“To see takes time, like to have a friend takes time.”– Georgia O’Keefe
NOTE: I spend my Wednesdays Unplugged from appointments. It’s my day to stay home, enjoy cooking and welcome our kids and grandkids for dinner in the evening. We end our meal with quotes from the Norwegian ‘Quote Cup’ passed on to me from my grandmother. I share a quote and a recipe here each week, along with an update and photos of what has been going on in our lives. I love trying new recipes…and love getting recipes you would like to share!
My good friends Beata, Nancy and I all have August birthdays… and we have been getting together for a birthday lunch in St. Paul for at least twenty years. This year we met at La Grolla on Selby. Delicious food with great friends… it doesn’t get much better than that!
RECIPE OF THE WEEK
This recipe from SallysBakingAddiction.com is a great way to get a blueberry fix.
BLUEBERRY MUFFIN BREAD
- 2 cups flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened to room temperature
- 1/2 cup granulated sugar
- 1/4 cup packed brown sugar
- 2 large eggs, at room temperature
- 1/2 cup sour cream at room temperature
- 1 1/2 teaspoons pure vanilla extract
- 1/3 cup milk, at room temperature
- 1 1/2 cups fresh blueberries
- OPTIONAL TOPPING: 2 tablespoons blueberry jam and/or crumb topping
Adjust oven rack to lower third position and preheat over to 350 degrees F. Grease a 9 x 5 inch loaf pan or coat with nonstick spray. Set aside.
Whisk the flour, baking soda, baking powder, and salt together in a large bowl.
Using a handheld or stand mixer, beat the butter and sugars together on high speed until smooth and creamy, about 2 minutes.
On medium speed, add eggs one at a time, beating well after each addition. Beat in sour cream and vanilla extract on medium speed until combined.
With the mixer running on low speed, add the dry ingredients and milk and beat until no flour pockets remain. Fold in blueberries.
Spoon the batter into the prepared baking pan.
If desired, swirl 2 tablespoons blueberry jam into the top of the loaf before backing. Combine 1/4 cup flour, 2 tablespoons brown sugar and 1/4 teaspoon ground cinnamon, then mix in 2 tablespoons butter with a fork until crumbles form. Sprinkle over the top of the loaf.
Bake for 60-65 minutes, loosely covering the bread with aluminum foil at the 30 minute mark to help prevent the top and sides from getting too brown.