10/7/14

Blueberry Bread - or Blueberry Pound Cake with Whipped Cream


I've stated before (and I'll say it again) this blog isn't about 'photo shoots' and being the prettiest pictures of food.  It's about food.  Real. Food. As you see it, as you eat it.

This site has been around since before 'food blogs' existed.  The word blog had just gotten started and most of America didn't know what it (blog) was.  Social media wasn't a coined phrase yet (they were debating what to call it and throwing a few phases around) -  And so... photos like the bread above - crumbs and aluminum foil and all are real. food.  Right before it's gobbled up.  No wasted pretty photo shoot food here!

Blueberry Bread

1 c butter
3 c sugar
1 1/2 t vanilla extract
1/2 t lemon extract
6 eggs
3 c flour
1/2 t baking soda
1 c sour cream
2 c fresh or frozen blueberries

In a mixing bowl, cream the butter and sugar.  Beat in the extracts.  Add eggs, beat well.  Combine the flour and baking soda.  Add to the mixture alternately with the sour cream.  Fold in the blueberries.  Spoon into 2 greased or lined loaf pans.  Bake at 350 degrees 65 minutes or until the center is done when tested with a knife.  Sprinkle the top with coarse sugar crystals and let cool in the pan for at least 10 minutes before removing to cool completely.  This is best when wrapped in plastic wrap, then in foil, and refrigerated overnight.  You can slice and serve as is, or slice and serve laying down with whipped cream as you would a blueberry pound cake.





You might also be interested in loaf pans or freeze dried blueberries you can reconstitute and use in the recipe above;
Mother Earth Products Freeze Dried Blueberries, 1 Full Quart
Freeze Dried Blueberries CAN, 12 oz.
Farberware Nonstick Bakeware 9-by-5-Inch Loaf Pan











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