Cindys Lemon 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.

LEMON BLUEBERRY BREAD

Steps:

• Preheat the oven to 375 degrees F.
• Grease a 9 x 5 loaf pan. (Grease very! well as there are so many blueberries that only half of the loaf may come out--it is still tasty, but not presentable!).
• Stir the topping ingredients together and set aside.
• In a medium-size bowl, cream the butter and sugar. Then mix in the egg. Mix in the milk and beat until mostly smooth.
• In another bowl, mix the flour with the baking powder and salt.
• Mix the dry ingredients into the wet ingredients.
• Fold in the blueberries and the lemon zest.
• Pour the batter into the loaf pan and sprinkle with topping.
• Bake until the topping is deep golden brown and has formed a thick crust--approximately 50 minutes.
• Cool in pan 5 minutes before transferring to a wire rack to finish cooling.

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.

LEMON BLUEBERRY BREAD

Steps:

• Preheat the oven to 350 degrees F. Grease well the bottom and sides of a 9x5" loaf pan.
• In a medium bowl, whisk together flour, baking powder, and salt. In a large bowl, beat together yogurt, sugar, eggs, lemon zest, vanilla, and oil.
• Slowly fold the dry ingredients into the wet, just until incorporated. In a separate bowl mix the blueberries with 1 Tbsp of flour and then gently fold them into the mixed batter. (I always save a few to stick on top of the loaf after I pour it into the pan).
• Pour the batter into the pan and bake for 55 minutes - 1 hour or until a toothpick inserted in the center comes out clean.
• Remove from oven and allow to cool in the pan for 10 minutes. Transfer to a wire rack to cool completely.

CINDY'S LEMON BLUEBERRY BREAD

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x5-inch loaf pan.
• Blend sugar, flour, butter, lemon zest, and cinnamon together in a small bowl for the topping; mix well.
• Stir sugar, milk, butter, and egg together in another bowl. Blend well. Combine flour and baking powder; stir into the milk mixture. Fold in blueberries and lemon zest. Pour batter into the prepared loaf pan and sprinkle with the topping.
• Bake in the preheated oven until a toothpick inserted into the center of the loaf comes out clean, about 50 minutes.

STREUSEL LEMON BLUEBERRY BREAD

Steps:

• Preheat oven to 350 degrees. In a large bowl, beat butter, sugar, lemon juice and eggs.
• Combine flour, baking powder, salt, milk, vanilla, and lemon zest. Mix well.
• Fold in blueberries -- Do Not let the blueberries thaw or it will discolor batter.
• Pour into a greased 8x4 loaf/bread pan.
• Cut butter in tiny little chunks.
• In a small bowl combine flour, sugar, butter and cinnamon.
• Stir, smash and pinch all the streusel ingredients to well incorporate them. Then evenly top the bread batter.
• Place in oven for about 60-80 minutes, make sure middle is done. Let cool for about 1 1/2 hours. *cooking times depends on oven*.