VERY BERRY BLUEBERRY TEA LOAF
All I have to say is..if you like blueberry muffins made with fresh blueberries ( of course from scratch too..lol), then you'll absolutely love, love this..this is so good, it's hard to stop eating it..lol..I altered this just a tad..cause hubby says there's no such thing as too many blueberries..lol...not cake, not...
Provided by Cindy Rice
Categories Other Breads
Time 1h10m
Number Of Ingredients 8
Steps:
- 1. NOTE: pics are out of order..but you get the idea..lol.. Lightly grease 2 large loaf pans ( I use bakers joy, so grease and flour even if you don't use bakers joy)..
- 2. Preheat oven to 325°..
- 3. Combine first 3 ingredients..set aside.. Then in a seperate bowl, cream the butter, sugar and egs till light and fluffy.
- 4. Add flour mixture to creamed mixture in fourths, and the milk in 3rds... Beginning and ending with flour mixture...till just mixed and smooth..
- 5. With a rubber spatula, stir in the blueberries.SPOON OR SCOOP equal portions into your 2 prepared loaf pans..should be half in each , and smoothed out..
- 6. Put into preheated 325° oven and bake till just done..about 50 min..
- 7. I always check it at 40 min..but is usually done in 50 min..
- 8. Note : original recipe calls for 1 cup of blueberries..if you want very few blueberries, that's a good route to go.. IF like the rest of us, you can't get enough blueberries, and there's no such thing as too many blueberries..I use about2 cups or more( more actually),, use your judgement:) And enjoy..
- 9. I can't even wait to let it cool down to try the first slice:)?
- 10. And the old saying that everything's better with butter???? Not true in this case..lol..not to say that it's not good still , cause it is..but it's better with out all by itself ..in this case..lol
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