As we are going through what has to be our 5th major storm of the winter I am thinking back to the sunny days of summer.
I have watched a snowdrift creep up the fence throughout the day, spring can not arrive early enough.
And somewhere out there buried under the snow are 4 blueberry bushes, hibernating under their thick white blanket.
This past summer I was fortunate enough to harvest enough berries to make a few loaves of blueberry bread.
Nothing fancy, a simple berry filled quick bread to feature the best of the season!
1/2 cup butter, softened
1-1/3 cup sugar, divided
2 cups all-purpose flour
2 tsp baking powder
1/2 tsp salt
2 large eggs
1/2 cup milk
1-1/2 cup blueberries
Preheat over to 350. Grease and flour 9 x 5″ loaf pan.
In large bowl, with mixer at low speed, beat margarine or butter and 1 cup sugar just until blended. Increase speed to medium; beat until light and fluffy, about 5 minutes.
Meanwhile, in medium bowl, combine flour, baking powder, and salt.
Reduce speed to low; add eggs, one at a time, beating after each addition until well blended, occasionally scrapping bowl with rubber spatula. Alternately, add flour mixture and milk, mixing until just blended. Gently stir in blueberries. Spoon the batter into loaf pan.
Bake 1 hr and 5 minutes or until toothpick inserted in center, comes out clean. Cool loaf in pan on wire rack for 10 minutes.
Remove from pan. Cool the bread on wire rack.
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