Blackberry Bread Food

DELICIOUS BLACKBERRY MUFFINS

Steps:

• Preheat oven to 450 degrees F (230 degrees C). Line a muffin tin with paper liners.
• Mix flour, sugar, baking powder, and salt together in a large bowl.
• Whisk sour cream, butter, eggs, milk, and vanilla extract together in another bowl. Stir into the flour mixture until blended. Fold blackberries into the batter.
• Spoon batter into the muffin tin, filling each liner 2/3 full.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 18 to 20 minutes.

BLACKBERRY BREAD

Steps:

• Combine flour, sugar, baking powder, baking soda, and salt in a large bowl.
• In a small bowl, whisk together eggs, milk, butter, and vanilla.
• Pour wet ingredients into dry ingredients, and mix until just combined.
• Fold in mashed blackberries.
• Pour batter into lightly greased9"x5" loaf pan.
• Place flour, brown sugar, and butter for the topping in a small food processor. Pulse until all ingredients are combined, and mixture looks like coarse crumbs.
• Evenly sprinkle topping over unbaked bread.
• Bake at 400 degrees for 45-60 minutes, until the top is brown and a toothpick inserted in the center tests clean. Check bread after 40 minutes, and loosely cover with aluminum foil if the top is getting too brown.

BLACKBERRY BREAD

Steps:

• Preheat oven to 350°.
• Stir together flour and next 3 ingredients in a medium bowl;
• Stir in blackberries.
• Whisk together sugar and next 5 ingredients in a medium bowl until thoroughly blended.
• Add to flour mixture, stirring just until blended.
• Pour batter into a lightly greased 8 1/2- x 4 1/2-inch loaf pan.
• Bake at 350° for 1 hour and 15 minutes or until a long wooden pick inserted in center comes out clean.
• Cool in pan on a wire rack 10 minutes.
• Remove from pan to wire rack, and cool completely (about 1 hour).

BLACKBERRY PASTRY BREAD

Steps:

• Combine the milk, 1 tablespoon sugar, and the yeast in a large bowl; stir the egg yolks and whipping cream into the milk mixture. Allow to rest for 10 minutes.
• Whisk together the flour, 1/4 cup of sugar, and salt in a mixing bowl. Cut in the cold butter with a knife or pastry blender until the mixture resembles coarse crumbs. (This can also be done in a food processor: pulse the cold butter or shortening until it's the size of small peas. Turn mixture into a bowl and proceed.) Stir in yeast mixture until combined. Cover bowl with plastic wrap and refrigerate for 4 hours.
• Turn dough onto a lightly floured board. Divide the dough into three portions and shape them into balls. Toss blackberries with sugar.
• Preheat an oven to 375 degrees F (190 degrees C). Grease a baking sheet.
• Roll each ball out to a 9x12-inch rectangle. Spoon blackberries evenly onto the center third of each rectangle, width-wise. Using a knife, cut about 9 slanting lines along each side approximately 1 inch apart. Create a braid by folding alternating strips from each side, overlapping the berries. Place the pastry braid onto the prepared baking sheet. Repeat with the remaining two portions. Cover with a light cloth and let rise in a warm place (80 to 95 degrees F (27 to 35 degrees C)) until doubled in volume, about 1 hour.
• Bake in the preheated oven until golden brown, 25 to 30 minutes. Sprinkle with confectioners' sugar before serving.

BLACKBERRY & APPLE LOAF

Steps:

• Preheat the oven to 180C/gas 4/fan 160C. Butter and line the bottom of a 1.7 litre loaf tin (see tip below). In a large bowl, rub the flour, butter and muscovado sugar together with your fingers to make fine crumbs. Measure out 5 level tbsp of this mixture into a small bowl for the topping, and mix in to it the cinnamon and demerara sugar. Set aside.
• Coarsely grate the apple down to the core and mix in with the eggs and the zest. Stir the baking powder into the rubbed-in mixture in the large bowl, then quickly and lightly stir in the egg mixture until it drops lightly from the spoon. Don't overmix.
• Gently fold in three quarters of the berries with a metal spoon, trying not to break them up. Spoon into the tin and level. Scatter the rest of the berries on top. Sprinkle over the topping and bake for 1¼ -1 hour 20 minutes. Check after 50 minutes and cover loosely with foil if it is browning too much. When done the cake will feel firm, but test with a skewer.
• Leave in the tin for 30 minutes before turning out, then cool on a wire rack. Peel off the paper before cutting. Will keep wrapped in foil or in a tin for up to 2 days.

BLACKBERRY CORNBREAD CAKE

Steps:

• Preheat the oven to 350 degrees F. Grease a 10-inch ovenproof skillet with the butter.
• In a medium bowl, whisk together the buttermilk, vanilla bean paste and eggs. In a separate medium bowl, combine the flour, cornmeal, maple sugar, baking soda and salt. Stir in the buttermilk mixture until smooth.
• Line the blackberries in the buttered skillet, then pour the batter over the top. Pour the cream into the center of the batter. Bake until the top crust is golden brown, 40 to 45 minutes.
• Serve warm with blackberries, maple syrup and whipped cream.

EASY BLACKBERRY BREAD RECIPE

Steps:

• Preheat the oven to 350F. Spray a 9x5 loaf pan with non-stick cooking spray.
• Put the blackberries and 1/2 cup of sugar in a bowl and mash with a fork.
• In another large bowl, whisk the eggs with remaining 1 cup of sugar, then add the oil and mashed blackberries.
• Add flour, baking soda, salt and cinnamon and mix until combined.
• Pour the mixture into a loaf pan. Put in the oven and bake the blackberry bread for 1 hour.

BLACKBERRY ZUCCHINI BREAD

Steps:

• Preheat oven to 350 degrees F.
• Combine all of the ingredients except the berries and zucchini.
• Fold in the drained berries and zucchini just until blended.
• Turn into a greased loaf pan and bake for 1 1/2 hours.
• Check after the first 45 minutes.
• If necessary, cover with aluminum foil to prevent browning too quickly.

MEYER LEMON AND BLACKBERRY BREAD PUDDING WITH MEYER LEMON WHIPPED CREAM

Steps:

• Preheat the oven to 325 degrees F. Place the bread cubes on a large baking sheet in a single layer and toast until lightly golden brown on all sides, turning a few times, about 15 minutes. Remove and let cool slightly.
• Bring cream, 1 cup of sugar, and lemon zest, to a simmer over medium heat. Whisk together the eggs and yolks in a medium bowl. Slowly whisk the warm milk into the eggs and add the vanilla.
• Transfer the bread cubes to a 9 by 15-inch baking dish, pour the custard mixture over and press on the bread to submerge in the custard. Let the mixture sit at room temperature for 30 minutes to allow the bread to absorb more of the custard.
• Place the baking dish inside a larger roasting pan and fill the outer pan with warm water halfway up the sides of the baking dish. Bake until puffed around the outside but still slightly jiggly in the center, about 45 minutes. Remove from the water bath and let rest at least 15 minutes before serving. Toss the remaining 1/4 cup sugar with the blackberries. Serve bread pudding topped with macerated berries and Meyer Lemon Whipped Cream.
• Combine the heavy cream, sugar, juice, zest and vanilla extract in a large bowl and whip with a balloon whisk until soft peaks form.