MOIST LEMON BLUEBERRY LOAF
Moist, lemony and bursting with blueberries, this Lemon Blueberry Loaf is perfect for a tea, shower or brunch.
Provided by Cheryl
Categories Dessert
Time 1h15m
Number Of Ingredients 15
Steps:
- GET ORGANIZED: Preheat oven temperature to 350F/176.7C. Spray an 8.5 x 4.5 x 2.5 inch loaf pan (21 x 11 x 6 cm) with cooking oil (or grease with butter) and dust with flour. Zest two lemons and set aside.
- COMBINE DRY INGREDIENTS: (except sugar) Whisk together flour, baking powder and salt in large mixing bowl.
- COMBINE WET INGREDIENTS AND SUGAR: In a medium separate bowl, mix together sour cream eggs, sugar, lemon zest, vanilla and oil.
- COMBINE INGREDIENTS FROM BOTH BOWLS: Add wet mixture to dry ingredients and combine with whisk. Gently fold in the blueberries mixed with flour.
- BAKE: Pour batter into greased/floured prepared pan. Bake on middle rack for about 50-70 minutes. Since ovens vary, start checking at 50 minutes. If toothpick or tester inserted into center of loaf comes out clean, it's done. Rest cake for 10 minutes on rack, then remove cake from loaf pan and place it on rack over a pan or cutting board (something to catch any drips).
- MAKE AND ADD LEMON SYRUP (OPTIONAL): For an even moister, more lemony loaf, poke holes in top of cake with tester or toothpick. Pour on lemon syrup to soak in. Let loaf cool on a wire rack.
- MAKE AND ADD GLAZE: Mix together icing sugar and fresh lemon juice in a small bowl. After the loaf cools, drizzle glaze over cake. Sprinkle with lemon zest if desired. Slice and serve.
Nutrition Facts : Calories 205 kcal, Carbohydrate 37 g, Protein 4 g, Fat 5 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 51 mg, Sodium 199 mg, Fiber 1 g, Sugar 24 g, UnsaturatedFat 2 g, ServingSize 1 serving
BLUEBERRY PUDDING CAKE
This Fresh Blueberry Pudding Cake is wonderful to take to any gathering!
Provided by The Southern Lady Cooks
Categories Dessert
Time 1h5m
Number Of Ingredients 13
Steps:
- Layer your berries in an 8 x 8 x 2 inch baking dish sprayed with cooking spray. Sprinkle the lemon juice over the berries and kind of mix so they are coated. Mix flour, salt, baking powder, cooking oil, vanilla, cinnamon, sugar and milk together and spread over the berries. Add Topping.
BLUEBERRY PUDDING CAKE
My father-in-law has a number of blueberry bushes near his house, so I have an abundant supply every year. I'm always looking for new ways to use them. This blueberry pudding cake is one of my latest creations. -Jan Bamford, Sedgwick, Maine
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 9 servings.
Number Of Ingredients 13
Steps:
- Preheat oven to 350°. Toss blueberries with cinnamon and lemon juice; pour into a greased 8-in. square baking dish. In a small bowl, combine flour, sugar and baking powder; stir in milk and butter. Spoon over berries. , Combine sugar and cornstarch; sprinkle over batter. Slowly pour boiling water over all. Bake until a toothpick inserted into the cake portion comes out clean, 45-50 minutes. Serve warm. If desired, top with whipped cream and additional blueberries.
Nutrition Facts : Calories 244 calories, Fat 4g fat (3g saturated fat), Cholesterol 11mg cholesterol, Sodium 91mg sodium, Carbohydrate 51g carbohydrate (37g sugars, Fiber 1g fiber), Protein 2g protein.
BLUEBERRY BREAD PUDDING
Provided by Food Network Kitchen
Categories dessert
Time 1h15m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Whisk 2 eggs, 1 cup milk, 1/2 cup sugar and 1/4 teaspoon cinnamon in a large bowl. Add 4 cups bread cubes and 1 cup blueberries; let soak 30 minutes. Butter a large sheet of nonstick foil and add the bread mixture. Fold in the sides of the foil and seal to form a packet, leaving room for steam to circulate. Grill over indirect heat, rotating the packet a few times, 35 minutes.
BLUEBERRY PUDDING LOAF
Like a slice of pudding. Very very moist and dense--in loaf form. Make a tasty dessert or mid-morning snack with a hot cup of tea.
Provided by Caroline Cooks
Categories Quick Breads
Time 1h10m
Yield 2 loaves
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F.
- In very large mixing bowl, cream butter and cream cheese with mixer on medium speed until creamy and blended.
- Add sugar, sour cream and vanilla.
- Mix until fluffy.
- Add eggs, one at a time, mixing well after each.
- In large mixing bowl, combine flour, baking soda, baking powder and salt.
- Add gradually to butter/cream cheese mixture; and blend well.
- Add blueberries; stir only to distribute. Batter will be very thick.
- Put batter into two greased and floured loaf pans.
- Bake for 50-60 minutes or until toothpick inserted in center comes out clean.
- Cool in loaf pans for 10 minutes before removing to wire rack to cool.
Nutrition Facts : Calories 2938.7, Fat 137.5, SaturatedFat 80.8, Cholesterol 553.8, Sodium 2130.4, Carbohydrate 402.3, Fiber 10.1, Sugar 253.5, Protein 36.4
BLUEBERRY LOAF CAKE
MY FAMILY loves fresh blueberries just about any way, but this loaf cake is a favorite at breakfast, as a delicious snack or quick dessert. We always look forward to summer, when fresh blueberries appear in the market. -Nancy Anderson, Broomall, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 1 loaf.
Number Of Ingredients 11
Steps:
- In a large bowl, cream butter and sugar until light and fluffy. Beat in the eggs, milk and vanilla. Combine flour and baking powder; add to creamed mixture just until combined. Gently fold in blueberries. , Pour into a greased 9x5-in. loaf pan. Combine sugar and cinnamon; sprinkle over top. Bake at 350° for 50-55 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
Nutrition Facts : Calories 170 calories, Fat 7g fat (4g saturated fat), Cholesterol 43mg cholesterol, Sodium 95mg sodium, Carbohydrate 25g carbohydrate (14g sugars, Fiber 1g fiber), Protein 3g protein.
BLUEBERRY LOAF
An easy-to-make, delicious blueberry loaf that works equally well with fresh or frozen blueberries.
Provided by Meg
Categories Bread Quick Bread Recipes
Time 1h10m
Yield 12
Number Of Ingredients 9
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.
Nutrition Facts : Calories 167.7 calories, Carbohydrate 27.8 g, Cholesterol 16.3 mg, Fat 5.4 g, Fiber 0.9 g, Protein 2.6 g, SaturatedFat 1 g, Sodium 116 mg, Sugar 14.9 g
OVER-THE-TOP BLUEBERRY BREAD PUDDING
This delicious southern blueberry bread pudding boasts out-of-this-world flavor and eye appeal. You just may want to skip the main course and go straight to dessert. It's a favorite for our summer celebrations. -Marilyn Haynes, Sylacauga, Alabama
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 12 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 350°. In a large bowl, combine eggs, cream, sugar and vanilla. Stir in blueberries and baking chips. Stir in bread cubes; let stand until bread is softened, about 15 minutes., Transfer to a greased 13x9-in. baking dish. Bake, uncovered, until a knife inserted in the center comes out clean, 50-60 minutes. Let stand 5 minutes before serving., For sauce, place baking chips in a small bowl. In a small saucepan, bring cream just to a boil. Pour over baking chips; whisk until smooth. Serve with bread pudding.
Nutrition Facts : Calories 869 calories, Fat 54g fat (33g saturated fat), Cholesterol 195mg cholesterol, Sodium 344mg sodium, Carbohydrate 89g carbohydrate (65g sugars, Fiber 1g fiber), Protein 11g protein.
BLUEBERRY-BANANA BREAD
Provided by Giada De Laurentiis
Categories dessert
Time 3h15m
Yield 6 to 8 Servings
Number Of Ingredients 13
Steps:
- Place an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Butter and flour a 9- by 5- by 3-inch loaf pan. Set aside.
- In a medium bowl, whisk together the flour, baking soda, salt, baking powder, cinnamon and nutmeg. In a large bowl, beat the sugar, oil, eggs and vanilla until blended. Stir in the bananas and blueberries. Add the dry ingredients and stir just until blended.
- Pour the batter into the prepared loaf pan. Bake until a cake tester inserted in the center of the loaf comes out clean, about 1 hour. Cool for 15 minutes. Remove the loaf from the pan and cool completely on a wire rack, about 2 hours.
THE BEST BLUEBERRY BREAD PUDDING
Fresh blueberries, tangy sourdough bread, and a creamy custard make this blueberry bread pudding a definite crowd-pleaser! It's got the perfect amount of sweetness, the perfect level of richness, and the perfect ratio between soft, custardy bread on the inside, and crispy, brown, buttery bread on the outside. Serve with whipped cream or vanilla ice cream.
Provided by Chef John
Categories Everyday Cooking Special Collection Recipes New
Time 2h
Yield 12
Number Of Ingredients 13
Steps:
- Vigorously whisk eggs, egg yolks, salt, white sugar, and brown sugar together in a large bowl until mixture turns light and frothy, about 1 minute. Add vanilla, cinnamon, lemon zest, milk, and cream; whisk to combine. Toss in bread slices and press down until they start to soften and are submerged. Let sit, pressing down occasionally with a spatula, until custard has been absorbed, about 20 minutes.
- Preheat the oven to 375 degrees F (190 degrees C). Brush 2 tablespoons melted butter in the bottom and sides of a 9x13-inch baking dish.
- Grab a few intact bread slices from the top of the bowl if possible and set aside. Transfer 1/2 of the remaining soaked bread into the prepared baking dish. Don't worry if it's falling apart, it should be; if not, break it up into pieces. Add blueberries and spread with your fingers to press them down into the bread. Add remaining bread pieces in an even layer, then top with the reserved slices. Pour any remaining custard batter over top and brush with remaining melted butter.
- Transfer bread pudding onto a baking sheet and place in the center of the preheated oven. Bake until puffed and golden brown, about 1 hour. Let sit for at least 20 to 30 minutes before serving.
- Serve slightly warm or at room temperature.
Nutrition Facts : Calories 475.5 calories, Carbohydrate 56 g, Cholesterol 200.9 mg, Fat 24.5 g, Fiber 2.7 g, Protein 10.6 g, SaturatedFat 13.9 g, Sodium 390.4 mg, Sugar 31.8 g
BLUEBERRY QUICK BREAD WITH VANILLA SAUCE
This loaf is chock-full of blueberries-two whole cups! When you pour the vanilla sauce over the bread, it makes it moist--almost like a pudding. I suggest serving a robust cup of coffee with this delicious treat. -Sue Davis, Wausau, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 8 servings (2 cups sauce).
Number Of Ingredients 14
Steps:
- In a large bowl, beat the egg, milk and oil. Combine the flour, sugar, baking powder and salt; gradually add to egg mixture, beating just until combined. Fold in blueberries., Pour into a greased 9x5-in. loaf pan. Bake at 350° for 50-55 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely., For sauce, combine sugar and cornstarch in a saucepan. Stir in cream until smooth; add butter. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Stir in vanilla. Serve with blueberry bread. Freeze option: Securely wrap and freeze cooled loaf in foil. To use, thaw at room temperature. Prepare sauce as directed and serve with bread.
Nutrition Facts : Calories 608 calories, Fat 30g fat (15g saturated fat), Cholesterol 102mg cholesterol, Sodium 424mg sodium, Carbohydrate 82g carbohydrate (55g sugars, Fiber 2g fiber), Protein 6g protein.
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