whole wheat blueberry breakfast bread
It’s secret recipe club time again! My assigned blog for the month was Hun… What’s for dinner? Cindy cooks for her husband and 2 kiddos, and shares tons of dinner ideas. In fact, on my dinner menu this week are her spicy avocado and caramelized onion quesadillas. Yum, right? I can’t wait to try them.
What I baked up were her wild blueberry muffins. Although my blueberries were not wild, nor did I make muffins (a loaf instead), the recipe still rocked. I subbed in whole wheat pastry flour which is light and great for baked items, but gives you the goodness of whole grains. I also cut the sugar down by almost half. I figured the blueberries would add sweetness, and then I’d also feel better about munching on it for breakfast, which is what we did.
The result? Deeeelicious! The extra sugar was not missed one bit.
For breakfast one morning I paired a couple of small slices with scrambled eggs and banana. Hunter and I loved it and my hungry 2 year old asked for a couple more pieces, which I was happy to give him.
Now you can too, enjoy the recipe!
Whole Wheat Blueberry Breakfast Bread
Recipe adapted from here
- 1/4 cup unsalted butter
- 1/4 cup canola oil
- 1/2 cup brown sugar
- 2 eggs
- 2 tsp vanilla extract
- 2 tsp lemon extract
- 1/2 cup buttermilk (I subbed in 1/4 cup milk, 1/4 plain yogurt and a splash of lemon juice)
- 2 cups + 1 tbsp whole wheat pastry flour, divided
- 1 1/2 tsp baking powder
- 1/2 tsp sea salt
- 2 cups blueberries (fresh or frozen)
- 1 tbsp natural cane sugar – set aside for sprinkling
- 1 tbsp rolled oats – set aside for sprinkling
- Preheat oven to 350 degrees F. Coat a loaf pan with oil.
- In a mixing bowl, beat the butter, brown sugar; until light and fluffy. Add in the eggs, vanilla extract, lemon extract, oil and buttermilk; stir to combine.
- In a small mixing bowl, mix together 2 cups flour, baking powder and salt. Mix the dry ingredients into the wet ingredients, mixing until just about combined. Toss the blueberries with the remaining 1 tbsp of flour and add to the batter, mixing until just combined.
- Pour the batter into the prepared loaf pan. Sprinkle evenly with 1 tbsp sugar and 1 tbsp rolled oats. Bake for 50-60 minutes; or until a toothpick inserted in the center comes out clean. Let cool completely before removing from the pan.
We spent this past weekend in Seattle for our second annual canning weekend (read about the first one here). More to come on that soon!
What did you do over the weekend? Bake anything wonderful and delicious? Please share!