Blueberry Honey Quick Bread

A sweet vanilla honey quick bread, studded with ripe blueberries.

My husband, a radiology resident, has to present cases at weekly meetings.  The residents typically bring in some sort of food to go with their morning case conference; often bagels or donuts.  When his turn to present approached, he asked if I would bake a variety of breakfast breads.  Since these went straight off to work with him, I didn’t have the opportunity to taste test myself, but the texts and emails I received from his co-workers indicate that they were a hit!


Blueberry Honey Bread
Adapted from King Arthur Flour
Ingredients:

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon kosher salt
• 2 1/2 tablespoons butter, room temperature and cut into small pieces
• 3/4 cup sugar
• 1 egg
• 1 cup sour cream, low fat
• 1/2 cup milk
• 2 tablespoons honey
• 1 teaspoon vanilla
• 1 1/2 cups blueberries

Directions:

1. Preheat the oven to 400F.  Spray a 9” x 5” loaf pan with cooking spray.
2. Mix the flour, baking powder, and salt together using a stand mixer.
3. Add in the butter and sugar, and beat until only small lumps remain.
4. In a small bowl, whisk the egg, sour cream, and milk until well-blended.  Add the honey and vanilla.  Pour the liquid mixture into the dry mixture.  Beat on medium speed for 1 minute, until ingredients are incorporated. 
5. Fold in the blueberries by hand.  Spoon the batter into the prepared pan.
6. Bake for 55 to 60 minutes, until golden brown and a tester comes out clean.  Cool in the pan for 10 minutes, then turn out to a rack to cool completely.