This has been a super long week. My grandfather passed away last weekend and I spent part of the week in Texas. And when you come home from a week in Texas, you always come home with a cooler of leftovers. I’m ok with leftovers so that’s usually a good deal for me!
Because of gracious friends, we had lots to eat and munch on including lots of fruit (note: fruit is such a great idea when families are gathering. We had plenty of sweet tea and bundt cakes but the fruit made me feel better about munching!).
I noticed last night that the bag of blueberries were getting a little mushy so when I woke up this morning with a sweet tooth, I went on the hunt for something that included blueberries and ingredients I might already have on hand. A quick Pintetest search got me several possibilities and I narrowed it down to the Oatmeal Blueberry Loaf from Betty Crocker.
Of course I had to do a few changes because…that’s what I do! The milk at my house was a little chunky but thankfully I had one of those little cans of evaporated milk. It was 1 oz. short of the 6 I needed, so I added a little bit of coffee creamer. I know that breakfast breads are usually a “tight dough” so I thought getting all the liquid in there would be helpful. I’ve heard that tossing your berries in flour keeps them from floating to the bottom so a quick toss and then stirred them in. The recipe offers an option to sprinkle the tops with loose oats and I did that. But I also had a few candied pecans I made left over from a salad so I sprinkled those on top before I put the loaves in the oven.