This is a great recipe and super easy to make. I did make a few changes though. I too dusted the blueberries in flour to help prevent them from sinking to the bottom of the pan. I also didn't fold the blueberries in but instead poured some of the batter in the pan, then dropped in some blueberries, poured more batter in, and so on. Lastly, to cut down the fat and cholesterol I replaced the oil for applesauce. I used 1/2 of applesauce instead of 1/4 of oil. It came out perfect. Wonderfully moist and fluffy and way less fat!
I found this recipe good, but it didnt make enough batter for my loaf pan...I recommend using a small one. @ Sarah, give your blueberries a quick rinse and get most of the water off, then put about a rounded teaspoon of flour in a bowl, pour in your blueberries and coat them in the flour. This should keep them from sinking :) I also do not fold in my blueberries, I add 2/3 batter to the pan, then pour blueberries on and then top with remaining batter.
Not really sure why there were any issues with this. Made as written, regular loaf pan, fresh berries, 50 mins. I do sprinkle a little sugar on top of any loaves or muffins I make (before baking). It gives a crispy, sweet crust to the top.
everything turned out good, except all my blueberries ending up on the bottom of the loaf :( so the rest of the bread lost out on the flavor... but the bottom is delicious! so is there a trick to keeping the blueberries up off of the bottom? does it make a difference if they are fresh or frozen?
This loaf was out of this world! It was the quickest easiest breakfast bread I've ever made.. even the cleanup was minimal. I used canned bing cherries instead of blueberries.
This is a great recipe, only change I made was to substitute a half a stick of butter for the vegetable oil, because butter is delicious and vegetable oil is just there being all bland and neutral tasting.
This is so delicious! Both my boyfriend and I couldn't stop eating it. Perfect moist, almost cake like consistency. Frozen berries worked great. Definitely recommend it.
So I made this as is and it turned out great. I did double my batch so it would fit my loaf pan and it worked perfectly. I also dusted my blueberries with flour so they wouldn't sink. Worked like a charm. Next time I may omit a little sugar, like 1/4 cup or even try honey. Overall a very good loaf and a keeper. Even my husband who doesn't care for blueberry loaf/muffins loved it.
I've made this twice now: and it's very good. I used only 1/2 cup sugar, as it's sufficiently sweet that way. It makes a very small loaf, so if you're wanting a nice high bread, it's best to double the recipe.
Using this recipe as is, with only less sugar as mentioned, I found that it cooked perfectly in 50 minutes, as it's a small loaf.
A good note to beginners to check after 50 minutes, otherwise it might be overdone.
