Williams Sonoma Blueberry Flat Bread Recipes

BLUEBERRY FLATBREAD

Steps:

• Preheat the oven to 350 F with a rack on the middle level. Butter a baking sheet.
• Mix dry ingredients. Cut in the butter until the size of peas.
• Beat the egg in a small bowl, then beat in the milk.
• Add the blueberries to the dry ingredients, then add the egg mixture quickly, stirring just until moist -- the mixture will be sticky.
• Pat out the dough 1/2 inch thick on a cookie sheet into a rough 9 x 12 inch rectangle. If desired, sprinkle with cinnamon-sugar.
• Bake until slightly risen and browned, about 12 minutes. Break apart into chunks.

WILLIAMS SONOMA'S LEMON BREAD

Steps:

• Preheat oven to 350 degrees F. Grease and flour 1 lb. loaf pan.
• In a bowl, stir and toss together flour, baking powder and salt. Set aside.
• Using an electric mixer with the flat beater attached, beat sugar and butter on medium speed until blended, 2-3 minutes. Add eggs one at a time, beating well after each addition.
• Reduce speed to low and add the flour mixture along with the milk and lemon zest. (I decided to add some juice to make it more lemony -- Taste the batter and use your own judgement.) Add juice. Beat until blended and smooth, stopping to scrape down sides. Stir in pecans.
• Spoon batter in prepared pan and bake until toothpick inserted of loaf comes out clean, 40-55 minutes. (My oven tends to get a little hot, just keep your eyes on it at the end).
• Lemon Syrup: In a small bowl, combine the sugar and lemon juice. Set aside, stirring occasionally; dont worry if the sugar does not dissolve completely.
• Remove bread from oven and transfer pan to wire rack. Using a fork, gently poke the top in several places. Stir the syrup, then slowly drizzle over the hot bread. Let the bread cool in the pan for 15 minutes then turn loaf out (loosening it with a knife around the sides helps) onto the rack, top side up, and let cool completely.

BLUEBERRY BREAD I

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.

BLUEBERRY LEMON BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8x4-inch loaf pan.
• In a medium bowl, mix flour, baking powder and salt together and set aside.
• In a large bowl, cream the butter and 1 cup sugar until light and fluffy. Add eggs, beating well after each addition. Mix in the juice of 1 lemon. Add the flour mixture, alternating with the milk. Fold in the lemon zest and blueberries. Pour into prepared pan.
• Bake for 60 to 70 minutes, or until a toothpick inserted in the center comes out clean.
• For the glaze, combine 1/4 cup sugar with 2 tablespoons lemon juice. Drizzle over bread while still warm.

BLUEBERRY BREAD

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.