Blueberry Quick Bread

This loaf is chock-full of blueberries -- two whole cups! When you pour the vanilla sauce over the bread, it makes it moist -- almost like a pudding. Serve a robust cup of coffee with this delicious treat


8 servings/2 cups sauce

Bread Ingredients

1 egg
1 cup milk
3 tablespoons vegetable oil
2 cups all-purpose flour
1 cup granulated (white) sugar
2 1/2 teaspoons baking powder
1/2 teaspoon salt
2 cups fresh or frozen blueberries

Vanilla Sauce Ingredients

1 cup granulated (white) sugar
1 tablespoon cornstarch
1 cup heavy whipping cream
1/2 cup butter, cubed


Preheat oven to 350°F (177°C). Grease a 9 x 5-inch loaf pan with cooking spray.

In a large bowl, beat the egg, milk and oil. Combine the flour, sugar, baking powder and salt; gradually add to egg mixture, beating just until combined. Fold in blueberries. Pour into prepared loaf pan.

Bake for 50 to 55 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire cooling rack to cool completely.

For sauce, combine sugar and cornstarch in a saucepan. Stir in cream until smooth; add butter. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Serve with blueberry bread.

Estimated Time

Preparation Time: 20 minutes
Bake Time: 55 minutes

Nutritional Information

Amount per serving: Calories 608, Fat 30 g (Saturated Fat 15 g), Cholesterol 102 mg, Sodium 424 mg, Carbohydrate 82 g, Fiber 2 g, Protein 6 g.

Recipe Courtesy Of

Sue Davis, Wausau, Wisconsin

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