Thursday, February 3, 2011

Blueberry Cream Bread

Hands down this is the most beautiful and rustic loaf of quick bread that I have ever made.  I absolutely love how it rose up above my stoneware and slightly cracked open, revealing a glimpse of the moist blueberry center.  And the only way to describle the way it tastes, is to simply say wonderful.  It tastes simply wonderful.

2 1/2 cups of all-purpose flour
3/4 cup of sugar
1 T. baking powder
1/2 tsp. salt
6 T. real un-salted butter (room temperature)
2 eggs
1 cup of milk
1 tsp. real vanilla extract
1 cup of sour cream
1 1/4 cup of fresh blueberries
2 tsp. cinnamon
1 T. sugar

-Preheat oven to 350* and grease the sides and bottom of a loaf pan.  Combine flour, sugar, baking powder and salt in a large bowl; using a fork,cut in butter until crumbly.  In a small bowl whisk together eggs, milk and vanilla.  Pour egg mixture into dry mixture and thoroughly combine.  Add in sour cream and stir well; gently fold in blueberries.  Spoon batter into prepared loaf pan; sprinkle top with cinnamon and sugar.  Bake for 1 hour or until inserted toothpick comes out clean.  Serves as many as you let it, or not!  Enjoy!

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