HUCKLEBERRY BREAD
A great bread with huckleberries that is always passed down from generation to generation... yum!
Provided by Elisabeth Fleming
Categories Bread Quick Bread Recipes Fruit Bread Recipes
Time 50m
Yield 10
Number Of Ingredients 8
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.
Nutrition Facts : Calories 287.6 calories, Carbohydrate 44.7 g, Cholesterol 45 mg, Fat 10.5 g, Fiber 1.5 g, Protein 4.3 g, SaturatedFat 6.3 g, Sodium 411.7 mg, Sugar 24.7 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
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.
HUCKLEBERRY-LEMON SCONES
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
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
HUCKLEBERRY BREAD
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
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
GLAZED LEMON BREAD
Categories Bread Dairy Egg Breakfast Brunch Bake Lemon Winter Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F. Lightly butter 8 1/2x4 1/2x2 1/2-inch loaf pan. Stir flour, baking powder and salt in medium bowl to blend. Using electric mixer, beat 1 cup sugar and butter in large bowl until light and fluffy. Beat in eggs 1 at a time. Add grated lemon peel. Mix in dry ingredients alternately with milk. Pour batter into prepared loaf pan. Bake until tester inserted into center of bread comes out clean, about 1 hour.
- Meanwhile, combine remaining 1/2 cup sugar and fresh lemon juice in small heavy saucepan and stir over low heat until sugar dissolves.
- Transfer lemon bread to rack. Gradually spoon lemon glaze over hot bread, adding more as glaze is absorbed. Cool lemon bread completely in pan on rack. (Can be prepared 1 day ahead. Turn bread out onto rack. Cover with plastic wrap and let stand 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
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- Preheat the oven to 350°F. Lightly grease an 8 1/2" x 4 1/2" loaf pan., For the bread: In a small bowl, mix the buttermilk (or yogurt) with the lemon juice and zest (or lemon oil), and set aside., In another bowl, whisk together the flour, baking powder, baking soda, and salt.
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