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Juliette Goodwin
Baltimore Food ExaminerJuliette Goodwin's take on food knows no bounds. From the food on your dinner plate to the grub in your dog's bowl, Juliette offers an enlightening and informative view on all things edible.
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Blueberry Bread
7 comments
by Juliette Goodwin, Baltimore Food Examiner
Gayle and Alexander, friends of my daughters and me, went blueberry picking last week near the Maryland/Pennsylvania border and brought us about 2.5 cups of fresh blueberries. Who knew they were still in season? Not me! I guess there are lots of them still around in supermarkets, but you can get blueberries from anywhere these days. There is no such thing as "in season" over at Stupid Fresh. If Mexico isn't growing it, Canada is. And you pay, oh you pay.I digress. Blueberries mean it's time for blueberry bread. I'm going to share my own, late grandmother's recipe for this divine concoction. I make it with non-dairy equivalents for the milk and shortening
ingredients so the people living in my house can eat it, but if you can eat butter and drink milk, I recommend using the real stuff for this recipe. And when it is done and cooled at room temperature, put it in the fridge with a plate over it and eat it for breakfast cold, with a slab of real, salted butter on top. WOW WOW WOW. Margaret Burke would be proud.Blueberry 'Pudding' Bread
- 3 tbsp. shortening
- 1 cup sugar
- 1 egg
- ¾ cup milk
- 1 ¾ cup flour
- 2 tsp. baking powder
- 1.5 cups floured** blueberries
- 1 tsp vanilla (and maybe a squirt of lemon juice?)
Cream shortening and sugar, add egg, add flour/dry mixture and milk alternately. Stir in vanilla and floured berries.
Bake at 350 for 50 minutes, or until toothpick comes out clean.
** Important note: flouring your blueberries is a very important step—it keeps the berries from sinking to the base of the bread/cake.
Another thing... recently I've started using parchment paper to line cake pans and I have to say it works GREAT! Get this paper specifically in the baking section at the supermarket. Line your pan with enough paper to cover the bottom and most of the sides. Pour the cake mixture into the pan, then, with your kitchen scissors (this is an important tool--scissors that are used nowhere else but in your kitchen) cut the paper down to within a quarter inch or so of where the batter is. This will keep most of the baked cake away from the sides of the pan while not allowing the paper to catch fire. And the paper will catch on fire if you don't trim it down... I learned the hard way! HA.
For more info: The Food Examiner has an email address if you want to send that sort of correspondence: examinefood@gmail.com
Topics: blueberries , blueberry bread
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