Blueberries are in season! They are huge – the size of cherries! – and sweet like dates. Had I not known that they were organic, I would’ve thought they were on steroids or something. As much as I love just popping them in my mouth all day long, one could only consume so much, and they are highly perishable. I had to do something about it, and quick! I recalled an old recipe I had for whole wheat raisin bread, so I dug it up and started playing with it.
These blueberries were so juicy that I had to add something to increase the density. Chopped walnuts did the trick. I substituted brown sugar for agave nectar for the same reason, to keep the batter from being too liquefied. I don’t even know why, but I felt like putting cinnamon and vanilla into the mix. I followed My Own Rules of Desserts (first mentioned in Cuba Libre or Morena Cake post – see there) by adding some unsweetened cocoa powder, then adding a little more for good measure. And, of course, I always have non-dairy clabbered milk (see earlier post) to make baked goods fluffier. The rest is pretty basic: eggs, Smart Balance, baking powder, a dash of salt.
All these ingredients get mixed together and put in the oven. As usual, you mix dry ingredients first, then mix wet ingredients in a separate bowl, then combine them to blend without lumps. It took almost an hour for it to bake to perfection, but it was worth the wait, especially for my husband.
Juicy, nutty, and chocolaty – can you think of a better way to start your day? Then how about adding healthy to all of the above?
So if you have a slice or two as a mid-morning snack, and another one for lunch, and yet another for dessert after dinner, who says that you can’t also grab a piece at night? Nobody will know, and I won’t tell!
- 2 cups whole wheat flour
- 1 pint (1 1/2 cup) fresh blueberries
- 3/4 cup brown sugar
- 1/2 cup Smart Balance or any non-dairy butter substitute (for dairy version, use butter)
- 1/2 cup dairy free clabbered soy milk (for dairy version, use Greek yogurt)
- 1/2 cup chopped walnuts (pecans can be used),
- 2 tablespoons unsweetened cocoa powder
- 3 eggs
- 1 teaspoon cinnamon
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- a dash of salt
- Preheat oven to 350. Oil a loaf pan or line with parchment.
- Mix whole wheat flour, brown sugar, chopped walnuts, cocoa powder, cinnamon, and baking powder.
- In a separate bowl, whisk eggs with a dash of salt, add softened, but not melted Smart Balance and clabber, add vanilla extract, and lightly whisk all wet ingredients together.
- Slowly add wet ingredients to dry while mixing all the time to avoid lumps.
- Transfer to the loaf pan. Bake for 45 – 50 minutes until a toothpick inserted in the middle comes out dry.
- Remove and cool on the rack. Could be served warm.