Blueberry Almond Brown Bread Recipes

Steps:

• Heat oven to 375°F (350°F for dark or nonstick pan). Spray 9x5-inch loaf pan with cooking spray.
• In large bowl, stir flour, 1/2 cup oats, the flaxseed, brown sugar, almonds, baking soda and salt. Add blueberries; stir to coat in flour mixture. Stir in buttermilk and vanilla just until mixed. Spread in pan; sprinkle with 1 tablespoon oats.
• Bake 45 to 50 minutes or until toothpick inserted in center comes out clean and top is golden brown. Cool 5 minutes. Loosen sides of loaf from pan; remove from pan and place top side up on cooling rack. Cool completely, about 2 hours, before slicing.

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.

Steps:

• In a medium bowl, whisk together, flour, baking powder, and salt. In a large bowl, mix together yogurt, sugar, eggs, lemon zest, extracts, and oil. Slowly add the dry ingredients to the wet. Stir until mixture is smooth. In a small bowl toss blueberries with 1 tablespoon of flour to coat. Gently fold blueberries and almonds into the batter. Pour batter into prepared pan and bake for 55 to 65 minutes, or until toothpick inserted comes out clean. Allow bread to cool in the pan for 20 minutes before turning out on a wire rack over a piece of parchment paper to cool. While the bread is cooling in the pan, heat lemon juice and sugar over medium heat, stirring constantly until sugar is dissolved. Continue heating for about three minutes or until syrup just begins to boil. Remove from the heat and allow to cool for 10 minutes. Place a piece of parchment or wax paper under the cooling rack. Using a tooth pick or thin chopstick, poke hole in the top of the warm loaf of bread. Slowly pour the warm syrup over the bread allowing it to soak in to the loaf. Once bread is completely cooled, mix powdered sugar with almond extract. Add water about a half a teaspoon at a time to make a thin icing. Drizzle over the top of the bread. Allow icing to set up before serving.

Steps:

• Heat oven to 375 degrees Fahrenheit/200 degrees Celsius. Grease a 9- or 8-inch/21-centimeter loaf pan with butter, line it with a parchment paper sling and butter the paper. Set the pan aside.
• Place butter, sugar, lemon zest and vanilla extract in the bowl of a stand mixer fitted with the paddle attachment. Beat on high speed for 3 to 4 minutes, until light, then lower speed to medium. Add eggs in three additions, scraping down the sides of the bowl a few times as necessary. The mix may split a little but don't worry: It'll come back together once you add the dry ingredients.
• In a separate bowl, whisk together flour, baking powder, salt and almond flour. With the stand mixer on low, add the dry ingredients in three additions, mixing just until no white specks remain. Fold in about 3/4 of the blueberries by hand, then scoop batter into the prepared loaf pan.
• Bake for 15 minutes, then sprinkle the remaining blueberries over the top of the cake. Return to the oven for another 15 to 20 minutes, until cake is golden brown but still uncooked. Cover loosely with foil and continue to cook for another 25 to 30 minutes (less for a 9-inch pan, more for an 8-inch pan), or until risen and cooked, and a knife inserted into the middle of the cake comes out clean. Remove from oven and set aside in its pan to cool for 10 minutes before removing cake from pan and placing on a wire rack to cool completely.
• When cake is cool, make the icing: Add lemon juice and icing sugar to a bowl and whisk together until smooth, adding a bit more juice if necessary, just until the icing moves when you tilt the bowl. Pour over the cake and gently spread out. The blueberries on the top of the cake may bleed into the icing a little, but this will add to the look. Let icing set (about 30 minutes), slice and serve.

Steps:

• Spray a 9 by 13-inch baking pan with cooking spray. Arrange the bread in a single layer in the baking pan. Whisk together the eggs, egg whites, milk, vanilla, cinnamon and maple syrup. Pour the egg mixture over the bread in the pan, spreading it around so the liquid saturates the bread. Scatter the blueberries evenly on top and sprinkle with the almonds and brown sugar. Cover and refrigerate overnight.
• Preheat the oven to 350 degrees F. Uncover the baking pan and bake for 40 to 50 minutes. Serve warm, cold or at room temperature.
• Excellent source of: Protein, Riboflavin, Iodine, Manganese, Selenium
• Good source of: Fiber, Vitamin K, Calcium, Iron, Magnesium, Phosphorus, Zinc