We had a lot of blueberries around the house and I didn’t want them to go bad.  So I found this recipe and changed it a bit.  I was making it for kids, but if I was doing it again, I might add lemon zest to the batter to give it a little zing.  But it was very easy and the kids at school hoovered it right up.


Blueberry Loaf

 Yield: 1 loaf

             1/2 cup butter, softened
             1 cup sugar  *
             2 eggs
             1/2 cup milk
             1 teaspoon McCormick® Pure Vanilla Extract
             1-3/4 cups all-purpose flour
             pinch of salt
             1 teaspoon baking powder
             1 cup fresh or frozen blueberries**

             4 teaspoons sugar
             2 teaspoon ground cinnamon

*Use 1/2 cup brown and 1/2 cup white sugar to add depth of flavor
**If using frozen blueberries, use without thawing to avoid discoloring the batter.


1. In a large bowl, cream butter and sugar until light and fluffy.
Beat in the eggs, milk and vanilla. Combine flour and baking powder; add to creamed mixture just until combined. Gently fold in blueberries.

2. Spray Pam inside loaf pan and sprinkle cinnamon sugar inside pan. Pour into a greased 9-in. x 5-in. loaf pan. Sprinkle sugar and cinnamon over top. Bake at 350° for 50-55 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. 

One more thing.  Toss blueberries in a little flour before adding to batter to help keep them from sinking. They still do, but you get a few fighters that stay on top. 


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