Layered Philadelphia Blueberry Bread Recipes

BLUEBERRY BREAD

Steps:

• Preheat the oven to 350F degrees. Line the bottom of a 9x5 inch loaf pan*** with parchment, then grease and flour the sides.
• Whisk together the flour, baking powder and salt. Set aside.
• In a large bowl beat together the melted butter, sugar and lemon zest.
• Beat in the eggs and vanilla extract.
• Beat in the sour cream.
• Turn the mixer off, then gently fold in about 1/2 of the flour mixture using a rubber spatula.
• Then gently fold in the milk, followed by the rest of the flour mixture.
• When the batter is almost mixed together (there will still be some lumps), fold in the berries.**
• Pour the batter into the prepared pan and bake for 60-70 minutes. After about 30 minutes of baking, tent a piece of aluminum foil loosely over the bread to prevent burning on the top. When the bread is done an inserted toothpick should come out clean or with a few dry crumbs and the bread should feel firm or slightly springy to the touch .
• Cool fully in the pan before cutting in.
• Whisk together 1 cup powdered sugar with 1 tablespoon lemon juice.
• Whisk in a little more powdered sugar or lemon juice as necessary. It should look white in color, but thin enough to drizzle.
• Remove the cooled bread from the pan, and drizzle the glaze over top.

BLUEBERRY BREAD

Steps:

• Grease large 1½ pound loaf pan and preheat oven to 350°F.
• In a large mixing bowl or mixer, combine sugar, flour, baking powder and salt.
• Beat eggs, milk and oil.
• Gradually add dry mixture to wet until just moist.
• Fold in blueberries.
• Pour batter into pan an inch and a half below to compensate for rise.
• Optional: sprinkle sugar on top just before baking if you're not topping with glaze.
• Bake 50-60 minutes. Allow to cool on wire rack 10-15 minutes before removing from loaf pan.

BUTTERMILK BLUEBERRY BREAD

Steps:

• In a large mixing bowl, whisk together flour, baking powder, salt, and sugar until well combined.
• Chop butter into small cubes (about 30 pieces, or so). Scatter into the mixing bowl and cut into the flour mixture until the mixture resembles sandy crumbs. -- You can use two knives, a pastry cutter, or a hand-held electric mixer on low speed to cut the butter in.
• In a separate bowl, lightly beat eggs with a whisk. Add buttermilk and vanilla; whisk until well combined. Stir in blueberries.
• Add buttermilk mixture to the flour mixture. Quickly stir together by hand until mixtures are just combined (there may still be some lumps, and that's okay).
• Immediately pour batter into a greased 9x5-inch loaf pan and place in a preheated 350℉ oven.
• Bake for 60-65 minutes until a wooden pick inserted in the center comes out clean.
• Cool in the pan for about 10 minutes. Then remove from pan to cool completely.
• Store at room temperature for up to 1 day, or in the refrigerator for up to 5 days.
• I use a hand-held mixer on low speed to cut the butter into the flour mixture, and it works super easy! With this method, you just need to keep the mixer speed on low and stop as soon as the mixture resembles sandy crumbs. -- We're going for crumbs here, not a dough or batter.
• If you're finishing up this bread within about a day or so, it's fine to store it at room temperature. If it'll be enjoyed for longer than that, store it in the refrigerator. -- The blueberries in the bread are a bit "fragile" and do best refrigerated.

LAYERED PHILADELPHIA BLUEBERRY BREAD

Steps:

• Heat oven to 350°F.
• Beat cream cheese in medium bowl with mixer until creamy. Add 1 egg; mix well.
• Combine flour, sugar, baking powder, baking soda and salt in large bowl. Beat milk, butter and remaining eggs with whisk until blended. Add to flour mixture; stir just until moistened. Stir in blueberries.
• Spoon half the batter into 9x5-inch loaf pan sprayed with cooking spray. Spoon cream cheese mixture over batter; cover with remaining batter.
• Bake 50 min. or until top springs back when lightly touched in center. Cool 15 min.; remove from pan to wire rack. Cool completely before slicing.

LEMON BLUEBERRY BREAD

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.

BLUEBERRY LOAF

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.

BLUEBERRY BREAD I

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.

BLUEBERRY BREAD

Steps:

• Preheat oven to 325°. In a large bowl, combine 2 cups flour, sugar, baking powder, salt and baking soda. Whisk the egg, orange juice and butter. Stir into dry ingredients just until moistened. Toss blueberries with remaining flour; fold into batter., Pour into a greased 8x4-in. loaf pan. Bake until a toothpick inserted in the center comes out clean, 60-65 minutes. Cool in pan for 10 minutes before removing to a wire rack to cool completely.