Mary Harris from Nottingham was looking for recipe she has lost for a blueberry breakfast cake made in a loaf pan. Gladys Wilt from Lothian sent in a recipe she had for Alabama Blueberry Bread that she thinks is really great and that Harris might want to try.
The bread is very easy to make and little bit out of the ordinary. It is an interesting cross between a classic blueberry teacake and spice cake. I also liked that the recipe had you crush some of the berries before adding them to the batter because it gave the cake a lovely color. The recipe calls for a lot of cinnamon and other spices, but if you are not a big fan, the quantity certainly could be reduced. Her recipe makes two nice-sized loaves, so you can either cut it in half, as I did, or make the full recipe and stick one loaf in your freezer or give it away. This bread is perfect for breakfast but equally delicious with a cup of tea in the afternoon. Somewhat surprisingly, it tasted even better the day after it was made, and I found that it kept well for several days in the refrigerator.
Ronnie Bialosky from Cleveland is looking for a recipe for a summer squash casserole she had at a dinner party recently. She said it had layers of yellow squash with some kind of binding ingredient and a cheese and bread crumb topping.
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Alabama Blueberry Bread
Makes: 2 loaves
3 cups flour
1 teaspoon salt
1 teaspoon baking soda
1-2 tablespoons ground cinnamon, divided use
2 cups sugar, divided use
1/2-1 teaspoon ground cloves
1/2-1 teaspoon ground nutmeg
3 eggs, well beaten
11/4 cup canola oil
2 pints blueberries (mash about 1 cup before adding to batter)
2 teaspoons lemon extract
1 cup chopped nuts, optional
Preheat oven to 350 degrees. Grease two large (9-inch) loaf pans. Mix 1/2 cup sugar and half of the cinnamon. Sprinkle the mixture on the bottom and sides of the greased pans, reserving some for the top after the batter is poured into the pans.
Place flour, salt, baking soda, sugar, cloves, nutmeg and remaining cinnamon in a large mixing bowl. Make a well in the center of dry ingredients. Add eggs, oil and lemon extract. Stir until dry ingredients are moistened, batter will be thick. Stir in crushed blueberries then gently fold in the remaining whole berries and nuts, if using.
Bake for 1 hour or until tester comes out clean. Let cool before eating. Keep any leftovers in the refrigerator.Copyright © 2015, The Baltimore Sun