Blueberry Bread

A good amount of yardwork in the perennial gardens was accomplished yesterday.  The Iris buds are getting ready to blossom and the Peonies, too.  After dinner I opened our freezer door to "graze" for dessert.  Yes, a container of ice cream was located, but the slices of Blueberry Bread caught my attention.

About three weeks ago I had baked Blueberry Bread.  It was after I searched for a new blueberry recipe that would not need a lot of attention.  I had defrosted 2 Cups of the berries in my fridge and didn't have  time to bake the muffins.  The 2 Cups of defrosted Blueberries beckoned to me whenever I opened the fridge door.  I located a Blueberry Bread recipe that required far less Sugar than Flour.  Better yet, typical of a dessert bread recipe - it took little time to prepare!  The Blueberries were added last.  I wasted no time in printing out my find!

Soy Milk, Olive Oil, Cinnamon and Nutmeg are staples in my kitchen, so I adapted Diana Rattray's Blueberry Bread recipe found on southernfood.about.com.  This time I used the 1 Whole Egg rather than my customary 2 Egg Whites for the Whole Egg.  

After the bread cooled, I sliced it and we found it moisty and delicious!  The remaining slices were placed in sandwich bags and then into a Ziploc Freezer bag.  Into the freezer they went to be enjoyed on another day, such as yesterday.   

Blueberry Bread
inspired by Diana Rattray on southernfood.about.com

Oven:  350°F     Time:  70 Minutes

Ingredients:
3 Cups Flour
1 Cup Sugar
1 Tablespoon Baking Powder
1/4 teaspoon Salt
1/4 teaspoon Baking Soda
1/8 teaspoon Cinnamon
1/8 teaspoon Nutmeg
1 Egg, beaten
1 and 2/3 Cups Soy Milk
1/4 Cup Olive Oil for sauteing and baking
1 teaspoon Vanilla Extract
1 and 1/2 to 2 Cups Blueberries, can be frozen and defrosted

* About 2 Tablespoons Additional Flour to coat Blueberries

Method:

1. Preheat oven to 350°F.
2. Spray a 9" x 5" loaf pan with PAM.
3. In a large bowl combine dry ingredients and stir.
4. In a medium bowl combine beaten Egg, Soy Milk, Olive Oil and Vanilla Extract.
5. Add liquid ingredients to dry ingredients and stir until moistened. 
6. Coat Blueberries with additional 2 Tablespoons Flour.  When coated they do not all sink while baking.
7. Add Blueberries to batter.
8. Place batter in loaf pan that has been sprayed with PAM.
9. Bake at 350°F for 70 Minutes.  Test for "doneness" with cake tester/toothpick coming out clean when inserted.
10. Cool on cooling rack for 10 Minutes before removing from loaf pan.
11. Remove from pan and allow to cool before wrapping. 

Yes, Vegetable Oil and Milk can be used, but I now substitute these products with Olive Oil for sauteing and baking and Soy Milk. Do you use either of these products more often, now?

This Blueberry Bread tastes best if you can wait 1 day before cutting into slices and eating.  It's also a GREAT treat to bake and freeze the individual slices for another time!

Enjoy!
Yummy!