 |
Prep Time: 20 Minutes Cook Time: 50 Minutes |
Ready In: 70 Minutes Servings: 8 |
|
This loaf is chock-full of blueberriesâtwo whole cups! says Sue Davis from Wausau, Wisconsin. When you pour the vanilla sauce over the bread, it makes it moist-almost like a pudding. I suggest serving a robust cup of coffee with this delicious treat. Ingredients:
1 egg |
1 cup milk |
3 tablespoons vegetable oil |
2 cups king arthur unbleached all-purpose flour |
1 cup sugar |
2-1/2 teaspoons baking powder |
1/2 teaspoon salt |
2 cups fresh or frozen blueberries |
vanilla sauce: |
1 cup sugar |
1 tablespoon cornstarch |
1 cup heavy whipping cream |
1/2 cup butter, cubed |
Directions:
1. 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.
2. Pour into a greased 9-in. x 5-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.
3. For sauce, combine sugar and cornstarch in a saucepan. Stir in cream until smooth; add butter. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Serve with blueberry bread. Yield: 8 servings (2 cups sauce).
|
|