Blueberry Cranberry Bread |
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Prep Time: 15 Minutes Cook Time: 1 Minutes |
Ready In: 16 Minutes Servings: 4 |
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This is a recipe from one of my mother's old cookbooks. If you don't have buttermilk, sour milk will do, or you can mix 1 T vinegar with milk to make 1 cup. Ingredients:
1 cup cranberries |
1 cup blueberries |
3/4 cup sugar |
1 cup brown sugar |
1/2 cup butter, softened |
2 eggs |
1 cup buttermilk |
3 cups flour |
1 teaspoon baking soda |
1 teaspoon baking powder |
1 teaspoon salt |
Directions:
1. Preheat oven to 375°F.
2. Grease two standard size loaf pans.
3. Mix cranberries, blueberries and granulated sugar together in saucepan, cooking over medium heat and stirring until sugar is dissloved.
4. Remove from heat and set fruit aside to cool.
5. Mix brown sugar and butter in mixing bowl and beat until blended. Add eggs and beat well.
6. Stir in buttermilk.
7. Mix flour, baking soda, baking powder and salt in a bowl and stir until well mixed.
8. Add to butter mixture and stir until just blended.
9. Stir in fruit and sugar mixture.
10. Spoon batter into greased loaf pans.
11. Bake for 1 hour and ten minutes or until a toothpick comes out clean when inserted into center.
12. Remove and cool.
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