RBI'S BLUEBERRY HOT BREAD
Not as sweet as a cake, but sweeter than a bread, this wonderful blueberry bread is served warm and buttered. A favorite country inn of mine serves it up in summer when blueberries are plump and plentiful. It truly is an eye-opener and I think you'll enjoy serving it too.
Provided by Gingerbee
Categories Breads
Time 50m
Yield 2 loaf pans
Number Of Ingredients 8
Steps:
- Beat together the eggs and sugar, until the mixture loses its granular consistency.
- Add milk and melted butter.
- Sift together flour, salt, baking powder.
- Add liquid ingredients, mix to combine.
- Toss blueberries in a little flour to keep them from sinking to the bottom of the bread.
- Add them to the batter and pour into 2 regular well-greased loaf pans.
- Preheat the oven to 350 degrees and bake from 30-40 minutes or until cake tester comes out clean in the center.
- Serve warm with butter.
- Freezes very well.
Nutrition Facts : Calories 1511.6, Fat 34.6, SaturatedFat 19.2, Cholesterol 264.1, Sodium 2228.5, Carbohydrate 272.8, Fiber 8.6, Sugar 115.2, Protein 31
RASPBERRY-BLUEBERRY BREAD
A fun and delicious bread with frozen raspberries and blueberries.
Provided by TheSuperSwirl
Categories Bread Quick Bread Recipes Fruit Bread Recipes
Time 1h
Yield 10
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x5-inch loaf pan.
- Combine raspberries, blueberries, and sour cream in a bowl. Combine flour, baking powder, baking soda, and salt in another bowl.
- Cream sugar and butter together in a third, large bowl until smooth. Beat in eggs, one at a time. Mix in berry mixture and vanilla extract. Stir in flour mixture until incorporated. Spread batter evenly into the prepared pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 50 minutes.
Nutrition Facts : Calories 251.1 calories, Carbohydrate 44.1 g, Cholesterol 50.7 mg, Fat 6.6 g, Fiber 1.8 g, Protein 4.3 g, SaturatedFat 3.7 g, Sodium 249.9 mg, Sugar 23.1 g
BLUEBERRY-RHUBARB CRISP
Microwaving this recipe produces a crisp that's just as good as when it's baked in the oven. It's simply unbeatable warmed with a scoop of vanilla ice cream.
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- In a 2-qt. microwave-safe dish, combine the rhubarb, sugar and flour. Cover and microwave on high for 3 minutes; stir. Add pie filling., In a small bowl, combine the flour, oats, brown sugar and cinnamon. Cut in butter until mixture is crumbly; sprinkle over filling. Cover and cook 4-5 minutes longer or until bubbly and rhubarb is tender. Serve warm.
Nutrition Facts :
BLUEBERRY BREAD I
Bread with blueberries in it. This bread is very good right out of the oven, or toasted.
Provided by Barbara Williams
Categories 100+ Breakfast and Brunch Recipes Breakfast Bread Recipes
Time 1h10m
Yield 12
Number Of Ingredients 9
Steps:
- Mix together beaten eggs with the sugar. Add milk and melted shortening or vegetable oil.
- Sift together flour, salt, and baking powder. Combine mixtures, stirring only until blended. Carefully fold in fresh or frozen blueberries and broken walnut pieces.
- Pour into greased 5 x 12 inch loaf pan. Bake at 350 degrees F (175 degrees C) for 50-60 minutes. Cool in pan but try to turn it out of pan before it is totally cool. It will be easier to remove. Can also be made in a normal size loaf pan or can be made into 2 pans.
Nutrition Facts : Calories 270.3 calories, Carbohydrate 44.4 g, Cholesterol 32.6 mg, Fat 8.2 g, Fiber 1.5 g, Protein 5.8 g, SaturatedFat 1.3 g, Sodium 377.2 mg, Sugar 19.1 g
BLUEBERRY BREAD
This blueberry bread recipe is a simple quick bread that I look forward to making when fresh blueberries are in season. It's so good that I end up making it year-round. -Karen Scales, Waukesha, Wisconsin
Provided by Taste of Home
Time 1h10m
Yield 1 loaf (12 pieces).
Number Of Ingredients 9
Steps:
- Preheat oven to 325°. In a large bowl, combine 2 cups flour, sugar, baking powder, salt and baking soda. Whisk the egg, orange juice and butter. Stir into dry ingredients just until moistened. Toss blueberries with remaining flour; fold into batter., Pour into a greased 8x4-in. loaf pan. Bake until a toothpick inserted in the center comes out clean, 60-65 minutes. Cool in pan for 10 minutes before removing to a wire rack to cool completely.
Nutrition Facts : Calories 165 calories, Fat 3g fat (1g saturated fat), Cholesterol 21mg cholesterol, Sodium 186mg sodium, Carbohydrate 33g carbohydrate (15g sugars, Fiber 1g fiber), Protein 3g protein. Diabetic Exchanges
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