Blueberry Vanilla Bread

So I had some blueberries that I bought on Saturday that needed to get used. I found this recipe in a cookbook I checked out from the library, called "Fresh From the Oven" (which once I find a pic and a link, I'll add them here). This was pretty easy to whip together and was so freaking good for breakfast this morning. Seriously, it should be renamed the Breakfast of Champions.

INGREDIENTS

½ cup unsalted butter, softened
½ cup superfine sugar
2 eggs
1 ¼ cup all-purpose flour
1 ½ tsp. Baking powder
½ tsp. Salt
1 cup ground almonds
2 tsp. Vanilla extract
1 cup blueberries
Vanilla sugar for dusting

1) preheat the oven to 350 F. Grease and line the bottom and sides of a 1 pound loaf pan with a double thickness of parchment paper, making sure that the paper comes 1 inch above the rim.

2) put the butter, sugar, eggs, flour, baking powder, salt, ground almonds, and vanilla extract in a bowl and beat until pale and creamy. Fold in 2/3 of the blueberries. Turn the mixture into the prepared pan, level the top and sprinkle with the remaining blueberries.

3) bake in the preheated oven for 40-45 minutes, or until the cake has risen and is firm to the touch. Let cool in the pan for 10 minutes.

4) turn out the bread onto a wire rack and sprinkle the top generously with vanilla sugar. Transfer to a serving plate.

-------------------------------------------

So I had to make a few concessions when I made this. First, I didn't use butter I used margarine. Second, you'll notice in the pictures that I did not use parchment paper. Oh yeah, that's how I roll. Third, I didn't have time to make vanilla sugar (it's 1/4 cup sugar & half a vanilla bean cured together for a week) so I instead made Cinnamon Sugar. I also put it in a spare shaker I had.

Secondly, I got to try out the new chopper I picked up at Walmart a couple of weeks ago. Worked like a dream. It was very much worth the $8 price tag.

So I made this last night for breakfast today and it was really good. The ground almonds give it a slightly crunchy texture even though the bread itself was a bit crumbly. If you want your bread to be a bit sturdier than mine, you should probably stick it in the freezer for a few minutes before you cut it. Either way, this was awesome and I will be making this again in the future.

EXTREME CLOSEUP!