Yesterday’s blueberry cake got a thumbs up from everyone who tried it. Or at least that’s what I like to think. Maybe a couple of people hated it and didn’t say anything, but all I heard was the good feedback, so that’s what I’m going with. It was, however, more of a cake than a quick bread, and I still wanted to make a good quick fresh blueberry bread. Here it is.
This one is less sweet that the other, plus it’s made with oil, therefore there is no creaming of butter and sugar. I just wish I had the money, time, and eaters to make a bunch of loaves of this using different types of oil and sweeteners. I used a sugar substitute called “Ideal Sweetener” in place of sugar and used grapeseed oil for the oil, so the bread has a greenish cast to it. But even with the not-as-mainstream ingredients, the bread as very good. If you try it with another oil (Sunflower? Walnut? Canola?) let me know.
Fresh Blueberry Bread
- 2 large eggs
- 2/3 cup sugar or equivalent artificial sweetener
- 1/3 cup vegetable oil (I used grapeseed)
- 1/4 cup whole milk
- 1 1/2 teaspoons vanilla
- 1 1/2 cups (7 oz) flour
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 heaping cup fresh blueberries
- Preheat oven to 350 degrees F. Grease an 8x4 inch loaf pan (4 cup capacity) and line with parchment paper (I put a strip down the middle and up the short sides).
- Mix the eggs, sweetener, oil, milk and vanilla together in a mixing bowl.
- Combine the flour, baking powder, baking soda and salt in a second bowl and stir well. Add to the wet mixture and stir until combined, then very carefully fold in the blueberries.
- Spread in the pan and bake on the center rack for about 40-45 minutes. Let cool in the pan for about half an hour, then let cool for several hours before slicing.
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