If you look up in the wikipedia, Labor Day is a holiday that celebrates the social and economic achievement of American workers. But for many families, it is also the last holiday celebration of the summer. For myself personally, I love this holiday weekend because my birthday happens to be on August 31st, therefore I’ve been automatically given a long weekend to celebrate my birthday. Nevertheless, this year is a little bit of a bummer, because we’re on round two of sickness after a month of daycare for both kids – first the oldest, and now my little baby. We went to the urgent care twice already to ensure that they didn’t get some sort of internal infections – so now we’re just hoping that they will feel better with time. I’ve also been fighting the flu off myself so that I can take care of my sicklings.
Red made this blueberry bread for me over the weekend for my birthday. I’ve been known as a hard person to buy for (either Christmas or birthday!) – so Red has found that making a dish or baking a treat is usually something that I appreciate. I love quick bread, and blueberry is such a treat in the summer. The combination of the two would be a welcome for me. The addition of ginger was a bit of a surprise for me, I was actually hesitated that my daughter wouldn’t go for it. But she actually didn’t notice, and I actually liked them – it gave the bread such a nice subtle surprise that I didn’t expect. I hope everyone is having a nice holiday today!
1 Tbs. unsalted butter, softened
9 oz. (2 cups) unbleached all-purpose flour, plus more for the pan
3/4 cup granulated sugar
1 Tbs. baking powder
3/4 tsp. table salt
1-1/4 cups fresh blueberries
1 cup buttermilk
2 large eggs, at room temperature
2 Tbs. finely grated fresh ginger
1 tsp. pure vanilla extract
4 oz. (1/2 cup) unsalted butter, melted and cooled
Sanding sugar for topping
Position a rack in the lower third of the oven and heat the oven to 350°F. Butter and then flour the bottom and sides of a 6-cup (8-1/2 x 4-1/2-inch or 9 x 5-inch) loaf pan, tapping out any excess flour.
In a large bowl, combine the flour, sugar, baking powder, and salt. Whisk until well blended. Stir in the blueberries.
In a medium bowl, combine the buttermilk, eggs, ginger, and vanilla. Whisk until blended. Pour the wet ingredients over the dry ingredients. Add the melted butter. Using a silicone spatula, gently fold until blended.
Scrape the batter into the prepared pan and spread evenly.
Sprinkle the sanding sugar evenly over the batter.
Bake, rotating halfway through, until the top is golden and a wooden skewer or toothpick inserted in the center comes out clean, 50 to 55 minutes.
Let cool in the pan on a rack for 30 minutes. Invert the bread and remove the pan, turn the bread right side up, and let cool completely. Store, covered, at room temperature for up to 2 days.
Recipe source: Fine Cooking