Blueberry Lemon White Chocolate Quick Bread Food

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 LEMON QUICK BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan.
• Dredge the blueberries in 2 teaspoons flour; set aside. In a large bowl, cream together butter and sugar until light and fluffy. Stir in eggs one at a time, beating well with each addition. Mix in the lemon zest. In a separate bowl combine flour, baking powder and salt.
• Stir the flour mixture into the egg mixture alternately with the milk. Fold in the blueberries. Pour batter into prepared loaf pan.
• Bake in preheated oven for 50 to 60 minutes, until a toothpick inserted into center of the loaf comes out clean. Allow bread to cool for 10 minutes before removing from pan.

LEMON BLUEBERRY QUICK BREAD

Steps:

• Preheat oven to 350°. Spray four mini loaf pans (5 3/4 x 3 1/4 x 2 1/4) with non-stick cooking spray with flour.*
• Prepare streusel topping and set aside.
• In a small bowl, whisk together flour, baking powder and salt and set aside.
• In a large mixing bowl, combine sugar and lemon zest. Add butter and beat until light and fluffy. Add eggs, vanilla and milk.
• Add flour mixture and mix just until combine. Stir in blueberries.
• Spread batter evenly into prepared pan. Sprinkle with crumb topping.
• Bake for 30 - 35 minutes or until a toothpick comes out clean. An internal temperature of about 205°.
• Prepare Streusel ToppingIn a small bowl, combine sugar and flour. Add butter and mix until mixture is crumbly.

BLUEBERRY, LEMON & WHITE CHOCOLATE QUICK BREAD

Steps:

• Preheat oven to 350°F and grease one 9x5 loaf pan.
• Zest the lemon, then squeeze the juice from it. (You should have approximately 4 Tablespoons of juice, which will be divided.) Set zest and juice aside.
• In large mixer bowl, beat together the sugar, melted butter, 3 Tablespoons of the lemon juice, lemon zest and the eggs.
• In smaller bowl, sift together the flour, baking powder and salt. Add half to the egg mixture and beat to combine.
• Add the buttermilk, combine and then add the rest of the flour mixture. Beat until smooth.
• Fold in white chocolate & blueberries.
• Pour batter into prepared pan and bake for 60 minutes or until a toothpick inserted in the center comes out clean.
• Cool for 20 minutes in the pan, then gently turn out onto a platter or baking rack.
• While warm, combine the remaining lemon juice with enough powdered sugar to create a semi-thin glaze.
• Pour evenly over the bread.
• Serve warm or cool.

BLUEBERRY BREAD

Steps:

• Adjust the oven rack to the lower third position and preheat the oven to 350 degrees F. Lightly coat a 8x4-inch loaf pan with nonstick spray. Set aside.
• In a large mixing bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon. Place the blueberries in a separate bowl and sprinkle with 1 teaspoon of the dry ingredients (this will help keep the blueberries from sinking to the bottom).
• In a separate bowl, whisk together the Greek yogurt, honey, melted butter, vanilla, and lemon zest until smoothly combined. Whisk in the eggs. If the butter resolidifies, gently warm the bowl in the microwave, just until it melts again.
• Add the wet ingredients to the dry ingredients, and with a wooden spoon or spatula, very gently stir the batter, stopping as soon as the flour disappears. Fold in the blueberries.
• For the topping, if using: In a small bowl, stir together the raw sugar and cinnamon.
• Spoon the batter into the prepared baking pan and smooth the top. Sprinkle with the cinnamon-sugar topping, if using. Bake for 30 minutes, then loosely tent the pan with foil to keep the bread from browning too quickly. Continue baking for 15 to 20 additional minutes (45 to 50 minutes total), or until a toothpick inserted in the center of the loaf comes out clean without any wet batter clinging to it. Place the pan on a wire rack and let cool completely. Transfer to a cutting board, slice, and enjoy!

CHOCOLATE CHIP BLUEBERRY BANANA BREAD RECIPE

Steps:

• Preheat oven to 350°F. Grease or spray a 9x5-inch loaf pan with nonstick spray. Set aside.
• Using a hand or stand mixer, cream the butter and both sugars together until well combined and fluffy.
• Beat in the eggs and sliced bananas. Set aside.
• In a separate large mixing bowl, use a spatula or wooden spoon to mix together 1½ cups flour, baking soda, baking powder, salt, and mini chocolate chips. Set this bowl aside as well.
• In another separate bowl, stir together the blueberries and the remaining ½ cup of flour to coat the blueberries lightly.
• Pour the banana batter into the dry flour mixture. Stir just until moistened. Make sure to scrape the sides and bowl of the bowl to incorporate all the ingredients well.
• Very gently fold the blueberries into the batter. Do not overmix or the blueberries will bleed their color into the mixture.
• Scrape the batter into the loaf pan and spread evenly. (For a nicer finish, add just a few chocolate chips and blueberries to the top of the uncooked loaf and press them in gently)
• Bake for 50 minutes. Insert a cake tester, toothpick, or thin-bladed knife. If the batter is not set (the cake tester comes out wet), continue baking for another 5-10 minutes. If the loaf begins to brown too quickly, tent with foil.
• Place the pan on a cooling rack and let sit for 10 minutes. Turn the loaf pan over and slide the banana bread out of the pan. Allow it to cool on the cooling rack.