Saturday, August 17, 2013

Blueberry Crumble Bread

It's blueberry season!!  I have a fridge full of Blueberries already, and every time I go to the grocery store, those huge cartons are on sale, so I buy more!  Just think ahead to January or February when those teeny tiny pint sized cartons will be like $5.00, and you can easily justify purchasing another.  But, it's getting to the point, where we can't possibly consume all these berries while they're fresh.  

If you've never frozen blueberries before I recommend doing so, so that you can enjoy the fruits of summer all year long.
Here's how I freeze my berries, which works for virtually any berry, except strawberries, which you should remove the hull from first, and maybe cut into halves.

First, wash blueberries and gently pat dry.
Place the blueberries onto a cookie sheet in a single layer. This will keep them from freezing together in clumps.
Place the tray in the freezer, and leave it until the blueberries are completely frozen.
Transfer the frozen blueberries to a freezer bag or another freezer-safe container of your choice.

Blueberries should be used within six months of freezing.

Frozen blueberries are best suited for use in recipes like waffles, smoothies, crisps, or cobblers.
One new favorite recipe of mine is this delicious Blueberry Crumble Bread, which can be used with either fresh or frozen blueberries, and is slam packed with them!  This bread is not over sweet, is perfectly spiced, and super duper moist!  Did I mention packed with blueberries?!  It is PACKED with blueberries, seriously.

Blueberry Crumble Bread Crumble
Recipe Adapted From: The Corner Kitchen Blog

1/3 cup unbleached all-purpose flour
1/4 cup white whole wheat flour
2 tablespoon brown sugar, packed
1/4 teaspoon cinnamon
pinch of sea salt
3 tablespoons unsalted butter, melted
2 tablespoons pure maple syrup

Melt butter either by microwave or stove.  In a small bowl, whisk together flours, sugar, cinnamon, nutmeg, and salt.  Add melted butter and maple syrup.  Combine with a fork until crumble forms. Set aside.

1/2 cup butter, melted
1 cup white whole wheat flour
1/2 cup unbleached all-purpose flour
1 1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
2 cups blueberries, fresh or frozen
1 large egg
1/4 cup brown sugar
1/4 cup pure maple syrup
3/4 cup Greek yogurt
1/2 teaspoon vanilla 

Preheat oven to 400 degrees. Butter & flour a 9x5 loaf pan and set aside.
Melt stick of butter by microwave or stove, and set aside to cool.  Meanwhile, in a large bowl, mix together flours, baking powder, baking soda, and salt. Set aside.  Toss blueberries with a spoonful of flour, and also set aside.
To the melted and cooled butter, whisk in egg, brown sugar, maple syrup, Greek yogurt, and vanilla until well combined.  Add the wet butter mixture into the dry flour mixture stirring until just combined. Batter will be thick - and that's okay!  Fold in the blueberries and 3 tablespoons of the crumble.
Pour batter into the prepared loaf pan. Top with crumble, and slightly press the crumble into the batter.
Bake for 45-50 minutes or until a inserted toothpick comes out clean.  The really hard part...allow to cool for at least 10 minutes before serving.


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