Here lately, I've been baking like crazy. Some recipes aren't successful, like my tomato cake, which went off-script in a wild sort of way, and I'm still working on on a solution; other recipes involve a store-bought mix, which is pretty hard to mess up. One successful baking project involved fat, plump blueberries and the aforementioned mix.
Even I, the mad baker, couldn't wreck it.
Loaded Blueberry Bread
1 box blueberry muffin mix (one that includes a small tin of blueberries)
1/4 cup water
1/4 cup vegetable oil
1 pint fresh blueberries
Pre-heat oven to 375 degrees F. Grease a loaf pan (I used a 9 x 5-inch pan). Drain canned blueberries and set aside. Into a large mixing bowl, add mix, water, oil, and eggs. Stir until ingredients are blended. Fold in drained (canned) blueberries and 3/4 pint fresh blueberries. Pour batter into the loaf pan. Add remaining blueberries on top of the batter (the berries will sink down a bit). Bake for 35 - 45 minutes or until top of loaf has browned. Remove from oven and cool 15 minutes. Invert loaf onto a wire rack. Cool thoroughly, at least 1 hour, if you're planning to ice the loaf. (Be sure to place waxed paper under the wire rack if you plan to do this.) I added a simple powdered sugar glaze: 1 cup powdered sugar and 2 to 4 teaspoons water. You can substitute cream for the water if you like a thicker icing. Whisk, then drizzle over the loaf. Serve with whipped cream and garnish with fresh berries.
Since this turned out well, I can't wait to try a scratch recipe. My thighs will need a new zip code, but that's okay. I'm just happy to be in the kitchen again.