BLUEBERRY MUFFIN BREAD
Adapted from my favorite Blueberry Muffins, this blueberry muffin bread is soft, moist, and loaded with blueberries. Since there's no individual muffins, this muffin batter goes from the mixing bowl to the oven in minutes. Though this quick bread is outstanding on its own, a swirl of blueberry jam and sprinkle of crumble topping create an outstanding crust.
Provided by Sally
Categories Breakfast
Time 3h
Number Of Ingredients 13
Steps:
- Adjust the oven rack to the lower third position and preheat the oven to 350°F (177°C). Grease a 9×5 inch loaf pan or coat with nonstick spray. Set aside.
- Whisk the flour, baking soda, baking powder, and salt together in a large bowl.
- Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter, granulated sugar, and brown sugar together on high speed until smooth and creamy, about 2 minutes. On medium speed, add the eggs one at a time, beating well after each addition. Beat in the sour cream and vanilla extract on medium speed until combined. With the mixer running on low speed, add the dry ingredients and milk into the wet ingredients and beat until no flour pockets remain. Fold in the blueberries.
- Spoon the batter into the prepared baking pan. See note if adding streusel or blueberry jam swirl. Bake for 60-65 minutes, loosely covering the bread with aluminum foil at the 30 minute mark to help prevent the top and sides from getting too brown. A toothpick inserted in the center of the loaf will come out clean when the bread is done. Remove from the oven and allow the bread to cool completely in the pan set on a wire rack.
- Cover and store bread at room temperature for 2 days or in the refrigerator for up to 1 week.
BLUEBERRY ALMOND TEA BREAD
Make a double of this-one to eat when it comes out of the oven, and one to freeze for later. The almond paste gives this pound cake-like bread a rich flavor.
Provided by LilPinkieJ
Categories Quick Breads
Time 1h40m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Combine almond paste and butter in a large mixing bowl; beat until well blended.
- Gradually add sugar, beating until light and fluffy.
- Add eggs, one at a time, beating well after each addition.
- Combine flour, baking powder and salt. Add mixture to creamed mixture alternately with milk, beginning and ending with four mixture.
- Combine blueberries and 1 Tablespoon flour, toss gently.
- Spoon one-third of batter into a greased and floured 9 x 5 x 3 loaf pan, and sprinkle with half of the dredged blueberries. Repeat layers once; spoon remaining third of batter on top and smooth with a spatula.
- Bake at 350°F for 1 hour and 20 minutes or until a wooden pick inserted in center comes out clean.
- Cool in pan for 10 minutes; remove bread from pan and cool completely on a wire rack.
Nutrition Facts : Calories 686.3, Fat 23.1, SaturatedFat 7.5, Cholesterol 130.4, Sodium 545.5, Carbohydrate 107.8, Fiber 4.5, Sugar 51.8, Protein 14.6
EASY BLUEBERRY ALMOND BREAD
Quick and easy blueberry almond bread! Throw it together in less then ten minutes and then let the house smell amazing while it bakes away in the oven!
Provided by Alysha Yoder
Number Of Ingredients 11
Steps:
- Preheat oven to 350°. In a large bowl, beat together melted butter, sugar, yogurt, eggs, and extracts. Mix until smooth and creamy. Slowly add salt, baking powder, and flour. Once everything is combined, fold in blueberries. Spray one 9x5 bread pan with non-stick spray and pour batter into pan. Top batter with sliced almonds and evenly sprinkle extra sugar over top. Place in oven on middle rack for about 45 minutes or until knife comes out clean when placed in the center. Let cool and serve. Enjoy warm or cold!
BLUEBERRY-ALMOND TOASTS
This recipe uses prepared almond butter to make a quick version of frangipane, a sweetened nut-based custard used as a filling in desserts such as tarts. Fresh sweet-tart blueberries balance the richness of the custard but other berries such as raspberries would also work well.
Provided by Food Network Kitchen
Categories dessert
Time 10m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Whisk 2 tablespoons each almond butter and sugar, 1 tablespoon softened butter, 1 egg yolk and 1/8 teaspoon almond extract. Spread on 2 pieces sandwich bread. Bake in a toaster oven at 400 degrees F until crusty on top, about 6 minutes. Top with blueberries or raspberries; dust with confectioners' sugar.
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