Blueberry bread! With coconut milk/ almond milk u can replace butter by margarine to make it truly dairy and soy free! Ingredients: Blueberry Bread Recipe: 1 1/2 cups (195 grams) all-purpose flour 1 teaspoon baking powder 1/4 teaspoon salt 1 tablespoon grated lemon zest (outer yellow skin of the lemon) 1 cup (240 ml) fresh blueberries 1/2 cup (113 grams) unsalted butter, room temperature 3/4 cup granulated white sugar 2 large eggs 1 teaspoon pure vanilla extract 1/2 cup (120 ml) coconut milk/ almond milk Instructions: Preheat oven to 350 F .Butter and flour the bottom and sides of a loaf pan (9 x 5 x 3 inch) In a separate bowl, whisk together the flour, baking powder, salt.( dry ingredients) In the bowl of your electric mixer, or with a hand mixer, beat the butter until softened (about 1 minute). Add the sugar and continue to beat until light and fluffy (2-3 minutes). Add the eggs, one at a time, beating well after each addition. Add vanilla extract. With the mixer on low, add the flour mixture (in three additions) and milk (in two additions) alternately, starting and ending with the flour. Mix only until combined. Gently fold in the blueberries. Transfer the batter into the prepared pan and bake for about 55 to 65 minutes, or until the bread is golden brown and a toothpick inserted in the center comes out clean.
Posted on: Sat, 27 Sep 2014 02:18:15 +0000
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