Wednesday, October 12, 2016


1/2 cup butter or margarine, softened
1 cup sugar
2 eggs
3 cups all-purpose flour
1 tsp baking soda
1 tsp baking powder
1 tsp salt
1 cup buttermilk
1 cup whole-berry cranberry sauce
1 cup fresh or frozen blueberries

Preheat oven to 350 degrees.
Grease four 5 3/4 x 3 x 2-inch mini loaf pans; set aside.

In a mixing bowl, cream butter and sugar. Add the eggs, one at a time, beating well after each.

Combine the dry ingredients; add to the creamed mixture alternately with buttermilk. Stir in the cranberry sauce and blueberries.

Pour batter evenly into the prepared baking pans and bake at 350 degrees for 25-30 minutes or until a wooden toothpick inserted near the center comes out clean.

Remove from oven and cool 10 minutes before removing from pans to cool completely on wire rack.

Note: File Photo

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