Blueberry Bread With Walnuts Or Pecans Recipes

BLUEBERRY BANANA NUT BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 4 1/2x8 1/2-inch loaf pan.
• Stir and coat blueberries with 2 tablespoons cake flour in a bowl.
• Mix coated blueberries, oats, pecans, 1 1/2 cups plus 3 tablespoons cake flour, baking soda, and salt in a bowl.
• Beat white sugar, 1/2 cup brown sugar, Greek yogurt, and applesauce together in a large bowl until light and fluffy. Add eggs, one at a time; beat after each addition. Add vanilla extract and mashed banana; beat lightly until well blended.
• Stir blueberry-flour mixture into yogurt mixture until just moistened. Spoon batter into prepared pan. Cut butter into 1/4 cup brown sugar in a small bowl until crumbly; sprinkle over batter.
• Bake in the preheated oven until a toothpick inserted in the center of the bread comes out clean, about 55 minutes. Cool in the pan for 15 minutes; remove from pan and cool on wire rack for 1 hour.

BLUEBERRY NUT BREAD

Steps:

• Sift together the flour, salt, baking powder, and sugar. Add berries and the nuts.
• Combine the eggs, milk, and oil; stir into flour mixture until just moistened.
• Pour into a wax paper lined 9x5-inch loaf pan, or one sprayed with non-stick spray.
• Let stand 20 minutes.
• Preheat oven to 350; bake one hour or until done.

BLUEBERRY BREAD I

Steps:

• Mix together beaten eggs with the sugar. Add milk and melted shortening or vegetable oil.
• Sift together flour, salt, and baking powder. Combine mixtures, stirring only until blended. Carefully fold in fresh or frozen blueberries and broken walnut pieces.
• Pour into greased 5 x 12 inch loaf pan. Bake at 350 degrees F (175 degrees C) for 50-60 minutes. Cool in pan but try to turn it out of pan before it is totally cool. It will be easier to remove. Can also be made in a normal size loaf pan or can be made into 2 pans.

BLUEBERRY BANANA BREAD WITH COCONUT & PECANS

Steps:

• 1. In large bowl, mix all ingredients except blueberries for about 30 seconds. Fold in frozen berries. Pour into 2 greased 8 1/2 x 4 1/2 x 2 1/2 loaf pans that have been greased on the bottoms only. Bake in 350º oven for 55-60 minutes, til toothpick inserted in center comes out clean. Cool slightly, loosen sides with knife from sides of pan, turn out onto rack to cool. When cool, wrap tightly with plastic wrap, keep refrigerated. Best the next day! *I always bake blueberries frozen in breads and muffins so they hold up perfectly, and you don't end up with a hollow blue hole, lol.

BLUEBERRY NUT MUFFINS

Steps:

• Preheat an oven to 425 degrees F (220 degrees C). Grease 12 muffin cups.
• Stir the flour, sugar, baking powder, and salt together in a large bowl. Beat the egg, milk, and oil together in a separate bowl. Make a well in the center of the flour mixture; pour the egg mixture into the well, and stir until the flour mixture is just moistened. Be sure to not over-mix. Fold the blueberries and walnuts into the batter. Spoon the batter into the prepared muffin cups to about 3/4 full.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 15 to 20 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.