LEMON BLUEBERRY BREAD
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
Time 1h15m
Yield 1 loaf (16 slices).
Number Of Ingredients 14
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.
BLUEBERRY LEMON LOAF
A family recipe for our favorite blueberry lemon bread. No mixer required! Like most sweet loaves, it tastes best when allowed to sit for a day, wrapped in plastic wrap.
Provided by TABLESPOON
Categories Bread Quick Bread Recipes Fruit Bread Recipes
Time 2h15m
Yield 12
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x5 inch loaf pan.
- Grate the zest from the lemon onto a small plate. Cut the lemon in half, and squeeze the juice from both halves. Make a topping by whisking together 1 teaspoon of the lemon zest, 1 tablespoon of the lemon juice, and the confectioners' sugar in a small bowl. Set aside.
- Whisk together the white sugar, melted butter, eggs, sour cream, the remaining lemon zest, and the remaining lemon juice in a large bowl until evenly blended. Stir in the milk; set aside.
- Whisk together the flour, baking powder, and salt in a separate large bowl. Remove 3 tablespoons of the flour mixture and set aside. Make a well in the center of the flour mixture; pour the milk mixture into the well and stir the batter just until combined.
- Fold the frozen blueberries into the reserved 3 tablespoons of the flour mixture, then fold the blueberries into the batter. Pour the batter into the prepared pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 60 minutes.
- Remove from oven; immediately poke holes all over the top of the loaf with a toothpick, and pour the topping evenly over the loaf. Cool in the pan for 10 minutes before removing to cool completely on a wire rack.
Nutrition Facts : Calories 183.9 calories, Carbohydrate 30.1 g, Cholesterol 43.8 mg, Fat 6.1 g, Fiber 1.3 g, Protein 3.4 g, SaturatedFat 3.4 g, Sodium 174.7 mg, Sugar 14.9 g
BLUEBERRY LEMON BREAD
The delightful combination of lemon and blueberries really jazz up this quick loaf cake.
Provided by Jessica Jones
Categories Bread Quick Bread Recipes
Time 1h30m
Yield 8
Number Of Ingredients 12
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.
Nutrition Facts : Calories 314.5 calories, Carbohydrate 54.7 g, Cholesterol 68.1 mg, Fat 9.5 g, Fiber 1.9 g, Protein 4.9 g, SaturatedFat 5.5 g, Sodium 285.7 mg, Sugar 34.1 g
LEMON-BLUEBERRY BREAD
Provided by Trisha Yearwood
Categories side-dish
Time 1h40m
Yield 8 servings
Number Of Ingredients 12
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.
LEMON BLUEBERRY BREAD
A quick bread that is one of my family's favorites.
Provided by Mama's Cafe
Categories Bread Quick Bread Recipes Fruit Bread Recipes
Time 1h30m
Yield 12
Number Of Ingredients 13
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.
Nutrition Facts : Calories 240.7 calories, Carbohydrate 36.5 g, Cholesterol 45.4 mg, Fat 9.5 g, Fiber 1.2 g, Protein 3.9 g, SaturatedFat 4 g, Sodium 276.6 mg, Sugar 22.9 g
BLUEBERRY BREAD
Blueberry bread made with fresh blueberries and a little tang of lemon and orange.
Provided by Sherri Ann
Categories Bread Quick Bread Recipes Fruit Bread Recipes
Time 1h40m
Yield 16
Number Of Ingredients 15
Steps:
- Mix boiling water and butter for bread in a small bowl; set aside until butter has melted and mixture has cooled, about 30 minutes.
- Preheat the oven to 325 degrees F (165 degrees C). Grease two 8 1/2x4 1/2-inch loaf pans.
- Combine blueberries and 2 tablespoons flour in a bowl; toss to coat. Sift remaining flour, baking powder, baking soda, and salt together in a separate bowl.
- Add sugar, orange juice, cooled butter mixture, lemon juice, and eggs to the flour mixture; mix until well combined. Fold in flour-dusted blueberries. Divide batter and pour into the prepared loaf pans.
- Combine sugar, flour, softened butter, and cinnamon for topping in a small bowl. Mix with a fork until combined and crumbly. Sprinkle on top of the 2 loaves.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 55 to 60 minutes.
Nutrition Facts : Calories 286.8 calories, Carbohydrate 56.4 g, Cholesterol 34.7 mg, Fat 5.4 g, Fiber 1.6 g, Protein 4.4 g, SaturatedFat 3 g, Sodium 456.8 mg, Sugar 29.8 g
BLUEBERRY LEMON BREAD
Make and share this Blueberry Lemon Bread recipe from Food.com.
Provided by mstrcook
Categories Quick Breads
Time 1h25m
Yield 1 Loaf
Number Of Ingredients 11
Steps:
- Preheat oven to 325 degrees F. Butter 8 1/2 x 4 1/2 x 2 1/2 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 one 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 blue berries.
- 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 1/3 cup sugar and lemon juice to boil in small saucepan, stirring until sugar dissolves.
- Pierce top of cake all over 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.
Nutrition Facts : Calories 2683.7, Fat 85.7, SaturatedFat 50, Cholesterol 572.3, Sodium 1164.8, Carbohydrate 452.1, Fiber 10.9, Sugar 290, Protein 38.5
BLUEBERRY CITRUS BREAD
By using a circular pan instead of a rectangular one, you can really 'shape' things up! Additionally, using Yuja Cha honey really makes the taste different!
Provided by Bex D.
Categories Breads
Time 1h20m
Yield 8 Slices, 8 serving(s)
Number Of Ingredients 16
Steps:
- Set the oven to 350°F Grease or apply parchment paper to a circular pan.
- In a large bowl, mix in flours, spices, soda, and salt.
- In a separate bowl, mix the mashed bananas with the yuja cha (or honey), eggs, oil, greek yogurt, butter, and vanilla extract. Once they are just blended, pour into the dry mix.
- Mix the dry and wet ingredients until they have just combined. Afterwards, pour the assorted blueberries, dried apricots and peanuts into the mix. Mix these assortments to prevent them from clumping together when baking.
- Pour the batter into the prepared pan and set a timer for 50 minutes to an hour.
Nutrition Facts : Calories 349.7, Fat 15, SaturatedFat 3.9, Cholesterol 54.1, Sodium 284.7, Carbohydrate 51.3, Fiber 4.6, Sugar 23.9, Protein 6.9
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