In today’s Press Register are some very tasty looking recipes featuring blueberries. David Holloway did an excellent job of picking out some keepers for me.
I especially like Betty Wilson’s recipe for Blueberry Cream Cheese Dessert. Can’t wait to try it. You can find her in western Mobile at Betty’s Berry Farm. Call her at 251-649-1711 for directions.
This is one that I favor, especially sliced and toasted with butter. Perfect with a cup of coffee for a quick breakfast.
Best Blueberry Banana Bread
2 1/2 cups flour
1/2 cups white sugar
1/2 cups packed light brown sugar
1 tablespoon + 1 teaspoon baking powder
1 teaspoon salt
1/8 teaspoon cinnamon
1/4 cup grated coconut
3 tablespoons vegetable oil
1/3 cup milk
2 teaspoons vanilla
3 medium mashed bananas
1/2 cup quick cooking oats
1 cup chopped pecans
2 cups frozen blueberries
Preheat oven to 350 and grease two 8 1/2 inch loaf pans on the bottoms only. Mix all ingredients except blueberries in a large bowl. Fold in blueberries and pour into pans. Bake for 50 to 60 minutes or until toothpick comes out clean. Let loaves cool slightly, run knife around edges to loosen, invert onto a rack to cool. Wrap tightly in plastic wrap if storing in refrigerator. Using frozen blueberries keeps their consistency whole.
From my cookbook Grits to Guacamole, soon to be published