I tried a recipe for “The Best” Blueberry Bread and I wasn’t sure if it would live up to the hype. I also wasn’t sure if I would have any blueberries left to make the bread after I caught Sam eating them quietly one at a time.
It was, in fact, THE BEST blueberry bread I’ve ever tasted. I decided not to make the glass and opted to add a little extra sugar on top before backing. I made it as one full loaf, but next time I think I will try it in smaller loaf pans. Maybe the guests of the B&B might enjoy having a personal loaf.
I am definitely going to include this on the menu!
Sam even told Derek that he didn’t need to stop by Dotty’s Diner to pick up dessert because we could have this instead. That may have been the highest compliment I could have gotten.
INGREDIENTS
1 cup white granulated sugar
2 cup all purpose flour
1 tablespoon baking powder
½ teaspoon salt
1 large egg
1 cup milk
⅓ cup vegetable oil
1 cup blueberries (1/2 pint)
GLAZE (OPTIONAL)
3 tablespoons butter melted
1½ cups powdered sugar
1 teaspoon vanilla
1½ teaspoons heavy cream can substitute milk
INSTRUCTIONS
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.
Recipe by: julieblanner.com
