Blueberry Almond Quick Bread Recipe 445

Steps:

• In a medium bowl, whisk together, flour, baking powder, and salt. In a large bowl, mix together yogurt, sugar, eggs, lemon zest, extracts, and oil. Slowly add the dry ingredients to the wet. Stir until mixture is smooth. In a small bowl toss blueberries with 1 tablespoon of flour to coat. Gently fold blueberries and almonds into the batter. Pour batter into prepared pan and bake for 55 to 65 minutes, or until toothpick inserted comes out clean. Allow bread to cool in the pan for 20 minutes before turning out on a wire rack over a piece of parchment paper to cool. While the bread is cooling in the pan, heat lemon juice and sugar over medium heat, stirring constantly until sugar is dissolved. Continue heating for about three minutes or until syrup just begins to boil. Remove from the heat and allow to cool for 10 minutes. Place a piece of parchment or wax paper under the cooling rack. Using a tooth pick or thin chopstick, poke hole in the top of the warm loaf of bread. Slowly pour the warm syrup over the bread allowing it to soak in to the loaf. Once bread is completely cooled, mix powdered sugar with almond extract. Add water about a half a teaspoon at a time to make a thin icing. Drizzle over the top of the bread. Allow icing to set up before serving.

Steps:

• In a large bowl, combine flour, sugar, baking powder and salt. Cut in butter until mixture resembles coarse crumbs. Stir in walnuts. In a small bowl, beat eggs, milk and vanilla; stir into dry ingredients just until moistened. Gently fold in blueberries. Pour into two 9x5-in. loaf pans. Bake at 350° for 65-75 minutes or until bread tests done. Cool in pan 10 minutes before removing to a wire rack.

Steps:

• Heat oven to 375°F (350°F for dark or nonstick pan). Spray 9x5-inch loaf pan with cooking spray.
• In large bowl, stir flour, 1/2 cup oats, the flaxseed, brown sugar, almonds, baking soda and salt. Add blueberries; stir to coat in flour mixture. Stir in buttermilk and vanilla just until mixed. Spread in pan; sprinkle with 1 tablespoon oats.
• Bake 45 to 50 minutes or until toothpick inserted in center comes out clean and top is golden brown. Cool 5 minutes. Loosen sides of loaf from pan; remove from pan and place top side up on cooling rack. Cool completely, about 2 hours, before slicing.