BLUEBERRY LEMON LOAF
A family recipe for our favorite blueberry lemon bread. No mixer required! Like most sweet loaves, it tastes best when allowed to sit for a day, wrapped in plastic wrap.
Provided by TABLESPOON
Categories Bread Quick Bread Recipes Fruit Bread Recipes
Time 2h15m
Yield 12
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x5 inch loaf pan.
- Grate the zest from the lemon onto a small plate. Cut the lemon in half, and squeeze the juice from both halves. Make a topping by whisking together 1 teaspoon of the lemon zest, 1 tablespoon of the lemon juice, and the confectioners' sugar in a small bowl. Set aside.
- Whisk together the white sugar, melted butter, eggs, sour cream, the remaining lemon zest, and the remaining lemon juice in a large bowl until evenly blended. Stir in the milk; set aside.
- Whisk together the flour, baking powder, and salt in a separate large bowl. Remove 3 tablespoons of the flour mixture and set aside. Make a well in the center of the flour mixture; pour the milk mixture into the well and stir the batter just until combined.
- Fold the frozen blueberries into the reserved 3 tablespoons of the flour mixture, then fold the blueberries into the batter. Pour the batter into the prepared pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 60 minutes.
- Remove from oven; immediately poke holes all over the top of the loaf with a toothpick, and pour the topping evenly over the loaf. Cool in the pan for 10 minutes before removing to cool completely on a wire rack.
Nutrition Facts : Calories 183.9 calories, Carbohydrate 30.1 g, Cholesterol 43.8 mg, Fat 6.1 g, Fiber 1.3 g, Protein 3.4 g, SaturatedFat 3.4 g, Sodium 174.7 mg, Sugar 14.9 g
LEMON BLUEBERRY BREAD
Of all the quick breads we had growing up, this beautiful lemon blueberry bread is the best! The citrus glaze adds a lustrous finish and locks in moisture. -Julianne Johnson, Grove City, Minnesota
Provided by Taste of Home
Time 1h15m
Yield 1 loaf (16 slices).
Number Of Ingredients 14
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.
Nutrition Facts : Calories 181 calories, Fat 7g fat (3g saturated fat), Cholesterol 38mg cholesterol, Sodium 149mg sodium, Carbohydrate 27g carbohydrate (17g sugars, Fiber 1g fiber), Protein 3g protein.
BLUEBERRY MINI LOAVES
These mini loaves are excellent for smaller portions of a delicious blueberry bread loaf, but especially good for a school bake sale. A recipe adapted from Mott's Applesauce, a healthier way to bake. Enjoy.
Provided by pink cook
Categories Breads
Time 50m
Yield 16 mini loaves, 16 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees.
- Prepare 16 mini loaf pans with cooking spray and flour; set aside.
- (Note: I use petite loaf pans with capacity for 9 loaves, size 2 1/2 x 3 3/8 x 1 1/2 in; or use the mini loaf pan with capacity for 6 loaves, size 4 1/2 x 2 1/2 x 1 1/2 in, from Wilton Brand that you can buy at any local arts and crafts store).
- In a mixing bowl, combine flour, blueberries, sugar, baking powder, lemon peel, and salt; set aside.
- In another mixing bowl, combine applesauce, whole eggs, oil, and milk. Mix with the flour mixture.
- Beat egg whites and fold into dry and wet mixtures, stirring until moistened. Spoon each loaf pan with three ounces batter or about half cup of batter. Bake for 20-25 minutes, or until tops are browned.
- Note: Calories 209 and 3.7 Weight Watchers points.
Nutrition Facts : Calories 230.9, Fat 4.7, SaturatedFat 0.7, Cholesterol 24.3, Sodium 261, Carbohydrate 43.6, Fiber 1.6, Sugar 18.3, Protein 4.5
MINI LEMON BLUEBERRY CAKES
This recipe is slightly modified from one I found on the internet about 8 yeas ago. It was credited to a bed and breakfast in the gorgeous little town of Cape May, New Jersey. The scent of these sweet, moist little cakes is just what you'd imagine wafting through the air as you awake on a lazy summer morning at a cozy little B&B on the beach. Yummm... It's one of 2 recipes I've used for years when I want to bake something predictably delicious. www.3zestylemons.com
Provided by 3 Zesty Lemons
Categories Breads
Time 1h
Yield 4-6 small cakes
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F.
- Grease and flour 4 to 6 mini loaf pans or small baking dishes. Reserve 1/4 cup of flour to coat the berries (see notes, above). In a medium bowl, sift 2 3/4 cups of flour, sugar, and salt. In a large mixing bowl, cream butter; add lemon extract and gradually add sugar. Beat 2 minutes. Beat in 2 eggs at a time, beating until thoroughly mixed after each addition. On lowest speed, add half the flour, beating only until blended. Add all the sour cream, then the balance of the flour. Mix until smooth. Stir in flour-coated blueberries. Pour into prepared pans and bake at 350 degrees F for 40-55 minutes. Cool 20 minutes in pans, then turn onto a cooling rack.
Nutrition Facts : Calories 1438.4, Fat 65.6, SaturatedFat 38.3, Cholesterol 430.9, Sodium 930.7, Carbohydrate 194.3, Fiber 3.9, Sugar 120.4, Protein 21.2
MINI LEMON LOAVES
I got this out of a magazine a few years ago and have been making it ever since. The key is to poke holes into the tops and then brush with glaze....Delicious!
Provided by Navy Mom
Categories Breads
Time 1h5m
Yield 3 mini loaves
Number Of Ingredients 10
Steps:
- Pre-heat oven to 350.
- Grease three mini loaf pans.
- From lemon, grate 1 tablespoon peel and squeeze 3 tablespoons juice.
- Mix flour, baking powder, and salt.
- In bowl, beat oil and 1 cup sugar on high speed 2 minutes.
- Beat in eggs and lemon peel.
- At low speed, beat in flour mixture until combined.
- Beat in milk; stir in nuts.
- Spoon batter into loaf pans.
- Bake 45 to 50 minutes.
- In cup, mix lemon juice and 2 tablespoons sugar.
- Poke holes all over tops of loaves with a skewer; brush with sugar mixture.
- Cool in pans 10 minutes, then remove from pans and cool completely.
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