We recently went blueberry picking, here in Houston. My kids love going to the farms and picking fruits or veggies. When we went this time, it was incredibly hot outside so we didn’t last very long. We did come home with a little over nine pounds of blueberries. Which means, this mom has to come up with ways to use them up. Blueberry jam has already been made, now it is time to use them up some other ways. So I scoured my Grandmother’s recipes, but she didn’t have anything. What she did have was an orange cranberry bread, and that’s the basis I used to make my Blueberry Muffin bread.
I am not a true lover of blueberries, the closest thing I love that’s blueberry-ish is the box muffin mix. Good thing my son loves blueberries, and my daughter likes them fresh from the bush. So with my lack of love for blueberries, I really am having a hard time coming up with things to do with them. We might just freeze a bunch and make some more jam. But since I do love my box muffins, I thought I would take a stab at making some muffin bread.
Muffin bread is a little easier than muffins because you just plop the batter into one tin and throw it in the oven. I do make blueberry muffin bread from my box quite often.
Here’s what you will need to make the bread:
2 Cups of Flour
1 Cup of Sugar
2 Teaspoons Baking Powder
½ Teaspoon Baking Soda
½ Teaspoon Salt
4 Tablespoons Melted Butter
½ Cup of Milk
½ Cup of Sour Cream
1 Teaspoon Vanilla
1 Egg
1 Cup of Blueberries, tossed in flour
1 ½ Teaspoon Blueberry Jam (optional)
Let’s get to baking.
Preheat the oven to 350℉. Line a loaf pan with parchment, leaving some parchment hanging over the sides. By leaving parchment hanging over the sides, this will help you remove the bread once it is cooked.
Then, in a large bowl, mix all the dry ingredients together. In a measuring jug, mix together all the wet ingredients, minus the blueberries and the jam. Once your wet ingredients are pretty well combined add them to the dry and incorporate until all the dry ingredients are gone. Toss the blueberries in some flour, this will help keep them suspended in the batter a little better. Then add the blueberries to the mixture and incorporate.
Pour the batter into the prepared loaf tin. It’s ready for the oven now or add a little jam to the top and swirl it in as best you can. I added the jam to run home that yummy blueberry flavor. If you are looking for a blueberry jam recipe you can check out mine here.
Let the bread bake for 60-75 minutes, you want a toothpick to come out clean when placed in the center. If you underbake the bread it will collapse on itself and be very dense.
Once the bread is baked, pull it out and let it cool down for at least 15 minutes. The longer you let it cool the easier it will be to cut the bread.
Now enjoy with a morning of peace and quiet! That’s what I was able to do thanks to VBS!
What are your favorite recipes using blueberries? Help a mama out here!!
Make sure to follow Sara over on Instagram at @AMomandherMomtourage and check out her blog over at A Mom and her Momtourage.
