I love blueberries in my baked goods and I am so excited to share this recipe with you all.
Not only is it easy to prep and bake but it is delicious!
- 1/2 cup of butter or margarine (softened)
- 1 cup of sugar
- 2 eggs
- 1/2 cup of milk
- 1 teaspoon of vanilla extract
- 1/4 teaspoon of salt
- 1 3/4 of flour
- 1 teaspoon of baking powder
- 1 cup of fresh or frozen blueberries
Note: Blueberries can be substituted for raspberries as well. If using frozen fruit, use without fully thawing to avoid discoloration of the batter.
- In a mixing bowl, cream the softened butter and sugar.
- Beat in eggs, milk and vanilla.
- In a separate bowl, combine salt, flour and baking powder. Once combined, mix into creamed mixture.
- Gently fold in blueberries.
- Pour batter into 9 x 5 inch loaf pan and bake at 350 for 50 to 55 minutes.
Enjoy and let me know if you try this recipe!
– R. Vargas
Sweet and chewy cookies that will be an all time favorite.
- 2 cups plus 2 tablespoons of all-purpose flour
- 1/2 teaspoon of baking soda
- 1/2 teaspoon of salt
- 12 tablespoons (1 1/2 sticks) unsalted butter, melted and cooled
- 1 cup packed of light brown sugar
- 1/2 cup of granulated sugar
- 1 large egg
- 1 large egg yolk
- 2 teaspoons of vanilla extract
- 1 1/2 cups of white chocolate chips
- 1 cup of chopped macadamia nuts
Preheat the oven to 325°F.
Line two large baking sheets with parchment paper.
Whisk the flour, baking soda, and salt together in a medium bowl.
In a large bowl, beat the melted butter and sugars together with an electric mixer on medium speed until smooth. Preferably 1 to 2 minutes.
Beat in the egg, egg yolk, and vanilla until combined. (About 30 seconds.)
Reduce the mixer speed to low and slowly add the flour mixture until combined.
Mix in the chips and nuts until incorporated.
Working with 2 tablespoons of dough at a time, roll the dough into balls and lay them on the prepared baking sheets, spaced about 2 inches apart.
Bake the cookies one sheet at a time, until the edges are set and beginning to brown but the centers are still soft and puffy. (Approximately 15-20 minutes)
Let the cookies cool on the baking sheet for 10 minutes, then serve them warm or transfer to a wire rack and let cool completely.
| The America’s Test Kitchen Family Baking Book |