Blueberry Tea Bread Recipe 445 Food

BLUEBERRY ALMOND TEA BREAD

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.

LEMON-BLUEBERRY TEA BREAD

Steps:

• In a small bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in lemon zest and vanilla. Combine the flour, baking powder and salt; beat into creamed mixture alternately with milk. Fold in blueberries., Pour into 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 the confectioners' sugar and lemon juice until smooth; drizzle over warm bread.

LEMON GLAZED BLUEBERRY TEA BREAD

Steps:

• 1. Combine flour, sugar, baking powder and salt.
• 2. Stir in blueberries and the lemon zest.
• 3. In another bowl, beat eggs; add milk, oil and lemon juice.
• 4. Add dry ingredients to wet ingredients.
• 5. Stir gently until just moistened.
• 6. Pour into a greased 9x5 loaf pan.
• 7. Bake at 350 degrees for one hour or until toothpick tests clean.
• 8. Prepare glaze by combining all ingredients.
• 9. After removing loaf from the oven, while still warm, brush or drizzle the glaze over the bread.
• 10. Let cool for 10 minutes, remove to a wire rack to cool completely. Cut and enjoy! This is a great goodie gift.

LEMON-BLUEBERRY BREAD RECIPE

Steps:

• Heat oven to 350°F
• Combine 1-1/2 cups flour, baking powder and salt in large bowl. Whisk eggs, sugar, sour cream, oil, lemon zest and vanilla until blended. Add to flour mixture; stir just until blended.
• Toss blueberries with remaining flour; stir gently into batter. Pour into greased and floured 9x5-inch loaf pan.
• Bake 1 hour to 1 hour 5 min. or until toothpick inserted in center comes out clean. Cool 10 min. Remove bread from pan to wire rack; cool completely.

BLUEBERRY-LEMON TEA CAKES

Steps:

• Preheat oven to 350 degrees. Butter nine 2 1/2- by-4-inch baking pans, and dust with flour, tapping out excess.
• Combine 1/2 cup sugar and 1/2 cup lemon juice in a small saucepan over medium heat. Simmer, stirring occasionally, until sugar dissolves and syrup is thickened, about 4 minutes. Let stand while making cakes.
• Meanwhile, combine heavy cream, remaining 2 tablespoons lemon juice, and the vanilla in a bowl. Whisk together flour, baking powder, baking soda, and 1/4 teaspoon salt in another bowl.
• Beat butter, lemon zest, and remaining cup sugar with a mixer on medium speed until pale and fluffy. Reduce speed to low, and add eggs, 1 at a time, beating well after each addition. Beat in flour mixture in 3 additions, alternating with cream mixture, beginning and ending with flour. Gently fold in blueberries using a rubber spatula.
• Divide batter evenly among pans. Bake on a rimmed baking sheet until a toothpick inserted into the center of each comes out clean, about 30 minutes.
• Transfer pans to wire racks, and brush tops of cakes with lemon syrup. Let stand for 15 minutes. Turn out cakes from pans, and brush all over with remaining syrup. Let cool completely on wire racks.

BLUEBERRY-LEMON TEA BREAD

Steps:

• Preheat oven to 350 degrees.
• In large bowl, beat butter and 1 cup sugar just until blended at low speed. increase speed to medium and beat until light an fluffy, about 5 minutes.
• Combine flour, baking powder and salt in medium bowl. Reduce speed to low, add eggs, one at a time, beating after each addition until well blended-- alternately add flour mixture and milk, mixing just until blended.
• Gently stir in blueberries. Spoon batter into 9" x 5" loaf pan.
• Bake loaf for 1 hour and 5 minutes. Cool loaf on rack for 10 minutes and remove from pan.
• In small bowl, combine 1/3 cup sugar and 1/4 cup lemon juice. Prick top and sides of loaf with skewer in many places and brush mixture on with pastry brush.

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.

LEMON BLUEBERRY TEA BREAD

Steps:

• Preheat oven to 325 degrees.
• Grease two 9x5 loaf pans.
• In mixer cream butter and sugar until light and fluffy.
• Add eggs, sour cream, evaporated milk, lemon zest and lemon juice.
• Mix until well blended.
• In separate bowl mix together flour, salt, baking powder, baking soda, instant pudding and cream of tarter.
• With mixer running on low, slowly add flour mixture until combined.
• Gently fold in blueberries by hand, being careful not to overmix and break up berries.
• Pour batter evenly into prepared pans.
• Bake for 60-70 minutes or until golden brown on top.

ALASKAN BLUEBERRY LEMON TEA BREAD

Steps:

• Heat oven to 350°F In a bowl combine mashed ripe bananas, fat-free buttermilk, lemon juice, canola oil, egg whites, egg yolk and 1 tsp lemon zest.
• Stir blueberries into flour mixture then stir everything into original mixture.
• Pour batter into 9x5x3 inch loaf pan coated with baking spray; bake 1 hour or until toothpick inserted into middle of loaf comes out clean.
• Cool loaf in pan on wire rack 10 minutes; remove from pan.
• In a bowl combine confectioner's sugar, lemon juice ,and 1/2 tsp grated lemon zest. Spread over top loaf;cool completely.

RASPBERRY BLUEBERRY TEA BREAD

Steps:

• Preheat oven to 350°F.
• Grease a 9-inch square, metal baking pan.
• Sift flour, baking powder and baking soda into a bowl.
• In a medium sized bowl, cream butter and sugar.
• Beat in eggs and orange rind.
• Beat in half of the flour mixture.
• Beat in all the milk, and then the remaining flour mixture.
• Fold in berries, and turn batter into prepared pan.
• Bake for 45 minutes, or until well browned.
• Remove from oven and cool on wire rack.
• When cooled, remove from pan.
• Serve warm or cold.

LEMON-BLUEBERRY BUTTERMILK TEA BREAD

Steps:

• Preheat oven to 350º. Lightly coat a 9x5-inch loaf pan with cooking spray.
• In a large bowl, combine butter, oil, and sugar; beat with an electric mixer until smooth. Add egg whites and beat again until smooth.
• In a medium bowl, combine flours, baking powder, and salt. Alternately add flour mixture and buttermilk to the egg mixture, beating after each addition. Add lemon juice, zest, and vanilla. Beat until smooth. Gently fold in frozen blueberries.
• Pour batter into prepared loaf pan. Bake for 1 hour, or until lightly browned. Remove from oven and let cool for 30 minutes before slicing.

BLUEBERRY LOAF

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a loaf pan.
• Mix flour, sugar, baking powder, and salt in a large bowl. Stir milk, oil, egg, and vanilla extract into flour mixture until batter is just blended. Gently fold blueberries into batter; pour into prepared loaf pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 60 to 70 minutes.

BLUEBERRY BRUNCH LOAF

Steps:

• In a bowl, cream butter and brown sugar. Stir in egg and orange zest. Combine flour, baking powder and salt; add to creamed mixture alternately with milk and juice, mixing thoroughly after each addition. Fold in blueberries. Pour into a greased 9x5-in. loaf pan. , Bake at 350° for 50-55 minutes or until bread tests done. Cool in pan 10 minutes before removing to a wire rack. , For glaze, combine sugar, butter and orange zest. Gradually add milk until glaze is of spreading consistency; drizzle over warm bread.

BLUEBERRY TEA BREAD

Steps:

• 1. In a bowl,combine flour,sugar,baking powder,& salt. Stir in blueberries,orange peel. In another bowl,beat eggs,add milk & oil.Stir into dry ingredients just until moistened. Pour into a 9"x13" baking pan. Bake in a preheated 350 oven for 1 hour or until a toothpick inserted near center comes out clean. Cool in pan 10 min. Remove from pan to a wire rack to cool completely. (can leave in pan)
• 2. *** If using frozen blueberries...DO NOT THAW.