Sure, it’s barbecue season, but that’s no reason not to enjoy breakfast. And what better way to break fast on the Fourth of July than to dress waffles as sugary, fruity flags? Do that with your hamburgers. Do that with your potato salad. Do that with your hot dogs. (Okay, I can imagine a few ways to do that with all of those, so let’s see the pictures.)
Celebrate Independence Day With Breakfast July 4, 2008
Tell proprietors Evie and/or John Michaud that I sent you August 7, 2007
Tell proprietors Evie and/or John Michaud that I sent you
Sour Cream Berry Bread July 29, 2007
My wonderful neighbor, Wendy, went berry picking and dropped me off a large container with luscious, fresh blueberries and raspberries. I decided to try a bit of an experiment and use the batter for one my favorite cakes with the berries. The result was this heavenly sour cream berry bread.
Preheat oven to 350 degrees.
Grease and flour an 8-cup loaf pan.
Melt 5 tablespoons of salted butter, pour into a large bowl, let cool.
Add and stir together until smooth:
- 2/3 cup of sugar
- 1 teaspoon vanilla
- 1 cup of sour cream
- 1 large eggs
Add in pinches to break up any lumps and whisk in:
- 3/4 teaspoon baking soda
- 3/4 teaspoon baking powder
Stir until just combined:
- 1 1/2 cups of all-purpose flour
- 1 cup of berries (I used a 50-50 mix of blueberries and raspberries.
Pour into the bread pan and bake for one hour to one hour and 15 min.
The bread is delicious warm, cool, or toasted and buttered.