The ingredients and directions for this blueberry bread are written in pencil on an old school recipe card in my mom’s kitchen. She can’t remember where exactly it came from, but it’s remained a staple for brunches and breakfasts over the years. This past weekend, I served a light brunch for friends and this was the perfect addition – especially warm and right out of the oven.
2 cups fresh blueberries
3 cups flour
2 cups sugar
1 tsp cinnamon
1 tsp baking soda
1 tsp salt
4 eggs (beaten)
1/4 cup vegetable oil
*Use two loaf pans (grease well)
HOW TO MAKE:
Mix dry ingredients together. Then add eggs, oil and berries.
Fill the two loaf pans and bake at 350° for one hour.
Sprinkle the top with powdered sugar.
Share this post:August 5 2012
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