Blueberry Bread
Had a house full of friends and family over the weekend, so I got to do what I love: cook.
Had to accommodate a lot of different schedules, so I did what was necessary: took shortcuts.
Used a boxed bread-mix and made them in oven-safe disposable baking pans. Easy prep. Easy bake. Easy clean-up.
Simple. Fun. Friends and family. Summer is supposed to be like that, you know.
And it was.
Blueberry Bread
prep: 10 minutes
cook: 20 to 30 minutes
you’ll need….
½ cup water
1/3 cup vegetable oil
3 eggs, slightly beaten
1 box (17.1 ounces) Krusteaz Wild Blueberry Muffin Mix
½ teaspoon cinnamon
1 cup fresh blueberries, washed and dried
let’s get to it…
Move oven rack to middle of oven; heat oven to 400°F. Lightly spray two Welcome Home Brands Festive Rectangular Loaf Baking Pans (7 x 2.5 x 1.8 inches) or 1 9-inch glass or metal loaf pan.
Drain can of blueberries that comes in the Krusteaz box (if using). Rinse and set aside.
Place water, oil, eggs, box mix and cinnamon in medium bowl. Stir with a rubber spatula until moistened. Fold in canned and fresh blueberries.
Spoon batter into prepared loaf pan(s), filling 2/3 full.
Bake for 20 to 30 minutes. Bread is ready when top is set firm and golden brown around edges.
