January 7, 2013
Kicking my Starbucks habit
I was looking for a blueberry bread recipe and couldn't find one that looked great. Most of them looked heavy and thick like a pound cake. At a loss I went to my favorite banana bread recipe and substituted blueberries & added whole wheat flour. Awesome. It isn't heavy and can hold up to being toasted. For this week I can forgo Starbucks blueberry muffins!
1 stick butter, at room temperature
1 cup granulated sugar
1 teaspoon vanilla
2 large eggs
1 cup whole wheat flour
1/2 cup white flour
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon cinnamon
1 1/4 cup frozen not fresh blueberries
1/2 cup sour cream
Preheat oven to 350 degrees.
Butter a 9-by-5-by-3-inch loaf pan and line with parchment paper - set aside. Cream butter and sugar until light and fluffy. Add vanilla and eggs, and beat to incorporate.
In a medium bowl, whisk together flour, baking soda, cinnamon and salt. Add to the butter mixture, and mix until just combined. Stir in sour cream then add blueberries. Spoon into prepared pan.
Bake until a cake tester inserted into the center of the cake comes out clean, about 1 hour 10 minutes. Let rest in pan for 10 minutes, then turn out onto a rack to cool.