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Blueberry Quick Bread with Vanilla Sauce

 Blueberry Quick Bread with Vanilla Sauce
"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

2 of 2

Blueberry Quick Bread with Vanilla Sauce (continued)

Directions (continued)

  • until smooth; add butter. Bring to a boil over medium heat; cook and
  • stir for 2 minutes or until thickened. Serve with blueberry bread.
  • Yield: 8 servings (2 cups sauce).
Nutritional 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.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.