This is it. This is the O.G. The blueberry bread that my mom made when I was a kid. It's so simple, and yet I love it more than any other recipe I've tried. It's golden and crunchy on top and super soft and tender on the inside. And it has just the right ratio of blueberries to bread. Yes, that's a thing. If you're looking for a good breakfast, you've found it.
Best-Ever Blueberry BreadAdapted from the 1974 edition of the Better Homes and Gardens New Cookbook
2½ teaspoons baking powder
1 well-beaten large egg
¾ cup whole milk
⅓ cup salad oil or melted shortening
1 cup fresh blueberries (about 6 ounces) or thawed and well-drained frozen blueberries, saving 8 to 10 for the top
Sift dry ingredients into bowl; make well in center. Combine egg, milk, and oil. Add all at once to dry ingredients. Stir quickly just until dry ingredients are moistened. Gently stir in blueberries. Fill greased 8x8-inch baking pan and smooth the top. Top with remaining berries. Bake at 400°F for 20 to 25 minutes, or until golden brown on top and a wooden pick inserted in the center comes out clean.
Makes 12
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