Happy Friday everyone! Oh, and how is it already August? That’s just a tad crazy. I’m really hoping to make it to the beach this weekend, so fingers crossed that the weather holds.
Let’s talk blueberries. Who doesn’t love ‘em? I haven’t run the numbers or anything, but I would hazard a pretty confident guess that muffins are the most popular and ubiquitous blueberry baked good out there. And I think for good reason – I just love a good blueberry muffin. But it got me thinking, if you can make muffins, then you can make a loaf of quick bread, and you don’t see blueberry bread all that often. So I adapted a muffin recipe into a quick bread recipe and everyone loved it. I hope you will too!
Source: adapted from The King Arthur Flour Baker’s Companion
8 tbs unsalted butter, at room temperature
1 cup granulated sugar
½ tsp salt
2 large eggs
1 tsp vanilla extract
2 tsp baking powder
2 cups all-purpose flour
¾ cup half-and-half
2 ½ cups fresh blueberries
2 tsp turbinado
Preheat the oven to 350 F. Grease a 9×5” loaf pan.
In a medium bowl, cream together the butter, sugar, and salt. Add the eggs, one at a time, beating well after each addition. Add the vanilla and baking powder, then add flour alternately with half-and-half, beating well after each addition. Add the blueberries and fold them in with a spatula.
Pour the batter into the prepared loaf pan. Sprinkle the top with the turbinado. Bake in the oven for about 65 minutes, until a cake tester or toothpick inserted into the center comes out clean. Remove, let cool in the pan at least 10 minutes, then slice and serve.