Never griddled your blueberry bread? You're in for a delicious treat.
I'd never had griddled blueberry bread- or any bread before one heavenly weekend at The Captain Freeman Inn. Laurie & Jason Stuehmer bring decades of hospitality experience to this charming sea captain's home, and their three course breakfast is arguably reason enough to visit. Everything they serve is deliciously nuanced, but let me tell you about this blueberry bread! Moist, dense, with a slight added crunch from being griddled in a bit of butter, and bursting with a double helping of blueberries, it sets the tone for a very happy day. Once you've tasted this bread, there's no doubt you'll find all sorts of things that now demand to be griddled.
The Captain's Blueberry Bread
- Preheat the oven to 350°F, grease a large 1 1/2 lb loaf pan.
- Combine the sugar, flour, baking powder and salt in a medium sized mixing bowl and mix well.
- In a second bowl, crack the eggs, milk and oil, and whisk until the mixture is completely smooth.
- Gradually add the dry mixture to the wet until just moist.
- Fold in the blueberries
- Pour batter into the loaf pan leaving 1 1/2 inches for the bread to rise.
- Sprinkle a little sugar across the top of the loaf.
- Bake for 50-60 minutes, and allow to cool on a rack for 10- 15 minutes before removing from the pan.
- Slice the bread into thick slices, and melt the butter in a skillet over medium-high heat. When the butter has melted, quickly add the bread slices, wait a minute or two and flip once, for a nice brown crisp.