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.
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...
Provided by Patti Rahilly- Jones
Categories Sweet Breads
Time 1h15m
Number Of Ingredients 15
Steps:
- 1. Combine flour, sugar, baking powder and salt.
- 2. Stir in blueberries and the lemon zest.
- 3. In another bowl, beat eggs; add milk, oil and lemon juice.
- 4. Add dry ingredients to wet ingredients.
- 5. Stir gently until just moistened.
- 6. Pour into a greased 9x5 loaf pan.
- 7. Bake at 350 degrees for one hour or until toothpick tests clean.
- 8. Prepare glaze by combining all ingredients.
- 9. After removing loaf from the oven, while still warm, brush or drizzle the glaze over the bread.
- 10. Let cool for 10 minutes, remove to a wire rack to cool completely. Cut and enjoy! This is a great goodie gift.
BLUEBERRY LOAF
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
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
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.
LEMON-BLUEBERRY BREAD
Provided by Trisha Yearwood
Categories side-dish
Time 1h40m
Yield 8 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F. Grease a 4-by-8-by-2-inch loaf pan.
- Toss the blueberries in 2 tablespoons of the flour in a medium bowl and set aside.
- Beat together the butter, granulated sugar, eggs, lemon zest and lemon juice in the bowl of an electric mixer. Sift together the baking powder, 1 teaspoon salt and remaining 1 1/2 cups flour in a medium bowl. Add the flour mixture and milk to the butter mixture in alternating batches, beginning and ending with the flour. Fold in the pecans and blueberries. Pour the batter into the prepared pan and bake until a toothpick inserted in the center of the loaf comes out clean, about 1 hour 10 minutes. Cool for 10 minutes in the pan, then turn out onto a wire rack.
- For the glaze: Stir together 2 tablespoons lemon juice with the confectioners' sugar in a small bowl until completely smooth. Reserve the remaining lemon juice for another use. Drizzle the glaze over the top of the loaf while it is still warm, allowing it to drip down the sides. Serve the loaf warm or at room temperature.
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
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.
LEMON BLUEBERRY TEA BREAD
We have a next-door neighbor at our fishing camp who always gives us a quart bag of fresh blueberries every summer. I look forward to this wonderful gift each year so I can make this delicious bread. It has the texture of a cake and is very moist and delicate. I would check it at 60 minutes using the toothpick method - you may need to go a little longer depending on your oven. The berries do sink to the bottom so you may want to shake them in flour before adding to the batter.
Provided by Luby Luby Luby
Categories Quick Breads
Time 1h30m
Yield 2 Loaves, 10-12 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 325 degrees.
- Grease two 9x5 loaf pans.
- In mixer cream butter and sugar until light and fluffy.
- Add eggs, sour cream, evaporated milk, lemon zest and lemon juice.
- Mix until well blended.
- In separate bowl mix together flour, salt, baking powder, baking soda, instant pudding and cream of tarter.
- With mixer running on low, slowly add flour mixture until combined.
- Gently fold in blueberries by hand, being careful not to overmix and break up berries.
- Pour batter evenly into prepared pans.
- Bake for 60-70 minutes or until golden brown on top.
Nutrition Facts : Calories 604.6, Fat 26.5, SaturatedFat 15.7, Cholesterol 139.3, Sodium 763.1, Carbohydrate 85.7, Fiber 1.8, Sugar 53.5, Protein 8.3
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
LEMON BLUEBERRY BREAD
Of all the quick breads we had growing up, this beautiful lemon blueberry bread is the best! The citrus glaze adds a lustrous finish and locks in moisture. -Julianne Johnson, Grove City, Minnesota
Provided by Taste of Home
Time 1h15m
Yield 1 loaf (16 slices).
Number Of Ingredients 14
Steps:
- In a large bowl, beat the butter, sugar, lemon juice and eggs. Combine the flour, baking powder and salt; stir into egg mixture alternately with milk, beating well after each addition. Fold in the blueberries, nuts and lemon zest. , Transfer to 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 glaze ingredients; drizzle over warm bread. Cool completely.
Nutrition Facts : Calories 181 calories, Fat 7g fat (3g saturated fat), Cholesterol 38mg cholesterol, Sodium 149mg sodium, Carbohydrate 27g carbohydrate (17g sugars, Fiber 1g fiber), Protein 3g protein.
BLUEBERRY BREAD I
Bread with blueberries in it. This bread is very good right out of the oven, or toasted.
Provided by Barbara Williams
Categories 100+ Breakfast and Brunch Recipes Breakfast Bread Recipes
Time 1h10m
Yield 12
Number Of Ingredients 9
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.
Nutrition Facts : Calories 270.3 calories, Carbohydrate 44.4 g, Cholesterol 32.6 mg, Fat 8.2 g, Fiber 1.5 g, Protein 5.8 g, SaturatedFat 1.3 g, Sodium 377.2 mg, Sugar 19.1 g
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