Cantaloupe And Wild Blueberry Tea Bread Recipes

Steps:

• About 3 hours before serving or early in the day: 1. Preheat oven to 350˚. Grease a 9x5'' loaf pan with nonstick cooking spray. 2. In large bowl, mix baking powder, salt, 3 cups cake flour and 1 1/2 cups sugar. Reserve 1 tablespoon corn-oil spread for crumb topping. With pastry blender or two knives used scissor-fashion, cut in remaining corn-oil spread until mixture resembles fine crumbs. Stir in milk, vanilla extract, and egg until four is just moistened. Gently stir in blueberries; spoon batter into loaf pan. 3. Coarsely chop almonds. In small bowl, with fork, mix almonds, cinnamon, 2 tablespoons cake flour, 2 tablespoons sugar and reserved corn-oil spread until mixture resembles coarse crumbs. Sprinkle crumb topping over batter. 4. Bake loaf 1 hour and 20 minutes or until toothpick inserted in center comes out clean. Cool load in pan on wire rack 10 minutes; remove from pan and finish cooling on wire rack.

Steps:

• In a small bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in lemon zest and vanilla. Combine the flour, baking powder and salt; beat into creamed mixture alternately with milk. Fold in blueberries., Pour into 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 the confectioners' sugar and lemon juice until smooth; drizzle over warm bread.

Steps:

• Preheat oven to 350 degrees.
• Grease a small baking pan (8 x8 or smaller).
• In a large bowl, beat the butter, sugar and cinnamon until creamy.
• Slowly, add the eggs, one at a time, until well blended, about 3 minutes.
• Add the sour cream, vanilla extract and flour, and mix until just blended.
• Now gently add the blueberries, cantaloupe and hazelnuts into the batter, only mixing slightly.
• Pour the mixture into the prepared baking pan and bake for 45 - 55 minutes.
• Make sure to check the bread at 45 minutes, everyones ovens are different.
• Remove from heat and place on cake rack for 6 - 10 minutes then turn out of pan and allow to cool before cutting.

Steps:

• In a bowl, combine flour, sugar, baking powder and salt. Stir in blueberries and orange zest. In another bowl, beat eggs; add milk and oil. Stir into dry ingredients just until moistened. Pour into a greased 9x5-in. loaf pan. Bake at 350° for 1 hour or until a toothpick inserted in the center comes out clean. Cool in pan for 10 minutes; remove to a wire rack to cool completely. Serve with cream cheese if desired.

Steps:

• Puree strawberries in blender or foodprocessor.
• Add sugar, kirshc and lemon juice then process to mix.
• Halve cantaloupe, remove seeds and cut flesh into bite sized pieces.
• Spoon cantaloupe and blueberries into 4 stemmed glasses.
• Drizzle sauce over fruit, garnish with strawberry fans if using and enjoy.

Steps:

• Preheat oven to 350 degrees. Butter nine 2 1/2- by-4-inch baking pans, and dust with flour, tapping out excess.
• Combine 1/2 cup sugar and 1/2 cup lemon juice in a small saucepan over medium heat. Simmer, stirring occasionally, until sugar dissolves and syrup is thickened, about 4 minutes. Let stand while making cakes.
• Meanwhile, combine heavy cream, remaining 2 tablespoons lemon juice, and the vanilla in a bowl. Whisk together flour, baking powder, baking soda, and 1/4 teaspoon salt in another bowl.
• Beat butter, lemon zest, and remaining cup sugar with a mixer on medium speed until pale and fluffy. Reduce speed to low, and add eggs, 1 at a time, beating well after each addition. Beat in flour mixture in 3 additions, alternating with cream mixture, beginning and ending with flour. Gently fold in blueberries using a rubber spatula.
• Divide batter evenly among pans. Bake on a rimmed baking sheet until a toothpick inserted into the center of each comes out clean, about 30 minutes.
• Transfer pans to wire racks, and brush tops of cakes with lemon syrup. Let stand for 15 minutes. Turn out cakes from pans, and brush all over with remaining syrup. Let cool completely on wire racks.

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Grease and flour 2 3x7-inch loaf pans. Whisk together the all-purpose flour, whole wheat flour, salt, and baking powder in a mixing bowl; set aside.
• Beat the eggs, sugar, sucanat, grapeseed oil, half-and-half cream, rum extract, vanilla extract, lime zest, and spearmint with an electric mixer in a large bowl until smooth. Stir in the flour mixture until just moistened, then stir in the blueberries, and pour into the prepared loaf pans. Sprinkle the tops evenly with the turbinado sugar.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 30 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.