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Blueberry Quick Bread with Vanilla Sauce

TOTAL TIME: Prep: 20 min. Bake: 50 min. + cooling YIELD: 8 servings (2 cups sauce).
This loaf is chock-full of blueberries—two whole cups! 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. —Sue Davis, Wausau, Wisconsin

Ingredients

  • 1 large egg, room temperature
  • 1 cup 2% 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
  • 1 teaspoon vanilla extract

Directions

  • 1. 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.
  • 2. 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.
  • 3. 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.

Nutrition Facts

1 slice: 608 calories, 30g fat (15g saturated fat), 102mg cholesterol, 424mg sodium, 82g carbohydrate (55g sugars, 2g fiber), 6g protein.

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