Lemon Blueberry Streusel 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 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.

LEMON BLUEBERRY STREUSEL CAKE

Steps:

• Heat oven to 350.
• Grease and flour a 13"x9" pan.
• For the streusel: In a medium bowl, combine all ingredients, and mix until crumbly.
• Set aside.
• In another bowl, mix berries and sugar.
• Set aside.
• For the cake: In a large bowl, combine all the cake ingredients, except the berries and sugar.
• Beat at low speed until moistened, beat for 2 minutes more at medium speed.
• Pour the batter into the prepared pan.
• Spread the berries over the batter.
• Sprinkle the streusel over the cake.
• Bake for 50-55 minutes, or until cake tests done.
• Cool for 1 or more hours, or until completely cool.
• In small bowl, whisk all glaze ingredients together.
• Drizzle over cake.

LEMON-STREUSEL BLUEBERRY MUFFINS

Steps:

• Preheat oven to 375°. In a small bowl, cream butter and sugar until light and fluffy. Add egg and extracts; beat well. Beat in milk. Combine flour, baking powder, salt and cardamom; add to creamed mixture just until moistened. Fold in blueberries., Fill greased or paper-lined muffin cups three-fourths full. In a small bowl, combine brown sugar, flour, lemon zest and cinnamon; cut in butter until crumbly. Sprinkle over batter. Bake 23-27 minutes, or until a toothpick inserted in muffin comes out clean. , Cool 5 minutes before removing from pan to a wire rack. Serve warm.

LEMON BLUEBERRY QUICK BREAD

Steps:

• Preheat oven to 350°. Spray four mini loaf pans (5 3/4 x 3 1/4 x 2 1/4) with non-stick cooking spray with flour.*
• Prepare streusel topping and set aside.
• In a small bowl, whisk together flour, baking powder and salt and set aside.
• In a large mixing bowl, combine sugar and lemon zest. Add butter and beat until light and fluffy. Add eggs, vanilla and milk.
• Add flour mixture and mix just until combine. Stir in blueberries.
• Spread batter evenly into prepared pan. Sprinkle with crumb topping.
• Bake for 30 - 35 minutes or until a toothpick comes out clean. An internal temperature of about 205°.
• Prepare Streusel ToppingIn a small bowl, combine sugar and flour. Add butter and mix until mixture is crumbly.

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.

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.

BLUEBERRY STREUSEL LOAF

Steps:

• Pre-heat oven to 375° (190°). Grease a large loaf pan 9x5 inches/25x11cm.
• Just before mixing in the blueberries toss them with 1/2 - 1 tsp of flour, this will help keep them from sinking to the bottom.
• In a large bowl whisk together the flour, sugar and baking powder, then cut in butter* until it becomes crumbly ( using a pastry blender), remove 3/4 cup (100 grams) of this crumbly mixture to a small bowl, stir in cinnamon (this will be your topping) set aside.
• In a medium bowl beat with a fork, the milk, eggs and vanilla until combined (approximately 1 minute), add this mixture to the flour mixture. Stir just until moistened, (about 15-16 stirs) gently fold in blueberries. Spoon batter into prepared loaf pan, and sprinkle with the crumb topping. Bake for approximately 50-60 minutes (check with a toothpick for doneness). Let cool before serving. Enjoy!

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).

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.

LEMON BLUEBERRY MUFFINS

Steps:

• Preheat oven to 400 F degrees and line standard muffin or cupcake pan with paper liners and set aside.
• To make the crumb topping in a small bowl, whisk together flour, sugar and cinnamon, add melted butter and stir with a fork until crumbly. Refrigerate until ready to use.
• To make the muffins in large bowl stir together flour, baking powder and salt and set aside.
• In a medium bowl place 2/3 cup granulated sugar and lemon zest and rub for a minute. Add eggs and whisk together eggs and lemon-sugar until combined. Whisk in yogurt, oil, lemon juice and vanilla extract (mixture should be pale and yellow)
• Fold wet ingredients into dry ingredients and whisk everything together.
• Reserve ½ cup of blueberries for topping. Place remaining blueberries in a small bowl. Dust blueberries with 1 tablespoon flour and toss them until all blueberries are coated with thin layer of flour and then fold them really gently in the batter.
• Spoon batter into prepared muffin tins, filling maximum 2/3 of each cup and gently tap the pan on the work surface to set. Cover the batter with the remaining blueberries and then cover the blueberries generously with streusel topping.
• Place them in the oven and bake at 400 F for 5 minutes, then REDUCE THE OVEN TEMPERATURE TO 375 F and bake 13-15 minutes or until the toothpick inserted in the center comes out clean.
• Cool for 5 minutes in the pan then remove muffins and cool on a wire rack.