Blueberry Loaf Recipes

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BLUEBERRY LOAF CAKE



Blueberry Loaf Cake image

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

1/2 cup butter, softened
1 cup sugar
2 eggs
1/2 cup milk
1 teaspoon vanilla extract
1-3/4 cups all-purpose flour
1 teaspoon baking powder
1 cup fresh or frozen blueberries
TOPPING:
2 teaspoons sugar
1 teaspoon ground cinnamon

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 LOAF



Blueberry Loaf image

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

1 ½ cups all-purpose flour
¾ cup white sugar
2 teaspoons baking powder
⅛ teaspoon salt
½ cup milk
¼ cup vegetable oil
1 egg
½ teaspoon vanilla extract
1 ½ cups blueberries

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

LEMON-BLUEBERRY LOAF



Lemon-Blueberry Loaf image

No mixer needed for this colorful, tasty, lemon-blueberry loaf. A tried-and-true recipe I have used for many years. Like most sweet loaves, this one tastes best when wrapped tightly and allowed to sit for a day to let the flavors meld.

Provided by AUNT MAMIE

Categories     Desserts     Fruit Dessert Recipes     Lemon Dessert Recipes

Time 1h25m

Yield 8

Number Of Ingredients 14

cooking spray (such as Pam®)
¾ cup white sugar
¼ cup butter, melted and slightly cooled
¼ cup sour cream
2 eggs, beaten
1 medium lemon, zested and juiced, divided
⅓ cup milk
1 ⅔ cups all-purpose flour
2 teaspoons baking powder
¼ teaspoon salt
1 ¼ cups frozen blueberries, unthawed
1 tablespoon icing sugar
1 tablespoon lemon juice
1 teaspoon finely grated lemon zest

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x5-inch loaf pan with cooking spray.
  • Whisk together sugar, melted butter, sour cream, and lemon juice in a large bowl until thoroughly blended. Mix in milk.
  • Stir together flour, baking powder, salt, and lemon zest in a separate bowl. Remove 2 tablespoons flour mixture and place in a third, smaller bowl with frozen blueberries; stir to coat. Stir remaining flour mixture into milk-sour cream mixture with a rubber spatula or wooden spoon, blending until just combined. Fold floured blueberries into batter and transfer into the prepared loaf pan.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour.
  • Meanwhile, mix together icing sugar, lemon juice, and lemon zest in a small bowl for the topping.
  • Remove loaf from the oven and immediately poke holes all over the top with a toothpick. Pour topping over the top of the loaf and let cool in the pan for 10 minutes. Remove loaf to a wire rack to cool completely.

Nutrition Facts : Calories 273.9 calories, Carbohydrate 45.1 g, Cholesterol 60.1 mg, Fat 9 g, Fiber 2 g, Protein 5 g, SaturatedFat 5.1 g, Sodium 260 mg, Sugar 22.3 g

BLUEBERRY LEMON LOAF



Blueberry Lemon Loaf image

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

1 lemon
1 tablespoon confectioners' sugar
¾ cup white sugar
¼ cup melted butter
2 eggs
¼ cup sour cream
⅓ cup milk
1 ⅔ cups all-purpose flour
2 teaspoons baking powder
¼ teaspoon salt
1 ¼ cups frozen blueberries

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 BANANA LOAF



Blueberry Banana Loaf image

This is an excellent recipe for banana blueberry loaf! Be sure to mash the bananas with a fork, don't puree them, this gives for a better texture to the loaf. This recipe makes two loaves, I have even made these in mini loaf pans also. These loaves freeze wonderful, and are even taste better the following day! I have used cranberries in place of the blueberries --- I have recently reduced the ingredient amounts to this recipe to yield one loaf instead of two, you may omit the cinnamon if desired.

Provided by Kittencalrecipezazz

Categories     Quick Breads

Time 1h10m

Yield 12 serving(s)

Number Of Ingredients 12

2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon nutmeg
1/2 teaspoon cinnamon
1/2 cup butter
1/2 cup white sugar
1/2 cup brown sugar
2 teaspoons vanilla (or use maple extract)
3 large eggs
2 ripe bananas, mashed
1 1/2 cups blueberries (fresh or frozen)

Steps:

  • Set oven to 350 degrees.
  • Set oven rack to second-lowest position.
  • Grease a 9x5-inch loaf pan.
  • In a bowl combine the flour with the next 4 dry ingredients.
  • In a bowl, cream the butter with sugar and vanilla until fluffy (about 4-5 minutes until no sugar granules remain, this is important!).
  • Add in eggs, and beat well (about 2-3 minutes).
  • Mix in the mashed banana until combined, then using a wooden spoon mix in the flour mixture just until combined.
  • Fold in the blueberries.
  • Transfer to prepared baking pan.
  • Bake for about 1 hour or until a toothpick inserted in the middle comes out clean.

BLUEBERRY LOAF



Blueberry Loaf image

Provided by Florence Fabricant

Categories     dessert

Time 1h30m

Yield 1 loaf

Number Of Ingredients 12

1 1/3 cups blueberries
1 cup plus 1 tablespoon all-purpose flour
8 tablespoons soft unsalted butter, plus butter for greasing pan
1 cup whole wheat flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1/2 teaspoon ground cardamom
1 cup light brown sugar
2 eggs
1 cup milk
1 teaspoon vanilla extract

Steps:

  • Preheat oven to 350 degrees. Toss one cup of the blueberries in a bowl with one-half tablespoon flour and set aside. Butter a 9-by5-by-3-inch baking pan and dust with one-half tablespoon flour.
  • Sift the remaining all-purpose flour with the whole wheat flour, baking powder, baking soda, cinnamon and cardamom and set aside.
  • Cream the butter and sugar together until smooth. Beat in the eggs one at a time. Stir in the flour mixture alternately with the milk. Stir in the vanilla. Fold in the cup of blueberries and spoon the batter into the prepared pan. Scatter the remaining blueberries on top.
  • Place in the oven and bake about an hour and 10 minutes, until browned and a cake tester inserted in the center comes out clean. Allow to cool 10 minutes, then remove cake from the pan to continue cooling on a rack.

Nutrition Facts : @context http, Calories 277, UnsaturatedFat 4 grams, Carbohydrate 38 grams, Fat 12 grams, Fiber 2 grams, Protein 5 grams, SaturatedFat 7 grams, Sodium 164 milligrams, Sugar 17 grams, TransFat 0 grams

BLUEBERRY LOAF CAKE



Blueberry Loaf Cake image

Blueberry loaf cake with cream cheese topping

Provided by missrachaelf

Time 1h30m

Yield Serves 10

Number Of Ingredients 0

Steps:

  • Heat the oven to 180C/160C Fan oven. Grease a 900g/2lb loaf tin then line the base and ends with grease proof paper.
  • Put the butter, sugar, flour, eggs and vanilla extract into a large bowl and beat with an electric hand mixer for 5 minutes until pale and creamy - the mixture will be very thick.
  • Spread one-quarter of the mix into the tin, then scatter over a third of the fruit.
  • Carefully dot and spread another quarter of the cake mix on top, and scatter with another third of the fruit, repeat this step.
  • Finally dot the rest of the cake mix over and gently spread with the back of a spoon.
  • Bake for 1 hour until an inserted skewer comes out clean, then leave to cool.
  • Mix the icing sugar and soft cheese to make the frosting then smooth onto the top of the cake. I normally start with 100g of soft cheese and add as much icing sugar as I think it needs.

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