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Prep Time: 15 Minutes Cook Time: 50 Minutes |
Ready In: 65 Minutes Servings: 16 |
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MY FAMILY loves fresh blueberries just about any way, but this loaf cake is a favorite at breakfast, as a delicious snack or quick dessert. We always look forward to summer, when fresh blueberries appear in the market. -Nancy Anderson, Broomall, Pennsylvania Ingredients:
1/2 cup butter, softened |
1 cup sugar |
2 eggs |
1/2 cup milk |
1 teaspoon vanilla extract |
1-3/4 cups king arthur unbleached all-purpose flour |
1 teaspoon baking powder |
1 cup fresh or frozen blueberries |
topping: |
2 teaspoons sugar |
1 teaspoon ground cinnamon |
Directions:
1. In a large bowl, cream butter and sugar until light and fluffy. Beat in the eggs, milk and vanilla. Combine flour and baking powder; add to creamed mixture just until combined. Gently fold in blueberries.
2. Pour into a greased 9-in. x 5-in. loaf pan. Combine sugar and cinnamon; sprinkle over top. Bake at 350° for 50-55 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Yield: 1 loaf.
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