White Chocolate-Iced Blueberry Loaf
"Here is another easy and yummy recipe. It can be made with frozen blueberries but it is better with fresh as the color does not bleed into the batter. I make this in the summertime when the blueberries are in season."
photo by Marie Nixon
- Ready In:
- 1hr 30mins
- Ingredients:
- 13
- Yields:
-
1 loaf
- Serves:
- 12
ingredients
- 2 1⁄2 cups all-purpose flour
- 1 cup granulated sugar
- 3 teaspoons baking powder
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon allspice
- 1 cup buttermilk
- 1⁄4 cup butter, melted
- 2 eggs
- 1 1⁄2 cups blueberries, if frozen, do not thaw
- 1⁄2 cup pecans, chopped
-
ICING
- 1⁄4 cup white chocolate chips
- 3 tablespoons powdered sugar
- 1 -2 tablespoon milk
directions
- Heat oven to 350 degrees Fahrenheit.
- Grease bottom only of 9X5-inch loaf pan.
- In large bowl, mix flour, sugar, baking powder, salt and allspice with spoon. Beat in buttermilk, butter and eggs until blended. Stir in blueberries and pecans. Spread batter in pan.
- Bake 1 hour 15 minutes to 1 hour 20 minutes or until toothpick inserted in center comes out clean.
- Cool in pan on wire rack 10 minutes.
- Run knife round edges of pan to loosen loaf.
- Remove loaf from pan; place on wire rack.
- Cool completely, about 1 ½ hours.
- In small microwavable bowl, microwave white chocolate chips on high 30 seconds. Stir until melted; if necessary microwave in additional 10 second increments until melted.
- Beat in powdered sugar and enough milk until smooth and desired drizzling consistency.
- Drizzle icing over loaf. Let stand until icing is set before storing.
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Reviews
-
This recipe was so good I made it 2 days in a row. The first loaf I froze to take to a pot luck in 2 weeks. The 2nd loaf I cut into and shared. It is delicious! Very easy to put together as you can mix it up with just a wooden spoon. I used frozen blueberries which I kept frozen until I was ready to add them to the batter. Thanks for a really great recipe. -
An amazing loaf cake from Betty Crocker. Moist tender texture and uniquely flavored w/ the allspice. So nice with my morning cup of coffee. Very pleased. -
I am developing a menu for an upcoming camping trip and wanted to make french toast out of blueberry loaf for one of the breakfasts, so I chose this recipe to experiment with. I was going to omit the icing (french toast!) but in the end was just too curious about how it all tasted together, so I went ahead with the entire thing. A really, really nice blueberry loaf. My old oven is testy so it was a little dense in the middle; less senile appliances probably yield a better result. The icing is a perfect, and, I think, necessary component to the loaf, which is a little less sweet than I expected, but would not have changed even if I had known; it's ideal the way it is and I don't like overly sweet desserts. Thank you for a great treat, and also a great camping recipe, which to my shock tasted amazingly fabulous with the white-chocolate glaze icing when made into french toast and served with Canadian back bacon, scrambled eggs and Colombian coffee. This recipe is a real winner. -
This is a really simple bread to make. The white chocolate glaze is a nice touch to make it different from other breads.
