Blueberry Bread
Earlier this summer I bought 2 flats of blueberries from a local farmer. I was quite ambitious thinking that I would be able to can all that fruit. After 4 cases of blueberry jam my job was complete but still had loads of blueberries. I decided to freeze the remaining fruit for future recipes. Craving blueberries, I pulled the berries from the freezer and decided it was time to make bread. Fruit breads are my favorite to make, they are easy and the ingredients are readily available, this recipe is not exception. Each blueberry bread pan is filled with juicy, fresh blueberries bursting with the brightest flavor you can imagine. Yum.
INGREDIENTS
3 cups sugar
6 cups all purpose flour
3 tablespoons baking powder
1 and 1/2 tablespoons Kosher salt
3 large eggs
3 cups whole milk
1 cup vegetable oil
3 cups blueberries plus 1 pint
Glaze: Optional
9 tablespoons butter
4 and 1/2 cups powdered sugar
3 and teaspoons vanilla extract
4 and 1/2 teaspoons heavy cream
DIRECTIONS
Preheat oven to 350°. Grease 6- 1 pound loaf pans, I use Kraft pans.
Place eggs, milk and oil in mixer, beat to combine.
In a separate bowl combine sugar, flour, baking powder and salt.
Gradually add dry ingredients to egg mixture, combine until just blended, do not overmix. Fold in 3 cups of blueberries.
Fill loaf pans 2/3 full, top each pan berries from pint container.
Bake for 50-60 minutes, test with toothpick to confirm doneness. Remove from oven and allow to cook on rack.
Glaze if desired.
