Quick Blueberry Bread

Just whipped this up for the boys... awesome! I keep frozen blueberries around and this is chock full- as they say. I did not make the vanilla sauce, bread is sweet enough without it. It was a hit!

Quick Blueberry Bread
"This loaf is chock-full of blueberries—two whole cups!" says Sue Davis from Wausau, Wisconsin. "When you pour the vanilla sauce over the bread, it makes it moist--almost like a pudding. I suggest serving a robust cup of coffee with this delicious treat."
INGREDIENTS
1 egg
1 cup milk
3 tablespoons vegetable oil
2 cups all-purpose flour
1 cup sugar
2-1/2 teaspoons baking powder
1/2 teaspoon salt
2 cups fresh or frozen blueberries

VANILLA SAUCE:

1 cup sugar
1 tablespoon cornstarch
1 cup heavy whipping cream
1/2 cup butter, cubed


SERVINGS 8

METHOD Baked
PREP 20 min.
COOK 50 min.
TOTAL 70 min.
DIRECTIONS
In a large mixing bowl, beat the egg, milk and oil. Combine the flour, sugar, baking powder and salt; gradually add to egg mixture, beating just until combined. Fold in blueberries.
Pour into a greased 9-in. x 5-in. x 3-in. loaf pan. Bake at 350° for 50-55 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
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 thickened. Serve with blueberry bread. Yield: 8 servings (2 cups sauce).

NUTRITIONAL INFO
Nutrition Facts: 1 serving (1 slice) equals 608 calories, 30 g fat (15 g saturated fat), 102 mg cholesterol, 424 mg sodium, 82 g carbohydrate, 2 g fiber, 6 g protein