My kids call my Mom "Gran." Gran is an amazing cook and baker (incidentally, Pap is also quite an accomplished chef...maybe it's in the water over there?). Anything that comes out of Gran's kitchen is delicious. She's one of those people that says she has nothing in her fridge or pantry, but then manages to whip up the most delicious meal you've ever eaten with that "nothing" she had in her fridge/pantry.
**NOTE: if I say I have nothing in my fridge or pantry, please take my word for it. Nothing means nothing.
Anyway, it's tough to narrow down my favorites out of Gran's recipes...but if I had to choose, this Blueberry Bread would definitely make the short list! Breakfast, snack, dessert...it's perfect pretty much any time of day. I've also given it as a get well or thinking-of-you gift. Using high-quality vanilla (I prefer the paste with vanilla bean specks in it!) makes it taste even richer. Also, you absolutely should not skip the last step! Brushing the bread with melted butter and sugar gives it a topping that's melty and crystally all at once.
Finally, as you can see by the handwritten recipe card Gran gave me -- do NOT substitute the butter in this recipe for anything else. Words to live by, right? Check out the full recipe below and let me know what you think!
Gran’s Blueberry Bread
A Fan Favorite From Gran’s Kitchen
Makes: 10 Servings
- 1/2 cup milk
- 1/2 cup heavy cream
- 1/2 cup melted butter
- 1 egg, slightly beaten
- 2 cups flour
- 1/3 cup sugar
- 2 tsp baking powder
- 1 tsp salt
- 2 tsp vanilla extract
- 1 cup fresh blueberries
- Additional melted butter and sugar for topping
- Preheat oven to 375. Grease 8” round or small rectangular baking dish.
- Combine milk, cream, butter and egg in large bowl. Add all remaining ingredients except blueberries. Stir to combine. Gently fold in blueberries.
- Spoon batter into prepared pan. Bake for 22-25 minutes or until golden brown on top and knife inserted into center comes out clean.
- Cool slightly. Pour melted butter all over the top and sprinkle with granulated sugar.
- Don’t substitute the butter in this recipe with anything else!