Lemon Huckleberry Bread Recipes

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.

HUCKLEBERRY BREAD

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan.
• Cream sugar, butter, and egg together in a bowl with an electric mixer. Add 2 cups flour, milk, and vanilla extract. Sprinkle 1 tablespoon flour on huckleberries to prevent them from sinking. Add berries to the batter; pour into the prepared pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 40 minutes.

LEMON BREAD

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.

HUCKLEBERRY BREAD

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).

HUCKLEBERRY MUFFINS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Grease 15 muffin cups, or line with muffin papers.
• In a large bowl, cream together the butter and sugar until smooth. Mix in the egg, milk and vanilla until well blended. Combine 1 3/4 cups flour, baking powder and salt; stir into the batter until just moistened. Toss huckleberries with remaining flour to coat, then fold them into the batter. Spoon batter into muffin cups, filling at least 2/3 full.
• Bake for 15 minutes in the preheated oven, or until the tops spring back when lightly pressed.

LEMON-BLUEBERRY TEA BREAD

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.

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.

HUCKLEBERRY-LEMON SCONES

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.

LEMON HUCKLEBERRY BREAD

Steps:

• Preheat oven 350. Line bottoms and sides of greased loaf pan with parchment paper. In large bowl, cream together the butter, sugar, and lemon extract. Beat in eggs. In medium bowl, sift together flour, baking powder, and salt, and add to creamed mixture alternately with the yogurt. Fold in huckleberries. Pour into prepared pan and bake for 50-60 minutes until bread tests done. Remove from pan while still warm and cool on rack. For the glaze combine the lemon juice with the sugar (see above) and brush over top of loaf. NOTE:: This bread is best when cut after 24 hours.