My very talented friend Julie, over at 20 Fingers 20 Toes, has the most wonderful blueberry bread/cake/yummy goodness recipe. She first shared this delicious cake with me at an early morning play date a few years ago. She was writing for the Examiner at the time, where you can still find her recipe. Back in the day, we used to be part of a nice playgroup that met each week. She'd serve us strong coffee and this blueberry heaven with a slice of butter when we met at her house. She's decadent, that Julie. And it tasted so good. Young mothers need good food... and coffee.
Just in case that Examiner post is ever taken down, I'd like to keep a copy here on Mermaids and Moss. In Julie's exact words, this is her recipe:
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.
And there you have it, an amazing little slice of bread/cake. Let's not forget, I can't even bake, but I haven't managed to sabotage this recipe yet.