"Good bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts!"--James Beard

Blueberry Quick Bread Recipe

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This recipe for Blueberry Quick Bread, by , is from UCUMC's Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Kami Keeley

Category:
Category:

Ingredients:  
Ingredients:  
1 egg
1 c milk
3 T vegetable oil
2 c all purpose flour
1 c sugar
2 1/2 tsp baking powder
1/2 tsp salt
2 c fresh or frozen blueberries

Vanilla Sauce:
1 c sugar
1 T cornstarch
1 c heavy whipping cream
1/2 c butter, cubed

Directions:
Directions:
In a large mixing bowl, beat the egg, milk and oil. Combine the flour, sugar, baking powder and salt; gradually add to egg mixture, beating just until combined. Fold in blueberries.

Pour the batter into a greased 9-in. x 5-in x 3-in loaf pan. 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.

For sauce, combine sugar and cornstarch in a saucepan. Stir in cream until smooth; add butter. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Serve with blueberry bread.

Number Of Servings:
Number Of Servings:
8; 2 cups sauce
Personal Notes:
Personal Notes:
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