I would love to say that I throw grand brunches for twelve people, with spreads of lox and bagels, freshly cooked eggs, and still warm scones. Unfortunately, I own an Ikea table that sits six, max, and even if it held more I'd be ill equipped mentally and physically to handle that type of gathering on a Saturday morning.
Four people seems like the nice, decent number to feed anytime before noon, and that's the amount that we usually invite. Besides, you can get all the eggs and bacon for four breakfast sandwiches in two pans on two burners, which is ideal.
Sometimes I do wish that I was upping my brunch game—those times are usually when I'm looking at Joy the Baker and her beautiful cinnamon rolls—so I decided to finally make inroads. I do own one of those cute individual loaf pans, why not create a scaled down breakfast bread recipe that I can turn to at will?
These blueberry loaves are super moist thanks to the addition of buttermilk, which makes the crumb pillowy but doesn't add any discernible tang. Blueberries are always my first choice in summer baked goods, but you can add some blackberries, raspberries, cherries, or even dried fruit in the winter. As they stand, they're a nice accompaniment to an otherwise savory brunch: a bit of vanilla scented, fruit-packed quick bread to satisfy the sweet teeth in the crowd.