There is just something about putting together a quick bread that makes me feel like a kitchen genius. Perhaps it is the combination of muffin / cake / bread that makes it part breakfast, part snack, part dessert. They make me feel like I should bake loaves for the whole neighborhood, but then they end up being so delicious, we just eat them all ourselves.
Joseph picked up some fresh blueberries at the store a few weeks back and then all the little kids went to spend the weekend with their grandparents. Joseph and I ate a few of them, but we were facing a lot of blueberries that were not going to get eaten any time soon.
So I put them into a freezer bag and popped them in the freezer. I pulled them out when I wanted to make this bread. In the recipe you can use fresh or frozen interchangeably. But the trick is always to toss your blueberries in flour before you stir them into your final batter, that way you end up with berries in all of your bread and not just stuck at the bottom in a glob.
Ingredients:
1 large egg
1 cup milk
3 tablespoons vegetable oil
2 cups all-purpose flour
1 cup sugar
2-1/2 teaspoons baking powder
1/2 teaspoon salt
2 cups fresh or frozen blueberries
Directions
In a large bowl, beat the egg, milk and oil.
Combine the flour, sugar, baking powder and salt; gradually add to egg mixture, beating just until combined.
Fold in blueberries.
Pour into a greased 9x5-in. loaf pan. 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.
