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BLUEBERRY BREAD
(A gift from PJ's friend, "Nonny") + Adjustments by Moi!

(Updated considerably on 2/6/2015) When I was searching for something to do with a box of fresh blueberries about to spoil, I e-mailed my KAF "bud", PJ, and asked her if she had any recipes (silly question!). She contacted her good friend "Nonny" in Maine and this is what she sent me. Everyone in the Baking Circle is going crazy over it. This is the yummiest blueberry confection you've ever tasted! I promise!

NOTE: This is a very delicate, sweet almost mooshy quick bread. The ending result will not resemble most other heavier quickbreads, and will cut and taste better after sitting a few hours. Varying the recipe, either liquid or dry ingredients, will alter the consistency of the finished product and could be either too moist as in a pudding consistency or heavy and tough.

Yields 1 9x5 loaf

1 pint fresh blueberries
2 cups all-purpose flour, or 1 cup white and 1 cup whole wheat
1 cup sugar
3 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 containers, 5.3 ounces each, lemon-flavored Greek Yogurt (I used Chobani)
2 large eggs -- beaten
3 tablespoons vegetable oil
1/2 cup chopped walnuts or pecans (optional)

In a colander, rinse the berries under cold running water and shake briskly to remove as much excess water as possible.

Preheat oven to 350 degrees F. Lightly spray a 9x5 loaf pan with non-stick spray.

In a mixing bowl, whisk together the flour(s), sugar, baking powder and salt. Using a large spatula, add the berries to the dry ingredients (add the nuts here if using). Fold and mix until berries and nuts are completely coated.

In a small bowl or large measuring cup, add the yogurt, eggs and oil and whisk to mix well. Add to the dry ingredients and mix gently until just moistened but completely hydrated (be careful not to overmix).

Transfer mixture to prepared pan. Bake loaf 50-55 minutes or until a toothpick inserted in the center comes out clean. Cool in the pan 15 minutes; turn out of the pan and cool compltely on a rack before cutting.

Nutritional Information: 10 servings per loaf; 180 Calories per seving
Sugar 13 g; Total Carbohydrates 33 g; Fat 3 g; Sodium 230 mg; Cholesterol 5 mg; Protein 3 g; Fiber 1 g; Potassium 0 mg

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Copyright 2004 Carol Stevens, Shaboom's Kitchen, All Rights Reserved