Cantaloupe and Wild Blueberry Tea Bread
I used dried cantaloupe slices and fresh wild blueberries in this delicious bread, it is so good. I hope that you will enjoy this little treasure as much as we do. It's as good served cold as when served warm with fresh churned butter.
- Ready In:
- 1hr 5mins
- 6 ounces butter, soft
- 1 cup white sugar (minus 2 tbsps)
- 2 tablespoons vanilla sugar
- 1 teaspoon cinnamon, freshly ground
- 4 eggs, large
- 1⁄3 cup sour cream
- 1⁄2 teaspoon vanilla extract, pure
- 2 cups flour, self rising
- 6 ounces blueberries, wild, fresh, rinsed and dried
- 1⁄2 cup cantaloupe, coarsley, chopped (dried)
- 1⁄4 cup hazelnuts, coarsely chopped, may sub with almonds (optional)
- Preheat oven to 350 degrees.
- Grease a small baking pan (8 x8 or smaller).
- In a large bowl, beat the butter, sugar and cinnamon until creamy.
- Slowly, add the eggs, one at a time, until well blended, about 3 minutes.
- Add the sour cream, vanilla extract and flour, and mix until just blended.
- Now gently add the blueberries, cantaloupe and hazelnuts into the batter, only mixing slightly.
- Pour the mixture into the prepared baking pan and bake for 45 - 55 minutes.
- Make sure to check the bread at 45 minutes, everyones ovens are different.
- Remove from heat and place on cake rack for 6 - 10 minutes then turn out of pan and allow to cool before cutting.
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This is a very interesting cake, and I mean that in a good way! The flavor of the melon was unexpected and complemented the other ingredients without the cake being too sweet, like a commercially made one. I cut back a little on the ingredients and baked it in a loaf pan. I also got more than 4 servings from it. I used both fresh cantaloupe and fresh blueberries.1Reply