When I think of summer, I think of berries: strawberries, raspberries, blackberries, and, my all time favorite, the blueberry. If you’re a blueberry muffin fan (who isn’t?!), give Blueberry-Cinnamon Loaf a try. You won’t be sorry—bursts of cinnamon and butter, juicy berries… YUM!

Blueberry-Cinnamon Loaf

Makes a 9×5″ loaf, approximately 16 slices

Ingredients:

  • 1/4 cup all-purpose flour
  • 1/4 cup sugar
  • 1 tablespoon ground cinnamon
  • 3 tablespoons chilled butter; cut into small pieces
  • 1 cup sugar
  • 1/3 cup butter, softened
  • 2 large eggs
  • 2 1/2 cups all-purpose flour
  • 5 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup milk
  • 1 cup fresh or frozen blueberries*
  1. Preheat oven to 350°. Grease and flour a 9×5” loaf pan.
  2. Combine 1/4 cup flour, 1/4 cup sugar, and cinnamon in a medium bowl, and cut in 3 tablespoons butter with a pastry blender or 2 knives until mixture resembles coarse meal. Cover and chill 30 minutes.
  3. Place 1 cup sugar and 1/3 cup butter in a bowl; beat until light and fluffy. Add eggs, I at a time, beating well after each addition. Mix 2 1/2 cups flour, baking powder, and salt, in a separate bowl. Add flour mixture and milk alternately to butter mixture, beginning and ending with flour mixture.
  4. Fold blueberries into cinnamon mixture and then fold cinnamon-blueberry mixture into batter. Mix lightly, leaving some marbling of cinnamon-butter (batter will be thick).
  5. Spoon batter into a loaf pan. Bake at 350° for 55-60 min or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pan on a wire rack; remove from pan. Cool bread completely on wire rack.

*Note: If using frozen blueberries, DO NOT thaw!