Monday, August 10, 2015

Blueberry Muffin Bread

I love the smell of summer fruits and vegetables in the kitchen. Ten pounds of blueberries sat in the kitchen sink, washed and ready to be frozen. Little packets of goodness will be pulled out later in the winter, and fresh berries will waft the sun warmed smells back into the house. While most of the berries went into the freezer, some stayed out to make fresh blueberry muffin bread.

As the oven is preheating to 350 degree Fahrenheit, pull the butter out of the refrigerator and let it start warming. In a large bowl, cream the butter and sugar. Add to this mixture the liquid ingredients of milk, vanilla and eggs. Mix in the remaining ingredients of baking powder, salt and flour.

Once everything is thoroughly incorporated, slowly add in the blueberries; taking care to gently fold them into the batter. Lightly grease a nine inch round pie plate and pour in the mixture.

1 c. butter
1 c. sugar
2 eggs
1 ½ t. vanilla
2 t. baking powder
1 t. salt
2 c. flour
½ c. milk
2 ½ c. blueberries 

Let the bread cook until it turns a golden brown. Pour the coffee, set out the plates, serve up the bread and enjoy.

Sharing food from the kitchen has always been my mom’s gift. Someone comes to the house and eventually there is an offer of food. It is a skill I have learned, using food to share friendship and caring. Over the years, my collection of trusted recipes that will be served friends has grown, and each bring back memories of special visits.

There is simply nothing quite as warming as sitting down with a fresh baked food, a cup of coffee, and time with a friend.