Lemon Blueberry Bread Breadmaker 1 12 Lb Loaf Food

BLUEBERRY BREAD LOAF

Steps:

• Preheat oven to 200°C/390°F (180°C fan forced).
• Line loaf pan: Butter and line a loaf pan with parchment / baking paper. The picture pan is 21 x 11 x 7 cm (8.3 x 4.5 x 2.75") which makes a nice tall loaf.
• Coat blueberries: Toss blueberries in flour (less flour sticks if dry, more if frozen). This helps keep them suspended in the batter.
• Whisk Dry ingredients in a bowl.
• Add Wet ingredinets: Make a well in the Dry ingredients. Add Wet ingredients. Whisk until incorporated.
• Fold in blueberries: Fold in blueberries, including any flour remaining in the blueberry bowl.
• Bake: Pour into the prepared tin. Bake for 50 minutes, then cover with foil. Bake for a further 15 - 25 minutes, or until a skewer comes out clean. Check after 15 minutes, then if the skewer comes out with batter on it, bake a further 10 minutes.
• Cool: Rest for 5 minutes then turn onto a cooling rack and completely cool. Drizzle with Glaze. Wait until the glaze sets (about 20 minutes) before slicing to serve.

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 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.

LEMON SPICE BREAD ( BREADMAKER 1 1/2 LB. LOAF)

Steps:

• Measure all ingredients except Sweet Spice Butter into bread machine pan in the order that the bread machine manufacturer suggests.
• Process in basic cycle on lightest crust setting (or select medium crust setting based on your machine and preference for crust color).
• Remove baked bread from pan and cool on wire rack.
• Serve with Sweet Spice Butter, if desired.
• Sweet Spice Butter: In small bowl, combine 1/2 cup softened butter or margarine, 1/3 cup sifted powdered sugar and 1/8 to 1/4 teaspoon ground nutmeg.
• Beat until smooth.
• Cover and chill until ready to serve.

LEMON BLUEBERRY POUND CAKE

Steps:

• Preheat the oven to 350°F and set an oven rack in the middle position. Spray a 9x5-inch metal loaf pan with nonstick cooking spray. Line the bottom of the pan with parchment paper, then spray the pan again.
• In a small bowl, whisk together the milk, lemon zest, and lemon juice. Let sit for at least 10 minutes while you proceed with the recipe. (It will curdle; that's okay.)
• In a medium bowl, whisk together the 2 cups flour, baking soda, and salt. In a small bowl, toss the blueberries with the remaining teaspoon of flour. Set both aside.
• In the bowl of an electric mixer fitted with the paddle attachment (or beaters), cream the butter and sugar on medium speed until light and fluffy, 2 to 3 minutes. Scrape down the sides of the bowl, then beat in the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl again. With the mixer on low speed, beat in a third of the flour mixture, then half of the milk mixture. Beat in another third of the flour mixture, then the remaining milk mixture, followed by the remaining flour mixture, scraping the bowl as necessary. Add the flour-dusted blueberries to the batter and, using a spatula, fold until evenly combined.
• Transfer the batter into the prepared pan and smooth the top.
• Bake for 50 to 60 minutes, until the cake is golden brown and a tester comes out clean. Let the cake cool in the pan for about 10 minutes, then turn out onto a rack to cool completely.
• When the cake is cool, transfer it to a serving platter.
• Make the glaze: In a small bowl, mix together the confectioners' sugar, lemon zest, and lemon juice. Add more confectioners' sugar or lemon juice as necessary to make a thick but pourable glaze (it should be a little thicker than you'd think, about the consistency of molasses or honey). Spoon the glaze over the top of the cake, letting it drip down the sides. Let the glaze set for 10 to 15 minutes before serving. Slice with a serrated knife. The cake will keep on the countertop for up to 3 days; store in a covered container or wrap in plastic wrap.
• Freezer-Friendly Instructions: The cake can be frozen (without the glaze) for up to 3 months. After it is completely cooled, double-wrap it securely with aluminum foil or plastic freezer wrap, or place it in heavy-duty freezer bag. Thaw overnight on the countertop before serving. (Add the glaze after the cake is thawed.)
• Note: You'll need 2 large lemons for the entire recipe. Be sure to zest them before you juice them.

BLUEBERRY LEMON BREAD

Steps:

• In a small bowl, cream butter and sugar. Add egg and lemon zest; beat well. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk. Fold in blueberries. Pour into a greased 5-3/4x3x2-in. loaf pan., Bake at 350° for 45-50 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 topping ingredients; spread over warm bread.

LEMON BLUEBERRY BREAD ( BREADMAKER 1 1/2 LB. LOAF)

Steps:

• Add ingredients to bread machine pan in the order suggested by manufacturer, adding dried blueberries with flour.
• (If dough is too dry or stiff or too soft or slack, adjust dough consistency) Checking Dough Consistency: Check dough after 5 minutes of mixing; it should form a soft, smooth ball around the blade.
• If dough is too stiff or dry, add additional liquid, 1 teaspoon at a time, until dough is of the right consistency.
• If dough is too soft or sticky, add additional bread flour, 1 teaspoon at a time.
• Recommended cycle: Basic/white bread cycle; light or medium/normal color setting.

LEMON BLUEBERRY BREAD

Steps:

• 1. Preheat oven to 350 degrees. Coat a 9×5 inch loaf pan with nonstick baking spray.
• 2. In a small bowl whisk together flour, salt and baking powder. Using mixer cream butter, brown sugar and sugar until light and fluffy. In a large measuring cup or bowl whisk together milk, eggs, vanilla extract and lemon juice. Add the wet and dry ingredients to the butter mixture in three intervals alternating between the two starting with the wet ingredients first. Mix just until incorporated.
• 3. Toss blueberries with 1 tablespoon of flour (except reserved blueberries). Remove blueberries from flour and add to batter. Gently fold in lemon zest and blueberries. Spoon into prepared pan. Top with reserved blueberries pressing in slightly. Bake for 50-60 minutes or until toothpick inserted in center comes out clean. Cool for 10 minutes before inverting on to a cooling rack.
• 4. Mix powdered sugar and lemon juice to desired consistency. Drizzle over fully cooled bread.

LEMON BLUEBERRY BREAD

Steps:

• Preheat oven to 350 degrees F (175 C) and place the rack in the middle of the oven. Butter and flour a 9x5-inch loaf pan.
• In a small bowl, whisk together 1 1/2 cups of flour, the baking powder and the salt. Set aside.
• In a large bowl, cream together the sugar, butter and lemon zest until light-colored, about 3 minutes.
• Add the eggs, one by one, beating until well mixed before adding the next. Add the milk and vanilla and beat until well blended.
• Add the dry ingredients and mix just until incorporated.
• In a small bowl, gently toss the blueberries with 1 tablespoon of flour. Carefully fold the blueberries into the batter.
• Scrape the batter into the prepared loaf pan and bake in preheated oven until a toothpick inserted near the center of the bread comes out clean, about 50-60 minutes.
• Remove from oven and set on a rack to cool for 5 minutes. Turn the bread out onto the cooling rack.
• In a small saucepan, bring the lemon juice and sugar to a boil. Cook until the sugar has completely dissolved and the syrup has thickened slightly, about 2 minutes.
• While the bread is still warm, jab it all over with s skewer. Brush with the lemon syrup. Let the bread cool completely, about 2-3 hours.
• In a small bowl, whisk together the powdered sugar and lemon juice. Add more juice/sugar to gain desired consistency.
• Drizzle over the cooled bread.

MEYER LEMON AND BLUEBERRY BREAD

Steps:

• Preheat oven to 350ºF.
• Grease a 8x4 inch loaf pan.
• Whisk together flour, sugar, baking powder, baking soda and salt in a large mixing bowl. Combine lemon juice, lemon zest, oil and egg in small mixing bowl. Whisk to combine.
• Stir blueberries into dry ingredients to coat. Add lemon mixture to dry ingredients and fold together until just combined. Spread evenly in loaf pan.
• Bake for 45 minutes or until a toothpick inserted in the center comes out clean. Cool on a rack for 15 minutes. Remove from pan; cool completely.
• By the way - this bread gets even more moist and lemony the next day if you wrap it well once it's cooled. Don't make yourself wait, though. Cut a slice and then wrap it up.

CLASSIC BLUEBERRY BUTTERMILK LOAF

Steps:

• Preheat oven to 350F with rack in centre of the oven.
• Grease and line a 9x5 or 4x11 loaf pan with parchment paper that overhangs the sides by about 1 inch. Set aside.
• In a medium bowl, whisk together the flour, baking powder, baking soda and salt. Set aside.
• In another medium bowl, toss the fresh blueberries with 1 Tbsp of the flour mixture. Set aside.
• In a large bowl with an electric mixer or the bowl of a stand mixer fitted with a paddle attachment, beat together the butter and sugar at medium speed until light in colour and fluffy, about 3 minutes. Add the eggs, one at a time, beating well between each addition.
• *Take a moment at this point to scrape down the bowl well, especially the bottom of the bowl, where unincorporated butter sometimes hide. After scraping, beat for 30 seconds to incorporate any bits.
• Beat in the vanilla.
• With the mixer on low, mix in half of the flour mixture, then add all of the buttermilk, followed by the remaining flour mixture. Scrape down the sides of the bowl and mix in.
• Remove the mixer bowl from the mixer. Use a rubber spatula to gently fold in the blueberries and any excess flour in the bowl with the blueberries.
• Spoon the batter into the prepared loaf pan, mounding it slightly in the centre.
• Bake the loaf for 55-60 minutes, or until a skewer inserted into the middle of the cake comes out clean.
• Allow the loaf to cool in the pan for 10 minutes, then gently lift it out of the loaf pan by grabbing the edge of the parchment along the sides. Place onto a cooling rack. Allow to cool a few minutes more, then gently remove the parchment. Allow the loaf to cool completely.
• Serve garnished with some icing/confectioners' sugar, if desired.

BREAD MAKER LEMON POPPY SEED LOAF

Steps:

• Place all ingredients, in the order listed above, in your bread pan fitted with a kneading paddle. Set bread machine to "quick" or "cake" setting. (approx 20 minutes knead time + 70 minute bake time).
• After batter has mixed for about 4 minutes, stir sides and bottom of pan with a rubber scraper to ensure complete mixing.
• When mixing is complete, remove paddle and let bake.
• When alarm sounds, your loaf is ready! (if not ready, use the "bake" setting on the machine to add 10-15 minutes at a time until done.) Remove from pan and place on a wire rack to cool.
• Optional: while still warm, glaze with a mixture of 1/4 c lemon juice + powdered sugar to desired consistency.

FRESH BLUEBERRY BREAD MACHINE RECIPE (1-POUND LOAF)

Steps:

• Rinse 1 cup of blueberries and lay on a paper towel to dry and come to room temperature while you make the dough.
• Dump the remaining dough ingredients into the bread pan of your bread machine. Select the dough cycle and press start. Open the lid and check the dough after about 10-15 minutes of mixing to make sure the consistency is correct. The dough should stick to the side, then pull away. If the dough is too dry, add more water 1 teaspoonful at a time. If too sticky, add flour 1 tablespoon a time.
• When the dough cycle completes and the dough has risen to double its original size, remove the dough to a floured surface. Scatter blueberries evenly over the dough and press them into the dough without smashing the berries. Use your fingers to gently shape the dough into a rectangle approximately 12 x 9 inches with the short side closest to you.
• Starting with the edge closest to you, carefully roll the dough towards the top to make a cylinder.
• Seal the seam and turn the ends toward the seam. Seal those seams, also. Place in a greased 8½ x 4½-inch loaf pan with the seam side down. (This is easier than the method shown in the video. Do what works best for you.)
• Cover and allow the dough to rise until almost double. This may take 1 hour or more depending on the ambient temperature. The dough should be peeking over the top about 1 inch.
• When you see the bread has almost risen enough, preheat your oven to 350˚F (180˚C).