Blueberry Bread

I ran across this recipe on the internet yesterday and thought it sounded yummy and quicker than muffins. All that careful spooning of difficult batter into little holes – messy. Why have I never seen a recipe for blueberry bread before? This is so much easier!

It’s also healthier as it has whole wheat flour and oats too.

But most importantly, Harland loves blueberries so I decided to make it for him.

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(The recipe that follows yields one loaf, but I doubled it to give a loaf to a friend.)

RECIPE

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Ingredients:

  • 1 cup quick oats
  • 1 cup buttermilk
  • 1/2 cup brown sugar
  • 1/2 cup sugar
  • 1 egg
  • 6 Tbsp oil (corn, vegetable, or canola)
  • 1 cup all-purpose flour
  • 3/4 cup whole wheat flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 2 teaspoons cinnamon
  • 2 cups fresh or frozen (and thawed) blueberries
Yield: 1 loaf
Grease a 9 X 5 inch loaf pan and set aside.  Preheat oven to 350 degrees.
In a large mixing bowl, stir together the oats, brown sugar, and sugar.
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Stir in the buttermilk, egg, and oil.
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Then add the flours, baking powder, baking soda, and cinnamon,
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and stir until just moistened.  Then fold in the blueberries.
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Spread evenly into the loaf pan
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and bake 50-60 minutes or until a toothpick inserted into the center comes out clean.
Blueberry_bread
When it came out of the oven, Harland said, “It looks like a giant blueberry muffin.”  and grabbed a knife. He cut a one inch slab and covered it in whipped cream. It was pronounced to be “Good!”.
And then he added, “Of course it’s good, it has blueberries in it.”
~Adapted from a recipe on Judy’s Kitchen
oxoxoxoxoxoxoxoxoxoxoxoxoxox

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