I've been on a serious blueberry kick lately. You'll see. This is only the beginning, people. But this is a good start, no? Actually, I bet you're looking at the title of this post saying to yourself, that Katy, what a fool. Something is either a muffin or it is bread. Not both at the same time! What nonsense is this? Next thing you know, I'll be showing up with a cupcake cake or a cobbler pie. Wait. Actually, both of those things sound awesome. Those need to be added to the ol' TO DO list.
Anyway, this is no mistake. This is actual bonafide Blueberry Muffin Bread. On first glance, it certainly looks like your typical blueberry bread, but it's more. So much more. It has an amazing streusel topping just like every good blueberry muffin should have. Remember those boxed mixes for blueberry muffins? The kind that came with a can of blueberry-ish substance and a packet of streusel. It's like that...only a million times better because the blueberries are fresh and the streusel is made with real butter. Devine.
On a totally unrelated note, I just want to remind everyone that the new season of Project Runway starts tonight! If you thought I had a lot to say about The Bachelorette, you ain't seen nothing yet. Hope you all tune in tonight and we'll recap tomorrow. Auf wiedersehen!
Blueberry Muffin Bread
Ingredients:
2 1/2 cups whole wheat pastry flour
1 cup all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
1/4 teaspoon salt
2 large eggs
2/3 cup brown sugar
1/4 cup granulated sugar
2 teaspoons vanilla extract
2/3 cup milk
1/2 cup butter, melted and cooled
1 1/2 cups fresh blueberries, tossed in a spoonful of cornstarch
Streusel:
1/2 cup loosely packed brown sugar
1/2 cup all-purpose flour
1/4 teaspoon cinnamon
pinch of salt
1/4 cup unsalted butter, softened
1 tablespoon milk
2 1/2 cups whole wheat pastry flour
1 cup all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
1/4 teaspoon salt
2 large eggs
2/3 cup brown sugar
1/4 cup granulated sugar
2 teaspoons vanilla extract
2/3 cup milk
1/2 cup butter, melted and cooled
1 1/2 cups fresh blueberries, tossed in a spoonful of cornstarch
Streusel:
1/2 cup loosely packed brown sugar
1/2 cup all-purpose flour
1/4 teaspoon cinnamon
pinch of salt
1/4 cup unsalted butter, softened
1 tablespoon milk
Directions:
Preheat oven to 350 degrees F. Spray a loaf pan liberally with non-stick spray or grease with butter. In a bowl, mix together flour, baking soda, salt, cinnamon and baking powder, then set aside.
In a large bowl, whisk egg and sugar together until smooth. Whisk in vanilla extract, then add in milk and mix until combined. Add in dry ingredients slowing, mixing with a spoon until batter comes together. Batter will be thick. Add in melted butter and mix until incorporated, then stir in blueberries.
Mix together the streusel ingredients, bring it all together with your hands. Sprinkle over the bread evenly. Bake for 50-55 minutes, or until bread is golden and a toothpick inserted in the center comes out clean. Serve warm with butter!
Preheat oven to 350 degrees F. Spray a loaf pan liberally with non-stick spray or grease with butter. In a bowl, mix together flour, baking soda, salt, cinnamon and baking powder, then set aside.
In a large bowl, whisk egg and sugar together until smooth. Whisk in vanilla extract, then add in milk and mix until combined. Add in dry ingredients slowing, mixing with a spoon until batter comes together. Batter will be thick. Add in melted butter and mix until incorporated, then stir in blueberries.
Mix together the streusel ingredients, bring it all together with your hands. Sprinkle over the bread evenly. Bake for 50-55 minutes, or until bread is golden and a toothpick inserted in the center comes out clean. Serve warm with butter!
Yield: one 9x5 loaf
Source: How Sweet It Is
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