Bread Baking School

Now is the ideal link to buy some of the seasons fresh blueberries and make a lot of that oh, so delicious, quick bread blueberry. With school starting, this bread is perfect for lunch boxes back in school or after lunch. For adults, it is perfect for enjoying a cup of coffee so for lunch or a snack.

Oh, so delicious blueberry BREAD, QUICK

1 3 / 4 cups all purpose flour
1 cup fresh blueberries (or frozen blueberries without sugar)
1 / 4 cup cornmeal (preferably yellow)
2 v. teaspoon baking powder
1 / 4 c. salt
3 / 4 cup sugar
2 large eggs
1 / 2 cup milk
5 c. soup + 1 tablespoon teaspoon butter, melted
3 c. tablespoons fresh lemon juice

Preheat oven to 375 degrees. Coat the bottom and halfway on the sides of loaf pan with nonstick cooking spray and set aside.

In a medium bowl, combine the flour, except for a c. soup discard blueberries. (This prevents them from sticking.) Mix blueberries and 1 tablespoon of flour together in a small bowl. Add the cornmeal, baking powder and salt to flour in medium bowl. Mix well.

In another medium bowl, combine the sugar with the eggs, milk, butter and lemon juice. Beat with a whisk to mix. Stir in the egg mixture into flour mixture just until blended, gently fold in blueberries. Pour batter into prepared pan bread. Bake at 375 degrees for 45 minutes or until toothpick inserted in center comes out clean. Cool in pan on rack for about 5 minutes before removing from pan. Completely cool on wire rack.

Enjoy!