Lemon Huckleberry Bread Recipes

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LEMON BLUEBERRY BREAD



Lemon Blueberry Bread image

This Lemon Blueberry Bread recipe produces a perfectly moist, flavorful and delicious loaf of quick bread! This bread is sure to be a new favorite!

Provided by Glory

Categories     Dessert

Time 1h30m

Number Of Ingredients 16

1 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1/3 cup unsalted butter (melted)
1 cup granulated sugar
2 eggs
1/2 teaspoon vanilla extract
2 teaspoons fresh grated lemon zest
2 tablespoons fresh lemon juice
1/2 cup milk
1 cup fresh or frozen blueberries (I used fresh)
1 tablespoon all-purpose flour
2 tablespoons butter (melted)
1/2 cup powdered sugar
2 tablespoons fresh lemon juice
1/2 teaspoon vanilla extract

Steps:

  • Preheat oven to 350*F and line a 9"x 5" loaf pan with parchment paper (or lightly grease with butter).
  • In a medium bowl, whisk the flour, baking powder and salt, and set aside.
  • In the bowl of an electric mixer, blend together the melted butter, sugar, eggs, vanilla, lemon zest and lemon juice. Mix until well combined.
  • While slowly mixing, add flour mixture and milk in two batches (some flour, then some milk, then the rest of the flour and the rest of the milk). Stop mixing as soon as it's just combined.
  • Rinse off the blueberries (if using fresh) so they have just a bit of moisture on them, then, in a small bowl toss the blueberries and 1 T. flour. This flour coating will help prevent the blueberries from sinking to the bottom of your loaf while baking.
  • Add the flour coated berries to the batter and gently but quickly stir, by hand, to combine.
  • Immediately pour batter into prepared pan and bake for 55-65 minutes, or until a toothpick inserted in the center of the loaf comes out clean. Cool bread in the pan for about 30 minutes, then move to a wire cooling rack with a baking sheet below (to catch the glaze you're about to add).
  • Prepare glaze by simply whisking together the melted butter, powdered sugar, lemon juice and vanilla, then pour glaze over the loaf. Allow to set a few minutes, then enjoy!

Nutrition Facts : Calories 259 kcal, Sugar 28 g, Sodium 298 mg, Fat 8 g, SaturatedFat 4 g, Carbohydrate 44 g, Fiber 1 g, Protein 4 g, Cholesterol 51 mg, ServingSize 1 serving

MOIST LEMON BLUEBERRY LOAF



Moist Lemon Blueberry Loaf image

Moist, lemony and bursting with blueberries, this Lemon Blueberry Loaf is perfect for a tea, shower or brunch.

Provided by Cheryl

Categories     Dessert

Time 1h15m

Number Of Ingredients 15

1 1/2 cups all-purpose flour
2 teaspoon baking powder
1/2 teaspoon salt
1 cup sour cream (or plain or Greek yoghurt)
1 cup sugar
3 large eggs
1 tablespoon lemon zest ((from 1 large lemon))
1/2 teaspoon vanilla extract
1/2 cup vegetable or canola oil
1 1/2 cups fresh blueberries (or frozen), dusted in 1 tablespoon flour (flour will prevent them from sinking to bottom of the pan)
juice of 1 lemon mixed with 2-3 teaspoons sugar
1/2 cup icing sugar (also called confectioners' sugar or powdered sugar)
juice from 1/2 lemon
dash of pure vanilla extract
Optional: Lemon zest to sprinkle on top

Steps:

  • GET ORGANIZED: Preheat oven temperature to 350F/176.7C. Spray an 8.5 x 4.5 x 2.5 inch loaf pan (21 x 11 x 6 cm) with cooking oil (or grease with butter) and dust with flour. Zest two lemons and set aside.
  • COMBINE DRY INGREDIENTS: (except sugar) Whisk together flour, baking powder and salt in large mixing bowl.
  • COMBINE WET INGREDIENTS AND SUGAR: In a medium separate bowl, mix together sour cream eggs, sugar, lemon zest, vanilla and oil.
  • COMBINE INGREDIENTS FROM BOTH BOWLS: Add wet mixture to dry ingredients and combine with whisk. Gently fold in the blueberries mixed with flour.
  • BAKE: Pour batter into greased/floured prepared pan. Bake on middle rack for about 50-70 minutes. Since ovens vary, start checking at 50 minutes. If toothpick or tester inserted into center of loaf comes out clean, it's done. Rest cake for 10 minutes on rack, then remove cake from loaf pan and place it on rack over a pan or cutting board (something to catch any drips).
  • MAKE AND ADD LEMON SYRUP (OPTIONAL): For an even moister, more lemony loaf, poke holes in top of cake with tester or toothpick. Pour on lemon syrup to soak in. Let loaf cool on a wire rack.
  • MAKE AND ADD GLAZE: Mix together icing sugar and fresh lemon juice in a small bowl. After the loaf cools, drizzle glaze over cake. Sprinkle with lemon zest if desired. Slice and serve.

Nutrition Facts : Calories 205 kcal, Carbohydrate 37 g, Protein 4 g, Fat 5 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 51 mg, Sodium 199 mg, Fiber 1 g, Sugar 24 g, UnsaturatedFat 2 g, ServingSize 1 serving

LEMON-BLUEBERRY BREAD



Lemon-Blueberry Bread image

Provided by Trisha Yearwood

Categories     side-dish

Time 1h40m

Yield 8 servings

Number Of Ingredients 12

5 tablespoons unsalted butter, melted, plus more for greasing the pan
1 cup fresh blueberries
1 1/2 cups plus 2 tablespoons all-purpose flour
1 cup granulated sugar
2 large eggs
1 lemon, zested and juiced (about 3 tablespoons of each)
1 teaspoon baking powder
Kosher salt
1/2 cup milk
1/2 cup chopped pecans
1 lemon, juiced
1/4 cup confectioners' sugar

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.

HUCKLEBERRY BREAD



Huckleberry Bread image

A friend of mine gave me a Huckleberry cookbook and a gallon of huckleberries. Once I found this recipe, that gallon of huckleberries didn't last long. It's texture and flavor is amazing, and it's super easy! I have even doubled this recipe without any trouble. It also freezes well. I hope you like it as much as we do! As a side note: Our elevation is 5000+ feet above sea level so cooking time may vary based on where your located.

Provided by Luvinmyfamily

Categories     Breads

Time 1h15m

Yield 1 loaf, 10 serving(s)

Number Of Ingredients 9

2 cups all-purpose flour
3/4 cup sugar
3 teaspoons baking powder
1/4 teaspoon salt
2 eggs
1 cup whole milk
1 teaspoon vanilla
3 tablespoons vegetable oil
1 cup huckleberries

Steps:

  • Preheat oven to 350 degrees. Prepare a 9-inch loaf pan with cooking spray or butter.
  • Combine flour, sugar, baking powder and salt in a large mixing bowl.
  • In a separate bowl, whisk eggs and then add milk, vanilla and oil. Add egg mixture to dry ingredients. Try not to over mix.
  • Fold in huckleberries.
  • Pour batter into pan.
  • Bake for 1 hour or until inserted knife comes out clean.
  • Cool and THEN remove from the pan (otherwise it'll stick and you'll get half a loaf in and out of the pan).

Nutrition Facts : Calories 216.4, Fat 6.1, SaturatedFat 1.3, Cholesterol 44.7, Sodium 191.4, Carbohydrate 35.6, Fiber 0.7, Sugar 16.5, Protein 4.6

LEMON BLUEBERRY BREAD



Lemon Blueberry Bread image

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

Categories     Breakfast     Brunch

Time 1h15m

Yield 1 loaf (16 slices).

Number Of Ingredients 14

1/3 cup butter, melted
1 cup sugar
3 tablespoons lemon juice
2 large eggs, room temperature
1-1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup 2% milk
1 cup fresh or frozen blueberries
1/2 cup chopped nuts
2 tablespoons grated lemon zest
GLAZE:
2 tablespoons lemon juice
1/4 cup sugar

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.

LEMON BREAD



Lemon Bread image

I often bake this sunshiny-sweet lemon bread when company's due. It has a loaf-like texture. -Kathy Scott, Lingle, Wyoming

Provided by Taste of Home

Time 55m

Yield 1 loaf (12 slices).

Number Of Ingredients 12

1/2 cup butter, softened
1 cup sugar
2 large eggs, room temperature
1 tablespoon grated lemon zest
2 tablespoons lemon juice
1-1/2 cups all-purpose flour
1 teaspoon baking powder
1/8 teaspoon salt
1/2 cup 2% milk
GLAZE:
1/2 cup confectioners' sugar
2 tablespoons lemon juice

Steps:

  • Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in eggs, lemon zest and juice. Combine flour, baking powder and salt; gradually stir into creamed mixture alternately with milk, beating well after each addition. , Pour into a greased 8x4-in. loaf pan. Bake until a toothpick inserted in the center comes out clean, 40-45 minutes. Cool in pan 15 minutes before removing to a wire rack. Combine glaze ingredients; immediately drizzle over bread. Serve warm.

Nutrition Facts : Calories 228 calories, Fat 9g fat (5g saturated fat), Cholesterol 52mg cholesterol, Sodium 143mg sodium, Carbohydrate 35g carbohydrate (22g sugars, Fiber 0 fiber), Protein 3g protein.

HUCKLEBERRY-LEMON SCONES



Huckleberry-Lemon Scones image

Lovely scone with lots of fresh summer flavor! Perfect tea-time snack.

Provided by C.J.W.

Categories     Bread     Quick Bread Recipes     Scone Recipes

Time 35m

Yield 12

Number Of Ingredients 13

2 cups all-purpose flour
3 tablespoons white sugar
1 tablespoon baking powder
½ teaspoon salt
6 tablespoons butter
2 tablespoons lemon juice
2 eggs, beaten
⅓ cup half-and-half cream
¾ teaspoon lemon zest
¾ cup fresh huckleberries
1 cup powdered sugar
¼ cup lemon juice
¼ teaspoon lemon zest

Steps:

  • Preheat oven to 400 degrees F (205 degrees C). Grease a baking sheet.
  • Whisk together the flour, sugar, baking powder, and salt in a large bowl. Using a pastry blender, cut in butter and lemon juice until evenly mixed and slightly crumbly. Whisk together the eggs and half-and-half in a small bowl; add 3/4 teaspoons lemon zest with the egg mixture to flour mixture, and mix gently just until well blended and forming a dough. Fold in the huckleberries.
  • Divide dough in half, and on a floured surface, shape each half into a ball, then flatten slightly. Cut each round into six wedges; place on prepared baking sheet.
  • Bake in the preheated oven until tops are golden brown, about 12 minutes. Whisk together powdered sugar and lemon juice to make a glaze. Drizzle glaze on cooled scones. Sprinkle with remaining lemon zest for garnish.

Nutrition Facts : Calories 207.8 calories, Carbohydrate 32 g, Cholesterol 48.8 mg, Fat 7.6 g, Fiber 0.9 g, Protein 3.6 g, SaturatedFat 4.4 g, Sodium 237.3 mg, Sugar 14.8 g

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