In the kitchen again

I made an interesting blueberry bread yesterday. I wanted to clear some things out of the fridge since we are heading out next week to drive the boy to Missouri for college and we'll be away two weeks. This bread finished off a bag of Trader Joe's blueberrys and used some of our freshly picked ones as well as cleaning out the sour cream and creme fraiche and then helped use up a few more eggs. For dinner we had quesadillas with onion, zucchini, peppers and andoille sausage and a side of tomatoes. Everything but the sausage and tortillas came from the farmers market, yum!

Blueberry Bread

1/2 cup softened butter
1/2 cup brown sugar
1 large egg
7 ounces flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
2 teaspoons cake spice
1 teaspoon vanilla

2 cups sour cream
1/4 teaspoon salt
2 large eggs
1/2 cup brown sugar
1 teaspoon vanilla
4 cups blueberries

Preheat the oven to 350 F. Cream together butter, 1/2 cup sugar, 1 teaspoon vanilla and 1 egg. In a small bowl, whisk together flour, baking powder, 1/2 teaspoon salt, and cake spice. Add dry mixture to creamed mixture and combine thoroughly. Transfer to a 10-inch springform pan and spread across the bottom.

Pour the blueberries over the dough and shake the pan to distribute evenly. Combine the remaining ingredients until well mixed and pour over the top. Bake about an hour or until edges are lightly browned and the custard is set. Cool completely.

Comments

[Maureen]

Looks delicious!! I have some blueberries that will do well to be turned into some yummy bread. Tomorrow morning's project. Thanks for sharing the recipe!

[Julie]

I can't wait to get back home and do some baking with my blueberries.
Hopefully there will still be peaches so we can pick some for the freezer.

Enjoy the recipe!

Julie