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Blueberry Bread

Kayla Castle • Aug 16, 2021

Light & fluffy blueberry bread is what dreams are made of. Last week while shopping there was a 2-for-1 deal at the farmers market. While I was thinking what do to with an extra pint of bloobs before they spoil, blueberry bread popped in my mind. Blueberries are jammed packed with antioxidants, vitamins K/C and manganese. Studies have shown blueberries are powerful antioxidants that help protect against DNA damage aka anti-aging & anti-cancer benefits. Yup, I don’t think I need to convince any more, add more blueberries to your diet!

Recipe

Ingredients:
• 2 cups Spelt flour (can swap for gluten free flour mix or all-purpose)
• 1 ¼ cup fresh blueberries, picked over for stems and any mushy berries
• ½ cup coconut sugar
• ¼ cup light brown sugar, packed or sub for more coconut sugar
• 1 stick unsalted butter, softened to room temperature 
• 2 large eggs
• 5.3oz vanilla yogurt, I used DF
• 2 tablespoons milk, I used oat milk
• 1 ½ teaspoon baking soda
• ½ teaspoon baking powder
• ½ teaspoon salt
• Optional a handful of white chocolate chips (about ~1/4 cup) 

Method:
1.) Preheat oven to 350F and line a bread pan with parchment paper. In a large bowl combine the flour, sugars, baking soda, baking powder and salt. 
2.) In another bowl or stand mixer add the softened butter, eggs, yogurt and milk. Beat till mixed about 2 minutes. Slowly add in the flour mixture till fully incorporated. Do not over mix. 
3.) Remove mixer and grab a rubber spatula. Gently fold in the blueberries trying not to break them open. Then if using white chocolate chips, fold in also. Pour batter into bread pan. 
4.) Bake for 50-60 minutes, checking often after 45-minute mark. Test with toothpick test. Let sit in pan till cool. 

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