Best 10 Cantaloupe And Wild Blueberry Tea Bread Recipes

LEMON-BLUEBERRY TEA BREAD

Steps:

• In a small bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in lemon zest and vanilla. Combine the flour, baking powder and salt; beat into creamed mixture alternately with milk. Fold in blueberries., Pour into 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 the confectioners' sugar and lemon juice until smooth; drizzle over warm bread.

CANTALOUPE BREAD WITH PRALINE GLAZE

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Lightly grease and flour two 9x5 inch loaf pans.
• In a large bowl, beat together eggs, vegetable, sugar, vanilla and cantaloupe. In a separate bowl, sift together flour, salt, baking soda, baking powder, cinnamon and ginger. Stir flour mixture into cantaloupe mixture; stir to combine. Pour batter into prepared pans.
• Bake in preheated oven for 1 hour, until a toothpick inserted into center of a loaf comes out clean. Meanwhile, combine margarine and brown sugar. Microwave for 3 minutes, stirring at 1 minute intervals; mix in pecans. Pour sauce over warm bread. Let cool for 1 hour before serving.

BLUEBERRY TEA BREAD

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.

CANTALOUPE AND WILD BLUEBERRY TEA BREAD

Steps:

• Preheat oven to 350 degrees.
• Grease a small baking pan (8 x8 or smaller).
• In a large bowl, beat the butter, sugar and cinnamon until creamy.
• Slowly, add the eggs, one at a time, until well blended, about 3 minutes.
• Add the sour cream, vanilla extract and flour, and mix until just blended.
• Now gently add the blueberries, cantaloupe and hazelnuts into the batter, only mixing slightly.
• Pour the mixture into the prepared baking pan and bake for 45 - 55 minutes.
• Make sure to check the bread at 45 minutes, everyones ovens are different.
• Remove from heat and place on cake rack for 6 - 10 minutes then turn out of pan and allow to cool before cutting.

CANTALOUPE AND BLUEBERRIES WITH FRESH STRAWBERRY SAUCE

Steps:

• Puree strawberries in blender or foodprocessor.
• Add sugar, kirshc and lemon juice then process to mix.
• Halve cantaloupe, remove seeds and cut flesh into bite sized pieces.
• Spoon cantaloupe and blueberries into 4 stemmed glasses.
• Drizzle sauce over fruit, garnish with strawberry fans if using and enjoy.

MINCEMEAT AND MARZIPAN TEA BREAD

Steps:

• Preheat the oven to 180c / gas 4 / fan 160c.
• Butter a 2lb loaf tin and line the base with greaseproof paper.
• Tip the flour into a bowl, add the cold butter and rub until the mixture forms fine crumbs. (I do this in the food processor to save time) Stir in the sugar and marzipan cubes.
• In another bowl, lightly whisk the eggs, and then stir in the mincemeat. Stir this into the flour mixture until evenly combined.
• Spoon in to the prepared loaf tin, smooth and sprinkle the flaked almonds over the top.
• Bake for 1 hour until the tea bread is risen and golden brown, or a skewer inserted comes out clean, (except for it you push it through a piece of marzipan!).
• Lightly dust the tea bread with icing sugar while it is still hot.
• Allow to cool in the tin for 10 minutes then tip on to a wire rack to cool completely.

ALASKAN BLUEBERRY LEMON TEA BREAD

Steps:

• Heat oven to 350°F In a bowl combine mashed ripe bananas, fat-free buttermilk, lemon juice, canola oil, egg whites, egg yolk and 1 tsp lemon zest.
• Stir blueberries into flour mixture then stir everything into original mixture.
• Pour batter into 9x5x3 inch loaf pan coated with baking spray; bake 1 hour or until toothpick inserted into middle of loaf comes out clean.
• Cool loaf in pan on wire rack 10 minutes; remove from pan.
• In a bowl combine confectioner's sugar, lemon juice ,and 1/2 tsp grated lemon zest. Spread over top loaf;cool completely.

CANTALOUPE BREAD

Steps:

• Mix eggs, oil, sugar and vanilla.
• Add pureed cantaloupe to mixture.
• Sift dry ingredients; add to liquid.
• Pour into 2 greased and floured 9x5 loaf pans (or spray them with Baker's Joy).
• Bake 325°F for 1 hour or until done.
• Check after 50 minutes.
• I have also made this into muffins.
• Bake for about 25-30 minutes.

RASPBERRY BLUEBERRY TEA BREAD

Steps:

• Preheat oven to 350°F.
• Grease a 9-inch square, metal baking pan.
• Sift flour, baking powder and baking soda into a bowl.
• In a medium sized bowl, cream butter and sugar.
• Beat in eggs and orange rind.
• Beat in half of the flour mixture.
• Beat in all the milk, and then the remaining flour mixture.
• Fold in berries, and turn batter into prepared pan.
• Bake for 45 minutes, or until well browned.
• Remove from oven and cool on wire rack.
• When cooled, remove from pan.
• Serve warm or cold.

CREAMY CANTALOUPE CUSTARDS WITH MIXED BERRIES

Steps:

• In a blender, puree cantaloupe until smooth. Pour through a fine-mesh sieve into a 4-cup glass measuring cup or heatproof bowl, pressing lightly on solids (you should have about 2 cups puree); discard solids. Pour 1/3 cup juice into a small bowl and sprinkle gelatin over the top; let sit 5 minutes. Meanwhile, whisk yogurt into remaining juice.
• In a small saucepan, bring cream, 2 tablespoons honey, and pinch of salt to a simmer over medium. Whisk in gelatin mixture and cook until gelatin dissolves, 1 minute. Whisk cream mixture into yogurt mixture and divide among six 6-ounce glass bowls or ramekins. Refrigerate until set, about 2 1/2 hours (or overnight). Meanwhile, in a medium bowl, combine 1 tablespoon honey, blackberries, blueberries, and orange juice. With the back of a fork, lightly mash berries to release their juices. Cover and refrigerate until needed.
• To unmold custards, run a small knife around the outside edge of each bowl and invert onto a serving plate, gently shaking side to side to release. Serve with berries and juices.