Blueberry Bread With White Chocolate Icing Recipes

WHITE CHOCOLATE-ICED BLUEBERRY LOAF

Steps:

• Heat oven to 350°F. Grease bottom only of 9x5-inch loaf pan. In large bowl, mix flour, sugar, baking powder, salt and allspice with spoon. Beat in buttermilk, butter and eggs until blended. Stir in blueberries and pecans. Spread batter in pan.
• Bake 1 hour 15 minutes to 1 hour 20 minutes or until toothpick inserted in center comes out clean. Cool in pan on wire rack 10 minutes.
• Run knife around edges of pan to loosen loaf. Remove loaf from pan; place on wire rack. Cool completely, about 1 hour 30 minutes.
• In small microwavable bowl, microwave vanilla baking chips on High 30 seconds. Stir until melted; if necessary, microwave in additional 10-second increments until melted. Beat in powdered sugar and enough milk until smooth and desired drizzling consistency. Drizzle icing over loaf. Let stand until icing is set before storing.

WHITE CHOCOLATE - ICED BLUEBERRY LOAF

Steps:

• 1. Heat oven to 350 degrees. Grease bottom only of 9 x 5-inch loaf pan.
• 2. In large bowl, mix flour, sugar, baking powder and salt with a spoon.
• 3. Beat in buttermilk, butter and eggs until blended. Gently stir in blueberries and pecans. Spread batter in pan.
• 4. Bake for 1 hour 15 minutes to 1 hour 20 minutes or until toothpick is inserted in center comes out clean. Cool on rack for 10 minutes.
• 5. After cooling for 10 minutes, run a knife around edges of pan to loosen loaf. Remove loaf from pan; place on wire rack. Cool completely, about 1 hour 30 minutes.
• 6. A small microwaveable bowl, microwave the vanilla baking chips on High for 30 seconds. Stir until melted; if necessary, microwave in additional 10 second increments until melted. Beat in powdered sugar and enough milk until smooth and desired drizzling consistency.
• 7. Drizzle over loaf. Let stand until icing is set before storing.

WHITE CHOCOLATE-ICED BLUEBERRY LOAF

Steps:

• Heat oven to 350 degrees Fahrenheit.
• Grease bottom only of 9X5-inch loaf pan.
• In large bowl, mix flour, sugar, baking powder, salt and allspice with spoon. Beat in buttermilk, butter and eggs until blended. Stir in blueberries and pecans. Spread batter in pan.
• Bake 1 hour 15 minutes to 1 hour 20 minutes or until toothpick inserted in center comes out clean.
• Cool in pan on wire rack 10 minutes.
• Run knife round edges of pan to loosen loaf.
• Remove loaf from pan; place on wire rack.
• Cool completely, about 1 ½ hours.
• In small microwavable bowl, microwave white chocolate chips on high 30 seconds. Stir until melted; if necessary microwave in additional 10 second increments until melted.
• Beat in powdered sugar and enough milk until smooth and desired drizzling consistency.
• Drizzle icing over loaf. Let stand until icing is set before storing.

BLUEBERRY, LEMON & WHITE CHOCOLATE QUICK BREAD

Steps:

• Preheat oven to 350°F and grease one 9x5 loaf pan.
• Zest the lemon, then squeeze the juice from it. (You should have approximately 4 Tablespoons of juice, which will be divided.) Set zest and juice aside.
• In large mixer bowl, beat together the sugar, melted butter, 3 Tablespoons of the lemon juice, lemon zest and the eggs.
• In smaller bowl, sift together the flour, baking powder and salt. Add half to the egg mixture and beat to combine.
• Add the buttermilk, combine and then add the rest of the flour mixture. Beat until smooth.
• Fold in white chocolate & blueberries.
• Pour batter into prepared pan and bake for 60 minutes or until a toothpick inserted in the center comes out clean.
• Cool for 20 minutes in the pan, then gently turn out onto a platter or baking rack.
• While warm, combine the remaining lemon juice with enough powdered sugar to create a semi-thin glaze.
• Pour evenly over the bread.
• Serve warm or cool.

BLUEBERRY BREAD WITH WHITE CHOCOLATE ICING

Steps:

• Heat oven to 350°F.
• Sift flour, sugar, baking powder, salt, and allspice together into a large mixing bowl.
• In a seperate mixing bowl beat buttermilk, melted butter, and eggs until blended.
• Slowly mix dry mixture into wet mixture and mix until combined.
• Stir in blueberries and pecans.
• Grease 9X5 inch loaf pan and pour batter into pan.
• Bake 1 hour 15 minutes to 1 hour 20 minutes or until knife inserted into bread comes out clean.
• In a small microwave safe bowl, melt chips.
• Beat in powdered sugar and milk until smooth.
• Drizzle icing over cooled blueberry bread, and allow to icing to set before serving.
• Cool bread in pan for 10 minutes then remove by running a knife around edges of pan to loosen bread. Remove bread and cool completely.

WHITE CHOCOLATE BLUEBERRY BREAD PUDDING

Steps:

• Heat oven up to 350°F.
• Cut bread into cubes.
• In a saucepan, heat the milk, and butter but do
• NOT boil.
• Add chocolate chips, and stir until melted.
• To this, add the vanilla, beaten eggs and sugar.
• Add the baking powder and blend until smooth.
• In an greased ovenproof casserole dish, layer the cubes of bread and pour the cooled liquid on top.
• Let soak for 15 minutes.
• Mix in dried blueberries, nutmeg and cinnamon.
• Bake for approximately 30 minutes or until golden brown.