LEMON-BLUEBERRY TEA BREAD
Moist slices of this cake-like bread are bursting with blueberries and lots of lemon flavor. - Wendy Masters, Grand Valley, Ontario
Provided by Taste of Home
Time 1h15m
Yield 1 loaf (12 slices).
Number Of Ingredients 12
Steps:
- In a small bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in lemon zest and vanilla. Combine the flour, baking powder and salt; beat into creamed mixture alternately with milk. Fold in blueberries., Pour into a greased 8x4-in. loaf pan. Bake at 350° for 60-70 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack. , Combine the confectioners' sugar and lemon juice until smooth; drizzle over warm bread.
Nutrition Facts : Calories 226 calories, Fat 9g fat (5g saturated fat), Cholesterol 56mg cholesterol, Sodium 170mg sodium, Carbohydrate 33g carbohydrate (17g sugars, Fiber 1g fiber), Protein 4g protein.
BLUEBERRY TEA BREAD RECIPE - (4.4/5)
Provided by sheppell
Number Of Ingredients 11
Steps:
- About 3 hours before serving or early in the day: 1. Preheat oven to 350˚. Grease a 9x5'' loaf pan with nonstick cooking spray. 2. In large bowl, mix baking powder, salt, 3 cups cake flour and 1 1/2 cups sugar. Reserve 1 tablespoon corn-oil spread for crumb topping. With pastry blender or two knives used scissor-fashion, cut in remaining corn-oil spread until mixture resembles fine crumbs. Stir in milk, vanilla extract, and egg until four is just moistened. Gently stir in blueberries; spoon batter into loaf pan. 3. Coarsely chop almonds. In small bowl, with fork, mix almonds, cinnamon, 2 tablespoons cake flour, 2 tablespoons sugar and reserved corn-oil spread until mixture resembles coarse crumbs. Sprinkle crumb topping over batter. 4. Bake loaf 1 hour and 20 minutes or until toothpick inserted in center comes out clean. Cool load in pan on wire rack 10 minutes; remove from pan and finish cooling on wire rack.
BLUEBERRY TEA BREAD
When you're looking for a "berry" impressive treat, turn to this recipe.-Dorothy Simpson, Blackwood, New Jersey
Provided by Taste of Home
Time 1h15m
Yield 1 loaf.
Number Of Ingredients 10
Steps:
- In a bowl, combine flour, sugar, baking powder and salt. Stir in blueberries and orange zest. In another bowl, beat eggs; add milk and oil. Stir into dry ingredients just until moistened. Pour into a greased 9x5-in. loaf pan. Bake at 350° for 1 hour or until a toothpick inserted in the center comes out clean. Cool in pan for 10 minutes; remove to a wire rack to cool completely. Serve with cream cheese if desired.
Nutrition Facts : Calories 154 calories, Fat 4g fat (1g saturated fat), Cholesterol 29mg cholesterol, Sodium 128mg sodium, Carbohydrate 27g carbohydrate (15g sugars, Fiber 1g fiber), Protein 3g protein.
BLUEBERRY MOJITO TEA BREAD
I love mojitos and had some blueberries to use. Since I was in a baking mood rather than a cocktail mood, I created a way to use those flavors in a quick bread. We love it.
Provided by wisweetp
Categories Bread Quick Bread Recipes Fruit Bread Recipes
Time 1h50m
Yield 16
Number Of Ingredients 15
Steps:
- Preheat an oven to 350 degrees F (175 degrees C). Grease and flour 2 3x7-inch loaf pans. Whisk together the all-purpose flour, whole wheat flour, salt, and baking powder in a mixing bowl; set aside.
- Beat the eggs, sugar, sucanat, grapeseed oil, half-and-half cream, rum extract, vanilla extract, lime zest, and spearmint with an electric mixer in a large bowl until smooth. Stir in the flour mixture until just moistened, then stir in the blueberries, and pour into the prepared loaf pans. Sprinkle the tops evenly with the turbinado sugar.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 30 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
Nutrition Facts : Calories 253.6 calories, Carbohydrate 39.6 g, Cholesterol 28.8 mg, Fat 9.5 g, Fiber 1.6 g, Protein 3.8 g, SaturatedFat 2 g, Sodium 298.5 mg, Sugar 21.1 g
LEMON-BLUEBERRY BUTTERMILK TEA BREAD
Make and share this Lemon-Blueberry Buttermilk Tea Bread recipe from Food.com.
Provided by Hamre Recipes
Categories Quick Breads
Time 1h20m
Yield 12-14 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350º. Lightly coat a 9x5-inch loaf pan with cooking spray.
- In a large bowl, combine butter, oil, and sugar; beat with an electric mixer until smooth. Add egg whites and beat again until smooth.
- In a medium bowl, combine flours, baking powder, and salt. Alternately add flour mixture and buttermilk to the egg mixture, beating after each addition. Add lemon juice, zest, and vanilla. Beat until smooth. Gently fold in frozen blueberries.
- Pour batter into prepared loaf pan. Bake for 1 hour, or until lightly browned. Remove from oven and let cool for 30 minutes before slicing.
Nutrition Facts : Calories 206.2, Fat 6.7, SaturatedFat 2.1, Cholesterol 7.6, Sodium 197, Carbohydrate 34.7, Fiber 1.9, Sugar 20.7, Protein 3.5
LEMON GLAZED BLUEBERRY TEA BREAD
Lemon and blueberries go together like peas and carrots! This lemon blueberry bread is so easy to make. There is just the right amount of blueberries to balance the lemon. You get a bite of blueberries in every bite of this tender bread. The sugary glaze on top hardens slightly and gives the bread a little crunch. Enjoy this for breakfast, a snack, or even a dessert.
Provided by Patti Rahilly- Jones @patticake1057
Categories Sweet Breads
Number Of Ingredients 15
Steps:
- Combine flour, sugar, baking powder and salt.
- Stir in blueberries and the lemon zest.
- In another bowl, beat eggs; add milk, oil and lemon juice.
- Add dry ingredients to wet ingredients.
- Stir gently until just moistened.
- Pour into a greased 9x5 loaf pan.
- Bake at 350 degrees for one hour or until toothpick tests clean.
- Prepare glaze by combining all ingredients.
- After removing loaf from the oven, while still warm, brush or drizzle the glaze over the bread.
- Let cool for 10 minutes, remove to a wire rack to cool completely. Cut and enjoy! This is a great goodie gift.
BLUEBERRY-LEMON TEA BREAD
Make and share this Blueberry-Lemon Tea Bread recipe from Food.com.
Provided by Rhonda in Texas
Categories Breads
Time 1h35m
Yield 1 9x5 loaf, 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees.
- In large bowl, beat butter and 1 cup sugar just until blended at low speed. increase speed to medium and beat until light an fluffy, about 5 minutes.
- Combine flour, baking powder and salt in medium bowl. Reduce speed to low, add eggs, one at a time, beating after each addition until well blended-- alternately add flour mixture and milk, mixing just until blended.
- Gently stir in blueberries. Spoon batter into 9" x 5" loaf pan.
- Bake loaf for 1 hour and 5 minutes. Cool loaf on rack for 10 minutes and remove from pan.
- In small bowl, combine 1/3 cup sugar and 1/4 cup lemon juice. Prick top and sides of loaf with skewer in many places and brush mixture on with pastry brush.
Nutrition Facts : Calories 520.2, Fat 18.2, SaturatedFat 10.8, Cholesterol 105.5, Sodium 485.3, Carbohydrate 83.7, Fiber 2, Sugar 48.5, Protein 7.5
RASPBERRY BLUEBERRY TEA BREAD
This is a recipe that I got from "The Berry Farm" (in Colt's Neck, NJ) some 34+ years ago. I can't say if the berry farm still exists because I haven't lived in NJ for over 20 years.
Provided by Dee514
Categories Quick Breads
Time 1h15m
Yield 8-10 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F.
- Grease a 9-inch square, metal baking pan.
- Sift flour, baking powder and baking soda into a bowl.
- In a medium sized bowl, cream butter and sugar.
- Beat in eggs and orange rind.
- Beat in half of the flour mixture.
- Beat in all the milk, and then the remaining flour mixture.
- Fold in berries, and turn batter into prepared pan.
- Bake for 45 minutes, or until well browned.
- Remove from oven and cool on wire rack.
- When cooled, remove from pan.
- Serve warm or cold.
BLUEBERRY ALMOND TEA BREAD
Make a double of this-one to eat when it comes out of the oven, and one to freeze for later. The almond paste gives this pound cake-like bread a rich flavor.
Provided by LilPinkieJ
Categories Quick Breads
Time 1h40m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Combine almond paste and butter in a large mixing bowl; beat until well blended.
- Gradually add sugar, beating until light and fluffy.
- Add eggs, one at a time, beating well after each addition.
- Combine flour, baking powder and salt. Add mixture to creamed mixture alternately with milk, beginning and ending with four mixture.
- Combine blueberries and 1 Tablespoon flour, toss gently.
- Spoon one-third of batter into a greased and floured 9 x 5 x 3 loaf pan, and sprinkle with half of the dredged blueberries. Repeat layers once; spoon remaining third of batter on top and smooth with a spatula.
- Bake at 350°F for 1 hour and 20 minutes or until a wooden pick inserted in center comes out clean.
- Cool in pan for 10 minutes; remove bread from pan and cool completely on a wire rack.
Nutrition Facts : Calories 686.3, Fat 23.1, SaturatedFat 7.5, Cholesterol 130.4, Sodium 545.5, Carbohydrate 107.8, Fiber 4.5, Sugar 51.8, Protein 14.6
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