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.
Ingredients
- 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
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8×4 inch loaf pan.
- 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.
- 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.
- 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.
