This blueberry bread is so quick to make, and tender and yummy. It's an interesting recipe; you make a batter and then spread it, free-form, onto a flat baking sheet (best to use one with sides). To me, this is somewhere, in texture, between a quick bread and scone; but almost being too light and fluffy for a scone. This comes together and bakes very quickly and is ready for breakfast in almost no time! It is very good hot, but I have to admit I left some out after everyone was done, and came back a few hours later, ate some, and it was still just as good! Don't leave off the cinnamon-sugar topping!
I did use frozen blueberries with good results (just don't overmix once you add them or you'll have greenish-blue hued batter :) ) and I used a very small amount of whole wheat pastry flour; only 1/4 cup. The bread was still nice, light and fluffy! I did set my oven to about 425 instead of 450, because my oven seems to burn things very easily.
Thanks to one of my good cooking friends (the same one who provided this great recipe) for turning me onto this recipe!
Blueberry Bread
from Best American Recipes 1999, via Cookin' Mama
2 cups unbleached all-purpose flour
1 tablespoon baking powder
3 tablespoons sugar
1/2 teaspoon salt
8 tablespoons (1 stick) cold unsalted butter
1 large egg
3/4 cup plus 1 Tablespoon milk
1 cup blueberries, rinsed and stemmed (do not rinse frozen)
1 Tablespoon cinnamon, or more to taste, mixed with ¼ cup sugar (optional)
1. Preheat the oven to 450°F and set a rack on the middle level. Lightly butter a baking sheet or spray it with vegetable oil.
2. Mix the flour, baking powder, sugar and salt in a medium bowl. Cut in the butter with two table knives or a pastry blender until it is the size of peas. Set aside.
3. Beat the egg in a small bowl, and then beat in the milk.
4. Add the blueberries to the dry ingredients, then quickly add the egg mixture, stirring until just moistened. The dough will be sticky. Pat it out ½ inch thick on the baking sheet into a rough rectangle, about 9 x 12. Sprinkle with the cinnamon sugar, if using.
5. Bake until slightly risen and browned, about 12 minutes. Break apart and serve hot.
2 comments:
Just look at that juicy berry--what a great photo!
My family loves this recipe - we have it for breakfast at least once a week. I usually substitute either oat flour or whole wheat for some of the white. If you use a food processor for cutting in the butter and flour, it is super quick.
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