Email to Shelley Dillard-Hamm      

Recipe Categories: nevadasmama's HOME PAGEAPPETIZERS BEVERAGES BREAD BREAKFAST BROWNIESandBARS CAKES CANDY CASSEROLES CHEESECAKES COFFEECAKES COOKIES CROCKPOT CUPCAKES DESSERTS DIPS FISHandSEAFOOD FROZENDESSERTS FRUIT JAMSandJELLIES MARINADES MEATS MEXICANSTYLE PASTA PASTRIES PIES PIZZA PORK POTATOES POULTRY POUNDandBUNDTCAKES RICE SALADandDRESSING SANDWICHES SAUCES SEASONINGMIX SNACKS SOUPSandSTEWS SWEETBREADS VEGETABLES

Blueberry Quick Bread




Source of Recipe


Taste of Home


Recipe Link: http://recipes.tasteofhome.com/eRMS/recp.aspx?recid=31716

List of Ingredients




1 egg
1 cup milk
3 tablespoons vegetable oil
2 cups all-purpose flour
1 cup sugar
2-1/2 teaspoons baking powder
1/2 teaspoon salt
2 cups fresh or frozen blueberries

VANILLA SAUCE:
1 cup sugar
1 tablespoon cornstarch
1 cup heavy whipping cream
1/2 cup butter, cubed


Recipe



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 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. Yield: 8 servings (2 cups sauce). Editor's Note: If using frozen blueberries, do not thaw before adding to batter.