1-1/2 cups plus 1 tablespoon unbleached all-purpose flour, divided
1 tablespoon baking powder
1/2 teaspoon salt
6 tablespoons (3/4 stick) unsalted butter or margarine, softened
1-1/4 cups granulated sugar
2 eggs
1 teaspoon vanilla
1/2 cup sour cream
1-1/2 cups frozen blueberries (DO NOT THAW)
1/2 cup coarsely chopped walnuts, divided
Grease and flour two 7-1/2x3-1/2"metal loaf pans. Preheat the oven to 375 degrees.
In a small bowl, combine 1-1/2 cups flour, baking powder and salt; set aside.
Using an electric mixer, beat butter with sugar in a large bowl until light. Add eggs, vanilla and sour cream; beat well. Blend in flour mixture; beat on medium-high speed for 1 minute.
In a separate bowl, lightly toss blueberries with remaining 1 tablespoon flour. Carefully fold blueberries into batter. (*I DO NOT GET THE BERRIES OUT OF THE FREEZER UNTIL READY TO DO THIS STEP).
Set prepared pans on a larger baking sheet for easy handling; divide batter evenly between the pans. Sprinkle each loaf with 1/4 cup walnuts.
Bake loaves about 45 minutes, until light golden brown and the center springs up when pushed lightly. Let cool completely on a wire rack.
***I DO NOT like Blueberries - but love this bread! Go figure.
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