Side Pannel
Blueberry Quick Bread with Vanilla Sauce
- Prep Time: 20 mins
- Cooking Time: 50 mins
- Serves: 8 servings (2 cups sauce)
Blueberry Quick Bread with Vanilla Sauce
- Recipe Submitted by maryjosh on 12/05/2018
Ingredients List
- 1 large egg
- 1 cup whole milk
- 3 tablespoons vegetable oil
- 2 cups all-purpose flour
- 1 cup sugar
- 2-1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 cups fresh or frozen blueberries
- VANILLA SAUCE:
- 1 cup sugar
- 1 tablespoon cornstarch
- 1 cup heavy whipping cream
- 1/2 cup butter, cubed
- 1 teaspoon vanilla extract
Directions
In a large bowl, beat the egg, milk and oil. Combine the flour, sugar, baking powder and salt; gradually add to egg mixture, beating just until combined. Fold in blueberries.
Pour into a greased 9x5-in. loaf pan. Bake at 350° for 50-55 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
For sauce, combine sugar and cornstarch in a saucepan. Stir in cream until smooth; add butter. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Stir in vanilla. Serve with blueberry bread. Freeze option: Securely wrap and freeze cooled loaf in plastic and foil. To use, thaw at room temperature. Prepare sauce as directed and serve with bread.
Pour into a greased 9x5-in. loaf pan. Bake at 350° for 50-55 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
For sauce, combine sugar and cornstarch in a saucepan. Stir in cream until smooth; add butter. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Stir in vanilla. Serve with blueberry bread. Freeze option: Securely wrap and freeze cooled loaf in plastic and foil. To use, thaw at room temperature. Prepare sauce as directed and serve with bread.
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