BLUEBERRY PANCAKE BREAD RECIPE
Blueberry
pancake bread takes classic blueberry pancakes and turns them into loaf form.
It has crumble topping and can be served as bread slices, or topped with syrup.
Prep
Time : 15 mins
Cook
Time : 1 hour
Total
Time : 1 hour 15 mins
Servings : 8 large slices
INGREDIENTS
Crumble Topping
·
1/2
cup packed brown sugar
·
1/2
cup all-purpose flour
·
1/4
teaspoon salt
·
1/4
cup cold salted butter cut into small pieces
Pancake Bread
·
2
1/4 cups all-purpose flour
·
3
tablespoons sugar
·
1
teaspoon baking soda
·
3/4
teaspoon salt
·
1
1/2 cups buttermilk
·
2
large eggs
·
1/4
cup melted butter
·
6
ounces fresh or frozen* blueberries
INSTRUCTIONS
1. Preheat
oven to 350 degrees Fahrenheit. Lightly grease a 9x5 inch loaf pan.
2.
In
a medium bowl, prepare the crumble topping by stirring together brown sugar,
flour, and salt. Use a pastry cutter (or two knives) to cut the butter into the
flour mixture until it resembles small pebbles or sand. Set aside.
3.
In
a large mixing bowl, stir together flour, sugar, baking soda, and salt.
4. Whisk
in buttermilk, eggs, and melted butter just until combined. Use a rubber
spatula to gently fold in blueberries.
5.
Pour
batter into prepared pan. Sprinkle crumble topping generously over the top of
the batter in an even layer.
6.
Bake
in the preheated 350 degree oven for 50-60 minutes until middle of loaf is set.
Serve hot or room temperature with maple syrup.
NOTES
If
you want to use frozen blueberries, thaw and rinse the blueberries, drain well,
and pat them dry. Frozen berries have excess liquid due to the freezing process
and you just need to make sure to get rid of that before proceeding to use in
the recipe.
Recipe
from thestayathomechef.com
Delicious Food Recipes
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