Summer Blueberry Loaf
July is national blueberry month but keep the party going — all year. Blueberries freeze beautifully. So does this bread. So you can taste summer again any time you want.
Ingredients
- 2 cups unbleached all-purpose flour
- ⅔ cup evaporated cane sugar
- 1 ½ teaspoon aluminum-free baking powder
- 1 teaspoon baking soda
- 1 cup plain unsweetened vegan yogurt
- ⅔ cup fresh orange juice
- ¼ cup grapeseed or other neutral oil
- 1 cup blueberries
Instructions
- Preheat oven to 375 degrees.
- Lightly oil a 9X5-inch loaf pan.
- In a large bowl, sift together unbleached flour, evaporated cane sugar, baking powder and baking soda.
- In a separate bowl, whisk together vegan yogurt, orange juice and grapeseed oil
- Pour wet ingredients into the flour mixture and stir quickly, with a light hand, until just combined.
- Spoon the batter into the prepared loaf pan and only then sprinkle the blueberries on top, so the whole bread is studded with them.
- Bake for 1 hour or until the bread puffs and turns golden and spring back to the touch.
- Slices best when cool. Irresistible when warm.
- If you’re really a muffin person, prepare as directed, spoon into a prepared muffin tin, filling cups 2/3 full. Bake for 20 minutes.