Thursday, July 5, 2012

Wheat Blueberry Muffin Bread

Wheat. Blueberry. Muffin. Bread.

The end.

Really, this doesn't need any of my commentary. It's even more delicious than it looks, but you're probably tired of me saying that about stuff. And you could replace the blueberries with another fruit if you like, but you're probably tired of that, too.

My stove is still gross. If you don't like it, feel free to come clean it for me. I'll repay you with tasty baked goods.

The banana in this is subtle, but really nice, and I'm convinced it makes this a little healthier. I wanted to try this warmed up with a little butter, but ate it too quickly. Then I took the last 2/3 to work so I'd stop getting fat from it, and my coworkers devoured all but a few crumbs within three hours. It's that good.

Recipe is adapted from How Sweet Eats. Nom nom.

Wheat Blueberry Muffin Bread
(makes one 9×9 loaf)

2 cups whole wheat flour
1 cups all-purpose flour
1 1/2 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
1 banana
2/3 cup brown sugar
1/4 cup sugar
2 tsp vanilla
2/3 cup milk
1/2 cup butter, melted
1 1/2 cups fresh blueberries, tossed in 1 tsp cornstarch

1/2 cup brown sugar
1/2 cup all-purpose flour
1/4 tsp cinnamon
1/4 cup butter, softened
1 tsp milk

1. Combine all bread ingredients. Pour into a greased 9x9 pan.
2. Combine all topping ingredients. Cover bread batter with topping.
3. Bake at 350 degrees until a fork comes out clean.

Kept covered and away from ants, this will stay fresh for a couple days!

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