Ingredients
-
6
-
1
-
2
-
1
-
4
-
1/3
-
1/2
-
2
-
6
-
1/2
-
1/4
-
-
-
-
Directions
Cantaloupe and Wild Blueberry Tea Bread,used dried cantaloupe slices and fresh wild blueberries in this delicious bread, it is so good. I hope that you will enjoy this little treasure as much as we do. It’s as good served cold as when served warm with fresh churned butter.,This is a very interesting cake, and I mean that in a good way! The flavor of the melon was unexpected and complemented the other ingredients without the cake being too sweet, like a commercially made one. I cut back a little on the ingredients and baked it in a loaf pan. I also got more than 4 servings from it. used both fresh cantaloupe and fresh blueberries.
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Steps
|
1
Done
|
Preheat Oven to 350 Degrees. |
|
2
Done
|
Grease a Small Baking Pan (8 X8 or Smaller). |
|
3
Done
|
in a Large Bowl, Beat the Butter, Sugar and Cinnamon Until Creamy. |
|
4
Done
|
Slowly, Add the Eggs, One at a Time, Until Well Blended, About 3 Minutes. |
|
5
Done
|
Add the Sour Cream, Vanilla Extract and Flour, and Mix Until Just Blended. |
|
6
Done
|
Now Gently Add the Blueberries, Cantaloupe and Hazelnuts Into the Batter, Only Mixing Slightly. |
|
7
Done
|
Pour the Mixture Into the Prepared Baking Pan and Bake For 45 - 55 Minutes. |
|
8
Done
|
Make Sure to Check the Bread at 45 Minutes, Everyones Ovens Are Different. |
|
9
Done
|
Remove from Heat and Place on Cake Rack For 6 - 10 Minutes Then Turn Out of Pan and Allow to Cool Before Cutting. |
