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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 8 |
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I had just picked several pounds of blueberries and was anxious to try some new blueberry recipes when I was given an old cookbook from a local church. As I was reading through the cookbook I came across this bread recipe. This is delicious and so moist-you may want to eat it with a fork! Ingredients:
1 1/2 cups packed light brown sugar |
2/3 cup vegetable oil |
1 egg |
1 cup sour milk |
1 teaspoon vanilla extract or 1 teaspoon lemon extract |
1 teaspoon salt |
1 teaspoon baking soda |
2 1/2 cups flour |
1 1/2 cups fresh blueberries or 1 1/2 cups frozen blueberries |
1/3 cup chopped nuts |
Directions:
1. In a large bowl, mix ingredients in order, mixing each ingredient as you add it.
2. Pour batter into greased 9x5x3-inch pan with wax paper in the bottom.
3. Bake at 350 degrees for 40-50 minutes. Turn oven off and let stay in oven for 10 minutes. Freezes well.
4. *Refrigeration recommended due to moistness of bread.
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