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    Blueberry Tea Bread

    Source of Recipe

    Easy Microwave Convection Cooking by Janet Sadlack

    Recipe Introduction

    An easy microwave-convection oven recipe.

    Rating: ****

    List of Ingredients

    1/2 cup soft margarine or butter
    1 cup sugar
    2 eggs
    1/3 cup light sour cream (can use regular too)
    1/2 cup milk
    1/2 teaspoon vanilla
    2 cups flour
    1 teaspoon baking powder
    1/2 teaspoon baking soda
    1/2 teaspoon salt
    1 1/2 cups fresh blueberries (or slightly thawed frozen blueberries)
    2 tablespoons sugar
    1/4 teaspoon nutmeg


    Preheat microwave convection oven to 350 degrees F. Make sure low rack is in oven during preheating.

    In large bowl, blend sugar and soft margarine. Add eggs, one at a time, to butter mixture beating well after each addition. Blend in sour cream, milk and vanilla. Add flour, baking powder, baking soda and salt. Mix until just smooth. Fold in blueberries.

    Pour batter into a microwave-convection oven safe loaf 8 x 4 or 9 x 5-inch loaf pan. I use a Pyrex loaf pan. In a small bowl, combine sugar and nutmeg. Sprinkle over loaf batter.

    Combo-Bake with low-mix setting at 350 degrees F for 30 to 35 minutes or until toothpick inserted in center comes out clean. Let cool 10 minutes before turning out bread onto a cooling rack. When completely cool wrap and refrigerate. Bread also freezes well.

    From: Easy Microwave Convection Cooking by Janet Sadlack

    Note: You can bake this in a conventional oven but the bake times will be longer.




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