BLUEBERRY LOAF
An easy-to-make, delicious blueberry loaf that works equally well with fresh or frozen blueberries.
Provided by Meg
Categories Bread Quick Bread Recipes
Time 1h10m
Yield 12
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a loaf pan.
- Mix flour, sugar, baking powder, and salt in a large bowl. Stir milk, oil, egg, and vanilla extract into flour mixture until batter is just blended. Gently fold blueberries into batter; pour into prepared loaf pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 60 to 70 minutes.
Nutrition Facts : Calories 167.7 calories, Carbohydrate 27.8 g, Cholesterol 16.3 mg, Fat 5.4 g, Fiber 0.9 g, Protein 2.6 g, SaturatedFat 1 g, Sodium 116 mg, Sugar 14.9 g
BLUEBERRY BRUNCH LOAF
I like to make special breakfasts on the weekend for my husband and children. This recipe's sweet frosting really makes the already delicious blueberry bread even tastier. -Jean Nietert, Claremont, South Dakota
Provided by Taste of Home
Time 1h5m
Yield 1 loaf.
Number Of Ingredients 15
Steps:
- In a bowl, cream butter and brown sugar. Stir in egg and orange zest. Combine flour, baking powder and salt; add to creamed mixture alternately with milk and juice, mixing thoroughly after each addition. Fold in blueberries. Pour into a greased 9x5-in. loaf pan. , Bake at 350° for 50-55 minutes or until bread tests done. Cool in pan 10 minutes before removing to a wire rack. , For glaze, combine sugar, butter and orange zest. Gradually add milk until glaze is of spreading consistency; drizzle over warm bread.
Nutrition Facts : Calories 164 calories, Fat 4g fat (2g saturated fat), Cholesterol 23mg cholesterol, Sodium 195mg sodium, Carbohydrate 29g carbohydrate (16g sugars, Fiber 1g fiber), Protein 3g protein.
BLUEBERRY LOAF CAKE
MY FAMILY loves fresh blueberries just about any way, but this loaf cake is a favorite at breakfast, as a delicious snack or quick dessert. We always look forward to summer, when fresh blueberries appear in the market. -Nancy Anderson, Broomall, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 1 loaf.
Number Of Ingredients 11
Steps:
- In a large bowl, cream butter and sugar until light and fluffy. Beat in the eggs, milk and vanilla. Combine flour and baking powder; add to creamed mixture just until combined. Gently fold in blueberries. , Pour into a greased 9x5-in. loaf pan. Combine sugar and cinnamon; sprinkle over top. Bake at 350° for 50-55 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
Nutrition Facts : Calories 170 calories, Fat 7g fat (4g saturated fat), Cholesterol 43mg cholesterol, Sodium 95mg sodium, Carbohydrate 25g carbohydrate (14g sugars, Fiber 1g fiber), Protein 3g protein.
BLUEBERRY LEMON LOAF
A family recipe for our favorite blueberry lemon bread. No mixer required! Like most sweet loaves, it tastes best when allowed to sit for a day, wrapped in plastic wrap.
Provided by TABLESPOON
Categories Bread Quick Bread Recipes Fruit Bread Recipes
Time 2h15m
Yield 12
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x5 inch loaf pan.
- Grate the zest from the lemon onto a small plate. Cut the lemon in half, and squeeze the juice from both halves. Make a topping by whisking together 1 teaspoon of the lemon zest, 1 tablespoon of the lemon juice, and the confectioners' sugar in a small bowl. Set aside.
- Whisk together the white sugar, melted butter, eggs, sour cream, the remaining lemon zest, and the remaining lemon juice in a large bowl until evenly blended. Stir in the milk; set aside.
- Whisk together the flour, baking powder, and salt in a separate large bowl. Remove 3 tablespoons of the flour mixture and set aside. Make a well in the center of the flour mixture; pour the milk mixture into the well and stir the batter just until combined.
- Fold the frozen blueberries into the reserved 3 tablespoons of the flour mixture, then fold the blueberries into the batter. Pour the batter into the prepared pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 60 minutes.
- Remove from oven; immediately poke holes all over the top of the loaf with a toothpick, and pour the topping evenly over the loaf. Cool in the pan for 10 minutes before removing to cool completely on a wire rack.
Nutrition Facts : Calories 183.9 calories, Carbohydrate 30.1 g, Cholesterol 43.8 mg, Fat 6.1 g, Fiber 1.3 g, Protein 3.4 g, SaturatedFat 3.4 g, Sodium 174.7 mg, Sugar 14.9 g
BLUEBERRY-BASIL LOAF
The combination of blueberry and basil gives this loaf a light, fresh flavor complimented by its easy-to-make struesel topping.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 2h40m
Yield 12
Number Of Ingredients 15
Steps:
- Heat oven to 375°F. Spray 9x5-inch loaf pan with cooking spray. In small bowl, toss blueberries with 1 tablespoon flour; set aside.
- In large bowl, mix 2 1/4 cups flour, the granulated sugar, baking powder, lemon peel and salt. In medium bowl, beat buttermilk, 6 tablespoons melted butter, the vanilla and eggs with whisk until well blended. Stir into flour mixture. Gently fold in blueberries and basil. Spread batter in pan.
- In medium bowl, mix brown sugar and 1/4 cup butter until blended. Using fork, stir in 2/3 cup flour until mixture is crumbly. Sprinkle topping over batter.
- Bake 1 hour 5 minutes to 1 hour 10 minutes or until toothpick inserted in center comes out clean. (If loaf becomes too brown, cover with foil during last 30 minutes of baking.) Cool 10 minutes. Loosen loaf from pan; remove from pan to cooling rack. Cool completely, about 1 hour.
Nutrition Facts : Fat 2, ServingSize 1 Slice, TransFat 0 g
BLUEBERRY-BASIL LIMEADE
Provided by Ree Drummond : Food Network
Categories beverage
Time 4h45m
Yield 4 to 6 servings
Number Of Ingredients 5
Steps:
- Place the sugar, basil sprigs and 1 cup of water into a small saucepan over medium-high heat. Cook, stirring every so often, until the sugar has dissolved, about 5 minutes. Remove from the heat and let steep for 30 minutes.
- Discard the basil and pour the syrup into a pitcher. Stir in the lime juice and 4 cups of cold water. Add the blueberries and chill for at least 4 hours or until ready to serve.
- To serve, put some ice in a glass, pour over the limeade and garnish with basil leaves. To make into a cocktail, add ice to a rocks glass and top with 1 1/2 ounces gin. Top off with the limeade and garnish with basil.
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