Blueberry Almond Tea Bread Recipes

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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

KETO BLUEBERRY BREAD



Keto blueberry bread image

This keto blueberry bread is the perfect low-carb breakfast bread.

Provided by Jasmine Espinal

Categories     Breakfast     Dessert

Time 1h

Number Of Ingredients 9

5 eggs
2 cups almond flour
2/3 cup Swerve granular sweetener
2 tbsp coconut flour
2 tsp vanilla extract
3 tbsp heavy whipping cream
3 tbsp butter (softened)
3/4 cup blueberries
1 1/2 tsp baking powder

Steps:

  • Preheat your oven to 350 degrees F.
  • With a hand mixer, combine eggs, vanilla, baking powder, and Swerve sugar until frothy.
  • Mix in the butter and cream until well incorporated.
  • Add in dry ingredients. Mix until smooth.
  • Fold in the blueberries, you do not want them to tear apart.
  • Line a loaf pan with parchment paper and add batter. Cook for 40-50 minutes. Start keeping an eye around 35 minutes as it may be done quicker. Check with a fork or toothpick to make sure it is cooked through.
  • Let rest for about 15 minutes and then enjoy!

Nutrition Facts : Calories 195 kcal, ServingSize 1 serving

ALMOND TEA BREAD



Almond Tea Bread image

My aunt brought her tea bread recipe with her from Scotland, and enjoying a fresh-baked loaf has become a family tradition during the holidays. Each slice is loaded with red cherries. -Kathleen Showers, Briggsdale, Colorado

Provided by Taste of Home

Categories     Breakfast     Brunch     Desserts

Time 1h30m

Yield 2 loaves (16 slices each).

Number Of Ingredients 9

1 can (8 ounces) almond paste
1/4 cup butter, softened
1 cup sugar
3 large eggs, room temperature
1-1/2 cups fresh pitted cherries or blueberries
3 cups all-purpose flour, divided
4 teaspoons baking powder
1/2 teaspoon salt
3/4 cup whole milk

Steps:

  • In a large bowl, combine almond paste and butter; beat until well blended. Gradually add sugar, beating until light and fluffy. Add eggs, one at a time, beating well after each addition. In a small bowl, gently toss cherries and 1 tablespoon flour. Set aside., Combine the baking powder, salt, remaining flour; add to the creamed mixture alternately with milk, beating well after each addition., Spoon a sixth of the batter into each of two greased and floured 8x4-in. loaf pans; sprinkle layers with half of the fruit. Cover with another layer of batter and sprinkle with remaining fruit. Top with remaining batter; smooth with spatula. , Bake at 350° until a toothpick inserted in the center comes out clean, about 1-1/4 hours. Cool for 10 minutes before removing from pans to wire racks to cool.

Nutrition Facts : Calories 130 calories, Fat 4g fat (1g saturated fat), Cholesterol 25mg cholesterol, Sodium 111mg sodium, Carbohydrate 21g carbohydrate (10g sugars, Fiber 1g fiber), Protein 3g protein.

BLUEBERRY TEA BREAD



Blueberry Tea Bread image

When you're looking for a "berry" impressive treat, turn to this recipe.-Dorothy Simpson, Blackwood, New Jersey

Provided by Taste of Home

Time 1h15m

Yield 1 loaf.

Number Of Ingredients 10

2 cups all-purpose flour
1 cup sugar
1 tablespoon baking powder
1/4 teaspoon salt
1-1/2 cups fresh or frozen blueberries
1 teaspoon grated orange zest
2 large eggs
1 cup whole milk
3 tablespoons vegetable oil
Whipped cream cheese, optional

Steps:

  • In a bowl, combine flour, sugar, baking powder and salt. Stir in blueberries and orange zest. In another bowl, beat eggs; add milk and oil. Stir into dry ingredients just until moistened. Pour into a greased 9x5-in. loaf pan. Bake at 350° for 1 hour or until a toothpick inserted in the center comes out clean. Cool in pan for 10 minutes; remove to a wire rack to cool completely. Serve with cream cheese if desired.

Nutrition Facts : Calories 154 calories, Fat 4g fat (1g saturated fat), Cholesterol 29mg cholesterol, Sodium 128mg sodium, Carbohydrate 27g carbohydrate (15g sugars, Fiber 1g fiber), Protein 3g protein.

BLUEBERRY, ALMOND AND LEMON CAKE



Blueberry, Almond and Lemon Cake image

A slice of this berry-dotted cake is perfect late in the morning, for afternoon tea or after dinner, with coffee. It keeps for up to three days in a sealed container, but is at its absolute best on the day it's made.

Provided by Yotam Ottolenghi

Categories     brunch, snack, cakes, dessert

Time 1h30m

Yield 8 servings

Number Of Ingredients 11

1/2 cup (1 stick) plus 3 tablespoons/150 grams unsalted butter, at room temperature, plus extra for greasing the pan
1 scant cup/190 grams granulated or superfine sugar (caster sugar)
1 teaspoon lemon zest, plus 1 tablespoon lemon juice (or more juice as needed)
1 teaspoon vanilla extract (vanilla essence)
3 large eggs, beaten
2/3 cup/90 grams all-purpose flour (plain flour), sifted
1 1/4 teaspoons baking powder
1/8 teaspoon salt
1 cup/110 grams almond flour (ground almonds)
1 1/2 cups/200 grams fresh blueberries
2/3 cup/70 grams confectioners' sugar (icing sugar)

Steps:

  • Heat oven to 375 degrees Fahrenheit/200 degrees Celsius. Grease a 9- or 8-inch/21-centimeter loaf pan with butter, line it with a parchment paper sling and butter the paper. Set the pan aside.
  • Place butter, sugar, lemon zest and vanilla extract in the bowl of a stand mixer fitted with the paddle attachment. Beat on high speed for 3 to 4 minutes, until light, then lower speed to medium. Add eggs in three additions, scraping down the sides of the bowl a few times as necessary. The mix may split a little but don't worry: It'll come back together once you add the dry ingredients.
  • In a separate bowl, whisk together flour, baking powder, salt and almond flour. With the stand mixer on low, add the dry ingredients in three additions, mixing just until no white specks remain. Fold in about 3/4 of the blueberries by hand, then scoop batter into the prepared loaf pan.
  • Bake for 15 minutes, then sprinkle the remaining blueberries over the top of the cake. Return to the oven for another 15 to 20 minutes, until cake is golden brown but still uncooked. Cover loosely with foil and continue to cook for another 25 to 30 minutes (less for a 9-inch pan, more for an 8-inch pan), or until risen and cooked, and a knife inserted into the middle of the cake comes out clean. Remove from oven and set aside in its pan to cool for 10 minutes before removing cake from pan and placing on a wire rack to cool completely.
  • When cake is cool, make the icing: Add lemon juice and icing sugar to a bowl and whisk together until smooth, adding a bit more juice if necessary, just until the icing moves when you tilt the bowl. Pour over the cake and gently spread out. The blueberries on the top of the cake may bleed into the icing a little, but this will add to the look. Let icing set (about 30 minutes), slice and serve.

Nutrition Facts : @context http, Calories 527, UnsaturatedFat 9 grams, Carbohydrate 48 grams, Fat 36 grams, Fiber 2 grams, Protein 7 grams, SaturatedFat 18 grams, Sodium 125 milligrams, Sugar 35 grams, TransFat 1 gram

LEMON GLAZED BLUEBERRY TEA BREAD



Lemon Glazed Blueberry Tea Bread image

Lemon and blueberries go together like peas and carrots! This lemon blueberry bread is so easy to make. There is just the right amount of blueberries to balance the lemon. You get a bite of blueberries in every bite of this tender bread. The sugary glaze on top hardens slightly and gives the bread a little crunch. Enjoy this for...

Provided by Patti Rahilly- Jones

Categories     Sweet Breads

Time 1h15m

Number Of Ingredients 15

BREAD
2 c all-purpose flour
1 Tbsp baking powder
1 c sugar
1/4 tsp salt
1 tsp fresh lemon zest
1-1/2 c fresh blueberries
2 tsp fresh squeezed lemon juice, or more to taste
3 Tbsp vegetable oil
2 large eggs
1 c milk
GLAZE
2 Tbsp fresh lemon juice
1/4 c sugar
1 tsp fresh lemon zest

Steps:

  • 1. Combine flour, sugar, baking powder and salt.
  • 2. Stir in blueberries and the lemon zest.
  • 3. In another bowl, beat eggs; add milk, oil and lemon juice.
  • 4. Add dry ingredients to wet ingredients.
  • 5. Stir gently until just moistened.
  • 6. Pour into a greased 9x5 loaf pan.
  • 7. Bake at 350 degrees for one hour or until toothpick tests clean.
  • 8. Prepare glaze by combining all ingredients.
  • 9. After removing loaf from the oven, while still warm, brush or drizzle the glaze over the bread.
  • 10. Let cool for 10 minutes, remove to a wire rack to cool completely. Cut and enjoy! This is a great goodie gift.

BLUEBERRY ALMOND TEA BREAD



Blueberry Almond Tea Bread image

Make a double of this-one to eat when it comes out of the oven, and one to freeze for later. The almond paste gives this pound cake-like bread a rich flavor.

Provided by LilPinkieJ

Categories     Quick Breads

Time 1h40m

Yield 6 serving(s)

Number Of Ingredients 10

1 (8 ounce) can almond paste
1/4 cup butter (softened)
1 cup granulated sugar
3 eggs
3 cups flour (set aside 1 Tablespoon)
1 tablespoon baking powder, plus
1 teaspoon baking powder
1/2 teaspoon salt
3/4 cup milk
1 1/2 cups fresh blueberries

Steps:

  • Combine almond paste and butter in a large mixing bowl; beat until well blended.
  • Gradually add sugar, beating until light and fluffy.
  • Add eggs, one at a time, beating well after each addition.
  • Combine flour, baking powder and salt. Add mixture to creamed mixture alternately with milk, beginning and ending with four mixture.
  • Combine blueberries and 1 Tablespoon flour, toss gently.
  • Spoon one-third of batter into a greased and floured 9 x 5 x 3 loaf pan, and sprinkle with half of the dredged blueberries. Repeat layers once; spoon remaining third of batter on top and smooth with a spatula.
  • Bake at 350°F for 1 hour and 20 minutes or until a wooden pick inserted in center comes out clean.
  • Cool in pan for 10 minutes; remove bread from pan and cool completely on a wire rack.

Nutrition Facts : Calories 686.3, Fat 23.1, SaturatedFat 7.5, Cholesterol 130.4, Sodium 545.5, Carbohydrate 107.8, Fiber 4.5, Sugar 51.8, Protein 14.6

LEMON-BLUEBERRY BREAD



Lemon-Blueberry Bread image

Provided by Trisha Yearwood

Categories     side-dish

Time 1h40m

Yield 8 servings

Number Of Ingredients 12

5 tablespoons unsalted butter, melted, plus more for greasing the pan
1 cup fresh blueberries
1 1/2 cups plus 2 tablespoons all-purpose flour
1 cup granulated sugar
2 large eggs
1 lemon, zested and juiced (about 3 tablespoons of each)
1 teaspoon baking powder
Kosher salt
1/2 cup milk
1/2 cup chopped pecans
1 lemon, juiced
1/4 cup confectioners' sugar

Steps:

  • Preheat the oven to 350 degrees F. Grease a 4-by-8-by-2-inch loaf pan.
  • Toss the blueberries in 2 tablespoons of the flour in a medium bowl and set aside.
  • Beat together the butter, granulated sugar, eggs, lemon zest and lemon juice in the bowl of an electric mixer. Sift together the baking powder, 1 teaspoon salt and remaining 1 1/2 cups flour in a medium bowl. Add the flour mixture and milk to the butter mixture in alternating batches, beginning and ending with the flour. Fold in the pecans and blueberries. Pour the batter into the prepared pan and bake until a toothpick inserted in the center of the loaf comes out clean, about 1 hour 10 minutes. Cool for 10 minutes in the pan, then turn out onto a wire rack.
  • For the glaze: Stir together 2 tablespoons lemon juice with the confectioners' sugar in a small bowl until completely smooth. Reserve the remaining lemon juice for another use. Drizzle the glaze over the top of the loaf while it is still warm, allowing it to drip down the sides. Serve the loaf warm or at room temperature.

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