Lightberryloaf Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a loaf pan.
• Mix flour, sugar, baking powder, and salt in a large bowl. Stir milk, oil, egg, and vanilla extract into flour mixture until batter is just blended. Gently fold blueberries into batter; pour into prepared loaf pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 60 to 70 minutes.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x5 inch loaf pan.
• Grate the zest from the lemon onto a small plate. Cut the lemon in half, and squeeze the juice from both halves. Make a topping by whisking together 1 teaspoon of the lemon zest, 1 tablespoon of the lemon juice, and the confectioners' sugar in a small bowl. Set aside.
• Whisk together the white sugar, melted butter, eggs, sour cream, the remaining lemon zest, and the remaining lemon juice in a large bowl until evenly blended. Stir in the milk; set aside.
• Whisk together the flour, baking powder, and salt in a separate large bowl. Remove 3 tablespoons of the flour mixture and set aside. Make a well in the center of the flour mixture; pour the milk mixture into the well and stir the batter just until combined.
• Fold the frozen blueberries into the reserved 3 tablespoons of the flour mixture, then fold the blueberries into the batter. Pour the batter into the prepared pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 60 minutes.
• Remove from oven; immediately poke holes all over the top of the loaf with a toothpick, and pour the topping evenly over the loaf. Cool in the pan for 10 minutes before removing to cool completely on a wire rack.

Steps:

• Preheat oven to 350°F, and grease and flour a 9"x11" cake pan. (grease normally, then toss about 3 tablespoons inside and shake around until all sides are floured, then discard the remaining flour.)
• With an electric mixer beat the cream cheese and half of the sugar together in a large bowl.
• Mix in the egg whites and lemon peel. Then in a separate bowl add 1 cup of the flour and baking soda and mix well.
• Add this to the cream cheese mixture alternately with sour cream, making sure to mix well after each addition.
• Pour the cream cheese mixture into the cake pan. Then toss 2 cups of the berries with left over 1/4 cup sugar and 2 teaspoons of flour on top of the batter.
• Now bake it for 40-45 minutes, or until a wooden skewer comes out clean.
• Garnish with the remaining cup of berries and dust with icing sugar before serving. You can serve it cold or slightly warm. its a very nice light spring dessert.

Steps:

• Preheat oven to 350ºF (160ºC). Line an 8.5" x 4.5" (1.5 L) loaf pan with parchment paper.
• Streusel Topping: In bowl, combine granulated and brown sugars and flour. Cut in butter until mixture is very crumbly; set aside.
• Using electric mixer, cream butter and sugar together. Add eggs, one at a time, beating well after each addition, then vanilla. Combine flour, baking powder, salt and lemon rind. Using wooden spoon, alternately stir dry ingredients and milk into butter mixture, making three additions of dry and two of milk. Gently fold in blueberries. Transfer to prepared pan. Sprinkle with streusel.
• Bake in centre of preheated oven for 70 to 75 minutes or until topping is golden and cake tester inserted in centre comes out clean.
• Tips:.
• If using frozen blueberries, do not thaw. Toss gently with 1 tbsp (15 mL) all purpose flour before folding into batter, to prevent the blueberries from "bleeding".
• The streusel doubles and triples well. Use on top of muffins, open-faced pies and other quick breads.

Steps:

• Preheat the oven to 350 degrees F. Oil a large loaf pan and line with parchment paper, then set aside.
• Soak the lentils in hot water while you prep the vegetables. Pour the vegetable oil into a large saucepot on medium heat. Add the onion, carrot, celery and potatoes. Add the granulated garlic, salt, pepper and chile flakes. Saute until the vegetables begin to soften, stirring frequently. Drain the lentils, and add to the pot along with the vegetable stock. Bring to a boil, then reduce the heat, cover and simmer until the lentils are very soft and most of the liquid is absorbed, about 1 hour. Remove from the heat and let rest, covered, for 30 minutes.
• Add the tamari, poultry seasoning, hot sauce and crackers to the lentil mix. Combine with the eggs and Cheddar. Spoon into the prepared loaf pan. Bake until the top begins to crack and the loaf is firm to the touch, about 1 hour 30 minutes. Add the Tangy Tomato Sauce to the top in the last 15 minutes.
• Combine the ketchup, brown sugar, mustard and hot sauce in a small saucepot. Heat on medium heat until hot and bubbly.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x5-inch loaf pan with cooking spray.
• Whisk together sugar, melted butter, sour cream, and lemon juice in a large bowl until thoroughly blended. Mix in milk.
• Stir together flour, baking powder, salt, and lemon zest in a separate bowl. Remove 2 tablespoons flour mixture and place in a third, smaller bowl with frozen blueberries; stir to coat. Stir remaining flour mixture into milk-sour cream mixture with a rubber spatula or wooden spoon, blending until just combined. Fold floured blueberries into batter and transfer into the prepared loaf pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour.
• Meanwhile, mix together icing sugar, lemon juice, and lemon zest in a small bowl for the topping.
• Remove loaf from the oven and immediately poke holes all over the top with a toothpick. Pour topping over the top of the loaf and let cool in the pan for 10 minutes. Remove loaf to a wire rack to cool completely.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease an 8x4-inch loaf tin with soft margarine and set aside.
• Cream superfine sugar and butter together with a paddle attachment of a free-standing electric mixer on medium-high speed until light and fluffy.
• Whisk eggs and vanilla extract together in a separate bowl until just mixed; do not over-whisk. Beat gradually into the butter mixture until well incorporated. Sift in flour and baking powder, bit by bit, folding after each addition. Set batter aside.
• Puree raspberries, confectioners' sugar, and lemon juice in a food processor until smooth. Strain through a fine-mesh sieve into a bowl. Separate half of the cake mix into a different bowl and stir the coulis through.
• Put alternating dollops of the raspberry and vanilla batters into the prepared loaf tin using a small ice cream scoop. Swirl both sets of dollops together slightly using the blunt end of a skewer.
• Bake in the preheated oven until the top of the cake is golden brown and risen and a toothpick inserted into the center comes out clean, about 40 minutes. Let cool in the tin for 5 to 10 minutes. Run a table knife around the edges of the tin and remove the cake, leaving to cool completely on a wire rack.

Steps:

• Preheat oven to 350°F; spray loaf pan with cooking spray.
• Combine beef, turkey, onion, and oats in a large bowl, set aside.
• Mix together tomato sauce, Worcestershire sauce, hot pepper sauce, egg whites, salt, and pepper. Add to meat mixture and mix well with hands.
• Press into pan and bake for 60-70 minutes. (Note: add an extra egg white if meatloaf does not hold together properly).

Steps:

• To make the loaf: Mix together butter and sugar in a large bowl until creamy.
• Beat in egg.
• In a separate bowl, combine flour, baking powder, and salt.
• Alternately, add milk and flour mixture to the butter mixture.
• Stir well to combine.
• Add vanilla, stir.
• Fold in blackberries gently, try not to mash them too much.
• Pour batter into a greased 9x5 loaf pan.
• To make streusel: Combine streusel ingredients, mix until crumbly.
• Pour over batter in the loaf pan.
• Bake at 350 for 45-60 minutes.
• Check frequently after 45 minutes.
• Loaf should be golden brown and a knife inserted in the center of the loaf should come out dry.

Steps:

• Cake:-.
• Heat oven to 180C/ 350°F.
• In a bowl cream butter and stir in sugar a little at a time.
• Beat in eggs.
• In a small bowl combine flour, salt, baking powder and lemon rind.
• Add flour mixture alternately with milk to the butter mixture; blend until smooth.
• Fold in blueberries (if using frozen dust lightly in all-purpose flour).
• Put mixture in a greased10 x 6 inch loaf tin.
• Bake for 1 hour.
• Topping:-.
• Mix sugar and lemon juice until sugar is dissolved.
• Carefully remove loaf from pan (after cooling slightly) and spoon topping over the warm loaf.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a 9x4-inch loaf pan with parchment paper.
• Blend orange juice, milk, lemon, egg, oil, and vanilla extract in a blender until smooth.
• Mix flour, sugar, hemp hearts, blueberries, baking soda, and salt together in a medium bowl. Pour in the orange juice mixture; stir to combine. Do not overmix. Pour batter into the prepared loaf pan.
• Bake in the preheated oven until a toothpick inserted into the loaf comes out clean, 55 to 60 minutes. Let cool for 5 minutes before removing from pan.

Steps:

• Measure fruit, mixed spice, butter, brandy and sugar and put in a saucepan add cup of black tea
• Gently bring to the boil and leave to cool for approx 20 mins
• Turn oven to 170c / 180c and line a loaf tin with grease proof paper
• Mix in flour and egg and transfer to baking tin
• Put in centre of oven for approx 60 / 80 mins

Steps:

• Preheat the over to 350 degrees F. Grease and flour one 8-1/2" x 4-1/2" loaf pan. In a small bowl, toss together the blueberries and 2 tablespoons of flour. In a medium bowl, combine the cornmeal, baking powder, baking soda, salt, and the remaining 1-3/4 cups of flour. In a large bowl, with an electric mixer on high speed, beat the butter and sugar for 3 minutes, or until light and fluffy. Add the egg and beat well. Beat in the orange juice and orange peel. Add the flour mixture and, with the mixer on low speed, beat until well-blended. Stir in the blueberries. Spread in the prepared pan. Bake for 55 to 65 minutes, or until a wooden pick inserted in the center comes out clean. Cool on a rack for 5 minutes. Remove from the pan and cool completely on the rack.