Blueberry Bread

We love blueberries.

Fresh blueberries, jam, dried, preserves, fruit leathers… You name it.  If it works for fruit, blueberry whatever it might be tops our list.

Beautifully plump, we both loved the blueberries from Sprouts.  They’re finding their way into everything from morning yogurt to pancakes to quick breads.  Sometimes, we just grab a  handful to enjoy as a snack.  For about $10 a pound, their quality is incredible.

They’re a new mandatory pantry staple for my kitchen.

Blueberry Bread
makes 1 loaf

2 1/2 cups AP flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon fine sea salt
3/4 cup sugar
6 Tablespoons butter, soft
2 eggs
1 teaspoon vanilla
1 cup milk
1/2 cup blueberries

Preheat oven to 350 degrees F.

Sift dry ingredients.  Set aside.  Cream butter, sugar, eggs and vanilla in a large mixing bowl.  Add dry ingredients and milk.  Stir to combine.  Pour into buttered loaf pan.  Sprinkle blueberries evenly on top.

Bake in well-buttered 9×5 inch loaf pan at 350 degrees F for 60-70 minutes.

For a warm treat, toast it.

Clearly, we’re in need of a better toaster.

Sour cherry jam, it makes everything better.