White Chocolate - Iced Blueberry Loaf

Brenda Andrews

By
@mrsbumblebee

I have had the recipe for so long, I have know idea where it came from but can you say AMAZING?! The sweetness of the icing and blueberries are perfectly paired up with the crunch on the pecans. It is the one bread that I know I should always make two loafs as one just doesn't last long! Its great for a sweet breakfast or an afternoon treat. Really, it can go anywhere that food is needed. The hardest part is waiting until you can eat it! Your mouth will thank you for making it!


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Rating:

Comments:

Serves:

12

Prep:

15 Min

Cook:

1 Hr 15 Min

Method:

Bake

Ingredients

LOAF:

2 1/2 c
all purpose flour
1 c
granulated sugar
3 tsp
baking powder
1/2 tsp
salt
1 c
buttermilk
1/4 c
butter, melted
2 large
eggs
1 1/2 c
fresh or frozen blueberries ( do not thaw)
1/2 c
chopped pecans

ICING:

1/4 c
white vanilla baking chips
3 Tbsp
powdered sugar
1 - 2 Tbsp
milk

Directions Step-By-Step

1
Heat oven to 350 degrees. Grease bottom only of 9 x 5-inch loaf pan.
2
In large bowl, mix flour, sugar, baking powder and salt with a spoon.
3
Beat in buttermilk, butter and eggs until blended. Gently stir in blueberries and pecans. Spread batter in pan.
4
Bake for 1 hour 15 minutes to 1 hour 20 minutes or until toothpick is inserted in center comes out clean. Cool on rack for 10 minutes.
5
After cooling for 10 minutes, run a knife around edges of pan to loosen loaf. Remove loaf from pan; place on wire rack. Cool completely, about 1 hour 30 minutes.
6
A small microwaveable bowl, microwave the vanilla baking chips on High for 30 seconds. Stir until melted; if necessary, microwave in additional 10 second increments until melted. Beat in powdered sugar and enough milk until smooth and desired drizzling consistency.
7
Drizzle over loaf. Let stand until icing is set before storing.

About this Recipe

Main Ingredient: Flour
Regional Style: American