Truthfully this sweet bread is perfect for any time of the day and any time of the week, but Sundays seem to rush on by signaling the end of the weekend and without realizing such our thoughts are focused on Monday morning and the week ahead instead of remaining in the moment. The weekend is fleeting enough, we ought to savor it and slow it down, not rush ahead. There's nothing better than having your family wake up to the sweet smells of freshly baked goodies permeating from the oven, especially on a Sunday. I'm an early riser and so I'll have my slow Sunday morning, then while the children are still asleep, and after the warm, sweet treat has been retrieved from the oven and cooled, I take a slice and head out to work it all off ;)
Blueberry Quick Bread
3 C all purpose flour
4 tsp baking powder
1 1/2 C sugar
1/2 extra light olive oil
1 1/2 C skim milk (low fat will work as well)
2 tsp vanilla
2 C blueberries (frozen work off-season)
Sift together the flour, sugar and baking powder in the bowl of a mixer fitted with a whisk.
Add the oil, milk, vanilla and mix well.
Add egg and beat for about 2 minutes.
Gently stir in blueberries with a spatula or wooden spoon.
Pour into a greased loaf pan.
Place into pre-heated oven for about 75-85 minutes - checking for doneness after about 75 minutes, adjust time as needed based on firmness of the crust and by inserting a toothpick into the center. If the top is too brown, lower the temperature of the oven to 300 degrees and bake for 10 or so minutes, checking again for doneness.
When done (inserted toothpick comes out clean) let cool about 10 minutes before slicing.