Blueberry Sourdough Breakfast Bread
|Course : Breads
Serves: 1 loaf
Preparation / Directions:
1. Bring the starter to room tempterature in a large bowl. In another bowl, cream the shortening and sugar together and then beat in the egg and milk. Turn this mixture into the bowl with the sourdough starter and sift in the flour, salt and baking soda. Mix very well. Gently fold in the blueberries. If they are canned be sure to drain them thoroughly before using.
2. Pour the batter into a well greased 8-inch square pan and allow to stand in a warm place for at least 20 minutes. Meanwhile, prepare the topping.
1. Stir topping ingredients together with a fork until the mixture is crumbly. Sprinkle the topping over the bread batter just before baking in a preheated 375F oven for 45 to 50 minutes. Do not underbake as this is a moist bread. It will pull away from the sides of the pan when done, although some of the sugar topping may cling to the sides.
1998 Calories (kcal); 107g Total Fat; (46% calories from fat); 15g Protein; 256g Carbohydrate; 328mg Cholesterol; 2309mg Sodium