I only recently started eating breakfast regularly. In the past, I stumbled out of bed, rushed to the subway, and was lucky if I could grab a cup of coffee at work. These days, I try to get up a little earlier to have a somewhat leisurely breakfast with my husband, which I find makes the impending work day seem the slightest bit more bearable. Lately, however, I have become very bored with my usual bowl of cereal or toast. This strawberry/blueberry bread was the perfect thing to break up my routine. Given the amount of sugar and butter in this recipe, calling this bread may strain the definition of "bread," but it is perfect toasted and slathered with a dab of butter. It reminds me of a Spring version of the Pumpkin bread I made in the winter. I used some leftover strawberries and blueberries but other berries, such as raspberries would be just as good.
Strawberry Blueberry Bread
2 cups all-purpose flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1/2 cup (1 stick) butter
1 cup sugar
1/2 tsp pure vanilla extract
1 1/2 tsp lemon zest
2 Tbsp sour cream (I used fat free sour cream)
1 cup crushed fresh strawberries, blueberries, and/or raspberries
1. Preheat oven to 325F. Spray or grease a loaf pan.
2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
3. In a large bowl, cream together the sugar, butter, and vanilla until light and fluffy. Beat in eggs one at a time, beating well after the addition of each egg. Mix in the flour and sour cream. Fold in the crushed berries and lemon zest.
4. Spoon the batter into the prepared loaf pan. Bake in the center of the oven for 55 to 60 minutes or until a cake tester inserted into the center of the loaf comes out clean.
5. Cool the bread for 20 minutes in the pan. Invert the loaf onto a wire rack and cool completely.