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This recipe is based on a Martha Stewart recipe that originally called for cranberries instead of blueberries. My friend Lisa, had spotted this recipe on Everyday Food magazine in the Nov 2008 issue and made it with cranberries. Although we thought the cranberries were too sour in this, we loved the bread even more when replaced them with blueberry. Not a lot of fat, and super moist. I did add vanilla extract and cinnamon on the top of the loaf. The coarse sugar on top makes a sweet crunchy crust so don't leave that out. Also make sure you defrost your berries, if using frozen before you add it to the batter.
Units: US | Metric
Serving Size: 1 (141 g)
Servings Per Recipe: 8
The following items or measurements are not included: