25+ Delightful Blueberry Eggnog Bread Recipes to Celebrate

As the holiday season approaches, the scent of freshly baked goods fills our homes, evoking warmth, comfort, and cherished memories.

One delightful twist on traditional holiday flavors is the combination of blueberry and eggnog.

The rich, creamy taste of eggnog pairs beautifully with the sweet-tart burst of blueberries, making it a perfect duo for your baking adventures.

In this article, we’ll explore over 25 incredible blueberry eggnog bread recipes that are sure to impress your family and friends.

From moist loaves to scrumptious muffins, each recipe captures the essence of the season, making it easy to indulge in these festive flavors.

Whether you’re looking for a breakfast treat, a sweet snack, or a delicious dessert to share, you’ll find plenty of inspiration here.

25+ Delightful Blueberry Eggnog Bread Recipes to Celebrate

With these 25+ blueberry eggnog bread recipes at your fingertips, you can elevate your holiday baking game and spread joy through the magic of flavor.

Each recipe offers a unique take on the delightful pairing of blueberries and eggnog, ensuring there’s something for everyone to enjoy.

As you gather around the table with loved ones, these breads will not only satisfy your taste buds but also create unforgettable moments filled with laughter and love.

So, roll up your sleeves, preheat the oven, and get ready to create mouthwatering treats that will become new family favorites. Happy baking!

Blueberry Eggnog Loaf

Sweet and subtly spiced, this blueberry eggnog loaf is a delightful twist on traditional holiday flavors. The creamy, custard-like richness of eggnog pairs beautifully with bursts of juicy blueberries, creating a bread that’s both moist and fluffy. Perfect for breakfast, dessert, or a cozy snack, this loaf combines the best of holiday flavors in one delicious bite.

Ingredients:

• 2 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1/2 tsp ground nutmeg
• 1/2 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 2 large eggs
• 1 cup eggnog
• 1 tsp vanilla extract
• 1 cup fresh blueberries

Instructions:

1. Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan and set aside.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and nutmeg.
3. In a separate large bowl, cream the butter and sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition.
4. Stir in the eggnog and vanilla extract until combined.
5. Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Be careful not to overmix.
6. Gently fold in the blueberries.
7. Pour the batter into the prepared loaf pan, spreading it evenly.
8. Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean.
9. Allow the loaf to cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely.

With its fluffy texture and festive flavors, this blueberry eggnog loaf makes for a wonderful gift or a sweet treat for yourself. Slice a piece, pair it with a cup of coffee, and enjoy the holiday warmth in every bite.

Blueberry Eggnog Streusel Bread

This blueberry eggnog streusel bread takes indulgence to the next level with a crumbly, buttery streusel topping. The blend of eggnog and blueberries, combined with a crunchy streusel, makes every slice a flavorful experience. This is a holiday treat that’s sure to impress guests and become a new family favorite.

Ingredients:

• Bread:
  • 1 1/2 cups all-purpose flour
  • 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp salt
  • 1/2 tsp ground cinnamon
  • 1/2 cup unsalted butter, softened
  • 3/4 cup sugar
  • 2 large eggs
  • 3/4 cup eggnog
  • 1 tsp vanilla extract
  • 1 cup fresh or frozen blueberries (do not thaw if using frozen)
• Streusel Topping:
  • 1/4 cup all-purpose flour
  • 1/4 cup brown sugar
  • 1/4 tsp ground nutmeg
  • 2 tbsp unsalted butter, melted

Instructions:

1. Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan and set aside.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.
3. In a large bowl, cream the butter and sugar until fluffy. Add the eggs one at a time, mixing well.
4. Stir in the eggnog and vanilla extract until well combined.
5. Gradually add the dry ingredients, mixing until just combined. Gently fold in the blueberries.
6. Pour the batter into the prepared loaf pan.
7. For the streusel, combine flour, brown sugar, and nutmeg in a small bowl. Drizzle in the melted butter and mix until crumbs form. Sprinkle the streusel evenly over the batter.
8. Bake for 55-65 minutes or until a toothpick inserted into the center comes out clean.
9. Let the bread cool in the pan for 10 minutes, then transfer to a wire rack.

This blueberry eggnog streusel bread offers a delightful crunch with every soft bite. The sweet and crumbly streusel adds an extra layer of holiday cheer, making each slice even more irresistible.

Glazed Blueberry Eggnog Quick Bread

This glazed blueberry eggnog quick bread combines classic holiday flavors with a sweet, creamy glaze. This easy-to-make bread is filled with juicy blueberries and rich eggnog, then topped with a decadent glaze that adds just the right amount of sweetness.

Ingredients:

• Bread:
  • 2 cups all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/2 tsp ground nutmeg
  • 1/2 cup unsalted butter, softened
  • 1 cup sugar
  • 2 large eggs
  • 1 cup eggnog
  • 1 tsp vanilla extract
  • 1 cup fresh or frozen blueberries
• Glaze:
  • 1/2 cup powdered sugar
  • 2-3 tbsp eggnog
  • 1/4 tsp vanilla extract

Instructions:

1. Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan and set aside.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and nutmeg.
3. In a large bowl, cream the butter and sugar until light and fluffy. Add eggs one at a time, mixing thoroughly after each addition.
4. Add the eggnog and vanilla extract, stirring to combine.
5. Gradually fold the dry ingredients into the wet mixture until just combined. Gently fold in the blueberries.
6. Pour the batter into the prepared loaf pan.
7. Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean.
8. While the bread is cooling, whisk together the powdered sugar, eggnog, and vanilla extract to make the glaze.
9. Once the bread is cool, drizzle the glaze over the top.

The glaze on this blueberry eggnog quick bread adds a smooth, sweet finish to each slice. It’s the perfect addition to a holiday brunch or dessert spread, and it’s sure to bring smiles with every sweet, festive bite.

Blueberry Eggnog Muffins

Start your morning on a festive note with these delicious blueberry eggnog muffins. Light and fluffy, these muffins are infused with the rich, creamy flavor of eggnog and dotted with juicy blueberries, making them a perfect treat for the holiday season. Whether enjoyed at breakfast or as an afternoon snack, these muffins are sure to bring holiday cheer to your table.

Ingredients:

• 2 cups all-purpose flour
• 1 tbsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 tsp ground nutmeg
• 1/2 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 2 large eggs
• 1 cup eggnog
• 1 tsp vanilla extract
• 1 cup fresh or frozen blueberries (do not thaw if using frozen)

Instructions:

1. Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or grease with cooking spray.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and nutmeg.
3. In a large mixing bowl, cream the softened butter and sugar until light and fluffy. Beat in the eggs, one at a time.
4. Mix in the eggnog and vanilla extract until well combined.
5. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Gently fold in the blueberries.
6. Divide the batter evenly among the muffin cups, filling each about 2/3 full.
7. Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.
8. Allow the muffins to cool in the pan for a few minutes before transferring them to a wire rack.

These blueberry eggnog muffins are not only easy to make but also incredibly satisfying. Their warm, comforting flavors make them a perfect addition to any holiday brunch or as a delightful gift for friends and family. Enjoy them fresh out of the oven or warmed up later for a cozy treat.

Blueberry Eggnog Bread Pudding

Transform leftover bread into a delectable dessert with this blueberry eggnog bread pudding. This comforting dish is rich and creamy, infused with the festive flavors of eggnog and dotted with sweet blueberries. Serve it warm with a drizzle of cream or a scoop of vanilla ice cream for a delightful holiday treat that will impress your guests.

Ingredients:

• 6 cups stale bread, cubed (French bread or challah works well)
• 1 cup fresh blueberries
• 4 large eggs
• 2 cups eggnog
• 1/2 cup granulated sugar
• 1 tsp vanilla extract
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 cup butter, melted
• Optional: powdered sugar for dusting

Instructions:

1. Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish.
2. In a large bowl, combine the cubed bread and blueberries, tossing gently to mix.
3. In another bowl, whisk together the eggs, eggnog, sugar, vanilla extract, cinnamon, nutmeg, and melted butter until well combined.
4. Pour the egg mixture over the bread and blueberries, pressing down gently to ensure all the bread absorbs the liquid.
5. Let the mixture sit for about 15-20 minutes to soak in.
6. Bake for 40-45 minutes, or until the top is golden brown and the center is set.
7. Allow to cool slightly before serving. Dust with powdered sugar if desired.

This blueberry eggnog bread pudding is a perfect way to utilize stale bread while indulging in holiday flavors. It’s creamy, comforting, and easy to prepare, making it an ideal dessert for gatherings or a cozy family dinner. The combination of warm bread, sweet blueberries, and rich eggnog will have everyone coming back for seconds.

Blueberry Eggnog Pancakes

Elevate your breakfast game with these fluffy blueberry eggnog pancakes. Rich with eggnog flavor and bursting with fresh blueberries, these pancakes are perfect for a festive brunch or a special morning treat. Served with maple syrup or a dusting of powdered sugar, they bring the warmth and joy of the holidays to your table.

Ingredients:

• 1 1/2 cups all-purpose flour
• 2 tbsp sugar
• 1 tbsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 tsp ground cinnamon
• 1 cup eggnog
• 2 large eggs
• 4 tbsp unsalted butter, melted
• 1 cup fresh blueberries

Instructions:

1. In a large mixing bowl, combine the flour, sugar, baking powder, baking soda, salt, and cinnamon.
2. In another bowl, whisk together the eggnog, eggs, and melted butter until well blended.
3. Pour the wet ingredients into the dry ingredients, mixing until just combined. Do not overmix; it’s okay if there are a few lumps.
4. Gently fold in the blueberries.
5. Heat a griddle or non-stick skillet over medium heat and lightly grease it.
6. Pour 1/4 cup of batter onto the griddle for each pancake. Cook until bubbles form on the surface, about 2-3 minutes, then flip and cook for an additional 2-3 minutes or until golden brown.
7. Serve warm with maple syrup or your favorite toppings.

These blueberry eggnog pancakes are a deliciously festive way to start the day. They are light, fluffy, and packed with flavor, making them a delightful centerpiece for a holiday breakfast. Enjoying them with family or friends will surely create joyful memories and keep the holiday spirit alive.

Blueberry Eggnog Scones

These blueberry eggnog scones are a delightful blend of flavors that perfectly capture the essence of the holiday season. Fluffy and tender, these scones are studded with fresh blueberries and infused with the creamy richness of eggnog. They make for a wonderful addition to your breakfast or afternoon tea, paired with a dollop of clotted cream or a drizzle of glaze.

Ingredients:

• 2 cups all-purpose flour
• 1/2 cup granulated sugar
• 1 tbsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1/2 tsp ground nutmeg
• 1/2 cup cold unsalted butter, cubed
• 1/2 cup eggnog
• 1 large egg
• 1 tsp vanilla extract
• 1 cup fresh blueberries

Instructions:

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and nutmeg.
3. Add the cold, cubed butter to the flour mixture and use a pastry cutter or your fingers to mix until the mixture resembles coarse crumbs.
4. In a separate bowl, whisk together the eggnog, egg, and vanilla extract until combined.
5. Pour the wet ingredients into the dry ingredients and mix until just combined. Gently fold in the blueberries.
6. Turn the dough out onto a lightly floured surface and shape it into a circle about 1-inch thick. Cut into wedges or use a round cutter to make individual scones.
7. Place the scones on the prepared baking sheet and bake for 15-20 minutes or until golden brown.
8. Allow to cool slightly before serving.

These blueberry eggnog scones are a scrumptious treat that will fill your kitchen with delightful aromas. Whether enjoyed with a cup of tea or coffee, they are sure to be a hit at any holiday gathering. The combination of buttery, flaky scones and the festive flavor of eggnog makes each bite a cozy, joyful experience.

Blueberry Eggnog Pancake Casserole

This blueberry eggnog pancake casserole is an innovative twist on traditional pancakes, transforming them into a warm, comforting dish that’s perfect for brunch gatherings. With layers of fluffy pancakes, juicy blueberries, and creamy eggnog, this casserole is not only easy to prepare but also makes serving a crowd a breeze.

Ingredients:

• 3 cups pancake mix (plus ingredients required on the box)
• 2 cups eggnog
• 1 cup fresh blueberries
• 2 large eggs
• 1/2 cup sugar
• 1 tsp vanilla extract
• 1/2 tsp ground cinnamon
• Maple syrup for serving

Instructions:

1. Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish.
2. Prepare the pancake mix according to the package instructions, substituting eggnog for the liquid in the recipe.
3. In a large bowl, combine the eggnog, eggs, sugar, vanilla extract, and cinnamon until smooth.
4. Pour half of the pancake batter into the prepared baking dish. Sprinkle half of the blueberries over the batter.
5. Pour the remaining pancake batter on top, followed by the rest of the blueberries.
6. Bake for 25-30 minutes or until the top is golden and a toothpick inserted in the center comes out clean.
7. Allow to cool for a few minutes before slicing and serving. Drizzle with maple syrup.

This blueberry eggnog pancake casserole combines the fun of breakfast with the convenience of a bake-and-serve dish. It’s perfect for holiday brunches, allowing you to enjoy the flavors of pancakes in a new, easy-to-serve format. Everyone will love digging into this hearty, delicious casserole, making it a sure favorite for your festive gatherings.

Blueberry Eggnog Bundt Cake

Elevate your holiday dessert table with this stunning blueberry eggnog bundt cake. Moist and flavorful, this cake is infused with rich eggnog and filled with fresh blueberries, making it a festive centerpiece for any occasion. A light glaze drizzled on top adds the perfect finishing touch, making this cake as beautiful as it is delicious.

Ingredients:

• For the Cake:
  • 2 1/2 cups all-purpose flour
  • 1 tbsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp ground cinnamon
  • 1 cup unsalted butter, softened
  • 1 3/4 cups granulated sugar
  • 4 large eggs
  • 1 cup eggnog
  • 1 tsp vanilla extract
  • 1 cup fresh blueberries
• For the Glaze:
  • 1 cup powdered sugar
  • 2-3 tbsp eggnog
  • 1/4 tsp vanilla extract

Instructions:

1. Preheat the oven to 350°F (175°C). Grease a bundt cake pan thoroughly.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.
3. In a large bowl, cream the butter and sugar together until light and fluffy. Add the eggs, one at a time, mixing well after each addition.
4. Stir in the eggnog and vanilla extract until combined.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Gently fold in the blueberries.
6. Pour the batter into the prepared bundt pan, smoothing the top.
7. Bake for 55-65 minutes or until a toothpick inserted into the center comes out clean.
8. Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
9. For the glaze, whisk together the powdered sugar, eggnog, and vanilla extract until smooth. Drizzle over the cooled cake.

This blueberry eggnog bundt cake is not only a showstopper but also a delight to eat. Its tender crumb, rich flavors, and beautiful presentation make it a wonderful addition to any holiday celebration. Serve it alongside coffee or tea for a truly memorable treat that captures the spirit of the season.

Blueberry Eggnog Cheesecake Bars

Indulge in the creamy decadence of these blueberry eggnog cheesecake bars. Combining the rich flavors of cheesecake with the festive twist of eggnog and the burst of fresh blueberries, these bars are the perfect dessert for holiday gatherings. Easy to slice and serve, they make a delightful addition to any dessert table, ensuring a memorable ending to your festive meals.

Ingredients:

• For the Crust:
  • 1 1/2 cups graham cracker crumbs
  • 1/3 cup granulated sugar
  • 1/2 cup unsalted butter, melted
• For the Cheesecake Filling:
  • 16 oz cream cheese, softened
  • 1 cup granulated sugar
  • 1/4 cup all-purpose flour
  • 2 large eggs
  • 1 cup eggnog
  • 1 tsp vanilla extract
  • 1 tsp ground nutmeg
  • 1 cup fresh blueberries

Instructions:

1. Preheat your oven to 325°F (165°C). Line an 8×8-inch baking dish with parchment paper, leaving some overhang for easy removal.
2. In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Mix until well combined and press the mixture firmly into the bottom of the prepared dish to form a crust.
3. In a large bowl, beat the softened cream cheese until smooth. Add the sugar and flour, mixing until well combined.
4. Add the eggs one at a time, mixing well after each addition. Then stir in the eggnog, vanilla extract, and nutmeg until smooth.
5. Gently fold in the blueberries and pour the cheesecake mixture over the crust.
6. Bake for 40-45 minutes or until the edges are set and the center has a slight jiggle.
7. Allow to cool at room temperature, then refrigerate for at least 4 hours or overnight before slicing into bars.

These blueberry eggnog cheesecake bars are not only easy to prepare but also deliver a stunning taste that encapsulates the holiday spirit. Their creamy texture and the delightful contrast of tart blueberries make them a perfect festive treat. Serve chilled for a refreshing dessert that everyone will adore.

Blueberry Eggnog French Toast Bake

This blueberry eggnog French toast bake is a convenient and delightful breakfast option that’s perfect for holiday mornings. It’s an easy, make-ahead dish that combines the flavors of eggnog and sweet blueberries, providing a warm and comforting start to your day. Just pop it in the oven, and while it bakes, you can relax and enjoy the festive atmosphere.

Ingredients:

• 1 loaf of brioche or challah bread, cut into cubes
• 1 cup fresh blueberries
• 6 large eggs
• 2 cups eggnog
• 1/4 cup granulated sugar
• 1 tsp vanilla extract
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• Optional: maple syrup and powdered sugar for serving

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish.
2. Place the bread cubes evenly in the prepared dish. Sprinkle the blueberries over the bread.
3. In a large bowl, whisk together the eggs, eggnog, sugar, vanilla extract, cinnamon, and nutmeg until well combined.
4. Pour the egg mixture over the bread and blueberries, pressing the bread gently to ensure it soaks up the liquid.
5. Cover the dish with plastic wrap and refrigerate for at least 1 hour or overnight to allow the flavors to meld.
6. When ready to bake, remove the dish from the refrigerator and let it sit at room temperature for about 15 minutes.
7. Bake uncovered for 40-45 minutes or until the top is golden and the center is set.
8. Serve warm, drizzled with maple syrup and a dusting of powdered sugar, if desired.

This blueberry eggnog French toast bake is a wonderful way to celebrate the season with family and friends. Its warm, comforting flavors and beautiful presentation will make any holiday morning special. Enjoy this dish alongside your favorite coffee or hot chocolate for the perfect breakfast experience.

Blueberry Eggnog Cupcakes

Treat your guests to these delightful blueberry eggnog cupcakes, which combine the festive flavors of eggnog with the sweet burst of blueberries. Topped with a rich eggnog frosting, these cupcakes are moist, flavorful, and perfect for holiday celebrations. They not only taste great but also look beautiful on any dessert table, making them an instant hit at parties.

Ingredients:

• For the Cupcakes:
  • 1 1/2 cups all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/2 tsp ground nutmeg
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 cup eggnog
  • 1 tsp vanilla extract
  • 1 cup fresh blueberries
• For the Frosting:
  • 1/2 cup unsalted butter, softened
  • 2 cups powdered sugar
  • 1/4 cup eggnog
  • 1/2 tsp vanilla extract
  • Optional: additional nutmeg for garnish

Instructions:

1. Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and nutmeg.
3. In a large mixing bowl, cream the softened butter and sugar until light and fluffy. Beat in the eggs, one at a time.
4. Mix in the eggnog and vanilla extract until well combined.
5. Gradually add the dry ingredients to the wet mixture, mixing until just combined. Gently fold in the blueberries.
6. Divide the batter evenly among the muffin cups, filling each about 2/3 full.
7. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean. Allow to cool completely before frosting.
8. For the frosting, beat the softened butter until creamy. Gradually add the powdered sugar, mixing well. Then add the eggnog and vanilla extract, beating until fluffy and smooth.
9. Frost the cooled cupcakes and sprinkle with a pinch of nutmeg, if desired.

These blueberry eggnog cupcakes are a delightful addition to your holiday dessert lineup. Their light and fluffy texture paired with the festive flavor of eggnog and sweet blueberries create a treat that is sure to please everyone. Serve these festive cupcakes at your next holiday gathering, and watch them disappear quickly!

Blueberry Eggnog Muffins

Start your morning right with these delicious blueberry eggnog muffins. Bursting with juicy blueberries and infused with the rich, creamy flavor of eggnog, these muffins are the perfect treat for breakfast or a cozy afternoon snack. They’re easy to whip up and will fill your kitchen with delightful aromas, making them a great addition to your holiday baking.

Ingredients:

• 2 cups all-purpose flour
• 1/2 cup granulated sugar
• 1 tbsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1/2 tsp ground nutmeg
• 1/2 cup unsalted butter, melted
• 1 cup eggnog
• 2 large eggs
• 1 tsp vanilla extract
• 1 cup fresh blueberries
• Optional: coarse sugar for sprinkling on top

Instructions:

1. Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners.
2. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and nutmeg.
3. In a separate bowl, mix the melted butter, eggnog, eggs, and vanilla extract until well combined.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Gently fold in the blueberries.
5. Divide the batter evenly among the muffin cups, filling each about 2/3 full. If desired, sprinkle a little coarse sugar on top of each muffin.
6. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
7. Allow the muffins to cool in the pan for a few minutes before transferring them to a wire rack.

These blueberry eggnog muffins are moist, flavorful, and wonderfully festive. They’re perfect for enjoying with a warm cup of coffee or tea, making them a delightful way to celebrate the holiday season. Whether you’re hosting a brunch or just want a sweet treat for yourself, these muffins are sure to be a favorite.

Blueberry Eggnog Biscotti

Add a festive touch to your holiday cookie platter with these delightful blueberry eggnog biscotti. This twice-baked treat is perfect for dipping into your favorite holiday beverages, combining the warm flavors of eggnog with the sweetness of blueberries. Crunchy on the outside and tender on the inside, these biscotti are a wonderful way to celebrate the season.

Ingredients:

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1/2 tsp ground nutmeg
• 1/2 cup unsalted butter, melted
• 2 large eggs
• 1/2 cup eggnog
• 1 tsp vanilla extract
• 1 cup dried blueberries
• Optional: melted white chocolate for drizzling

Instructions:

1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. In a large bowl, combine the flour, sugar, baking powder, baking soda, salt, and nutmeg.
3. In a separate bowl, whisk together the melted butter, eggs, eggnog, and vanilla extract until smooth.
4. Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Fold in the dried blueberries.
5. Turn the dough onto a lightly floured surface and shape it into a log about 2 inches wide. Place it on the prepared baking sheet.
6. Bake for 25-30 minutes or until golden brown. Remove from the oven and allow it to cool for about 10 minutes.
7. Slice the log into 1/2-inch thick slices and arrange them cut side down on the baking sheet. Bake for an additional 10-15 minutes or until crisp.
8. If desired, drizzle with melted white chocolate once cooled.

These blueberry eggnog biscotti are a unique and delicious treat that’s perfect for holiday entertaining. They are not only great for dipping but also make wonderful gifts when packaged nicely. With their festive flavors, these biscotti will surely impress your family and friends.

Blueberry Eggnog Trifle

This blueberry eggnog trifle is a show-stopping dessert that’s perfect for holiday gatherings. Layers of rich eggnog-infused cake, creamy blueberry filling, and fluffy whipped topping come together in a beautiful presentation that tastes as good as it looks. This delightful dessert is sure to be the centerpiece of your holiday table, making it a favorite among guests of all ages.

Ingredients:

• For the Eggnog Cake:
  • 1 1/2 cups all-purpose flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/2 tsp ground nutmeg
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 cup eggnog
  • 1 tsp vanilla extract
• For the Blueberry Filling:
  • 2 cups fresh blueberries
  • 1/4 cup granulated sugar
  • 1 tbsp lemon juice
  • 1 tbsp cornstarch
  • 1/2 cup water
• For Assembly:
  • 2 cups whipped cream (store-bought or homemade)
  • Extra blueberries for garnish

Instructions:

1. Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and nutmeg.
3. In a large bowl, cream the softened butter and sugar together until light and fluffy. Beat in the eggs, followed by the eggnog and vanilla extract.
4. Gradually add the dry ingredients, mixing until just combined. Pour the batter into the prepared cake pan.
5. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Allow to cool completely before slicing into cubes.
6. For the blueberry filling, combine the blueberries, sugar, lemon juice, cornstarch, and water in a saucepan. Cook over medium heat until the mixture bubbles and thickens, about 5-7 minutes. Remove from heat and cool.
7. To assemble the trifle, layer the eggnog cake cubes, blueberry filling, and whipped cream in a large trifle dish or individual cups. Repeat the layers until the dish is filled, finishing with whipped cream on top.
8. Garnish with extra blueberries.

This blueberry eggnog trifle is a delightful way to showcase the flavors of the season. Its stunning layers make it not only a treat for the taste buds but also a feast for the eyes. Perfect for sharing with family and friends, this trifle will surely become a cherished holiday tradition.

Note: More recipes​ are coming soon!