I usually make some type of quick bread before we head out on a trailer trip. Maybe some muffins too. And a couple kinds of cookies to munch on any time a goodie is called for, along with 3 or 4 appetizer spreads for happy hour. And of course, homemade granola. And marinara sauce, meat loaf, etc. etc.

But for our recent month-long adventure, I wanted to change things up a bit. And I decided that blueberry bread would be perfect. So, onto the internet I went in search of the perfect blueberry bread recipe. And I found this recipe on thebestblogrecipes.com. I made a couple of minor changes, but all our thanks for this great recipe go to Shauna and Bailey.

I made two small loaves for the trip. I froze one and kept the other in the trailer’s fridge. And I was amazed at how well the one in the fridge stayed fresh. Of course, I had to ration out thin slices or the first loaf would have been totally consumed within 2 days. This bread is just that good. And I don’t know what made me think to include a bit of almond extract and place sliced almonds on the top along with the coarse sugar to give the bread a tiny bit of crunch. But boy did it work. And this bread had been so stinkin’ easy to build. I didn’t even have to get my mixer dirty.

So, next time you need a yummy treat for either breakfast or coffee breaks, I recommend you give this recipe a try. Easy and quick to prepare, and absolutely delicious.

Well, that’s it for today. Mr. C. and 4 other guys are rehearsing in our living room for an upcoming gig. So, after preparing a sandwich and chips lunch and two peach pies for the guy’s break, my body is telling me that what it needs now more than anything else is a nap. So, I’m going to give my body what it wants. Dynamic and scintillating rhetoric will just have to wait for another recipe preface when I can hopefully keep my mind focused and my eyes open. And my thoughts directed at my writing rather than towards my pillow.

But as always, peace and love to all.

2 c. fresh blueberries, washed and air dried

2 tsp. unbleached all-purpose flour to coat the blueberries

2 c. unbleached all-purpose flour, fluffed

¾ c. granulated sugar

2½ tsp. baking powder

½ tsp. baking soda

½ tsp. kosher salt

2 lg. eggs

½ c. + 2 tsp. whole milk

½ c. vegetable oil

1 tsp. pure vanilla extract

1 tsp. pure almond extract

½ c. sliced almonds

2 tsp. coarse sugar, for sprinkling on top

Lightly spray 1 (9×5-inch) loaf pan or 2 (7½ x 3½-inch) loaf pans with cooking spray. Set pan or pans aside.

In a small mixing bowl, sprinkle the 2 teaspoons of flour on top of the fresh blueberries, and gently stir them together.

In a large mixing bowl whisk the 2 cups of flour, sugar, baking powder, baking soda, and salt together until combined.

In a medium-sized mixing bowl whisk the eggs, milk, veggie oil, vanilla, and almond extract together until all the wet ingredients are thoroughly blended.

Slowly stir the wet ingredients into the dry ingredients. Stir until no flour streaks are visible. Do not over mix. Carefully fold in the blueberries, taking care not to crush the berries while mixing.

Spoon the blueberry batter into the prepared loaf pan or pans. Evenly sprinkle on the sliced almonds. Sprinkle the 2 teaspoons of coarse sugar on top of the bread for garnish.

Bake the single loaf in a pre-heated 350-degree oven for 45 to 50 minutes or until a toothpick inserted comes out clean. Bake the two loaves for 30-35 minutes or until a toothpick inserted comes out clean.

Remove from oven and allow the blueberry bread to rest in the pan or pans for 20 minutes before removing to a cooling rack.

Store in the fridge in an airtight container. Gently warm before serving. Great for breakfast or with your late morning or afternoon coffee or tea.