It's blueberry season! This is probably one of the last weekends to get out there and do some picking! We went a few weeks ago and made this blueberry loaf for desert that night.
In our household this loaf is more of a desert but it could easily be served for breakfast. Even if you're not a baker, you can swing this recipe. Just look at the steps! It takes about 10 minutes to mix up the batter AND it makes your house smell fantastic!
I like to double the recipe, slice it after it cools, individually wrap the slices and freeze them in a ziploc bag to pack for to-go snacks. If I am not feeling that ambitious, I just skip the slicing and wrapping and freeze the whole loaf.
1/2 cup butter
1 cup sugar
1/2 cup milk
1 t good quality vanilla
1 3/4 cups flour
1 t baking powder
1 cup blueberries
2 t sugar
1 t cinnamon
1. Preheat oven to 350 degrees and grease a loaf pan.
2. Cream butter and sugar. Add in eggs, vanilla and milk.
3. Combine dry ingredients in a bowl. Add wet to dry until just combined.
4. Fold in blueberries.
5. Pour in loaf pan and sprinkle cinnamon and sugar on top.
6. Bake for 50-55 minutes.
Prep-ahead: Double the recipe and freeze a loaf to enjoy on another day!