Ally's Sweet and Savory Eats: Blueberry Muffin Loaf

Monday, July 1, 2013

Blueberry Muffin Loaf


For all intents and purposes this loaf was supposed to be muffins.  But I took one look at my silicone muffin pans and said screw that.  I just hate washing muffins pans.  They never seem to get clean enough and my patience wears out about 3 minutes in.

So bread it was.

And I'm so glad I did it that way.  Doesn't it look so much prettier than a muffin?  This recipe was a new one for me and I was so happy when I flicked on the oven light to take a peak and saw how beautifully it rose.....and better yet, didn't sink once I pulled it out of the oven heat.

As usual, we cannot be trusted with fresh bread, none the less with fresh fruit in it, so as SOON as these cooled, I promptly wrapped one up and tossed it {gently} into the freezer.  It has now been staring at me every time I open the door.




Our two year old tends to get grapes and blueberries confused, so she kept asking for "grape bread" the day I made this.  Yet, today she told me the dress she was wearing was gorgeous.  Her vocabulary never ceases to amaze us.  She is quite into "what she is wearing", often changing her outfit multiple times a day.  I have this fear if she ever gets lost and they ask me what she was wearing I'll give them a blank stare, as I'll have no idea.

Yet, our little man is content with whatever I tell him to wear and rarely makes a fuss.  The difference between these two children is probably why they bicker.  Gotta love it.

Anyway.  This bread - make it - save a loaf for yourself and give a loaf away.  Who doesn't like a homemade gift?

Blueberry Muffin Loaf
2 c. blueberries
2 c. flour
1/2 c. sugar
1 T. baking powder
1/2 t. salt
1 c. whole milk or buttermilk
1 t. vanilla extract
1 egg
4 oz. shortening, melted
additional sugar/cinnamon

Preheat oven to 375 degrees.  In a large bowl combine all dry ingredients.  In a microwave safe bowl melt the shortening and allow to cool a bit.  In a small bowl combine the egg, milk and vanilla.  Add in both the melted shortening and egg mixture.  Mix until just combined.  Sprinkle the blueberries with flour and toss into the batter, folding in gently.

Grease two loaf pans and divide the batter between the two pans.  Sprinkle the tops with cinnamon and sugar.  Bake for 45 minutes or until golden and a knife inserted into the middle comes out clean.



This would be a great bread to have for breakfast on the 4th of July!  Maybe add a few raspberries for the red color we are missing?  That would be perfect.

Do you have big plans for the 4th?

I somehow got roped into working {part of my part-time job helps with the city's 4th of July festivities} but thankfully it will just be for a few hours.  The husband has to work too {another joy of being married to a cop}.....so basically it will just be another day for us!


4 comments:

  1. Jolene (www.everydayfoodie.ca)July 1, 2013 at 11:36 PM

    No plans for the 4th ... but today is Canada Day, and I am currently listening to the fireworks while watching Big Brother, lol.

    ReplyDelete
  2. Autumn @ Good Eats GirlJuly 2, 2013 at 5:02 PM

    I also hate washing muffin tins...bread is much easier! This looks delish!

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  3. How do we save your recipes to ziplist? The ziplist icon is on your page so i am hoping we can. I would make this a gazillion times but prefer to save a recipe vs printing it out.
    Thanks!

    ReplyDelete
  4. Yes I have Zip list! Unfortunately this is an older recipe before I had Zip list installed.... therefore the icon to 'save' isn't there yet. (I have to individually go into each old post and install it and I haven't gone back this far yet). So sorry! I'm working on this!

    ReplyDelete