03 Jan

Blueberry Breakfast Bread

Lissa Coffey

Lissa Coffey

Lissa Coffey
I got this recipe out of the LA Times, it’s from a restaurant called the Sea Ranch Lodge.

1 cup (2 sticks) butter, melted, plus additional butter for greasing two loaf pans.  (I use sweet, unsalted butter, and I spray the pans instead of greasing them with more butter.)
1 1/2 cups blueberries
3 1/2 cups flour
4 teaspoons baking powder
1/2 teaspoon salt
1//2 teaspoon baking soda
2 cups sugar
4 large eggs
1 cup milk (I use vanilla soy milk)
2 teaspoons vanilla

1. Heat the oven to 375 degrees and grease the loaf pans with butter.
2. Wash the blueberries and drain.  Lightly dry with a paper towel and place in a small bowl.  Tos the berries with 2 tablespoons of the flour to coat.  Set aside.
3.  Place the remaining flour into a large mixing bowl and whisk in the baking powder, salt, baking soda, and sugar.  Set aside.
4.  In a medium bowl, whisk the eggs, then whisk in the milk and vanilla.  Finally, whisk in the 1 cup of melted butter.
5. Make a well in the center of the dry ingredients, and pour in the liquid ingredients.  Stir the ingredients together lightly just to combine; do not overmix the batter.  Lastly, gently fold in the berries.
6. Fill the loaf pans evenly; they should be just over half full.  Place the pans in the oven and bake until done, about 50 minutes.  Check the bread every 10 minutes after 30 minutes; if it begins to color too quickly, tent it lightly with aluminum foil.
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