I don’t bake very often, it’s just not my best skill set. The cookies always come out looking like chocolate chip tortillas. If the dough’s supposed to rise, and then you punch it down… well, that’s almost always a knockout blow. The blueberry pies are pretty good, especially if you invest in the frozen Pillsbury dough, but otherwise my efforts are hit ‘n miss.
Speaking of blueberries… we have a freezer FULL of tasty berries of all types. I culled the old bags from 2014 but that still left two shelves stuffed with one-gallon ziploc bags.
Now that Ro’s been cleared to return to work, I thought it might be nice for her to have something to take along to munch on during the day (I’m a mother, don’t judge). After browsing my extensive doc file under Recipes (how clever is that?), I came across this bread recipe and lo and behold! I had all the ingredients right to hand.
And no, I have no idea where I purloined it from but here tis:
1 1/2 cups flour
1 tsp baking powder
1 1/2 cups + 1/4 cup blueberries divided (fresh or frozen)
1/2 tsp cinnamon
1 cup sugar
1 tsp vanilla
pinch of salt
1 cup sour cream
1/4 cup vegetable oil
juice and zest of 1 lemon
1 cup powdered sugar, 1 Tsp vanilla and milk to thin to desired consistency (I like it on the thicker side)
Preheat oven to 350ºF.
Lightly oil a loaf pan and set aside. I use the Pam with flour spray.
In a large bowl stir together flour, baking powder, cinnamon, sugar, and 1 1/2 cups of the blueberries.
In another bowl, lightly whisk together the eggs, oil, vanilla, sour cream, and lemon juice and zest.
Pour the liquid ingredients into the dry ingredients and stir together until combined.
Pour the batter into the loaf pan and sprinkle the remaining 1/4 cup of blueberries over the top.
Bake at 350 for about 50-60 minutes until a toothpick comes out clean from the middle. Frozen blueberries will increase the baking time so monitor carefully after 50 minutes.
Cool completely before removing from the pan and glazing.
Add 1 tsp vanilla to 1 cup of the powdered sugar.
Add milk (don’t get too frisky, just do a tablespoon at a time) until the glaze is at the desired consistency.
Drizzle over the cooled bread.
This bread is yummy moist and not overly sweet. The bread came out of the oven with a shallow indent across the top surface – perfect for loading up the thick glaze.
Oh yeah, you’ll probably want hot coffee with the bread. Raoul’s making some right now…
Bon appetit, dude!