Blueberry Quick Bread with Vanilla Sauce

I really love fruit, so I stir 2 cups of blueberries into this bread. The vanilla sauce makes it sweet, almost like dessert. I suggest serving it with a morning coffee.

—Sue Davis, Wausau, WI

PREP: 20 MIN. • BAKE: 50 MIN. + COOLING • MAKES: 8 SERVINGS (2 CUPS SAUCE)

• 1 large egg, room temperature
• 1 cup 2% milk
• 3 Tbsp. vegetable oil
• 2 cups all-purpose flour
• 1 cup sugar
• 2 ½ tsp. baking powder
• ½ tsp. salt
• 2 cups fresh or frozen blueberries

VANILLA SAUCE

• 1 cup sugar
• 1 Tbsp. cornstarch
• 1 cup heavy whipping cream
• ½ cup butter, cubed
• 1 tsp. vanilla extract

1. 1. Preheat oven to 350°. In a large bowl, beat the egg, milk and oil. Combine the flour, sugar, baking powder and salt; gradually add to the egg mixture, beating just until combined. Fold in blueberries.
2. 2. Pour batter into a greased 9x5-in. loaf pan. Bake for 50-55 minutes or until a toothpick inserted in the center comes out clean. Cool in pan for 10 minutes before removing to a wire rack to cool completely.
3. 3. For sauce, combine sugar and cornstarch in a saucepan. Stir in cream until smooth; add butter. Bring to a boil over medium heat; cook and stir for 2 minutes or until mixture is thickened. Stir in vanilla. Serve with blueberry bread.

FREEZE OPTION: Securely wrap and freeze cooled loaf in foil. To use, thaw at room temperature. Prepare sauce as directed and serve with bread.

1 SLICE: 608 cal., 30g fat (15g sat. fat), 102mg chol., 424mg sod., 82g carb. (55g sugars, 2g fiber), 6g pro.