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Blueberry Bread

Ever over-buy blueberries?  A good problem I am happy to resolve.  Try blueberry bread - a great breakfast and snack treat - not too sweet and full of antioxidants!



Dry ingredients:

1-1/2 cups all purpose white flour

1/2 cup whole wheat flour

1/4 tsp salt

2 tsp baking powder

1/2 tsp baking soda

1/4 cup brown sugar


Wet ingredients:

2 large eggs

1/2 cup milk

1/2 cup Greek yogurt

3/4 cup good real mayonnaise


2 cups fresh blueberries


Preheat oven to 350F. Whisk together the dry ingredients in a medium bowl.  Whisk together the wet ingredients in a larger bowl. Grease a 9x5-inch loaf pan; optional - I also sprinkle with coarse corn meal.

Turn the dry ingredients into the wet. Add the blueberries.  Fold the batter together gently - it will be rather firm, sticky and dense - not a wet, moist batter at all.  

Transfer batter to the loaf pan and spread evenly - it should fill about half the pan.  


Bake about 40 mins until golden brown.  The internal temperature of the bread should be about 175-180F as read by an instant read thermometer.


Makes 1 loaf.

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