Thursday, January 23, 2014

Paisley's GF Blueberry Breakfast bread

 Paisley is enjoying planning meals and cooking. Yesterday she chose to make something blueberry for breakfast today. We came up with this recipe with the help of Pinterest. It makes 2 mini loaves in the papered chef 4 mini breadstone or one 8' bread loaf. We used frozen berries, they were juicy and did not discolor the dough. We used a junior size coffee filter as the liner. She wanted to have it be like a cupcake:)

 The brown sugar gives it a wonderful flavor! You will not be disappointed. She did not want the crumble topping.

  • ⅓ cup melted butter
  • ½ cup sugar
  • ½ cup brown sugar
  • 2 eggs
  • 1½ cups april's gluten free flour
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • ½ cup milk
  • ½ cup chopped walnuts
  • 1 cup fresh or frozen blueberries
Crumbly topping:
  •  2 tablespoons butter, melted
  •  ⅔ cup brown sugar
  •  4 tablespoons flour
  •  ½ tsp. cinnamon
  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8×4 inch loaf pan.
  2. In a mixing bowl, beat together butter, white sugar, brown sugar, and eggs. Combine flour, baking powder and salt; stir into egg mixture alternately with milk. Fold in nuts, and blueberries. Pour batter into prepared pan.
  3. Mix together the 2 tablespoons melted butter, ⅔ cup brown sugar, 4 tablespoons flour, and ½ tsp. cinnamon. Mix all ingredients until crumbly. Crumble onto the top of the bread batter.
  4. Bake in preheated oven for 60 to 70 minutes, until a toothpick inserted into center of the loaf comes out clean. Cool bread in pan for 10 minutes. Cool on a wire rack.