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Blueberry Quick Bread with Vanilla Sauce

April 05, 2020

Blueberry Quick Bread with Vanilla Sauce


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


1 cup sugar

1 tablespoon cornstarch

1 cup heavy whipping cream

1/2 cup butter, cubed

1 teaspoon vanilla extract



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.


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