Dante's Blueberry Bread
Dante's Blueberry Bread
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| Yield: | 9" x 5" loaf |
Ingredients
- 2 cups King Arthur Unbleached All-Purpose Flour
- 1 tablespoon baking powder
- 1 teaspoon kosher salt
- 2 1/2 tablespoons butter
- 3/4 cup sugar
- 1 large egg
- 1 cup sour cream
- 1/2 cup milk
- 1 tablespoon honey
- 1 teaspoon Fiori di Sicilia
- 1 1/2 cups small wild blueberries or 1 cup large blueberries
Directions
1) Preheat the oven to 400°F. Spray a 9" x 5" loaf pan with cooking spray and set aside.
2) Place the flour, baking powder, and salt in the bowl of a stand mixer. Mix on low for 1 minute to aerate and blend dry ingredients.
3) Mix in the butter and sugar until only small lumps remain.
4) Beat the egg, sour cream, and milk until blended. Add the honey and Fiori. Pour the liquid mixture into the dry mixture. Beat on medium speed about 1 minute, until fairly well incorporated. A few streaks of flour left is fine.
5) Fold in the blueberries by hand. Spoon the batter into the prepared pan.
6) Bake the loaf for 55 to 65 minutes, until golden brown and a cake tester comes out clean. Cool in the pan for 10 minutes, and turn out onto a rack to cool completely. Store airtight at room temperature for 2 to 3 days.
Yield: 9" x 5" loaf.
Reviews
12/04/2011- I was very excited about this recipe, and loved having another use for my botttle of Fiori di Sicilia - the fragrance as this was baking was wonderful. The bread turned out very soft and moist because of the sour cream too. I used frozen blueberries (thawed) and had no problem with them sinking to the bottom. The bread did brown quite a bit on the outside, but was fine inside.
My big problem with this recipe is that it's not sweet - I expected something along the lines of banana bread sweetness. I don't know if I can up the sugar to 1 cup without other adjustments?
Another, small alteration I would make in the recipe: I would add "In a separate bowl..." before the wet ingredient step. (Although I did read the recipe through before starting, I didn't memorize it, and I added the wet directly to the dry for my first loaf; as I did a second loaf right away, I got it right the 2nd time, and that loaf rose a little higher).
You could add a little more sugar to the recipe, but it will probably make the crust brown even more, and could change the texture. Instead, I would suggest sprinkling some additional sugar on top of the loaf for extra sweetness, or serving it with a blueberry jam or honey to increase the sweetness. ~Mel
09/02/2011- Absolutely delicious. Prepared as written except made 1.5 times the batter to have a second smaller loaf and added a little more fresh blueberries than called for. The Fiori made it ultra special. Very fine ,dense crumb with minimal effort (if you don't count lugging my stand mixer up from the basement where it lives).
- 05/17/2011
- This came out delicious. The only reason I gave it 4 instead of 5 stars was because I made alterations to it and do not know if would have been as good without the changes. I didn't have the extract called for so I grated some tangerine rind in and used vanilla extract. I made streusel topping, which I actually swirled through the batter immediately prior to filling the loaf pan. Was fully cooked in 40 minutes. Tasted great and everyone loved it.
12/30/2010- My Dante's Blueberry Bread, like one other commenter turned out very dark brown and seemed overcooked. I noticed that the recipe from the KA website suggests 400 degrees for 55 to 65 minutes. A printout of the recipe that I had made a few months ago from the KA tweet about this award winning recipe suggested 40 minutes. In retrospect, 40 minutes seems like it would be a better cooking time. Has anyone else had this problem. The bread tasted pretty good, but was too brown. My blueberries had also sunk to the bottom of the loaf and left large unsightly gaps in the bread where the berries had shrunk.
I am sorry you were somewhat disappointed with this recipe. Yes, some other reviewers were met with the same challenges. We have a product called
- 12/12/2010
- This passed the fifth star. I made two loafs, but wish I had made three. It has a wonderful flavor and texture. Everyone raved about it for days!!
- 12/06/2010
- Oh, this is seriously delicious bread. I made it into mini muffins for a Christmas party yesterday, and every bite was gone by the time we were done. I used half white whole wheat flour, and only 1/2 teaspoon of the Fiori. It was still PLENTY flavorful. You know how sometimes you bite into something new and it just makes you happy to be eating it? That's what this was like. Even the 3-year-old had several of the little "cupcakes." Thanks for an excellent new addition to my permanent recipe file.
10/20/2010- I thought this was ordinary at best but in all fairness I didn't have the Sicilia de Floria (sp?). I used vanilla. If we are comparing this to a wonderful blueberry bread it need a strusel topping to jazz up the flavor. This was a disappointment. I made this as a nibble to go along with the breakfast spread I put out for my gourmet cooking class. Nobody complained but a good portion of the bread was leftover. That says it all.
- 10/05/2010
- Question, please. I just received my Fiori di sicilia and want to make this cake. For some reason I thought it was a bundt cake recipe. Do you think I could double the ingredients and do so? How long would I bake it? I'll let you know how it turns out.
Thanks! Pam
You may do this in a bundt pan but do not double the recipe. Do a 1 1/2 X recipe and bake for 350 degrees for close to an hour. Check after 40 minutes for doneness. Elisabeth @ KAF
- 10/02/2010
- So delicious and moist! I made this as 3 mini-loaves so that I could freeze some for later. It was easy to prepare, and the sour cream makes it so moist and delicate! I love the addition of the fiori di scillia - it definitely takes it to the next level!
- 09/27/2010
- This is delicious. It tastes rich without much butter! I used the full teaspoon of Fiori di Sicilia and thought it made the cake. I used fat-free sour cream, skim milk, and white whole wheat flour. I only use Salt Sense and don't have kosher salt so I don't know how that would improve this. The only thing I would do differently is to flour the blueberries so more of them will remain in the top half of the cake. It smelled done after 50 min. and it tested done then with a toothpick.
