Skip to main content

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.

Labels:

Comments

Post a Comment

Popular posts from this blog

Umami Beef Short Ribs Samin Nosrat

This is the penultimate prep for beef short ribs.  Based on the superb documentary by Samin Nosrat, Salt, Fat, Acid, Heat, this is the most umami rib dish you will ever have.  Its the combination of red miso and soy sauce that marinates and flavors the beef - give it a long time to work right - that means overnight in the fridge; it's worth the planning ahead. 6 beef short ribs on the bone, about 3-4 lb 1 large sweet yellow onion, diced 2 stalks celery, diced 1 jalapeño pepper, minced 4 cloves garlic, halved Marinade: 1/4 cup red miso 1/4 cup soy sauce 1/4 cup pale dry sherry or Mirin rice wine 1 Tbsp sesame oil 1 Tbsp honey 2 cloves garlic, minced Salt the ribs generously with coarse salt and let rest overnight in the refrigerator in a resealable plastic bag. Whisk together the marinade.   Pour into the plastic bag and allow to marinate on the counter for about 2-3 hours, or again overnight in the refrigerator. Preheat...
Post a Comment
Read more

Rosemary Chimichurri

I am making this fresh aromatic condiment more and more often. It can be used as a topping for grilled meats, fish, and for many other flavoring opportunities. I now keep some in the refrigerator almost at all times. 4 Tbsp fresh rosemary leaves large palmful fresh cilantro, leaves and stems 3 cloves garlic 1/2 tsp crushed red pepper flakes juice of 1/2 lime (or lemon), and the zest if you like 1/4 tsp salt fresh ground black pepper to taste 1/4 cup olive oil Pulse the rosemary, cilantro and garlic in a small food processor (You could also use a mortar and pestle.) Tip into a small bowl and stir in the remaining ingredients. Cook’s Note: If you haven’t noticed, I love chimichurri sauce.   It’s zesty, and full of aromatics. It goes on so many dishes and is a great ingredient for so many things.   Make some and keep it in the fridge for inspiration. I use fresh rosemary and cilantro as my green herbs, but you could use oregano and parsley, which is also popular.   Many peo...
Post a Comment
Read more

'Back-of-the-bag' King Arthur Oatmeal Bread

This is one of the best loaves of bread I have ever made, based on a famous recipe.  Friends swear about King Arthur recipes, and now I do too.  I only modified King Arthur's recipe slightly, adding the yolk of the egg I used for the eggwash on the crust. Goes great with a big pot of bean soup.  And it toasts up so nicely - aroma therapy for the whole house! 3-1/4 to 3-1/2 cups bread flour 1 cup old fashioned oats 2 tsp active dry yeast 2 Tbsp honey 1-1/2 tsp salt 2 Tbsp butter, finely diced 1 egg yolk 1-1/4 cup lukewarm (about 100F) milk 1 egg white plus 1 Tbsp water about 1/4 cup old fashioned oats for topping Mix ingredients to a firm but still tacky dough.  You’ll have to adjust the final amount of dough to the humidity of your kitchen and flour - err on the sticky side for a lighter, moister loaf.  Knead dough 5 minutes.  Roll dough around in an oiled bowl and cover with plastic wrap. Allow dough to rise an hour. ...
Post a Comment
Read more