The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Outstanding Blueberry Bread

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BettyR's picture
BettyR

Outstanding Blueberry Bread

This is a great recipe, my husband loves this bread!!



Blueberry Bread

 


1/2-cup margarine


1 (8-oz.) package cream cheese


1 1/4 cup sugar


2 eggs


1-tablespoon vanilla


1/2 teaspoon vinegar


1/4-cup milk


2 cup sifted flour


1-teaspoon baking powder


1/2-teaspoon soda


1/4-teaspoon salt


8 ounces frozen blueberries


 


          Mix the margarine and cream cheese in a bowl, cream well. Add the sugar gradually and cream well. Beat in eggs, one at a time. Add the vanilla and vinegar to the milk and mix well.


 


Stir dry ingredients together. Remove 1/3 cup of flour mixture from the bowl, remove blueberries from the freezer and place them in the bowl with the removed flour mixture. Stir well to coat the blueberries with the flour.


 


Beat the remaining flour mixture and the milk mixture, into the creamed mixture a little at a time beginning and ending with the flour. Fold the remaining flour and blueberries into the batter just until combined.


 


Turn batter into a well greased and floured loaf pan and bake in a 350° oven (325° for dark, coated, or glass pans) for 1 hour (I start keeping a close watch at 45 minutes). A toothpick inserted into the middle of the bread will come out clean when done.


 


Note: I use two pans to make a thinner bread. My husband thinks the crust is the best part and the thinner loaf gives him more crust.


 


EvaB's picture
EvaB

I wonder if frozen cherries would work? I think I have some of those somewhere!

BettyR's picture
BettyR

I'm sure cherries would work great.


 


By the way...this is a very old recipe and I never use margarine, I always use butter I have just never gotten around to changing that in the recipe.

southern grits girl's picture
southern grits girl

Thanks a lot Betty, just when I plan to go on a diet you put on a scrumptious recipe. God, that looks good!!!

EvaB's picture
EvaB

when I see margarine I just automatically replace the word with butter. I know a lot of recipes were made with margarine when butter was too dear, and I've used it myself, especially since it came in quarter pound chunks, and the butter in sticks is at least a dollar more than the regular butter here, and I can only get one brand in sticks which is a dollar more than the cheapest brand in Safeway, and that's a dollar more than some in WalMart! And my mother thought that cigarettes were expensive before she died, she'd faint at the price of butter.
Will have to look for my cherries, and try this out. Can't make it just for me, so have to wait until hubby is home in a week or so.

flourgirl51's picture
flourgirl51

 


I love anything with blueberries in it. Thanks for posting this. I will be sure to try it.

Wilson2's picture
Wilson2

I have tried baking this bread twice and both times the center isn't completely done.  I use a standard size loaf bread pan.  The ends of the bread get done but not the center.  I'm afraid if I leave it it in my oven any longer the bottom and the ends will burn.  Can someone recommend a pan size I should use?  We love the bread.