Blueberry Bread Food

LEMON-BLUEBERRY BREAD

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.

BLUEBERRY BREAD PUDDING

Steps:

• Whisk 2 eggs, 1 cup milk, 1/2 cup sugar and 1/4 teaspoon cinnamon in a large bowl. Add 4 cups bread cubes and 1 cup blueberries; let soak 30 minutes. Butter a large sheet of nonstick foil and add the bread mixture. Fold in the sides of the foil and seal to form a packet, leaving room for steam to circulate. Grill over indirect heat, rotating the packet a few times, 35 minutes.

BLUEBERRY OATMEAL BREAD

Steps:

• Heat oven to 350 degrees. Grease bottom only of 9x5 inch loaf pan.
• Lightly spoon flour into measuring cup; level off. In large bowl, combine flour, rolled oats, sugar, baking powder, baking soda and salt; mix well.
• In small bowl, combine milk, oil, vanilla, lemon peel and eggs; blend well. Add to dry ingredients; stir just until dry ingredients are moistened.
• Gently fold in blueberries. Pour into greased pan.
• Bake at 350 for 50 to 60 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan. Cool completely. Wrap tightly and store in refrigerator.

BLUEBERRY LEMON BREAD

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.

BLUEBERRY BREAD

Steps:

• Preheat oven to 325°. In a large bowl, combine 2 cups flour, sugar, baking powder, salt and baking soda. Whisk the egg, orange juice and butter. Stir into dry ingredients just until moistened. Toss blueberries with remaining flour; fold into batter., Pour into a greased 8x4-in. loaf pan. Bake until a toothpick inserted in the center comes out clean, 60-65 minutes. Cool in pan for 10 minutes before removing to a wire rack to cool completely.

BLUEBERRY BREAD

Steps:

• Mix the berry mixture ingredients together set aside in refrigerator.Where they will semi defrost.
• Place all ingredients except Berry Mixture in the bread machine pan in the order suggested by the manufacturer.
• Select machine to basic normal setting/with the fruit and nut setting.
• Add the Berry Mixture when the machine beeps at the last kneading.
• Take Note:.
• The berries will pop and make beautiful purple streaks throughout the bread.
• If the berries make the dough to moist just add some more oatmeal so the blueberries mix into the dough. Or you can remove when the machines kneading cycle stops and knead on a floured dough board just to blend in the berries then add back to machine let rise and bake.

BLUEBERRY BREAD I

Steps:

• Mix together beaten eggs with the sugar. Add milk and melted shortening or vegetable oil.
• Sift together flour, salt, and baking powder. Combine mixtures, stirring only until blended. Carefully fold in fresh or frozen blueberries and broken walnut pieces.
• Pour into greased 5 x 12 inch loaf pan. Bake at 350 degrees F (175 degrees C) for 50-60 minutes. Cool in pan but try to turn it out of pan before it is totally cool. It will be easier to remove. Can also be made in a normal size loaf pan or can be made into 2 pans.

BLUEBERRY COBBLER LOAF BREAD

Steps:

• TOPPING: mix together melted butter, brown sugar, flour, cinnamon and chopped walnuts. Mix all ingredients until crumbly and set aside.
• Line the bottom of a 9x5x3-inch loaf pan with parchment paper or grease it.
• In a medium bowl, mix together the flour, sugar, baking powder and baking soda. Make a well in the center and set aside. In a large mixing bowl, combine beaten eggs, milk, vegetable oil, and vanilla extract; add to the well in dry ingredients. Stir just until batter is moistened.
• Carefully stir in 1 tablespoon flour into the blueberries, then fold the blueberries and lemon peel into the batter mixture.
• Place the topping mixture onto the top of the bread batter.
• Bake at 350º F. and bake for about 50-60 minutes, or until a wooden toothpick comes out clean when inserted in the center of the loaf, but just check that the topping is not burning, (thanks the reviewer for this suggestion).
• Remove from oven and cool blueberry bread in pan on a rack.
• NOTE: for best flavor, wrap and store overnight; or refrigerate wrapped for 2 days, or freeze for 2 weeks.

ALABAMA BLUEBERRY BREAD

Steps:

• Preheat oven to 350*. Grease with PAM either 2-8" loaf pans or a Bundt pan and if you wish, lightly sprinkle with cinnamon sugar for an added treat.
• Take a lg. mixing bowl and add the first 7 ingredients. Mix with an electric hand mixer or by hand if you don't have one.(Use a fork). Just until blended.
• Next add flour,salt,and b.soda. Mix thoroughly.
• Fold in the berries last with a rubber spatula.
• Spoon batter using spatula into prepared pan or pans as stated above.
• Place in oven regular shelf setting (does not have to be middle).
• Bake at above temperature for approximately 45 min's. to 1 hour.
• You'll have to check it, time vary's with ovens. Let cool 15 min's. then remove and cool on cooling rack.

BLUEBERRY BREAD

Steps:

• In a large bowl, mix ingredients in order, mixing each ingredient as you add it.
• Pour batter into greased 9x5x3-inch pan with wax paper in the bottom.
• Bake at 350 degrees for 40-50 minutes. Turn oven off and let stay in oven for 10 minutes. Freezes well.
• *Refrigeration recommended due to moistness of bread.

LEMON BLUEBERRY BREAD

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.