Recently, a friend was telling me about some blueberry bread that she had purchased and how good it was. It really sounded yummy so I thought I would try my blueberry muffin recipe and change it around a little.....so, here is what I came up with and I have to say it was good. My family agreed.
1 stick of butter, softened
1/2 cup sugar
2 eggs
4 1/2 cups flour
3 tablespoons of baking powder
1 teaspoon of salt
1 1/2 cups of milk
1/2 cup sour cream
2 teaspoons of vanilla
3 cups of fresh or frozen blueberries, thawed
1 cup sugar
1/2 cup flour
1 teaspoon cinnamon
1 stick of butter, softened
Cream butter and gradually add 1/2 cup of sugar until light and fluffy. Add eggs and sour cream mixing well.
Combing 4 cups of flour, salt, and baking powder. Add to cream mixture alternating with milk. Stir in vanilla and fold in blueberries.
This makes 2 loaves. Grease and flour two loaf pans.
Combine 1 cup of sugar, 1/2 cup flour, cinnamon and 1 stick of butter. Use a pastry blender of fork and work the butter into this mixture until it resembles crumbs. Now take 1/4 of the blueberry batter and put in the bottom of each loaf pan. Then put 1/4 of the crumb mixture on top of the blueberry batter. Now take the rest of the blueberry batter and put on the top of the crumb mixture. Put the remaining crumb mixture on the top on the blueberry batter.
Bake at 375 degrees for 30 to 40 minutes. Insert a toothpick to make sure the bread is done.
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