Not much is better than the taste of fresh strawberries and blueberries and all they signal. Berry season is the first sign of summer for me. Time for shortcakes with whipped cream. Time for jam and jelly making. When berries get plentiful I can finally count on getting some peonies to fill the vases in my house. It is also the lead-in to my absolute favorite fruit season….stone fruits. No fruit excites me more than cherries. Apples are in a close tie with berries but we will talk about that this fall. I guess I just get really excited about fresh local fruit through the entire year. Every year I feel like I have to take full advantage of these short seasons and make as many things as possible with the delectable fruits before they are all plucked and I am waiting for next year.
Years ago, two to be exact, I wrote a post about blueberry bread. It is one of my favorite uses for fresh blueberries. With blueberry season creeping up on us I have decided to share it again. The unexpected ingredient that makes this bread different and so delicious is crushed pineapple. If you love this recipe try this carrot cake that also calls for crushed pineapple to keep it moist and sweet. The pineapple adds a sweetness that sugar alone just can’t bring. The blueberry bread has a very moist small crumb that makes it irresistible. The recipe makes two loaves so you will have one for you and one to share! It also makes great muffins or mini muffins.
blueberry bread
Ingredients
- 2/3 cup butter
- 1 1/3 cup sugar
- 4 eggs
- 1 cup crushed pineapple
- 1 1/2 tsp lemon juice
- 1/2 tsp vanilla
- 3 cups flour
- 1/4 tsp cinnamon
- 2 Tblsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 cup milk
- 2 cups blueberries
Instructions
- Preheat oven to 350 degrees Fahrenheit
- grease 2 9x5 loaf pans or grease 2 muffin tins
- Combine dry ingredients in a bowl and set aside. Cream butter and sugar. Add eggs and beat. Add pineapple, lemon juice, and vanilla and mix. Stir in dry ingredients alternating with milk. Fold in blueberries and nuts (if using).
- Fold the berries in gently so you don't break the skin. If you do no big deal some of them will break when they cook. It will just tint the bread a little blue, but it will still taste delicious.
- Divide batter evenly between two loaf pans and bake at 350 degrees for 40 to 45 minutes.
- Adjust cooking time if making muffins. Usually about half the time but check it at about 10 minutes to be sure.
I’ve never tried adding pineapple to quick bread, but I bet it’s delicious! I’ll definitely be trying this soon:)
It is delicious. This was my favorite out if all the quick breads my mom made when we were growing up.
that looks delish. We recently found out my son is allergic to pineapples…but I could definitely eat the whole loaf, lol.
I’m with you, I love love love cherries!
Bummer about pineapple. There are harder things avoid.