We had a lot of blueberries around the house and I didn't want them to go bad. So I found this recipe and changed it a bit. I was making it for kids, but if I was doing it again, I might add lemon zest to the batter to give it a little zing. But it was very easy and the kids at school hoovered it right up.
---Colleen
Blueberry Loaf
Yield: 1 loaf
1/2 cup butter, softened
1 cup sugar *
2 eggs
1/2 cup milk
1 teaspoon McCormick® Pure Vanilla Extract
1-3/4 cups all-purpose flour
pinch of salt
1 teaspoon baking powder
1 cup fresh or frozen blueberries**
TOPPING:
4 teaspoons sugar
2 teaspoon ground cinnamon
*Use 1/2 cup brown and 1/2 cup white sugar to add depth of flavor
**If using frozen blueberries, use without thawing to avoid discoloring the batter.
Directions:
1. In a large bowl, cream butter and sugar until light and fluffy.
Beat in the eggs, milk and vanilla. Combine flour and baking powder; add to creamed mixture just until combined. Gently fold in blueberries.
2. Spray Pam inside loaf pan and sprinkle cinnamon sugar inside pan. Pour into a greased 9-in. x 5-in. loaf pan. Sprinkle sugar and cinnamon over top. Bake at 350° for 50-55 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
One more thing. Toss blueberries in a little flour before adding to batter to help keep them from sinking. They still do, but you get a few fighters that stay on top.
One more thing. Toss blueberries in a little flour before adding to batter to help keep them from sinking. They still do, but you get a few fighters that stay on top.
---Colleen
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