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Blueberry Quick Bread

"This loaf is chock-full of blueberries—two whole cups!" says Sue Davis from Wausau, Wisconsin. "When you pour the vanilla sauce over the bread, it makes it moist--almost like a pudding. I suggest serving a robust cup of coffee with this delicious treat."

8 ServingsPrep: 20 min. Bake: 50 min. + cooling

Ingredients

1 egg
1 cup 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
VANILLA SAUCE:
1 cup sugar
1 tablespoon cornstarch
1 cup heavy whipping cream
1/2 cup butter, cubed

Directions

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 9-in. x 5-in. loaf pan. Bake at 350° for
50-55 minutes or until a toothpick inserted near 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

2 of 2

Blueberry Quick Bread (continued)

Directions (continued)

stir for 2 minutes or until thickened. Serve with blueberry bread.
Yield: 8 servings (2 cups sauce).

Nutrition Facts: 1 serving (1 slice) equals 608 calories, 30 g fat (15 g saturated fat), 102 mg cholesterol, 424 mg sodium, 82 g carbohydrate, 2 g fiber, 6 g protein.