A delicious summer recipe created by Natalie of Sugar Bakeshop. This treat is almost like a light cake. It makes a great breakfast or a really nice afternoon snack.

  • | Easy
  • | 60 mins
  • | 6 servings
Directions
  1. Preheat oven to 350°F. Grease loaf pan.
  2. Combine 3 c. of all purpose flour, 1 1/4 c. of granulated sugar, 1/4 Rodelle Vanilla Sugar, 1 tsp. salt, 4 tsp. baking powder in a large bowl.
  3. Mix in the vegetable oil, eggs, and milk.
  4. Toss the fresh blueberries with the 2 T. flour, and fold into the batter.
  5. Fill loaf pan two thirds of the way full. Any extra batter can be baked off in a muffin tin.
  6. To make crumble topping, mix together the 1/4 c. Rodelle Vanilla Sugar, 2/3 c. all purpose flour, and 1/2 c. cubed butter. Mix with fork and sprinkle over quickbread before baking.
  7. Place in oven and bake for 50-55 minutes or until done.
Ingredients
  • 3 c. all purpose flour
  • 1 1/4 c. granulated sugar
  • 1/4 c. Rodelle Vanilla Sugar
  • 1 tsp. salt
  • 4 tsp. baking powder
  • 2/3 c. vegetable oil
  • 2 eggs
  • 2/3 c. milk
  • 1 1/2 c. fresh blueberries (or berry of your choice)
  • 2 T. all purpose flour

Crumble Topping:

  • 1/4 c. Rodelle Vanilla Sugar
  • 2/3 c. All purpose flour
  • 1/2 c. butter, cubed
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