More Blueberry Baking

The blueberry scones disappeared quickly this weekend.

I needed something to get us to the end of the week.

I had another pint of the most delicious blueberries, so I thought of a blueberry bread.

I found this recipe on one of my go-to baking sites, An Italian In My Kitchen, and made Blueberry Strussel Bread.

I should have baked it in a larger loaf pan, but it was quite good. I was planning on making muffins, but I am out of muffin tin liners...

Ingredients-

2½ cups all-purpose flour

1¼ cups sugar

1½ teaspoons baking powder

1 pinch salt

1 cup butter*(see Note at end of recipe)

½ tsp cinnamon

¾ cup milk

2 large eggs

1 tsp vanilla extract

2 cups fresh blueberries

Method-

Preheat oven to 375F. 

Grease, spray, or line a 9×5 loaf pan with parchment paper.

Just before mixing in the blueberries, toss them with 1/2 – 1 tsp of flour; this will help keep them from sinking to the bottom.

In a large bowl, whisk together the flour, sugar, baking powder, and salt, then cut in the butter*(see Note at end of recipe) until it forms a crumbly dough (using a pastry blender). 

Remove 3/4 cup of this crumbly mixture to a small bowl, stir in cinnamon (this will be your topping), and set aside.

In a medium bowl, beat the milk, eggs, and vanilla with a fork until combined (approximately 1 minute), and add this mixture to the flour mixture. 

Stir just until moistened (about 15-16 stirs no more), gently fold in blueberries. 

Spoon batter into prepared loaf pan, and sprinkle with the crumb topping. 

Bake for approximately 50-60 minutes (check with a toothpick for doneness).

Note: *Place butter in the freezer and then grate directly into the dry ingredients; mix with a fork until you have coarse crumbs.