I have a lot of blueberries in the freezer and I had been trying to figure out a way to use them.

I hate to throw food away so I always try to make sure I will use everything before it goes bad. A friend of mine gave me this blueberry muffin bread recipe and I immediately knew it was perfect! You know how many of these I’m going to make during the next few weeks?? I think I’m going to have to hide them from the rest of the family…

Ingredients

1 stick (1/2 cup) Land O Lakes butter

1 cup Domino sugar

1 Tbsp McCormick vanilla extract

2 Eggland’s eggs

1 cup McArthur milk

2 cups Gold Medal all-purpose flour

2 tsp baking powder

2 cups blueberries

Instructions:

Preheat the oven to 350F. Line a 9″ loaf pan with parchment paper for an easier cleanup.

Cream together the sugar and butter. Add the vanilla, eggs and milk, beat well. Combine the dry ingredients and add them to the butter mixture, beat until well combined.

Fold blueberries into the batter with a spatula, try not to crush them. Using frozen blueberries will make this easier.

Pour into the prepared pan and bake for 60-75 minutes.

Let cool in pan for 10 minutes before removing.

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Quick tip: Reserve some blueberries and gently press them on top of the loaf before baking, it will make the bread look prettier!