Lemon Blueberry Crumb Bread Food

LEMON BLUEBERRY BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8x4 inch loaf pan.
• In a mixing bowl, beat together butter, 1 cup sugar, juice and eggs. Combine flour, baking powder and salt; stir into egg mixture alternately with milk. Fold in lemon zest, nuts, and blueberries. Pour batter into prepared pan.
• Bake in preheated oven for 60 to 70 minutes, until a toothpick inserted into center of the loaf comes out clean. Cool bread in pan for 10 minutes. Meanwhile, combine lemon juice and 1/4 cup sugar in a small bowl. Remove bread from pan and drizzle with glaze. Cool on a wire rack.

BLUEBERRY-LEMON CRUMB BARS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease a 9x13 inch baking pan.
• Start by making the crust. In a medium bowl, stir together the 2 cups flour, 2 tablespoons white sugar, lemon zest and salt. Cut in the 1/2 cup butter until the mixture resembles coarse crumbs. Beat egg and vanilla together; stir into the crumb mixture until a dough forms. Press into the bottom of the prepared pan.
• Bake for 12 to 15 minutes in the preheated oven, until golden. Remove from oven and set aside to cool slightly.
• Sprinkle blueberries over the crust. Combine the 1/4 cup sugar and nutmeg; sprinkle over the blueberries. Make the topping: In a medium bowl, cream together the 5 tablespoons butter and brown sugar until smooth. Mix in the flour, so that the mixture is crumbly like streusel. Sprinkle over the blueberry layer.
• Bake for 20 to 25 minutes in the preheated oven, until browned. Cool and then dust with confectioners' sugar before cutting into bars.

LEMON BLUEBERRY BREAD

Steps:

• Preheat your oven to 350° and spray a 9x5 bread pan with nonstick spray. Lay a strip of parchment paper along the bottom of the pan to make removal easier once the bread is cooled.
• In a medium bowl combine the flour, baking powder, and salt. Whisk to combine and get rid of any lumps. Set aside.
• In the bowl of a stand mixer fitted with a paddle attachment beat the butter and sugar until light and fluffy.
• Add the eggs one at a time, mixing well and scraping down the sides between additions.
• Add the vanilla and lemon zest. Beat until fully combined.
• Turn the mixer down to low and add the dry ingredients and milk in two additions, mixing until just combined each time.
• Place the blueberries in a small bowl and mix with 1 tablespoon of flour until coated. This will keep them from sinking to the bottom of the bread.
• Gently fold the blueberries into the batter until just combined.
• Pour the batter into the prepared pan.
• Place on the center rack of the oven and bake for 50-60 minutes. Some ovens may take more or less time and even the pan you use might make a difference with baking time. So bake until a toothpick inserted into the center comes out with only a few moist crumbs.
• Remove from oven and allow to cool completely before removing from pan and glazing.
• In a small bowl whisk together the powdered sugar and lemon juice until fully combined and smooth. If the glaze is too thick, add more lemon juice.
• Drizzle the glaze over the 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.

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.

EASY (AND CRAVE-WORTHY) LEMON BLUEBERRY BREAD

Steps:

• Preheat the oven to 350°F.Line an 8×4 inch loaf pan with parchment paper and set aside.In a bowl, combine the almond flour, coconut flour and baking soda. Set aside.In another bowl combine the eggs, almond milk, honey, coconut oil, mashed bananas and lemon zest.Pour the wet mixture into the dry and stir to combine.Gently fold in the fresh blueberries.Pour the batter into the prepared loaf pan.Bake for 25 minutes until the top is golden brown, then tent with foil and bake for another 25-35 minutes or until a toothpick inserted in the center comes out clean.Remove from the oven and allow to cool completely before cutting.

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.

LEMON BLUEBERRY BREAD

Steps:

• Preheat oven to 350 degrees F. Grease a 9 by 5 inch loaf pan with butter.
• Combine the dry ingredients: in a large bowl, combine the 1 ¾ cups flour, baking powder, sugar, and salt. Set aside
• Combine the wet ingredients: In another bowl, mix the Greek yogurt, eggs, vanilla extract, vegetable oil, lemon zest, and lemon juice until evenly combined.
• Gradually mix the dry ingredients into the wet ingredients until just combined. There should be no pockets of flour. Don't overmix. The batter will be thick.
• In another bowl, toss the 1 ½ cup of blueberries and the remaining 1 tablespoon of flour to coat. Gently fold in the floured blueberries into the batter, leaving any excess flour behind.
• Pour the prepared batter into the prepared loaf pan. Then, top with a few blueberries (I used about 10 blueberries), gently pushing them down into the batter but letting them still be visible. This will make the bread look pretty.
• Bake for about 60-65 minutes, or until a toothpick inserted in the middle comes out clean. About 45 minutes into the baking time, cover with aluminum foil to prevent it from browning too fast. Tip: To prevent the bread from sinking in the middle, only open it once when you need to cover it with foil.
• Remove from oven, remove foil, and let it cool completely before slicing. Enjoy!

LEMON BLUEBERRY STREUSEL BREAD

Steps:

• Preheat the oven to 350°F. Grease and flour a 9×5-inch loaf pan.
• Dust the blueberries with 1 tablespoon flour. Set aside.
• In a large mixing bowl combine the flour, baking powder, and salt.
• In the bowl of an electric mixer or by hand with a whisk, beat the eggs until light and fluffy. (This is the only step you can use an electric mixer. Over mixing this batter will make it tough.)
• Add the oil, sugar, lemon zest, lemon juice, and lemon extract to the eggs and whisk to combine.
• Next, slowly add the dry ingredients to the egg mixture, alternating with the milk. Stir gently.
• Fold in the blueberries.
• Pour batter into the prepared loaf pan.
• Mix the streusel ingredients together with a fork. It will be crumbly. Sprinkle the crumbs over the bread.
• Place in the preheated oven.
• Bake for 50 to 55 minutes. The bread will be done when a toothpick inserted in the center comes out clean or with dry crumbs.

BLUEBERRY LEMON CRUMBLE CAKE

Steps:

• Preheat oven to 350 degrees F. Grease and flour a 10-inch tube pan. Cream butter and sugar in large mixing bowl until light and fluffy. Add eggs, one at a time, beating well after each addition. Add the vanilla extract and lemon juice. Beat very well.
• Combine the flour, baking soda, baking powder and salt in a separate bowl. Alternately add the dry ingredients and the sour cream into the butter mixture. *Begin and end with the dry
• Combine sugars, flour and cinnamon in a bowl. Cut in chilled butter with a pastry blender until mixture resembles coarse crumbs. You can also use an electric mixer with a paddle attachment. *You will have some extra streusel--keep in freezer for quick fruit tart another day!*
• Assemble and Bake:
• Spread half of the batter into the prepared pan. Sprinkle with a layer of the streusel. Top with remaining batter, then top with another layer of streusel. Bake for approximately 55 minutes. Cake will be done when golden brown, sides of cake pull away slightly from edge of pan and toothpick inserted in center comes out clean. Remove pan from oven and cool on a rack for 45 minutes. Unmold onto rack streusel side down and allow to cool completely. Then invert, streusel side up onto a cake plate. Serve dusted with confectioners sugar or with blueberry sauce.
• In a saucepan over medium low heat add blueberries, sugar mixed with cornstarch, vanilla bean seeds and lemon juice. Heat to a boil, stirring occasionally. Cool completely. Serve with cake, over ice cream.

BLUEBERRY BREAD WITH CRUMB TOPPING

Steps:

• Preheat oven to 350 degrees F
• Start by making the crumb top. Melt butter and add the rest of the crumb topping ingredients to it. Mix well and set aside.
• Mix together dry ingredients (1 1/2 cup flour, baking powder and salt) into a small mixing bowl.
• In a large mixing bowl, add and mix together all the wet ingredients - sugar, eggs, Greek yogurt, vegetable oil, and lemon juice.
• Add dry ingredients into wet ingredients, stir to mix well.
• Add 1 tsp flour to blueberries and toss blueberries. Then gently fold blueberries into the bread mixture.
• Line a 9"x5" bread pan with parchment paper. If not using parchment paper, grease bread pan. Pour bread mixture into a bread pan.
• Evenly spread crumb topping on the top of the bread mixture. Gently press on crumb topping so that it sticks to bread after baking.
• Bake for about 60 minutes.
• Remove and cool for 10 minutes. Remove bread from bread pan, and cool for another 10 minutes. Slice and serve!

BLUEBERRY LEMON BREAD WITH CRUNCHY TOPPING

Steps:

• Preheat oven to 350F. Lightly grease and flour a standard loaf pan. Set aside.
• Combine all ingredients for the topping in a small mixing bowl and use a fork or your fingers to incorporate everything together. The mixture should be like a thick cookie dough. Set aside.
• In a mixing bowl, stir together 1 1/2 cups cake flour, baking soda, and salt.
• In another small bowl, add the other 2 TBS of cake flour to the blueberries and toss together until incorporated.
• In the bowl of a stand mixer or using a mixing bowl with a hand mixer, cream the butter and sugar until light and fluffy. Add the cream cheese and continue mixing until completely smooth. Scrape down the sides of the bowl as needed.
• Add the eggs one at a time, beating well after each addition, and then add the vanilla extract and lemon juice.
• With the mixer on low speed, add the dry ingredients mixture in 2 addition, scraping the sides as needed and stopping when just combined (a few visible flour streaks). Sprinkle the lemon zest and blueberries over the batter and gently fold it in using a rubber spatula - do not overmix.
• Transfer the batter to the prepared loaf pan and bake for about 30 minutes. Then cover the top of the batter with chunks of the topping mixture and return to the oven for an additional 20-35 minutes - your oven will vary - until a cake tester or toothpick inserted into the center of the bread (make sure you sink the tester all the way near the bottom of the bread) comes out clean with a few moist crumbs.
• If the bread begins to get too brown but is not yet done, you can cover with a loose tent of aluminum foil for the last part of the baking process.

BLUEBERRY LEMON CRUMB BREAD

Steps:

• Preheat the oven to 350 degrees. Grease a 9 x 5 inch loaf pan.
• In a large mixing bowl, combine the sugar, oil, lemon zest, and juice until thoroughly combined. In another bowl or large measuring cup, beat together the buttermilk and eggs. In a third bowl, whisk together the salt, baking powder, poppy seeds, and 2 1/2 cups flour. With the mixer on low speed, add the dry ingredients to the sugar mixture in three additions, alternating with the buttermilk mixture and scraping the bowl as needed.
• Toss the blueberries with the 2 Tablespoons of flour then gently fold them into the batter. Pour the batter into the prepared pan.
• To make the crumbs, combine the flour, sugar, and melted butter in a measuring cup until fine crumbs form. Spread the crumbs on top of the batter.
• Bake for 50-65 minutes or until a toothpick inserted in the center of the bread comes out clean. Remove the bread from the oven and place it on a rack to cool for at least 10 minutes. To release, run a knife around the edge of the bread pan and turn it over onto a piece of parchment paper. A few of the crumbs may fall off. Don't worry about it! Just scoop them up and put them back on top.
• Meanwhile, make the glaze--in a measuring cup, whisk together the powdered sugar, lemon juice, and milk until the consistency is smooth and pourable (add more milk if needed). Pour the glaze over the cake and serve or allow to dry then cover with saran wrap and store for up to 3 days.

LEMON BLUEBERRY CRUMB BREAD

Steps:

• Preheat oven to 375°F; oil loaf pan.
• Stir topping ingredients together into a bowl until crumbly.
• In another bowl, stir sugar, milk, butter, and eggs until smooth.
• In a bigger bowl, toss flour baking powder and salt and then stir in wet ingredients.
• Fold in blueberries and lemon zest.
• Transfer batter to loaf pan and sprinkle top with topping and then cook until topping is deep golden and has formed a thick crust( 50 minutes).