BLUEBERRY COBBLER BREAD

December 8, 2014

Maybe I am approaching broken record status and from your side of the computer you are begging me to stop talking about finding and cooking with fresh produce. But also maybe not, right? Because it actually is a big issue for the frequent home cook, especially if that frequent home cook likes to maintain some semblance of healthfulness by including vegetation in meals rather than pasta-sauce-meat all the time. (That is my go-to end of the week meal when most produce will have spoiled. My firm stance on going to the grocery store only once a week does that to me.)

And so here on the cusp of Christmas season I am kicking myself for not buying blueberries when they were six pounds for $1.00 (or something). Did you buy and freeze the berries? Are you a wiser soul than I? Enjoy this blueberry cobbler bread for me. And the rest of us can make do with the pricey fresh or canned ones. (Until next summer! I will redeem myself.)

BLUEBERRY COBBLER BREAD from Rachel SchultzBLUEBERRY COBBLER BREAD
Serves 1 loaf

2 cups flour
1 cup brown sugar
1 and 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
3 and 1/2 cups blueberries
1/2 cup butter, melted
1 teaspoon vanilla
3 eggs
1/4 cup butter
1/2 cup flour
1/2 cup brown sugar

Preheat oven to 350 degrees. Stir together 2 cups flour, 1 cup brown sugar, baking powder, baking soda, and salt in a bowl. Puree 3 cups of blueberries in a food processor.

BLUEBERRY COBBLER BREAD from Rachel Schultz

Combine blueberry puree, 1/2 cup melted butter, vanilla, and eggs in a stand mixer. Slowly incorporate dry ingredients. Pour batter into a greased loaf pan. Combine 1/4 cup butter with 1/2 flour and 1/2 cup brown sugar to form crumble. Sprinkle over top of batter with remaining blueberries. Bake for 50-60 minutes.

BLUEBERRY COBBLER BREAD
 
Author:
Ingredients
  • 2 cups flour
  • 1 cup brown sugar
  • 1 and ½ teaspoons baking powder
  • ¼ teaspoon baking soda
  • ½ teaspoon salt
  • 3 and ½ cups blueberries
  • ½ cup butter, melted
  • 1 teaspoon vanilla
  • 3 eggs
  • ¼ cup butter
  • ½ cup flour
  • ½ cup brown sugar
Instructions
  1. Preheat oven to 350 degrees.
  2. Stir together 2 cups flour, 1 cup brown sugar, baking powder, baking soda, and salt in a bowl.
  3. Puree 3 cups of blueberries in a food processor.
  4. Combine blueberry puree, ½ cup melted butter, vanilla, and eggs in a stand mixer. Slowly incorporate dry ingredients.
  5. Pour batter into a greased loaf pan.
  6. Combine ¼ cup butter with ½ flour and ½ cup brown sugar to form crumble.
  7. Sprinkle over top of batter with remaining blueberries.
  8. Bake for 50-60 minutes.

Adapted from Cookies & Cups.

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Comments

  • Carrie

    This recipe is life changing. It is fairly easy to put together and perfect for a lazy Sunday brunch. I think you and your blog are brilliant. Thank you

  • I love anything with blueberries. This is a nice change in the sea of pumpkin and cranberry recipes that are all over the place at this time of year.

    • Rachel Schultz

      Thanks Jessy!

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