Blueberry Banana Nut Buttermilk Bread

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What time is it?! SUMMERTIME!
After surviving (barely) sophomore year, my goal is to sleep all day and play all night. Beach days, disney dates, and the baking craze are on the way! Unfortunately, the only dates I had this past week was with my SAT II Chemistry Prep book. But, even with dreaded studying, I can always muster together time for baking!
So, blueberry banana nut buttermilk bread. Isn’t that a mouthful? Well you’ll have your mouths full for sure after a nibble of this delectable bread. This was my first time making banana bread AND using a bread pan, and it was an absolute success! I’ve made it 3 times in the past week. Twice for my family and once for my chemistry tutor! (This lady deserves major kudos for helping my poor soul get an A in Honors Chemistry). She liked it so much, she told me she ate half of it fresh out of the oven with coffee on the way to her next student! As for my parents, my dad loves it with margarine and my mom devours it plain. So whether you sip coffee with it, slather it with margarine, or find your own personal pairing, I hope you enjoy this beautiful loaf!

Ingredients:
1 3/4 cups all-purpose flour
1 teaspoon baking powder
1/8 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, at room temperature
1 cup sugar(I actually used 3/4 since my parents don’t like things too sweet)
2 large eggs
1/4 cup buttermilk
1/2 teaspoon vanilla extract
3(1cup) ripe bananas, mashed(overripe is best)
1 cup blueberries
1 cup(or amount desired of nuts of your choice; I used pecans)

INSTRUCTIONS
Preheat oven to 350 degrees F. Lightly coat a loaf pan with nonstick spray.
In a large bowl, combine flour, baking powder, baking soda and salt.
In the bowl of an electric mixer fitted with the paddle attachment, beat butter and sugar on medium-high until light and fluffy, about 2-3 minutes. Beat in eggs, buttermilk and vanilla until well combined. Beat in bananas until well combined. Gradually add flour mixture to the sugar mixture at low speed, beating just until incorporated.
Add blueberries and gently toss to combine.
Scoop the batter evenly into the loaf pan. Place into oven and bake for 50-60 minutes, or until a tester inserted in the center comes out clean.
Remove from oven and let cool for 15 minutes before inverting the cake onto a wire rack.

Recipe used from http://damndelicious.net/2012/06/23/buttermilk-banana-blueberry-bread/

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Blueberry Buttermilk Scone

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Scones are the epitome of fancy baked treats. Every time I eat a scone I feel like I should be in the Queen’s palace with a cup of early gray tea. I’ve always thought that since scones are so fancy, they must be difficult to make. Boy how wrong I was! Scones are one of the easiest but most gratifying desserts a baker can make! Add a couple blueberries, and you get a lovely color and a wonderfully sweet taste. I used fresh blueberries, but you can substitute choco chips, raspberries, cranberries, nuts, or anything else! I cut this recipe in half, making six for my family to share. But after an hour, my parents had already eaten 3!! Scones are best the same day, but they can be kept in an airtight container or refrigerated for later! If they last that long that is! I hope you enjoy this recipe! Feel free to comment or ask questions below 🙂

Ingredients:
4 3/4 cup all-purpose flour
1 T. baking powder
3/4 tsp. baking soda
1/2 cup sugar
1 1/4 tsp salt
1 tsp. lemon zest, grated
1 cup + 1 T. unsalted butter, very cold
1 1/2 cups buttermilk
2 cups blueberries
Topping
3 T. butter
sugar for sprinkling such as demerara or turbinado (regular granulated is fine, too)

Directions:
1. Preheat the oven to 400ÂşF. Line a baking sheet with parchment paper.
2. Whisk together flour, baking powder and baking soda. Add sugar, salt and lemon zest and stir to combine. Cut the butter into 1/2-inch cubes and scatter the cubes over the dry ingredients. Use a pastry blender or the back of a fork to cut the butter into the dry ingredients. When you are finished, the butter should be dispersed throughout the flour in pea-sized lumps (or bigger… mine always are).
3. Add the buttermilk all at once along with the blueberries and mix gently with a wooden spoon until the dough holds together. If the mixture seems dry, add a little bit more buttermilk.
4. Dust your work surface with flour and turn the dough out onto it. If you’ve made the whole recipe, divide the dough into two even portions. Using your hands, pat each portion into a circular disk about 1 1/2 inches thick. (Or, if you’ve made the whole recipe and want to follow Tartine’s instructions, pat the dough into a rectangle about 18 inches long, 5 inches wide, and 1 1/2 inches thick). Brush the top with melted butter. Sprinkle with sugar. Cut each disk into 6 wedges (or 12 if you’ve made the rectangle).
5. Transfer the triangles to baking sheet. Bake until the tops of the scones are lightly browned, about 25 to 35 minutes. Remove from the oven and serve immediately.

This recipe is from http://www.alexandracooks.com/2011/03/31/buttermilk-scones-—-tartine-has-done-it-again/