Blueberry Lemon Crescent Ring Recipe 425
LEMON BLUEBERRY BREAD
Of all the quick breads we had growing up, this beautiful lemon blueberry bread is the best! The citrus glaze adds a lustrous finish and locks in moisture. -Julianne Johnson, Grove City, Minnesota
Provided by Taste of Home
Time 1h15m
Yield 1 loaf (16 slices).
Number Of Ingredients 14
Steps:
- In a large bowl, beat the butter, sugar, lemon juice and eggs. Combine the flour, baking powder and salt; stir into egg mixture alternately with milk, beating well after each addition. Fold in the blueberries, nuts and lemon zest. , Transfer to a greased 8x4-in. loaf pan. Bake at 350° for 60-70 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack. , Combine glaze ingredients; drizzle over warm bread. Cool completely.
Nutrition Facts : Calories 181 calories, Fat 7g fat (3g saturated fat), Cholesterol 38mg cholesterol, Sodium 149mg sodium, Carbohydrate 27g carbohydrate (17g sugars, Fiber 1g fiber), Protein 3g protein.
BLUEBERRY LEMON CRESCENT RING RECIPE - (4.2/5)
Provided by á-2825
Number Of Ingredients 9
Steps:
- 1. Preheat oven to 350 degrees F. Spray large cookie sheet with cooking spray or line with parchment paper. In small bowl, mix cream cheese, granulated sugar, lemon juice and lemon peel with electric mixer on medium speed until well blended. 2. Unroll dough sheet. (If using crescent rolls, unroll dough and separate into 2 large rectangles. Overlap long sides to form 13x7-inch rectangle; firmly press edges and perforations to seal.) Spread cream cheese mixture on rectangle to within ½ inch of edges.Sprinkle evenly with blueberries. 3. Starting with 1 long side of rectangle, roll up the dough tightly and pinch the edge to seal. Some of the filling will leak out during baking but that's okay! 4. With a serrated knife, cut into 12 slices. My cream cheese was overly soft so cutting it was tricky. Don't worry if it's messy. When it bakes it will take care of any issues. 5. Arrange slices on cookie sheet in a circle, overlapping slightly. 6. Bake 15 to 20 minutes or until golden brown. 7. In small bowl, mix the glaze ingredients until thin enough to drizzle. Drizzle over warm crescent ring. Serve warm or room temperature. Notes Use a zester or fine grater to grate the skin of the lemon. Make sure you just do the yellow portion and not the white part underneath the skin which can be very bitter.
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