Lemon Blueberry Bread Recipe Recipe 455 Recipes

LEMON BLUEBERRY BREAD

Steps:

• Combine the ingredients together in a small bowl, set aside.
• Prep: Preheat oven to 350 degrees. Grease a 9 x 5 pan with cooking spray or butter.Mix dry ingredients: Add flour, baking powder and salt to a medium bowl, set aside.
• Mix wet ingredients: Combine butter, sugar, lemon juice, eggs and vanilla in a large bowl.
• Combine wet and dry ingredients: Add the dry ingredients and milk in two additions to the wet ingredients.
• Add fruit: Fold in lemon zest and blueberries. Make sure not to over mix.
• Bake: Pour batter into prepared pan and bake for 60 minutes or until a toothpick comes out mostly clean.
• Cool: Allow the bread to cool in the pan for 30 minutes then remove to a wire rack to cool completely.
• Enjoy: Once the bread is cool pour on the glaze and serve!

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.

LEMON-BLUEBERRY BREAD

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 LEMON BREAD

Steps:

• In a small bowl, cream butter and sugar. Add egg and lemon zest; beat well. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk. Fold in blueberries. Pour into a greased 5-3/4x3x2-in. loaf pan., Bake at 350° for 45-50 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 topping ingredients; spread over warm bread.

LEMON BLUEBERRY BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8x4 inch loaf pan.
• In a mixing bowl, beat together butter, 1 cup sugar, juice and eggs. Combine flour, baking powder and salt; stir into egg mixture alternately with milk. Fold in lemon zest, nuts, and blueberries. Pour batter into prepared pan.
• Bake in preheated oven for 60 to 70 minutes, until a toothpick inserted into center of the loaf comes out clean. Cool bread in pan for 10 minutes. Meanwhile, combine lemon juice and 1/4 cup sugar in a small bowl. Remove bread from pan and drizzle with glaze. Cool on a wire rack.

BLUEBERRY LEMON BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8x4-inch loaf pan.
• In a medium bowl, mix flour, baking powder and salt together and set aside.
• In a large bowl, cream the butter and 1 cup sugar until light and fluffy. Add eggs, beating well after each addition. Mix in the juice of 1 lemon. Add the flour mixture, alternating with the milk. Fold in the lemon zest and blueberries. Pour into prepared pan.
• Bake for 60 to 70 minutes, or until a toothpick inserted in the center comes out clean.
• For the glaze, combine 1/4 cup sugar with 2 tablespoons lemon juice. Drizzle over bread while still warm.

LEMON BLUEBERRY BREAD

Steps:

• Preheat oven to 350°F. Grease a 4 × 8 × 2-inch loaf pan.
• In a medium bowl, toss the blueberries in 2 tablespoons flour and set aside. In the bowl of an electric mixer, beat together the butter, granulated sugar, 3 tablespoons lemon juice, and eggs. Sift together 1 1/2 cups flour, the baking powder, and the salt. Add the flour and milk alternately to the butter mixture, beginning and ending with flour. Fold in the lemon zest, pecans, and blueberries. Pour the batter into the pan and bake for 1 hour and 10 minutes; a toothpick inserted in the center of the loaf should come out clean. Cool for 10 minutes in the pan, then turn out onto a wire rack.
• Make the glaze by stirring together 2 tablespoons lemon juice with the confectioners' sugar until completely smooth. Drizzle over the top of the loaf while it is still warm, allowing the glaze to drip down the sides. Serve the loaf warm or at room temperature.
• Dusting the blueberries with flour before adding them to the batter keeps them from sinking to the bottom of the pan.

BLUEBERRY-LEMON BREAD

Steps:

• Preheat oven to 325°F. Butter 8 1/2 x 4 1/2 x 2 1/2-inch loaf pan. Combine first 3 ingredients in small bowl. Using electric mixer, cream butter with 1 cup sugar in large bowl until mixture is light and fluffy. Add eggs 1 at a time, beating well after each addition. Add lemon peel. Mix in dry ingredients alternatively with milk, beginning and ending with dry ingredients. Fold in blueberries. Spoon batter into prepared loaf pan. Bake until golden brown and toothpick inserted into center comes out clean, about 1 hour 15 minutes.
• Meanwhile, bring remaining 1/3 cup sugar and lemon juice to boil in small saucepan, stirring until sugar dissolves.
• Pierce top of hot loaf several times with toothpick. Pour hot lemon mixture over loaf in pan. Cool 30 minutes in pan on rack. Turn bread out of pan and cool completely on rack.