Most of my quick bread recipes stem from the desire to create a snack for my girls. The other night I was reading my girls some stories before bed. After we read a book called Greedy Cat, Marjie randomly started talking about how her Mom Mom bakes the best blueberry muffins, and I enthusiastically agreed. As a snack today, I thought I would surprise Marjie and make blueberry bread. I got out the six mini loaf pan my wonderful Mother In Law(Mom Mom) gave me for the holidays last year. I just finished straining and feeding my kefir grains, and I was inspired to substitute kefir for the milk, in the recipe.
My girls and I picked tons of blueberries this Summer, and froze them, for future Mom Mom visits. By the way, Pop Pop is no slouch, we really really love him, but he does not bake “the best blueberry muffins”, Mom Mom does. Marjie talks all about Pop Pop when she is counting her coins in her money bag, but that is for another post. I used the blueberries from our freezer for this recipe. I remembered a tip from Mom Mom, and tossed the blueberries in the dry mixture, just before I added the wet ingredients to the dry ingredients.
This six mini loaf pan is the perfect size for this recipe. You can also use a 8×8 cake pan, a mini muffin pan, or a large 12 muffin pan.
After I took these mini loaves out of the oven, I let them cool for about five minutes. I then ran a sharp knife around them, and coaxed them gently out of the pan, onto the cooling rack. We ate moist, thick, warm slices of this bread, with butter. This recipe is inspired by The Fanny Farmer Cookbook’s, Basic Blueberry Muffin recipe. We all thought this bread was scrumptious, and hope you will too.
What is your favorite thing to do with blueberries?
|Blueberry Kefir Bread||
Sign up for Food Filled Life
my description goes here