When we left for Cape May it was strawberry and rhubarb season.
We returned two weeks later to blueberries. In between, we were lucky to find black raspberries.
So, I made blueberry bread for our Whole Wheat Mixed Berry Bread assignment. I couldn't bring myself to buy frozen berries at this time of year, despite the author's comments that this bread is best with frozen.
I'm not sure what frozen berries would have contributed here other than turning the bread purple, which some of you did not like about this recipe. With the fresh berries, this dough was perfectly manageable to work with and was not wet and sticky like it would have been with the frozen.
My bread in looks and taste made me think of raisin bread, but with blueberries instead of raisins. I had some dough left to make a few muffins, and I let O. have these spread with leftover cream cheese icing. She really liked this bread plain and with the icing.
I've been enjoying it as buttered toast, but this recipe confuses me a little. I think the bread could be a little sweeter, so it has more of an identity. If it needs honey butter, than why not just make the bread a little richer and sweeter?