1 (12 ounce) container frozen whipped topping, thawed

Steps:

  • Combine first 3 ingredients; add butter, stirring well.
  • Press into a greased oblong pan.
  • Beat cream cheese at medium speed with an electric mixer until smooth.
  • Add 1 cup sugar, eggs, and lemon juice, mixing until smooth.
  • Spread over crust.
  • Bake at 350°F for 25 minutes or until set; cool completely.
  • Spread pie filling over cream cheese mixture; spread whipped topping over filling.
  • Cover and chill several hours.

FAVORITE BANANA BLUEBERRY QUICK BREAD



Favorite Banana Blueberry Quick Bread image

This is so good and reminds me of a real moist kind of a sweet quick bread. Everybody asks for the recipe: this bread is moist, and easy to make too. Note: If you are using frozen blueberries, you can thaw them in the microwave for about 3 minutes. However, you need to increase the amount of blueberries to 3/4 cup.

Provided by MARBALET

Categories     100+ Breakfast and Brunch Recipes     Breakfast Bread Recipes

Time 1h25m

Yield 12

Number Of Ingredients 10

½ cup fresh blueberries
1 ⅝ cups all-purpose flour
½ cup quick cooking oats
½ cup chopped pecans
1 teaspoon baking soda
¼ teaspoon salt
½ cup shortening
1 cup white sugar
2 eggs
1 cup mashed bananas

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x5-inch loaf pan.
  • In a medium bowl, toss blueberries in 2 tablespoons flour. Gently stir blueberries together with oats, nuts, 1 1/2 cups flour, baking soda, and salt.
  • In a large bowl, cream shortening. Gradually add sugar, beating until light and fluffy. Add eggs one at a time, beating well after each addition. Stir in mashed banana. Add blueberry mixture to creamed mixture, and stir just until moistened. Spoon batter into the prepared pan.
  • Bake in preheated oven until a wooden toothpick comes out clean when inserted in the center of the loaf, 50 to 55 minutes. Cool in pan for 10 minutes. Remove from pan, and cool completely on a wire rack.

Nutrition Facts : Calories 277.8 calories, Carbohydrate 37.7 g, Cholesterol 31 mg, Fat 13.1 g, Fiber 1.9 g, Protein 3.9 g, SaturatedFat 2.8 g, Sodium 165.8 mg, Sugar 19.9 g

BLUEBERRY QUICK BREAD



Blueberry Quick Bread image

Most prepackaged quick bread mixes contain very little fruit. But this recipe calls for lots of juicy berries, so it's guaranteed to be moist and delicious.

Provided by Taste of Home

Time 35m

Yield 2 loaves.

Number Of Ingredients 10

5 cups all-purpose flour
1-1/2 cups sugar
2 tablespoons baking powder
1 teaspoon salt
3/4 cup cold butter or margarine
1-1/2 cups chopped walnuts
4 eggs
2 cups cold milk
2 teaspoons vanilla extract
3 cups fresh or frozen blueberries

Steps:

  • In a large bowl, combine flour, sugar, baking powder and salt. Cut in butter until mixture resembles coarse crumbs. Stir in walnuts. In a small bowl, beat eggs, milk and vanilla; stir into dry ingredients just until moistened. Gently fold in blueberries. Pour into two 9x5-in. loaf pans. Bake at 350° for 65-75 minutes or until bread tests done. Cool in pan 10 minutes before removing to a wire rack.

Nutrition Facts :

QUICK BLUEBERRY DELIGHT BREAD



Quick Blueberry Delight Bread image

This recipe is based on a Martha Stewart recipe that originally called for cranberries instead of blueberries. My friend Lisa, had spotted this recipe on Everyday Food magazine in the Nov 2008 issue and made it with cranberries. Although we thought the cranberries were too sour in this, we loved the bread even more when replaced them with blueberry. Not a lot of fat, and super moist. I did add vanilla extract and cinnamon on the top of the loaf. The coarse sugar on top makes a sweet crunchy crust so don't leave that out. Also make sure you defrost your berries, if using frozen before you add it to the batter.

Provided by Marz7215

Categories     < 4 Hours

Time 1h10m

Yield 1 loaf, 8 serving(s)

Number Of Ingredients 12

4 tablespoons unsalted butter, melted
2 cups all-purpose flour
1 cup packed light brown sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1 large egg, lightly beaten
3/4 cup whole milk
2 teaspoons vanilla extract
12 ounces blueberries
2 tablespoons turbinado sugar, for topping
1/2 teaspoon cinnamon

Steps:

  • Preheat oven to 350°F; spray a 9X5 loaf pan set aside.
  • In a large bowl, whisk together flour, brown sugar, baking powder, baking soda, and salt. Set aside.
  • In a medium bowl, combine butter, egg, vanilla and milk. Add wet mixture to dry mixture and whisk to combine, gently fold in blueberries.
  • Pour batter into prepared pan. The batter will feel rather thick. In a small bowl mix the turbinado sugar and cinnamon and sprinkle over loaf before baking.
  • Bake for 50-55 minutes or until tooth pick inserted in middle of loaf comes out clean.

Nutrition Facts : Calories 319.3, Fat 7.6, SaturatedFat 4.3, Cholesterol 44, Sodium 468, Carbohydrate 58.3, Fiber 1.9, Sugar 32.2, Protein 5.1

BLUEBERRY DELIGHT..



Blueberry Delight.. image

easy light served cold.. prepare ahead. is loved by many.. i got this from my mom, and she makes it w/cherries on top b/c my dad likes the cherry kind.

Provided by stefuni

Categories     Frozen Desserts

Time 55m

Yield 9 squares, 9 serving(s)

Number Of Ingredients 7

1 cup all-purpose flour
1/2 cup margarine, melted (or butter)
1/2 cup pecans, chopped (or your favorite type of nut)
8 ounces cream cheese
1 1/4 cups powdered sugar
1 (8 ounce) container Cool Whip, like topping
1 (15 ounce) can blueberry pie filling (or your favorite flavor) or 2 cups fresh fruit

Steps:

  • mix together in 8"x8" pan the flour, margarine, and nuts.
  • bake this for 25 min @ 350 degrees F.
  • in a mixing bowl cream together the cream cheese, powdered sugar, and whipped topping.
  • when the crust is cool to the touch scoop the cream cheese mixture onto the crust.
  • top with the pie filling or fresh fruit.
  • cool in refrigerator for about 1 hour or freezer for about 30 minutes to set.

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