Blueberry Breakfast Cereal Bread Recipes

BLUEBERRY-ORANGE BREAD

Blueberry-Orange Bread image

Blueberries and bran star in a quick and easy loaf that's a cousin to banana bread.

Provided by By Betty Crocker Kitchens

Categories Side Dish

Time 3h35m

Yield 16

Number Of Ingredients 12

Ingredients

1 1/2 cups Fiber One™ original bran cereal
3/4 cup water
1 tablespoon grated orange peel
1/2 cup orange juice
2 cups Gold Medal™ all-purpose flour
3/4 cup sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 tablespoons vegetable oil
1 egg
1 cup Cascadian Farm® organic frozen blueberries (do not thaw)

Steps:

Heat oven to 350°F. Grease bottom only of 9x5-inch loaf pan with shortening or baking spray with flour. Place cereal in resealable food-storage plastic bag; seal bag and crush with rolling pin or meat mallet (or crush in food processor).
In large bowl, stir together cereal, water, orange peel and orange juice; let stand 10 minutes.
Stir in remaining ingredients except blueberries. Gently stir in blueberries. Spread batter in pan.
Bake 55 to 65 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Loosen sides of loaf; remove from pan to cooling rack. Cool completely, about 2 hours, before slicing.

Nutrition Facts : Calories 150, Carbohydrate 28 g, Cholesterol 15 mg, Fat 1/2, Fiber 3 g, Protein 2 g, SaturatedFat 0 g, ServingSize 1 Slice, Sodium 150 mg, Sugar 11 g, TransFat 0 g

FIBER ONE® BLUEBERRY-ORANGE BREAD

Fiber One® Blueberry-Orange Bread image

Betty Crocker's Heart Healthy Cookbook shares a recipe! Try this quick and easy blueberry-orange bread made using Fiber One® bran cereal. Ready for the oven in just 20 minutes!

Provided by By Betty Crocker Kitchens

Categories Side Dish

Time 3h35m

Yield 16

Number Of Ingredients 15

Ingredients

1 1/2 cups Fiber One™ original bran cereal
3/4 cup water
1 tablespoon grated orange peel
1/2 cup orange juice
2 cups Gold Medal™ all-purpose flour
3/4 cup sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 tablespoons vegetable oil
1 egg
1 cup fresh or frozen (do not thaw) blueberries
1/2 cup powdered sugar
1/4 teaspoon vanilla
2 to 3 teaspoons milk

Steps:

Heat oven to 350°F. Grease bottom only of 9x5-inch loaf pan with shortening or baking spray with flour. Place cereal in resealable food-storage plastic bag; seal bag and crush with rolling pin or meat mallet (or crush in food processor).
In large bowl, stir together cereal, water, orange peel and orange juice; let stand 10 minutes.
Stir in remaining ingredients except blueberries. Gently stir in blueberries. Spread batter in pan.
Bake 55 to 65 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Loosen sides of loaf; remove from pan to cooling rack. Cool completely, about 2 hours.
In small bowl, mix all vanilla glaze ingredients until smooth and thin enough to drizzle. Drizzle over top of bread.

Nutrition Facts : Calories 160, Carbohydrate 32 g, Cholesterol 10 mg, Fat 1/2, Fiber 3 g, Protein 2 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 150 mg, Sugar 15 g, TransFat 0 g

BLUEBERRY CRUNCH BREAKFAST BAKE

Blueberry Crunch Breakfast Bake image

Blueberries in season make this a very special breakfast, but I find that frozen berries can work just as well. My grandmother used to make this with strawberries and I always loved to eat it at her house.-Marsha Ketaner, Henderson, Nevada

Provided by Taste of Home

Categories Breakfast Brunch

Time 45m

Yield 12 servings.

Number Of Ingredients 10

Ingredients

1 loaf (16 ounces) day-old French bread, cut into 1-inch slices
8 large eggs
1 cup half-and-half cream
1/2 teaspoon vanilla extract
1 cup old-fashioned oats
1 cup packed brown sugar
1/4 cup all-purpose flour
1/2 cup cold butter
2 cups fresh or frozen blueberries
1 cup chopped walnuts

Steps:

Arrange half of the bread slices in a greased 13x9-in. baking dish., In a large bowl, whisk the eggs, cream and vanilla. Slowly pour half of the cream mixture over the bread. Top with remaining bread and egg mixture. Let stand until liquid is absorbed, about 5 minutes., Meanwhile, in a small bowl, combine the oats, brown sugar and flour; cut in butter until crumbly. Sprinkle over top. Top with blueberries and walnuts., Bake, uncovered, at 375° until a knife inserted in the center comes out clean, 30-35 minutes. Let stand for 5 minutes before serving.

Nutrition Facts : Calories 427 calories, Fat 21g fat (8g saturated fat), Cholesterol 154mg cholesterol, Sodium 351mg sodium, Carbohydrate 50g carbohydrate (23g sugars, Fiber 3g fiber), Protein 12g protein.

BLUEBERRY BREAKFAST CEREAL BREAD

Blueberry Breakfast Cereal Bread image

This yummy bread made with berries and whole grain cereal is a super source of calcium for strong bones and teeth.

Provided by Betty Crocker Kitchens

Categories Side Dish

Time 2h40m

Yield 16

Number Of Ingredients 13

Ingredients

2 cups crunchy whole grain wheat flakes cereal
3/4 cup water
1 tablespoon grated orange or lemon peel
1/4 cup orange juice
2 tablespoons canola or soybean oil
1/2 teaspoon vanilla
1 egg or 1/4 cup fat-free egg product
2 cups all-purpose flour
3/4 cup sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup fresh or frozen blueberries (do not thaw)

Steps:

Heat oven to 350°F. Grease bottom only of 9x5-inch loaf pan with shortening, or spray with cooking spray. Place cereal in food-storage plastic bag; coarsely crush with rolling pin. Set aside.
In large bowl, mix water, orange peel, orange juice, oil, vanilla and egg until blended. In medium bowl, mix crushed cereal, flour, sugar, baking powder, baking soda and salt; stir into ingredients in large bowl. Gently stir in blueberries. Pour into pan.
Bake 50 to 60 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Loosen sides of loaf; remove from pan to cooling rack. Cool completely before slicing, at least 1 hour.

Nutrition Facts : Calories 140, Carbohydrate 27 g, Cholesterol 15 mg, Fat 1/2, Fiber 1 g, Protein 2 g, SaturatedFat 0 g, ServingSize 1 Slice, Sodium 210 mg, Sugar 12 g, TransFat 0 g

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