The Seasoned MomBlueberry Bread
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Ingredients
Serves 20- 1-2 teaspoons lemon extract ((or 2 tablespoons grated lemon zest with 2 tablespoons lemon juice), optional)
- 2 cups fresh blueberries, (tossed with 1 tablespoon flour)
- 2 large eggs
- 1 cup milk
- 1 stick (½ cup) salted butter or margarine, (softened)
- ½ teaspoon ground cinnamon
- ½ teaspoon salt
- 2 cups sugar
- 3 ½ cups all-purpose flour
- 3 teaspoons sugar
- 4 teaspoons baking powder
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Steps
- Step 1
Preheat the oven to 350°F. Spray two 8.5 x 4.5-inch loaf pans with nonstick cooking spray; set aside. In a large bowl, use an electric mixer to cream together the butter and sugar. Add the eggs, one at a time, and mix until incorporated. Slowly add the milk and the lemon flavor (if using); mix to combine. In a separate bowl, sift together the flour, baking powder and salt. Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Be careful not to over-mix the batter.
- Step 2
Gently fold in the blueberries.
- Step 3
Divide batter evenly between the two loaf pans. In a small bowl, combine the sugar and cinnamon for the topping. Sprinkle over the top of the bread.
- Step 4
Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean. If the top starts to get too dark, after the first 45 minutes you can loosely cover the bread with foil until it's done baking.
- Step 5
Remove from the pans and cool completely on a cooling rack before slicing and serving.
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Preheat the oven to 350°F. Spray two 8.5 x 4.5-inch loaf pans with nonstick cooking spray; set aside. In a large bowl, use an electric mixer to cream together the butter and sugar. Add the eggs, one at a time, and mix until incorporated. Slowly add the milk and the lemon flavor (if using); mix to combine. In a separate bowl, sift together the flour, baking powder and salt. Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Be careful not to over-mix the batter.
Source: The Seasoned Mom
