Alabama Blueberry Bread Recipes

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THE BEST BLUEBERRY BREAD RECIPE



The Best Blueberry Bread Recipe image

Moist quick bread stuffed full of fresh blueberries! This easy blueberry bread recipe is made extra special with the addition of a buttery sugar streusel baked on top.

Provided by Julie Clark

Categories     Bread

Time 1h10m

Number Of Ingredients 12

3/4 cup granulated sugar (150 grams)
1/2 cup 2% milk (4 ounces)
1/2 cup canola oil (or vegetable or coconut oil)
1 large egg
1 teaspoon vanilla extract
2 cups all-purpose flour (260 grams)
2 teaspoons baking powder
1/4 teaspoon salt
2 cups fresh blueberries
1/2 cup granulated sugar (100 grams)
1/2 cup all-purpose flour (65 grams)
3 tablespoons salted butter (softened, but not melted)

Steps:

  • Preheat the oven to 350ºF.
  • In a medium bowl, whisk together the sugar, milk, oil, egg and vanilla.
  • In a separate bowl, combine the flour, baking powder and salt. Add the dry ingredients to the wet ingredients and stir until just combined. Do not over mix!
  • Fold the blueberries gently into the batter.
  • Pour the bread batter into a greased and floured 9"x5" loaf pan. (You can line the pan with parchment paper if you'd like to ensure it removes easily.)
  • Make the crumble by mixing together the flour, sugar and butter in a small bowl. This mixture will be crumbly.
  • Sprinkle the crumbs evenly on top of the bread batter in the pan.
  • Bake for 55-60 minutes. The exact time will depend on the type of pan you have and your oven. A toothpick inserted in the center of the bread should come out clean.
  • Allow the bread to cool for 10 minutes, then remove the bread to a wire rack to cool completely.
  • Store at room temperature in an airtight container for up to 2 days or in the refrigerator for up to 4 days.

Nutrition Facts : Calories 373 kcal, Carbohydrate 54 g, Protein 4 g, Fat 15 g, SaturatedFat 3 g, Cholesterol 28 mg, Sodium 102 mg, Fiber 1 g, Sugar 28 g, ServingSize 1 serving

BLUEBERRY BREAD



Blueberry Bread image

Blueberry Bread is a quick bread made in just 5 minutes without yeast! You'll love this easy Blueberry Bread Recipe. It's perfect for Saturday mornings, Easter and Mother's Day brunch and so much more! Make it into a Blueberry Loaf Cake by drenching it in glaze!

Provided by Julie Blanner

Categories     Breakfast     Brunch

Time 1h10m

Number Of Ingredients 12

1 cup white granulated sugar
2 cup all purpose flour
1 tablespoon baking powder
½ teaspoon salt
1 large egg
1 cup milk
⅓ cup vegetable oil
1 cup blueberries ((1/2 pint))
3 tablespoons butter (melted)
1½ cups powdered sugar
1 teaspoon vanilla
1½ teaspoons heavy cream (can substitute milk)

Steps:

  • Grease large 1½ pound loaf pan and preheat oven to 350°F.
  • In a large mixing bowl or mixer, combine sugar, flour, baking powder and salt.
  • Beat eggs, milk and oil.
  • Gradually add dry mixture to wet until just moist.
  • Fold in blueberries.
  • Pour batter into pan an inch and a half below to compensate for rise.
  • Optional: sprinkle sugar on top just before baking if you're not topping with glaze.
  • Bake 50-60 minutes. Allow to cool on wire rack 10-15 minutes before removing from loaf pan.

Nutrition Facts : Calories 303 kcal, Carbohydrate 61 g, Protein 4 g, Fat 5 g, SaturatedFat 3 g, Cholesterol 28 mg, Sodium 166 mg, Fiber 1 g, Sugar 40 g, ServingSize 1 serving

BLUEBERRY BREAD



Blueberry Bread image

This easy blueberry bread is buttery, moist and filled with juicy berries in every bite. It's like a big, warm, slice of your favorite blueberry muffin.

Provided by Fiona Dowling

Categories     Breakfast     Dessert

Time 1h15m

Number Of Ingredients 13

2 cups all-purpose flour
2 tsp baking powder
1/4 tsp salt
1/2 cup unsalted butter (, melted & cooled)
3/4 cup sugar
2 teaspoons lemon zest
2 large eggs
2 tsp vanilla extract
1/2 cup sour cream*
1/2 cup milk
1 1/2 cups blueberries (, fresh or frozen**)
1 - 1 1/2 cups powdered sugar
1-2 tablespoons fresh lemon juice (, or milk)

Steps:

  • Preheat the oven to 350F degrees. Line the bottom of a 9x5 inch loaf pan*** with parchment, then grease and flour the sides.
  • Whisk together the flour, baking powder and salt. Set aside.
  • In a large bowl beat together the melted butter, sugar and lemon zest.
  • Beat in the eggs and vanilla extract.
  • Beat in the sour cream.
  • Turn the mixer off, then gently fold in about 1/2 of the flour mixture using a rubber spatula.
  • Then gently fold in the milk, followed by the rest of the flour mixture.
  • When the batter is almost mixed together (there will still be some lumps), fold in the berries.**
  • Pour the batter into the prepared pan and bake for 60-70 minutes. After about 30 minutes of baking, tent a piece of aluminum foil loosely over the bread to prevent burning on the top. When the bread is done an inserted toothpick should come out clean or with a few dry crumbs and the bread should feel firm or slightly springy to the touch .
  • Cool fully in the pan before cutting in.
  • Whisk together 1 cup powdered sugar with 1 tablespoon lemon juice.
  • Whisk in a little more powdered sugar or lemon juice as necessary. It should look white in color, but thin enough to drizzle.
  • Remove the cooled bread from the pan, and drizzle the glaze over top.

EASY BLUEBERRY BREAD RECIPE



Easy Blueberry Bread Recipe image

This extraordinary blueberry bread is super soft and moist. Plus, it's filled with juicy ripe blueberries. You will only need 10 minutes prep + 9 ingredients to make this recipe!

Provided by Sabine Venier

Categories     Breakfast     Dessert

Time 1h10m

Number Of Ingredients 9

2 cups all-purpose flour, spooned and leveled
2 tsp baking powder
1/2 tsp salt
1/2 cup unsalted butter, room temperature
2/3 cup packed light brown sugar
2 large eggs
2 tsp vanilla extract
1 cup sour cream
2 cups fresh or frozen blueberries

Steps:

  • Preheat oven to 350°F (175°C). Line a 9x5" (23x13cm) loaf pan with parchment paper with an overhang on two opposite sides to easily lift the bread out of the pan after baking. Set aside.
  • In a small bowl sift together flour, baking powder, and salt. Set aside.
  • In a large bowl using a stand or handheld mixer fitted with a whisk or paddle attachment beat butter until soft and creamy, about 2 minutes.
  • Add the sugar and mix until light and creamy for about 2 minutes.
  • Add eggs and vanilla and mix until well combined.
  • Alternately, add dry ingredients and sour cream and stir on low speed to combine. Begin and end with dry ingredients.
  • Fold in blueberries to combine. Transfer to the prepared pan and bake for about 55-65 minutes or until a toothpick inserted in the center comes out clean.
  • Let cool in the pan for 10 minutes then transfer with the paper to a wire rack and let cool to room temperature. Store leftovers in an airtight container at room temperature up to 3 days.

Nutrition Facts : Calories 308 kcal, Carbohydrate 39 g, Protein 4 g, Fat 15 g, SaturatedFat 8 g, Cholesterol 78 mg, Sodium 237 mg, Fiber 1 g, Sugar 17 g, ServingSize 1 serving

BLUEBERRY BREAD



Blueberry Bread image

Moist, tender Blueberry Bread. Easy to make and bursting with berries! Perfect base recipe with options for fresh or frozen berries, lemon or crumb topping.

Provided by Erin Clarke / Well Plated

Categories     Breakfast     Snack

Time 1h

Number Of Ingredients 14

1 3/4 cups white whole wheat flour ( or regular whole wheat flour or all-purpose flour)
1/2 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon kosher salt
1/4 teaspoon ground cinnamon (optional)
1 cup (6 ounces) blueberries (fresh or frozen (if using frozen, do not thaw))
1 cup plus 1 tablespoon plain nonfat Greek yogurt (at room temperature)
1/2 cup honey
1/4 cup unsalted butter (melted and cooled, or swap melted and cooled coconut oil or canola oil)
1 1/2 teaspoons pure vanilla extract
Zest of 1 small lemon (optional)
2 large eggs (at room temperature)
2 tablespoons raw turbinado sugar
1/4 teaspoon ground cinnamon

Steps:

  • Adjust the oven rack to the lower third position and preheat the oven to 350 degrees F. Lightly coat a 8x4-inch loaf pan with nonstick spray. Set aside.
  • In a large mixing bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon. Place the blueberries in a separate bowl and sprinkle with 1 teaspoon of the dry ingredients (this will help keep the blueberries from sinking to the bottom).
  • In a separate bowl, whisk together the Greek yogurt, honey, melted butter, vanilla, and lemon zest until smoothly combined. Whisk in the eggs. If the butter resolidifies, gently warm the bowl in the microwave, just until it melts again.
  • Add the wet ingredients to the dry ingredients, and with a wooden spoon or spatula, very gently stir the batter, stopping as soon as the flour disappears. Fold in the blueberries.
  • For the topping, if using: In a small bowl, stir together the raw sugar and cinnamon.
  • Spoon the batter into the prepared baking pan and smooth the top. Sprinkle with the cinnamon-sugar topping, if using. Bake for 30 minutes, then loosely tent the pan with foil to keep the bread from browning too quickly. Continue baking for 15 to 20 additional minutes (45 to 50 minutes total), or until a toothpick inserted in the center of the loaf comes out clean without any wet batter clinging to it. Place the pan on a wire rack and let cool completely. Transfer to a cutting board, slice, and enjoy!

Nutrition Facts : ServingSize 1 slice (of 10), Calories 199 kcal, Carbohydrate 32 g, Protein 7 g, Fat 6 g, SaturatedFat 3 g, Cholesterol 46 mg, Fiber 3 g, Sugar 16 g

BLUEBERRY BREAD I



Blueberry Bread I image

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

2 eggs
1 cup white sugar
1 cup milk
3 tablespoons vegetable oil
3 cups all-purpose flour
1 teaspoon salt
4 teaspoons baking powder
1 cup fresh blueberries
½ cup chopped walnuts

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



Blueberry Bread image

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

2 cups plus 2 tablespoons all-purpose flour, divided
3/4 cup sugar
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1 large egg, room temperature
2/3 cup orange juice
2 tablespoons butter, melted
1 cup fresh or frozen blueberries

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

ALABAMA BLUEBERRY BREAD



Alabama Blueberry Bread image

This recipe was obtained from Penzey's "One" magazine. It is very moist and flavorful. A cross between quick bread and cake. Easy one bowl preparation for a fast,delicious snack. I've modified it some on instructions, pans, etc. Enjoy!!!

Provided by scootercrocker

Categories     Quick Breads

Time 1h

Yield 8-10 serving(s)

Number Of Ingredients 12

1 3/4 cups sugar
1 teaspoon nutmeg
1 teaspoon ground cloves
2 tablespoons ground cinnamon
1 1/4 cups canola oil
2 teaspoons lemon extract
3 large eggs
3 cups all-purpose flour (I use King Arthur)
1 teaspoon salt
1 teaspoon baking soda
4 cups blueberries (I used 3 cups of fresh berries)
2 tablespoons cinnamon sugar (for sprinkling pan)

Steps:

  • Preheat oven to 350*. Grease with PAM either 2-8" loaf pans or a Bundt pan and if you wish, lightly sprinkle with cinnamon sugar for an added treat.
  • Take a lg. mixing bowl and add the first 7 ingredients. Mix with an electric hand mixer or by hand if you don't have one.(Use a fork). Just until blended.
  • Next add flour,salt,and b.soda. Mix thoroughly.
  • Fold in the berries last with a rubber spatula.
  • Spoon batter using spatula into prepared pan or pans as stated above.
  • Place in oven regular shelf setting (does not have to be middle).
  • Bake at above temperature for approximately 45 min's. to 1 hour.
  • You'll have to check it, time vary's with ovens. Let cool 15 min's. then remove and cool on cooling rack.

Nutrition Facts : Calories 732, Fat 36.7, SaturatedFat 3.3, Cholesterol 69.8, Sodium 477.7, Carbohydrate 95.4, Fiber 4.2, Sugar 54.5, Protein 7.9

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