Blueberry Bread and French Toast


3 cups all-purpose flour

1 cup sugar

1 tablespoon baking powder

½ teaspoon salt

¼ teaspoon baking soda

1 egg beaten

1 ⅔ cups milk

¼ cup vegetable oil

1 teaspoon vanilla extract

1 teaspoon lemon peel (optional)

1 ½ cups fresh or frozen blueberries


Grease and flour a 9x5x3 loaf pan and set aside.

In a medium bowl, mix together the flour, sugar, baking powder, salt, and baking soda.  Make a well in the center and set aside.

In another mixing bowl, combine beaten egg, milk, vegetable oil and vanilla extract.  Add to the well in dry ingredients.  Stir just until batter is combined.

Fold in blueberries and lemon peel.  Pour into prepared loaf pan.  Bake at 350° for 60-75 minutes, until a wooden toothpick comes out clean when inserted in the center of the loaf.  The loaf may need to bake longer if using frozen berries.

Cool blueberry bread on a rack.

This bread can be easily frozen!


French Toast (serves 4-6)

6 eggs

Milk to thin


Slice the Blueberry Bread into slices ¾ inch thick.  Carefully place sliced bread in egg mixture and coat both sides.  Place on a preheated griddle.  When golden brown, flip to the other side.

Serve with powdered sugar, blueberry cream cheese topping and berry or maple syrup.

Blueberry Cream Cheese Topping

8 ounces cream cheese

1 cup thawed frozen blueberries

Powdered sugar to desired sweetness

Milk to thin


Allow blueberries and cream cheese to thaw/soften on your countertop in a bowl overnight.  With a hand mixer, blend until the blueberries are incorporated into the cream cheese.  Add powdered sugar to your desired sweetness and thin with milk.  Serve with Blueberry French Toast!