Blueberry Hill Blueberry Bread
I know, I only just announced that I was going to focus on gooey, stuffed, iced, sweet breakfast baking and I’m interrupting this plan already. I get sidetracked easily when I’m poring over cookbooks. But this recipe is too good not to share. It’s simple and not overly sweet but oh-so-tasty and there are still local blueberries to use.
I have a thing about old cookbooks, as you might have heard me say before. There are a lot of things that I love about them but part of it is the sense of all the stories contained within those pages. Even better are cookbooks with writing in the margins or certain pages that flop open and are covered with stains. That’s information right there. That leaves me trying to picture the cook or the occasions or the kitchens.
I have a copy of the Blueberry Hill Cookbook, published in 1959, that holds a slightly more personal place in my heart. The Blueberry Hill Inn is located not far from where I live now and not far from where I was an innkeeper myself for 13+ years. In the introduction of this cookbook Elsie Masterson introduces herself as the owner who transformed herself, out of necessity, from a ‘New York career gal’ into a cook. She talks about all the trials and errors with a plain-speaking, matter-of-factness that reminds me so much of myself that I just can’t help but smile.
Anyway, as I was poking around in this cookbook I came across a recipe for Blueberry Hot Bread which Elsie claims is ‘now the only blueberry bread we will serve at Blueberry Hill.’ While it’s still blueberry season up here in Vermont and I figure she’s got to know a thing or two about blueberries, I decided I had to give it a try – and it’s a winner! I made one small adjustment (because it calls for melted butter and, if you know me, you know I just can’t resist browning my melted butter) and I can’t wait for you to try this one. If I had found this earlier it would have been the only blueberry bread served at The Shoreham Inn too.
As if I needed more to distract me, also found in my cookbook is a receipt to a Miss Molloy for her two night stay at Blueberry Hill on July 15, 1965 at $15 a night. And a leaflet for the Inn giving the reader various pieces of important information. For instance, that they have no ‘facilities’ or ‘activities’ aside from ‘a good record player, a piano and a basketball.’ I feel certain that I would have adored Elsie Masterson.
Blueberry Hill Blueberry Bread
- 2 eggs
- 1 cup sugar
- 1 cup milk
- 1/4 cup unsalted butter melted (or browned, if you prefer)
- 3 cups flour
- 1 tsp salt
- 4 tsp baking powder
- 2 cups blueberries
Preheat oven to 350F. Grease two loaf pans.
Beat together the eggs and sugar until the mixture loses its granular consistency. (You can do this by hand, no need to get out the stand mixer)
Add the milk and melted butter and stir until combined.
In a small bowl combine the flour, salt and baking powder. Then add this mixture to the liquid mixture and mix until combined.
In a small bowl toss the blueberries in a small amount of flour. Then add them to the batter and fold gently.
Pour batter into the prepared loaf tins. Bake for 30 minutes.