Looking for a healthier snack that is easy to make? I literally just whipped this up in minuets. I’m a bit sad that I’m out of sugar and can’t make anymore tonight – although I do have a package of Stevia that I should really use up.
I had 2 pounds of blueberries that were starting to turn mushy that I needed and so I whipped up this delicious and light loaf tonight.
Prep time: 15 minutes Cooking time: 35-40 minutes
Preheat your oven to 350 F. Prepare your loaf pan with parchment paper or cooking spray – I use Pam coconut oil.
- 1 1/2 cups of all purpose flour
- 1/2 cup of granulated sugar
- 1/2 tsp of baking soda
- 1/2 tsp of baking powder
- 1/2 tsp of salt
- 2 large eggs
- 1/4 cup of vegetable or olive oil
- 1/4 cup of milk
- 1 tsp of lemon juice – or juice from 1 fresh lemon
- 1/2 stick of salted butter (or unsalted and add a bit more salt)
- 1-2 cups of blueberries – fresh or frozen
- Optional: you can add quick oats or lemon zest to spice this loaf up!
(It was here that I realized I forgot to add vanilla extract but the batter tasted so delicious!)
- Mix the dry ingredients in a large mixing bowl. You can do this by hand or use a hand-mixer.
- Mix the wet ingredients together in a separate bowl.
- Pour the wet ingredients into the dry ingredients. Mix well – blender works best but isn’t necessary. Don’t over mix.
- If your mixture is a little dry – add a bit more oil or milk to help blend it together.
- Fold in the blueberries gently. Make sure stems are removed (almost forgot this!)
- Don’t over mix! The mixture should be light and fluffy but should hold together well.
- Cook on the middle baking rack in your oven at 350F for about 35-40 minutes. Use the toothpick method to ensure the loaf is done. Cooking times may vary.
This loaf is light and delicious. You can eat it for breakfast, desert or snack on it during the day. While it’s not 100% healthy — it’s a great and easy way to use up berries you might have in your fridge.
Serve alone or with a side of ice-cream- or frozen yogurt!