Alabama Blueberry Bread

By sheppell

Really, really tasty, and easy too. Margaret Dabbs makes this bread for the family and friends, who all love it, and we agree We've made this bread with both large and small blueberries, since they vary about the country, and it was fabulous either way.

Ingredients

• 3 cups - Flour
• 1 tsp. - Salt
• 1 tsp. - Baking Soda
• 1-2 TBSP. - ground cinnamon (Margaret uses 3 full TBSP of cinnamon, but suggested starting with less and building to more as you make the bread again and again)
• 2 cups - Sugar
• 1/2-1 tsp. - Cloves
• 1/2-1 tsp. - Nutmeg
• 3 - Eggs, well beaten
• 1 1/4 cups - Canola Oil
• 2 pints - Blueberries (mash about 1 cup of these)
• 2 tsp. - Lemon Extract
• (Optional)
• 1 cup - Chopped Nuts

Details

Servings 2
Preparation time 10mins
Cooking time 70mins

Preparation

Step 1

Preheat oven to 350°. Grease 2 large (9inch) loaf pans. Mix 1/4 cup of the sugar and half of the cinnamon. Sprinkle pan and top of bread with this mixture. Place flour, salt, baking soda, sugar, cloves, nutmeg and the remaning cinnamon in a large bowl. Make a well in the center of hte dry ingredients. Add eggs, oil, and lemon extract. Stir until dry ingredients are moistened. Stir in blueberries and nuts.
Mashing some of the blueberries gives the bread a nice blueberry color. If you use frozen blueberries, make sure they are frozen plain and not sugared.
Divide batter between two loaf pans. Bake 1 hour.

To remove the loaves from their pans without losing the sugary topping; try this trick: double a sheet of aluminum foil, cut it into half the width of the pan and place it in the greased bread pa, up and over the edge, then pour in the batter. this will give you a handy way to lift the bread right out of the pan. Let cool before eating. It's even better the next day. Keep refrigerated.