Recipe Talk

I am looking for a Blueberry bread/load recipe that was printed a few years back in the Womens World magazine. I can not remember exactly how long ago but I think it may have been approx 6 years ago. I hoping someone can help me. Thank you.

Blueberry Bread:

1 cup fresh blueberries
2 tablespoons flour
6 tablespoons butter, softened
1 cup sugar
2 tablespoons lemon zest
3 tablespoons fresh lemon juice
2 eggs
1 ½ cups all-purpose flour
1 teaspoon baking powder
¼ teaspoon salt
1/3 cup milk or buttermilk

Lemon glaze:

Juice of 1 lemon
1 cup confectioners sugar

Grease and flour a 5-inch-by-8-inch standard loaf pan and set aside. Preheat oven to 350 degrees.

Sort and wash the blueberries and drain well. Toss them in a small bowl with 2 tablespoons of flour and set aside.

In a large bowl, cream the butter and sugar until light and fluffy. Add lemon zest and lemon juice. Beat in eggs one at a time.

In a separate medium bowl, whisk together the 1 ½ cups flour, baking powder and salt. Alternate adding the dry ingredients and milk to the butter mixture, beginning and ending with the dry ingredients. Mix just until the batter is smooth.

Gently fold in the blueberries. Spoon the batter into the prepared baking pan and bake at 350 degrees for 45 to 55 minutes, until a toothpick inserted in the center comes out dry. If the top browns too quickly, cover loosely with foil for the last 15 minutes of baking.

Remove the loaf from the oven and cool for 10 minutes, then remove loaf from the pan and finish cooling on a rack.

To make the lemon glaze, mix lemon juice and confectioners’ sugar in a bowl and beat until smooth. While bread is still warm, drizzle the glaze over the loaf, letting it run down the sides.

Makes 8 servings.

Maine Blueberry Crumb Cake

I was recently asked to submit photos and a recipe to Woman’s World magazine for an upcoming feature they are doing on Blueberry recipies. I decided to submit my Maine Blueberry Crumb Cake which is super yummy and super easy to do. I thought I’d share that recipe with you! Enjoy!!!

CLASSIC BLUEBERRY CRUMB CAKE

CRUMB TOPPING

1 1/2 tsp. ground cinnamon

1/2 tsp. coarse salt

1/2 c. packed light brown sugar 1 1/2 c. all purpose flour

1 1/2 sticks unsalted butter, room temperature

In a medium bowl, combine cinnamon, salt, sugar and flour. Cut in butter using your hands, two knives, or a pastry cutter until well combined and crumbly.

CRUMB CAKE

2 1/2 c. all purpose flour

1 tsp. baking soda

1 tsp. baking powder

1/4 tsp. salt

1 1/4 sticks unsalted butter, plus more for pan

1 c. granulated sugar 3 large eggs

1 tsp. vanilla extract

1 1/4 c. sour cream

3 c. wild Maine blueberries

confectioners sugar for dusting

crumb topping from above

Preheat oven to 350°. Into a medium bowl, sift together flour, baking soda, baking powder and salt. Butter a 9 X 13 baking pan. In the bowl of an electric mixer with paddle attachment, cream butter and granulated sugar until light and fluffy, about 4 minutes. Add eggs, one at a time, until well combined. Add vanilla and beat until combined. Add reserved flour mixture and the sour cream and beat just until well combined. Fold in 2 cups of blueberries. Spoon batter into prepared pan. Toss remaining cup blueberries with crumb topping. Sprinkle crumb topping over cake. Bake until golden brown and cake tester comes out.

Blueberries and Cream Bread
Slightly sweet dough combined with fresh berries for a satisfying breakfast or coffee break treat.

Ingredients
1.4 cups All-Purpose Flour, divided into 2 cup portions
2.1 package active dry yeast*
3.1 cup of International Delight Coldstone Creamer**
4.1/4 cup Butter
5.1 teaspoon Salt
6.2 eggs, beaten
7.1 cup Blueberries
8.2 tablespoons Brown Sugar

Directions

If Using a Mixer:
1.In a large mixing bowl, combine 2 cups of flour and yeast.
2.Heat International Delight Coldstone Creamer, salt and butter in a small saucepan till warm (115 to 120 degrees). Stir till butter is completely melted.
3.Add the liquid to the flour/salt, and then add the beaten eggs.
4.Beat at low speed for 1/2 minute, scraping the bowl periodically — then beat three (3) minutes at high speed.
5.By hand, stir in the remaining flour to make a moderately stiff dough.
6.Knead on a lightly floured surface for 8-10 minutes until the dough is smooth.
7.Shape into a ball and place it in a lightly greased bowl, turning once to allow all exposed dough to be oiled.
8.Cover and let it rise till doubled (about 1 hour).
9.Punch down and divide in half. Cover, letting each half rest 10 minutes.
10.On a slightly floured surface, roll each half of dough to a 12×8? rectangle.
11.Brush each with 1 1/2 teaspoons of melted butter and then sprinkle 1 tablespoon of sugar over each rectangle.
12.Sprinkle freshly washed 1/2 cup of blueberries onto each dough rectangle.
13.Starting at the “long side”, roll up and seal seams.
14.Place in greased baking pans.
15.Cover and let rice till double (About 30 minutes).
16.Bake at 375 for 18-20 minutes.
17.Cool slightly before diving in.

If Using the Dough Cycle of a Bread Machine:

(check your machine’s instructions first — mine says liquids go in first but some require dry first)
1.Heat creamer, salt and butter till warm (115 to 120 degrees)
2.Pour into bread machine baking canister.
3.When just warm to the touch, add in beaten eggs.
4.Add the flour and then make a “well” in the flour and pour in your yeast.
5.Set the machine for the “dough cycle.”
6.When the machine has finished, complete steps 9-17 from the instructions above.

Notes:

* I never buy the small packages of yeast — I get the large blocks instead. 1 package of active dry yeast is the equivalent of 2 1/4 teaspoons of active dry yeast or 2 teaspoons of instant yeast.

**If you opt to not use the flavored creamer, use 1 cup of milk plus 1/4 cup of sugar.

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BLUEBERRY-LEMON-OATMEAL BREAD

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2 c. all-purpose flour
1 c. quick cooking oats
1/2 c. granulated sugar
1 Tbsp. baking powder
1 tsp. freshly grated lemon
peel
1/2 tsp. soda
1/2 tsp. salt
1/2 tsp. ground cinnamon
1/4 c. plus 2 Tbsp. margarine,
melted
1/2 c. egg substitute
1/4 c. light corn syrup
1 c. skim milk
1 c. fresh blueberries
Lemon Glaze (optional)

In large bowl combine flour, oats, sugar, baking powder,
lemon peel, soda, salt and cinnamon; mix thoroughly. Form a
well in center and add margarine, egg substitute, syrup and
milk. Stir to blend. Fold in blueberries (may use frozen
berries; no need to thaw). Pour into 9 x 5-inch loaf pan
sprayed with Pam and bake at 350 degrees for 1 hour and 10 minutes.
Cool out of pan on rack unless using glaze. For glaze, remove
loaf from oven and puncture top with toothpick; pour glaze over
warm bread, allowing to soak into bread. Cool bread in pan 30
minutes, then remove to rack or serving plate. Makes 1 loaf.
Lemon Glaze: Combine 1/3 cup granulated sugar and 3
tablespoons fresh lemon juice in saucepan; heat just until
sugar dissolves. Drizzle over warm bread.
Note: If not glazing, remove from pan, cool on rack,
then serve or wrap and store.