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Blueberry Bread

Of all the fruits in the world, blueberries are far and away my favorite. They top my granola, fill my pies, become bubbly and fragrant beneath cobbler crust, leave swirly purple trails in my yogurt, are juicy and plump in my pancakes, and, of course, are baked into moist breads. 

These days, I find them at the market in towering displays that suggest anything but scarcity. With a stroke of luck, I discovered them on sale at Whole Foods last week and scooped them up by the armful. I ate a whole pint in one sitting. 


Since I’ve had little time for the weekend morning baking that I love so much, today’s project needed to be something special. My grandmother makes an amazing blueberry cake that she sprinkles with powdered sugar upon completion, and the smell of it baking never fails to remind me of summer and special family gatherings. A breakfast version is what I had in mind as I delicately folded the violet berries into a lighter, whole grain batter this morning. With applesauce and yogurt replacing heavier fats; a mix of brown rice, almond a coconut flours instead of wheat; and medjool dates en lieu of sugar, this bread is virtuous and completely wholesome. 

With my craving for blueberry bread healthfully satisfied, all I need now is a good dose of family. What are your favorite food memories?

Blueberry Bread :: Makes 1 loaf

Ingredients: 1 1/2 cups brown rice flour 1/2 cup almond flour 2 Tablespoons coconut flour 2 teaspoons baking powder 1/2 cup vanilla almond milk 2 eggs 3 medjool dates, pitted and chopped zest of 1 orange 1/2 cup lowfat plain yogurt 1/3 cup unsweetened applesauce 1 cup fresh or frozen blueberries


  1. Preheat oven (see step 5) and line a greased loaf pan with parchment paper.
  2. In a large bowl, combine flours and baking powder. Set aside.
  3. In a blender, whir milk, eggs, dates, and zest until frothy. Add yogurt and applesauce and blend to combine.
  4. Gently fold wet ingredients into dry ingredients. Stir in blueberries.
  5. Transfer batter evenly into the loaf pan. I baked mine at 325 degrees for well over an hour, but next time I plan to try it at 350 for less time.
  6. Once a toothpick comes out with dry crumbs, remove from oven and let sit for 10 minutes. Transfer to a cooling rack and serve, or allow to come to room temperature and then wrap in parchment. Keep in the refrigerator for a few days. 

Reader Comments (2)

This looks delicious- nice and moist. And healthy too!

Yum! I also adore blueberries, and have trouble holding on to them long enough to bake with them. I usually devour them long before I think to put them to use in a recipe. Last week my blueberries didn’t even make it out of the farmers market! Still this looks so good I might have to buy twice as many blueberries and just use a lot of self control not to eat them all immediately 🙂

June 27, 2011 | Unregistered CommenterBeth

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