Sunday, March 16, 2014

Blueberry Loaf

The week goes by so quickly and before you know it's the weekend! To top it off, it finally feels like spring; the snow is almost gone and the temperature is going up, up and up! You know why I love spring? New pods, blooming flowers, green grass, birds chirping and so much positive energy in the environment.

With spring and summer, comes fresh fruit! Blueberries are my favorite fruit. They are rich in chlorogenic acid and these berries help lower blood sugar levels and control blood-glucose levels in type-II diabetes mellitus condition. Along with all of this, fresh berries contain a small amount of vitamin C, vitamin A and vitamin E. 

For quite the while, I have tried to make blueberry loaf, but has always been a total disaster. But I tried again and again and finally it  turned out perfectly.

Most of my friends are vegetarians. So,  for all my vegetarian friends, I am giving you an egg replacement with this recipe. Hope you will enjoy!!!

Ingredients (serves 6-8):

1 1/2 cup all purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1 cup blueberries (fresh or frozen)
1/2 cup unsalted butter at room temperature
3/4 white granulated sugar
2 large eggs  OR  1/2 cup organic silken tofu blend in mixer like smooth paste.
1 teaspoon pure vanilla extract
1/2 cup milk


  1. In one big bowl, whisk the flour, baking powder, and salt.
  2. Take 1 tablespoon of the flour mixture. Place the blueberries in a separate bowl and toss the berries with the 1 tablespoon flour. (If you are using frozen blueberries then don't thaw it . When you are going to add blueberry just tossed them with flour and add in mixer so this will help prevent the blueberries from sinking to the bottom of the pan during the baking process.)
  3. Preheat oven to 350 degree F.
  4. In a separate bowl with a hand mixer or if you are using stand mixer beat the butter until softened .
  5. Add the sugar and continue to beat until light and fluffy (2-3 minutes).
  6. Add the eggs, one at a time, beating well after each one is added.
  7. Scrape down the sides of the bowl and add the vanilla extract.
  8. At low speed, add 2/3 of the flour mixture and half of the milk.
  9. After few stir in mixer add remaining flour mixture and milk.
  10. Mix until flour and wet mixture is properly combined.
  11. Carefully add flour and tossed blueberries in this mixer and fold it with rubber or wooden spatula. Don't overmix it or else the blueberries will make the dough very dark.
  12. Spray oil or butter in a nonstick loaf pan (9x5x3) inch
  13. Oven rack should be in middle .
  14. Pour batter into loaf pan and bake for 55-60 minutes or until it is golden brown.
  15. To make sure if the loaf is done, insert a toothpick in the center. If it comes out clean then take it out from the oven and cool it.

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