Blueberry Quick Bread
with Vanilla Sauce
TOTAL TIME: Prep: 20 min. Bake: 50 min. + cooling YIELD: 8
servings (2 cups sauce).
Ingredients
- 1 large egg
- 1 cup whole milk
- 3 tablespoons vegetable oil
- 2 cups 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
- 2 tablespoons cornstarch
- 1 cup heavy whipping cream
- 1/2 cup butter, cubed
- 1 teaspoon vanilla extract
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
9x5-in. loaf pan (Sometimes this doesn’t bake in the center, so you can
pour some batter into a few mini pans and the rest in the big pan). Bake
at 350° for 50-55 minutes or until a toothpick inserted in 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. Stir in vanilla. Serve with blueberry bread.
Freeze option: Securely wrap and freeze cooled loaf in plastic and foil. To use, thaw at room temperature. Prepare sauce as directed and serve with bread.
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