Fresh Blueberry Bread
Blueberry bread made with vegetable oil. This makes an 8x4 inch loaf with a capacity of about 4 cups. If you use a larger loaf pan, the bake time will probably be shorter.
Servings 10
Ingredients
- 2 large eggs
- ⅔ cup sugar or equivalent artificial sweetener
- ⅓ cup vegetable oil I used grapeseed
- ¼ cup whole milk
- 1 ½ teaspoons vanilla
- 1 ½ cups all-purpose flour 7 oz/200 grams
- ½ teaspoon baking soda
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 1 heaping cup fresh blueberries
Instructions
- 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.
