INGREDIENTS:

3 c. all purpose flour
1 tsp. baking soda
1 tsp. baking powder
1 tsp. salt
1 c. granulated sugar
1/2 c. butter, softened
2 eggs
1 c. buttermilk
1 c. whole berry cranberry sauce
1 c. fresh or frozen blueberries, thawed if frozen

DIRECTIONS:

Preheat the oven to 375 degrees. Combine flour, baking soda, baking powder, and salt; set aside. In large mixing bowl, cream sugar and butter. Beat in eggs and buttermilk. Stir in flour mixture, blending well. Stir in cranberry sauce and blueberries. Pour batter into a greased 9 x 5 x 3 inch loaf pan. Bake 1 hour and 10 minutes or until a toothpick inserted in the center comes out clean. Remove from pan and cool on wire rack. Yields 1 loaf of bread.

BLUEBERRY BUTTER:

Serve Cranberry-Blueberry bread with Blueberry Butter. 1 c. butter, softened 1/4 c. confectioners sugar
Combine all ingredients, blending well. Store in airtight container in refrigerator. Yields about 1 3/4 cups of butter.

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