Tuesday

Blueberry Quick Bread

Bismillahir Rahmanir Raheem


Ramadan is fast approaching, insha'Allah, and as we know, our days will become busy in the hustle and bustle of the beautiful routines of this blessed month: early morning suhoor, extra worship through out the day, satisfying meals in the evening, hurriedly getting to the masjid for prayers, etc. The last thing that you need on your mind are long elaborate meals that keep you tied up to a kitchen and away from more important things, like reading Qur'an and taraweeh.




But who said quick can't taste good? And who said good can't be made in one dish, start to finish? This is the mother of all One Bowl recipes; the ingredients are literally mixed right in the dish they'll be baked in! No need to wash up any bowls (except the pot the sauce is cooked in) afterward, so you can get right back to memorizing that surah you want or teaching your children some new du'as.



This dish is the perfect cross between a blueberry cheesecake and blueberry bread, without all the extra of time letting the dough rise beforehand, that part's built into the recipe! It's sweet without being overly sweet, creamy and hearty all at the same time. The perfect little bite to treat your tastebuds to after a  (long!) day of fasting.

If the berries in your market are looking a little weak, last gasp berries, if you will, then don't be afraid to use some frozen berries. And if you're not sure what to do with the extra berries left from the bag/pint, then this should help you out. 




Fleischmann's Blueberry Quick Bread

Cooking Spray
1-1/2 cups all-purpose flour
2 envelopes Fleischmann's RapidRise Yeast
1/4 cup sugar
1/4 teaspoon salt
2/3 cup very warm milk (120º to 130ºF)
1/4 cup butter OR margarine, melted
1 egg

Blueberry Sauce
1-1/2 cups blueberries, fresh OR frozen
1/3 cup sugar
1 tablespoon Corn Starch
2 tablespoons cold water
1/2 teaspoon almond extract

Cheesecake
1 package (8 ounces) cream cheese, softened
1/2 cup sugar
1 tablespoon  Corn Starch
1/2 teaspoon pure vanilla extract
1 egg


Directions

MIX batter ingredients together in a pre-sprayed 8 X 8-inch baking dish.  Allow mixture to rest while preparing blueberry sauce and cheesecake.   Combine blueberry sauce ingredients in a saucepan and bring to a boil.   Boil for 1 to 2 minutes until sauce is thickened.  Whip cheesecake ingredients in a mixing bowl with an electric mixer until smooth.
TOP batter with dollops of cheesecake mixture and blueberry sauce.  Swirl mixtures together using a knife.
BAKE by placing in a COLD oven; set temperature to 350ºF. Bake for 30 minutes, until cheesecake is set.