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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 10 |
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This recipe was obtained from Penzey's One magazine. It is very moist and flavorful. A cross between quick bread and cake. Easy one bowl preparation for a fast,delicious snack. I've modified it some on instructions, pans, etc. Enjoy!!! Ingredients:
1 3/4 cups sugar |
1 teaspoon nutmeg |
1 teaspoon ground cloves |
2 tablespoons ground cinnamon |
1 1/4 cups canola oil |
2 teaspoons lemon extract |
3 large eggs |
3 cups all-purpose flour (i use king arthur) |
1 teaspoon salt |
1 teaspoon baking soda |
4 cups blueberries (i used 3 cups of fresh berries) |
2 tablespoons cinnamon sugar (for sprinkling pan) |
Directions:
1. Preheat oven to 350*. Grease with PAM either 2-8 loaf pans or a Bundt pan and if you wish, lightly sprinkle with cinnamon sugar for an added treat.
2. Take a lg. mixing bowl and add the first 7 ingredients. Mix with an electric hand mixer or by hand if you don't have one.(Use a fork). Just until blended.
3. Next add flour,salt,and b.soda. Mix thoroughly.
4. Fold in the berries last with a rubber spatula.
5. Spoon batter using spatula into prepared pan or pans as stated above.
6. Place in oven regular shelf setting (does not have to be middle).
7. Bake at above temperature for approximately 45 min's. to 1 hour.
8. You'll have to check it, time vary's with ovens. Let cool 15 min's. then remove and cool on cooling rack.
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