RBI's Blueberry Hot Bread
photo by WhatamIgonnaeatnext
- Ready In:
2 loaf pans
- Beat together the eggs and sugar, until the mixture loses its granular consistency.
- Add milk and melted butter.
- Sift together flour, salt, baking powder.
- Add liquid ingredients, mix to combine.
- Toss blueberries in a little flour to keep them from sinking to the bottom of the bread.
- Add them to the batter and pour into 2 regular well-greased loaf pans.
- Preheat the oven to 350 degrees and bake from 30-40 minutes or until cake tester comes out clean in the center.
- Serve warm with butter.
- Freezes very well.
Questions & Replies
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Because I have only one loaf pan, I halved this to make one loaf, and it is great! I did add the 1/4 cup sugar suggested by other reviewers. My husband liked it so well he asked me to make another for him to take to work (so I did). We grow our own blueberries, so I expect to make this often. Thanks for posting.
I increased the sugar by an extra 1/4 cup as one of the reviewers recommended. I'm definitely glad I did that. It's still not very sweet but it's perfect for a quick bread. I love it how there's not much butter (a low fat recipe!) I thought it was delicious hot and it tasted rich enough that I didn't add any butter to my slice. I used frozen blueberries. Yum!
Since I had a pint of blueberries that were about to go bad, I made this on 7/15/08. The directions were very easy to follow, and right to the point. I coated the berries with a little of the flour from amount listed in the recipe.The baking time of 40 minutes was the perfect amount of time for my oven.After baking, I took a slightly warm slice and spread a little margarine on it. It was so good. I do think however the next time this is made another 1/4 cup of sugar will be added. Thank you so much for posting and, "Keep Smiling :)"
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I'm a "newbee" to this site, but not to cooking. I love great food and to share recipes and this site is great! I don't know where the information of a "fry cook" came from, but I would consider myself anything else but that :) A NYC girl originally, lived in London and Canada where I am now. Met lots of interesting people along life's way who taught me a great deal and enriched my life with their knowledge of cooking. With my children now adults, the family has doubled in size and my commitment to making memories to pass down to another generation inspires me to cooking. I find cooking a creative expression of one's personality and never tire of new challenges in the kitchen.