I hope everyone is having a lovely long weekend! We spent it barbecuing with family, some cooking/baking and fighting off the ants and spiders! Ugh… one of the things I hate about home ownership is battling pests! Flies, spiders, ants, racoons, skunks —you name it! I’m relieved that I’m having my home fumigated on Tuesday. Hopefully most of them will be gone by then. Chris and I used to live in a condo so we didn’t encounter pest problems but we did have some noisy neighbors. Either way, they’re both pests. At least with these pest, they’re not loud and obnoxious, just creepy.
On to the bread…. or cake should I say? I’m torn on what to name it. It’s softer than your average quick bread, almost cake-ish but not quite. I love the streusel topping. I think next time I would double up on the streusel as I felt it wasn’t enough for me. Happy Monday!
- 2 cups of all-purpose flour
- 3/4 cup of granulated sugar
- 1 teaspoon of baking powder
- 1/2 teaspoon of baking soda
- 1/2 teaspoon of salt
- 1/4 cup (1/2 stick) of unsalted butter, chilled and diced
- 1 egg
- 2 teaspoons of vanilla extract
- 1 cup of sour cream
- 1/2 cup of milk (I used 2%)
- 1 cup of fresh blueberries
- 2 tablespoons of miniature semi-sweet chocolate chips
- 2 tablespoons of all-purpose flour
- 2 tablespoons of granulated sugar
- 2 tablespoons of unsalted butter, softened
- 3/4 teaspoon of ground cinnamon
Preheat the oven to 350 degrees F. Grease a 9-inch loaf pan.
In a large bowl combine flour, sugar, baking powder, baking soda, salt and butter. Using a pastry/dough blender or a fork cut in butter and flour until it resembles coarse crumbs.
Using a stand or electric mixer (or mix by hand) stir in egg, vanilla extract, sour cream and milk until just moistened. Gently fold in blueberries. Pour batter into the prepared pan and spread it evenly
with a spatula.
To make the topping, combine chocolate chips, flour, sugar, butter and ground cinnamon in a small bowl. Sprinkle evenly over the batter and bake for 50-55 minutes or until toothpick/tester inserted into the center comes out with a few crumbs attached. Let the bread cool completely before cutting into the pan.
Adapted from Cooking Club of America