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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 1 |
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Filled with blueberries, this breakfast bread also calls for lemon juice and lemon zest to enhance the flavors. A bit of cinnamon is a nice addition. Ingredients:
1 1/2 cups all-purpose flour |
1 teaspoon salt |
1 teaspoon baking powder |
1/8 teaspoon ground cinnamon |
1 cup fresh or frozen blueberries |
1 cup sugar |
1/2 cup milk |
1/3 cup butter, melted |
2 large eggs |
1 teaspoon lemon zest |
2 tablespoons lemon juice |
Directions:
1. Preheat oven to 350°. Stir together flour and next 3 ingredients in a medium bowl; stir in blueberries.
2. Whisk together sugar and next 5 ingredients in a medium bowl until thoroughly blended. Add to flour mixture, stirring just until blended. Pour batter into a lightly greased 8 1/2- x 4 1/2-inch loaf pan.
3. Bake at 350° for 1 hour or until a long wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 minutes. Remove from pan to wire rack, and cool completely (about 1 hour).
4. Blackberry Bread: Prepare recipe as directed in Step 1, substituting 1 1/2 cups fresh or frozen blackberries for blueberries. Proceed with recipe as directed, increasing bake time to 1 hour and 15 minutes or until a long wooden pick inserted in center comes out clean.
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