Blueberry Breakfast Bread
By Michael E. Fruchtman, CEO/CFO
(makes 2 loaves)
1 cup (2 sticks butter), melted, plus additional butter for greasing pans
2 cups blueberries
3 1/2 cups flour, divided
4 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon baking soda
2 cups sugar
4 large eggs
1 cup milk
2 teaspoons vanilla
Heat oven to 375 degrees. Grease 2 8-inch loaf pans with butter. Line the bottom of the pans with parchment paper and grease the top of the parchment paper with butter.
Wash blueberries and drain. Lightly dry with paper towel and place in a small bowl. Toss the berries with 2 tablespoons of the flour. Set aside.
Place the remaining flour into a large mixing bowl and whisk in baking powder, salt, baking soda, and sugar. Set aside.
In a medium bowl, whisk the eggs and then whisk in milk and vanilla. Finally, whisk in the melted butter.
Make a well in the center of the dry ingredients and pour in the liquid ingredients. Stir together lightly just to combine: do not overmix the batter. Lastly, gently fold in the berries.
Fill both loaf pans evenly (they should be just over half full). Place pans in the oven and bake until done (about 50 minutes). Check the bread every 10 minutes after 30 minutes; if it begins to brown too quickly, tent the top with aluminum foil.