From the kitchen of One Perfect Bite...I had to be out of the house for an early meeting this morning. I was asked to bring something for the refreshment table and I decided to prepare this quick bread. Blueberries have arrived in our markets, and while they lack the sweetness of those that will come later in the season, I couldn't resist making this loaf cake. The bread tastes like blueberry muffins, but its easier to make because there is no need to prepare or clean muffin pans. I'm not at my best at 8 in the morning, so any shortcuts that will make the start of the day less painless are always taken here. While I used fresh berries to make this loaf, I have often use frozen berries and they have little effect on the quality of the finished cake. My one caution is to make sure the cake is done before you take it from the oven, especially if you are using frozen berries. Their chill can add to cooking time. The bread can be made without special equipment so it is natural for beginning cooks or those who are working in inadequate summer kitchens. There is nothing not to like here, so, I hope you will give the recipe a try. Here is how the cake is made.
Blueberry Muffin Bread...from the kitchen of One Perfect Bite courtesy of Abigail Johnson Dodge and Fine Cooking magazine
1 tablespoon unsalted butter, softened
2 cups unbleached all-purpose flour, plus more for the pan
3/4 cup granulated sugar
1 tablespoon baking powder
3/4 teaspoon table salt
1-1/4 cups fresh blueberries
1 cup buttermilk
2 large eggs, at room temperature
2 tablespoons finely grated fresh ginger
1 teaspoon vanilla extract
1/2 cup unsalted butter, melted and cooled
Coarse sugar for topping
1) Move a rack to lower third of oven and preheat oven to 350 degrees F. Butter and flour bottom and sides of a 6-cup (8-1/2 x 4-1/2-inch) loaf pan, tapping out any excess flour.
2) In a large bowl, combine flour, sugar, baking powder, and salt. Whisk until well blended. Stir in blueberries.
3) In a medium bowl, combine buttermilk, eggs, ginger, and vanilla. Whisk until blended. Pour wet ingredients over dry ingredients. Add melted butter, gently folding until blended.
4) Scrape batter into the prepared pan and spread evenly. Sprinkle coarse sugar evenly over batter.
5) Bake, rotating halfway through, until top is golden and a wooden skewer or toothpick inserted in center comes out clean, 50 to 55 minutes.
6) Let cool in pan on a rack for 30 minutes. Invert bread and remove pan, turn bread right side up, and let cool completely. Store, covered, at room temperature for up to 2 days. Yield: 1 loaf.
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