Blueberry Orange Tea Loaf Recipes

Steps:

• In a bowl, combine flour, sugar, baking powder and salt. Stir in blueberries and orange zest. In another bowl, beat eggs; add milk and oil. Stir into dry ingredients just until moistened. Pour into a greased 9x5-in. loaf pan. Bake at 350° for 1 hour or until a toothpick inserted in the center comes out clean. Cool in pan for 10 minutes; remove to a wire rack to cool completely. Serve with cream cheese if desired.

Steps:

• In a large bowl, combine the first five ingredients. In another bowl, combine egg, orange juice, water, butter and orange zest. Add to dry ingredients just until combined. Fold in the blueberries. Pour into a greased and floured 8x4-in. loaf pan. , Bake at 350° for 65-70 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes; remove from pan to a wire rack.

Steps:

• Preheat the over to 350 degrees F. Grease and flour one 8-1/2" x 4-1/2" loaf pan. In a small bowl, toss together the blueberries and 2 tablespoons of flour. In a medium bowl, combine the cornmeal, baking powder, baking soda, salt, and the remaining 1-3/4 cups of flour. In a large bowl, with an electric mixer on high speed, beat the butter and sugar for 3 minutes, or until light and fluffy. Add the egg and beat well. Beat in the orange juice and orange peel. Add the flour mixture and, with the mixer on low speed, beat until well-blended. Stir in the blueberries. Spread in the prepared pan. Bake for 55 to 65 minutes, or until a wooden pick inserted in the center comes out clean. Cool on a rack for 5 minutes. Remove from the pan and cool completely on the rack.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a loaf pan.
• Mix flour, sugar, baking powder, and salt in a large bowl. Stir milk, oil, egg, and vanilla extract into flour mixture until batter is just blended. Gently fold blueberries into batter; pour into prepared loaf pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 60 to 70 minutes.

Steps:

• Preheat the oven 170C.
• Grease and line a 2lb loaf tin and set aside. In a saucepan melt the butter on a low heat until almost melted. I did mine until there were a few lumps remaining and it was still a creamy yellow colour rather than being the deep liquid it is when fully melted. Cool fully.
• When cooled, whisk in the sugar, egg, orange zest and vanilla. Fold in the flour along with a few splashes of milk if you think you may have trouble folding in the blueberries. This is meant to be a very firm loaf to prevent the blueberries from sinking.
• Fold in the blueberries, then spoon into the tin. The mixture will be very thick so I used the back of a spoon to level the top. Prepare a foil 'hat' to be put onto the tin later, and bake for 60-70 minutes or until a skewer inserted in the cake comes out clean. If the mixture becomes too brown put the foil hat over the cake to protect it.

Steps:

• Heat oven to 350°F. Grease bottom only of 9x5-inch loaf pan with shortening or cooking spray.
• In large bowl, stir all bread ingredients except blueberries until blended. Fold in blueberries. Pour into pan.
• Bake 50 to 60 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; loosen loaf from sides of pan. Remove from pan to cooling rack. Cool completely, about 45 minutes.
• In small bowl, mix powdered sugar and orange juice until smooth and thin enough to drizzle. Drizzle glaze over bread; sprinkle with additional orange peel.

Steps:

• Sift dry ingredients into a bowl. Combine orange rind, orange juice, melted butter, milk and egg and stir in flour mixture. Mix well. Spread 1/3 of the batter into greased 5x9 loaf pan, sprinkle with half the berried and nuts. Cover with 1/3 batter and remaining fruit and nuts. Top with remaining batter. Bake 350. 50 minutes.