Ingredients (for 2-lb. breadmaker):

• 2/3 cup milk
• 1 large egg
• 1/3 cup melted butter
• 1 tsp. vanilla extract
• 2 cups all purpose flour
• 1 cup sugar
• 1/2 tsp. salt
• 2-1/2 tsp. baking powder
• 2 cups fresh blueberries

Crumb Topping:

• 1/2 cup sugar
• 1/4 cup all purpose flour
• 1/2 tsp. cinnamon
• 1/8 cup melted butter

Glaze:

• 1 cup powdered sugar
• 2 Tbsp. milk
• 1/2 tsp. vanilla extract

This recipe was developed for the Home Bakery Supreme® Breadmaker (BBCC-X20/BB-CEC20) and Home Bakery Virtuoso® Breadmaker (BB-PAC20). Adjustments may be required for baking this bread in other models of the Home Bakery.

Make sure the kneading blades are properly attached. Precisely measure the ingredients and add to the baking pan in the following order: milk, egg, butter, vanilla extract, flour, sugar, salt and baking powder.

Place the pan into the Home Bakery, close the lid and plug the cord into the outlet. For BBCC-X20/BB-CEC20 models, select the CAKE course, and MEDIUM crust setting. For BB-PAC20 model, select the HOME MADE course and set to the following cycle time: Preheat OFF, Knead 24min, Turn OFF all Rise cycles, BAKE 1:20min, for a total of 1:44. Press START.

In a separate bowl, combine the ingredients for the crumb topping and set aside.

When mixing (kneading cycle) completes (approx. 24 min), open the lid and carefully scrape off any flour that may be left on the side of the pan with a rubber spatula. Fold in the blueberries and close the lid to resume baking. 1 Hour before completion time, sprinkle the crumb topping on the batter. Close the lid and resume baking.

When baking completes, remove the pan and cool slightly on a wire rack for about 50-60 min. Prepare the glaze in a small bowl.

Remove the loaf while still warm, slice, and drizzle the glaze on top to taste.