Categories: August2010, baked goods, blueberries, quick breads, summer
Ingredients
- 2 cups King Arthur Unbleached All-Purpose Flour
- 1 tablespoon baking powder
- 1 teaspoon kosher salt
- 2 1/2 tablespoons butter
- 3/4 cup sugar
- 1 large egg
- 1 cup sour cream
- 1/2 cup milk
- 1 tablespoon honey
- 1 teaspoon Fiori di Sicilia
- 1 1/2 cups small wild blueberries or 1 cup large blueberries
Directions
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1) Preheat the oven to 400°F. Spray a 9″ × 5″ loaf pan with cooking spray and set aside.
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2) Place the flour, baking powder, and salt in the bowl of a stand mixer. Mix on low for 1 minute to aerate and blend dry ingredients.
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3) Mix in the butter and sugar until only small lumps remain.
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4) Beat the egg, sour cream, and milk until blended. Add the honey and Fiori. Pour the liquid mixture into the dry mixture. Beat on medium speed about 1 minute, until fairly well incorporated. A few streaks of flour left is fine.
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5) Fold in the blueberries by hand. Spoon the batter into the prepared pan.
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6) Bake the loaf for 55 to 65 minutes, until golden brown and a cake tester comes out clean. Cool in the pan for 10 minutes, and turn out onto a rack to cool completely. Store airtight at room temperature for 2 to 3 days.
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Yield: 9″ × 5″ loaf.