LEMON BLUEBERRY BREAD
A quick bread that is one of my family's favorites.
Provided by Mama's Cafe
Categories Bread Quick Bread Recipes Fruit Bread Recipes
Time 1h30m
Yield 12
Number Of Ingredients 13
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.
Nutrition Facts : Calories 240.7 calories, Carbohydrate 36.5 g, Cholesterol 45.4 mg, Fat 9.5 g, Fiber 1.2 g, Protein 3.9 g, SaturatedFat 4 g, Sodium 276.6 mg, Sugar 22.9 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 ZUCCHINI BREAD
Blueberries and zucchini baked up into delicious little summertime bread loaves!
Provided by Laura Moody
Categories Bread Quick Bread Recipes Zucchini Bread Recipes
Time 1h45m
Yield 12
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease 4 mini-loaf pans.
- In a large bowl, beat together the eggs, oil, vanilla, and sugar. Fold in the zucchini. Beat in the flour, salt, baking powder, baking soda, and cinnamon. Gently fold in the blueberries. Transfer to the prepared mini-loaf pans.
- Bake 50 minutes in the preheated oven, or until a knife inserted in the center of a loaf comes out clean. Cool 20 minutes in pans, then turn out onto wire racks to cool completely.
Nutrition Facts : Calories 461.1 calories, Carbohydrate 66.8 g, Cholesterol 46.5 mg, Fat 19.9 g, Fiber 2 g, Protein 5.3 g, SaturatedFat 3.3 g, Sodium 281.3 mg, Sugar 40.9 g
BLUEBERRY ZUCCHINI BREAD
summer's fresh picked blueberries and zucchini are a perfect combination in this easy quick bread. The recipe can be found here: http://lobsterandfishsticks.com/2010/04/20/blueberry-zucchini-bread/
Provided by ChefMamaBlogger
Categories Quick Breads
Time 1h20m
Yield 1 loaf, 12 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8.5 x 4.5 loaf pan.
- In a large bowl, beat together the eggs, oil, vanilla, and sugars. Fold in the zucchini. Beat in the flours, salt, baking powder, baking soda, and cinnamon. Gently fold in the blueberries. Transfer to the prepared loaf pan.
- Bake 55-65 minutes in the preheated oven, or until a knife inserted in the center of a loaf comes out clean. Cool 20 minutes in pans, then turn out onto wire racks to cool completely.
Nutrition Facts : Calories 224.3, Fat 10.2, SaturatedFat 0.9, Cholesterol 35.2, Sodium 117.9, Carbohydrate 31.1, Fiber 1.7, Sugar 18.6, Protein 3.1
ZUCCHINI-BLUEBERRY BREAD
This is my lightened version of Recipe #70287. I made it multiple times this summer and it always turned out great - very flavorful & moist. I did find that if you use frozen blueberries, do not thaw them or your batter will turn blue/green! If using frozen, you will need to bake it a little longer as your batter is going into the oven colder. Also, if you don't have zucchini, yellow summer squash makes an excellent substitute!
Provided by jesrn2000
Categories For Large Groups
Time 1h35m
Yield 20-24 serving(s)
Number Of Ingredients 20
Steps:
- Preheat oven to 350°F.
- In a large bowl, combine egg, egg substitute, oil, buttermilk, sugar, zucchini, vanilla, almond extract, and lemon zest (if desired).
- Sift dry ingredients together and add to zucchini mixture.
- Gently fold in blueberries & walnuts.
- Pour into 2 greased & floured 8x4-inch bread pans, or one bundt pan. Bake for 1 1/4 hours or until golden brown & toothpick inserted comes out cleanly. (Baking time is listed for bread pans).
- Let cool for about 15 minutes, then invert onto wire rack to cool completely.
- To make glaze: Once cake/bread has cooled, melt butter over low heat, then stir in lemon zest and powdered sugar. Stir in lemon juice, 1 tbsp at a time, until smooth and a good consistency. Drizzle over cake/bread and sprinkle with freshly grated lemon zest.
- Note: Because of the amount of moisture in this recipe, you may need to bake it longer than you might think. If you are unsure if it is done or not, add a few more minutes - it's almost impossible to over-bake this!
Nutrition Facts : Calories 311.6, Fat 11.4, SaturatedFat 2.8, Cholesterol 19.1, Sodium 251.9, Carbohydrate 49.9, Fiber 2.3, Sugar 34.3, Protein 4.8
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