After being awakened numerous times last night from the tornado sirens here in Atlanta, I'm struggling to get going on this beautiful Monday morning. But I made a fun treat last night- Blueberry Bread. That plus two cups of coffee and I'm almost ready to face the day.
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1 Cup blueberries (I used frozen)
2 Tablespoons all-Purpose flour +
1 Cup all-Purpose flour
1/2 Cup wheat flour
1/2 Cup quick cooking oats
1 Teaspoon baking soda
1/4 Teaspoon Salt
1/2 Cup Shortening
1 Cup white sugar
2 Eggs
1 container applesauce (small Size)
1 Teaspoon Cinnamon
Instructions:
1. Preheat oven to 350 degrees. Grease and flour a glass bread loaf plan.
2. In a medium bowl, dredge blueberries in 2 tablespoons flour. This prevents the blueberries from sinking to the bottom. Gently stir blueberries together with oats, flour, soda, cinnamon, and salt.
3. In a large bowl, cream shortening. Gradually add sugar,
beating until light and fluffy. Add eggs one
at a time, beating well after each addition. Then fold in applesauce. You could probably increase the applesauce and decrease the shortening to be healthier.
4. Add the dry blueberry mixture to creamed mixture, and fold in. Do not overstir- you want the "tunnels" to remain intact. Spoon batter into the prepared pan.
5. Bake for 50 to 55 minutes. Cool in loaf pan for about 10 minutes. Remove from pan, and cool completely on a wire rack.
6. Enjoy warmed with I Can't Believe it's Not Butter (or the real thing. Or even apple butter).
* Recipe inspired from Favorite Banana Blueberry Quickbread on All Recipes.com
Have a lovely Monday!
-Emmie
