Tons of blueberries are folded into a thick bread/cake batter and baked until golden.
Stuckonsweet.com: Jessica from www.stuckonsweet.com
Recipe type: Dessert
Serves: 1 load
Ingredients
1¼ cups all-purpose flour for cake, ⅛ cup for blueberries
½ teaspoon salt
1 teaspoon baking powder
1 stick (8 tablespoons) unsalted butter, room temperature
1 cup granulated sugar
2 large eggs, room temperature
2 teaspoons pure vanilla extract
¾ cup whole milk (can use low-fat)
2 cups fresh or frozen blueberries
Instructions
Preheat oven to 350 degrees and spray a bread pan with non-stick baking spray and line the bottom with a piece of parchment paper, set aside.
In a medium bowl, mix 1 and ¼ cups all purpose flour, salt, and baking powder; set aside.
In a mixer fitted with a paddle attachment cream together the butter and granulated sugar until light and fluffy, about 1-2 minutes.
Add eggs one at a time then vanilla, and mix, scraping down sides of bowl as necessary.
Next alternate adding the flour mixture and whole milk starting with the flour and ending with the flour - a little flour, half of the milk, a little more flour, the rest of the milk, then the last of the flour. Mix ONLY until just incorporated.
In a small bowl, add the blueberries and mix them with ⅛ cup flour.
Fold the blueberries into the batter and then pour bread batter into prepared pan.
Bake for 1 hour and 20 minutes. Check bread at about 45 minutes to make sure the top is not browning too much. If so, tent a piece of aluminum foil over it. I ended up tenting the bread. Let bread cool completely before taking it out of the pan.
Notes
The bread can be frozen. Wrap tightly the plastic wrap then place in a large freezer zip bag.
Recipe by Stuck On Sweet at https://www.stuckonsweet.com/blueberry-bread/