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 in summer? Are you a wiser soul than I? What other produce do people like to freeze from summer? 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
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.
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.
- 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
- 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.
- Combine blueberry puree, ½ cup melted butter, vanilla, and eggs in a stand mixer. Slowly incorporate dry ingredients.
- Pour batter into a greased loaf pan.
- Combine ¼ cup butter with ½ flour and ½ cup brown sugar to form crumble.
- Sprinkle over top of batter with remaining blueberries.
- Bake for 50-60 minutes.
Adapted from Cookies & Cups.