Lightberryloaf Recipes

BLUEBERRY LOAF CAKE

Steps:

• Preheat oven to 180 degrees. Grease and flour a loaf pan and set aside.
• Sift the dry ingredients together. Set aside.
• In a large bowl, add the butter and sugar and beat till creamy.
• Add eggs one after the other and beat after each addition.
• Add the vanilla extract and briefly beat.
• Add 1/3 of the flour mixture and 1/3 cup of milk and beat on low speed till combined.
• Add again half the flour and the remaining milk and beat till combined.
• Add the blueberries into the remaining flour, sift with a spatula.
• Add into the beaten mixture and fold in till all the flour is moist and the batter is well mixed. Do not overfold.
• Pour the batter into the prepared pan and bake for 50 to 60 minutes, still the skewer comes out clean.
• Cool in pan for 10 minutes before flipping onto a rack. Cool completely before slicing and serving.

RASPBERRY LEMON LOAF

Steps:

• In a large bowl, combine the dry ingredients. In another bowl, whisk together the egg, egg whites, yogurt, oil and lemon zest. Add to the dry ingredients just until moistened. Fold in the raspberries., Transfer to an 8x4-in. loaf pan coated with cooking spray. Bake at 350° for 60-65 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.

MEATLOAF RECIPE WITH THE BEST GLAZE

Steps:

• Line a 9"x5" loaf pan with parchment paper and preheat oven to 375°F.
• In a large bowl, add all of the ingredients for the meatloaf. Mix well to combine.
• Add meat to the loaf pan, gently press meat down and shape evenly and bake meatloaf at 375˚F for 40 minutes.
• In a small bowl, mix all of the ingredients together for the sauce. Spread the sauce over meatloaf then return to oven and bake additional 15-20 minutes or until the internal temperature is 160˚F. Rest meatloaf 10 minutes before slicing. Drizzle with baking juices from the pan.

BLUEBERRY LOAF

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.

BLUEBERRY LOAF CAKE

Steps:

• Whisk together the flour and baking powder. In another bowl cream the butter, sugar and eggs with a mixer. Add vanilla extract and milk.
• Combine with flour and mix till ingredients are all wet. Fold in blueberries that have been dredged in flour with a spoon. Spray a 9 x 5 loaf pan with cooking spray and bake in preheated 350 degree oven for 60 to 65 minutes or until center tests done. Remove from oven and let cool for 10 minutes before removing from pan. Makes 1 loaf cake.

CLASSIC BLUEBERRY BUTTERMILK LOAF

Steps:

• Preheat oven to 350F with rack in centre of the oven.
• Grease and line a 9x5 or 4x11 loaf pan with parchment paper that overhangs the sides by about 1 inch. Set aside.
• In a medium bowl, whisk together the flour, baking powder, baking soda and salt. Set aside.
• In another medium bowl, toss the fresh blueberries with 1 Tbsp of the flour mixture. Set aside.
• In a large bowl with an electric mixer or the bowl of a stand mixer fitted with a paddle attachment, beat together the butter and sugar at medium speed until light in colour and fluffy, about 3 minutes. Add the eggs, one at a time, beating well between each addition.
• *Take a moment at this point to scrape down the bowl well, especially the bottom of the bowl, where unincorporated butter sometimes hide. After scraping, beat for 30 seconds to incorporate any bits.
• Beat in the vanilla.
• With the mixer on low, mix in half of the flour mixture, then add all of the buttermilk, followed by the remaining flour mixture. Scrape down the sides of the bowl and mix in.
• Remove the mixer bowl from the mixer. Use a rubber spatula to gently fold in the blueberries and any excess flour in the bowl with the blueberries.
• Spoon the batter into the prepared loaf pan, mounding it slightly in the centre.
• Bake the loaf for 55-60 minutes, or until a skewer inserted into the middle of the cake comes out clean.
• Allow the loaf to cool in the pan for 10 minutes, then gently lift it out of the loaf pan by grabbing the edge of the parchment along the sides. Place onto a cooling rack. Allow to cool a few minutes more, then gently remove the parchment. Allow the loaf to cool completely.
• Serve garnished with some icing/confectioners' sugar, if desired.

--LIGHT-- BERRY LOAF

Steps:

• Preheat oven to 350°F, and grease and flour a 9"x11" cake pan. (grease normally, then toss about 3 tablespoons inside and shake around until all sides are floured, then discard the remaining flour.)
• With an electric mixer beat the cream cheese and half of the sugar together in a large bowl.
• Mix in the egg whites and lemon peel. Then in a separate bowl add 1 cup of the flour and baking soda and mix well.
• Add this to the cream cheese mixture alternately with sour cream, making sure to mix well after each addition.
• Pour the cream cheese mixture into the cake pan. Then toss 2 cups of the berries with left over 1/4 cup sugar and 2 teaspoons of flour on top of the batter.
• Now bake it for 40-45 minutes, or until a wooden skewer comes out clean.
• Garnish with the remaining cup of berries and dust with icing sugar before serving. You can serve it cold or slightly warm. its a very nice light spring dessert.

BLUEBERRY BREAD

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.

CHOCOLATE LOAF CAKE WITH EASY CHOCOLATE GLAZE

Steps:

• Gather the ingredients.
• Preheat the oven to 350 F (180 C/Gas Mark 4). Grease and flour a 9 x 5 x 3-inch loaf pan or spray with a baking spray that includes flour.
• With a hand mixer, beat sugar and butter together until well blended.
• With the mixer on low speed, add the salt, vanilla extract, baking soda, baking powder, and cocoa powder. Mix until blended.
• Add the eggs, one at a time, beating well after each addition.
• Add about 1/3 of the flour and 1/2 of the milk and mix on low speed until combined.
• Add another 1/3 of the flour and the remaining milk and mix thoroughly.
• Add the remaining flour and combine all ingredients, being careful not to overbeat the batter.
• Pour the batter into the prepared loaf pan and spread evenly.
• Bake for 60 to 65 minutes or until a toothpick inserted in the center of the loaf comes out clean. Cool in the pan on a rack for about 10 minutes.
• Carefully remove the cake from the pan and cool completely on a rack.
• Gather the ingredients.
• Sift the confectioners' sugar into a bowl and set aside.
• In a saucepan over low heat, melt the butter.
• Whisk in the cocoa powder and milk and continue cooking and stirring until thickened.
• Remove the chocolate mixture from the heat and whisk in the confectioners' sugar. Thin out with more milk, if needed, or add more confectioners' sugar if a thicker icing is desired.
• Glaze the cake with the chocolate glaze, or frost, as desired.