Moist Blueberry loaf

For the past few days, I’ve been devouring loaves of blueberry bread from Grace Mortimer’s recipe (@_myfirstmeals). I was skeptical by the fact that it only had 4 small-portioned ingredients. But trust me, it’s amazing. It’s quick and uses much less flour and sugar than other bread recipes. There’s not a whole lot of room for error because it’s so simple (if you mess up the baking science of it all or make substitutions it’ll still turn out). Get a standard 9″ loaf pan, parchment paper, and foil. Heat oven to 355 degrees F.

Ingredients

1. 1 cup of self-rising flour (sieve it so it’s fluffy)
2. 1/2 cup of brown sugar
3. 4 tbsp of melted butter
4. 2 eggs
5. However many blueberries you want (frozen or unfrozen, but be mindful it’s not the biggest loaf)

Steps

1. Mix everything in the bowl (if using frozen blueberries, leave them out and toss with a couple tablespoons of the flour. Add them in last)
2. Put the mixture into your lined loaf pan
3. bake for 25-40 minutes depending on your oven (try 35 minutes but check it to be sure. Place a foil tent over the pan to keep the top from getting too brown). When the skewer comes out clean it’s done.
4. Take it out and let it cool for 20 minutes
5. ***Add lemon zest/juice to the dough for extra flavor, or do what I do: mix powdered sugar and lime juice for icing. Done!