Streusel 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 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 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 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.

STREUSEL LEMON BREAD

Steps:

• Preheat oven to 350.
• In a small bowl combine nuts, brown sugar, and nutmeg; set aside.
• Stir together flour, baking powder, and baking soda.
• In a large bowl, beat granulated sugar and margarine until fluffy. Add eggs, 1 at a time; beat well. Gradually beat in lemon juice.
• Add milk alternately with flour mixture and stir well.
• Spoon half of batter into greased and floured 9x5 inch loaf pan. Sprinkle with half the nut mixture; top with remaining batter. Top with remaining nut mixture.
• Bake for 50 to 55 minutes. Cool 15 minutes; remove from pan. Cool completely and store tightly wrapped.

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.

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*.