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Breads, Breakfasts

Blueberry breakfast bread

Blueberry breakfast bread
Los Angeles Times

Dear SOS: My boyfriend and I stayed at the Sea Ranch Lodge and enjoyed such wonderful food at their restaurant. The warm blueberry bread that was served at breakfast just melted in our mouths. What a tasty treat to start ... Read more

Total time: About 1 hour, 15 minutes | Makes 2 loaves
  • 1 cup (2 sticks) butter, melted, plus additional butter for greasing two loaf pans
  • 1 1/2 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

Step 1Heat the oven to 375 degrees and grease each of two (8-inch) loaf pans with butter. Line the bottom of each pan with parchment paper, and grease the top of the parchment paper with butter.

Step 2Wash the blueberries and drain. Lightly dry with a paper towel and place in a small bowl. Toss the berries with 2 tablespoons of the flour to coat. Set aside.

Step 3Place the remaining flour into a large mixing bowl and whisk in the baking powder, salt, baking soda and sugar. Set aside.

Step 4In a medium bowl, whisk the eggs, then whisk in the milk and vanilla. Finally, whisk in the 1 cup of melted butter.

Step 5Make a well in the center of the dry ingredients, and pour in the liquid ingredients. Stir the ingredients together lightly just to combine; do not overmix the batter. Lastly, gently fold in the berries.

Step 6Fill the loaf pans evenly; they should be just over half full. Place the pans in the oven and bake until done, about 50 minutes. Check the bread every 10 minutes after 30 minutes; if it begins to color too quickly, tent it lightly with aluminum foil.

Note: From Sea Ranch Lodge in Sea Ranch, Calif.

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