Chocoberry Breakfast Loaf

Good things bear repeating, and what’s better that blueberries and chocolate?


Blueberries are in season! They are huge – the size of cherries! – and sweet like dates. If I didn’t know 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.

Chocoberry 1.jpg

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…

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6 Comments Add yours

  1. Sumith Babu says:

    Dolly this sounds so delicious!!

    Liked by 1 person

    1. Thank you, it was, and it didn’t last long!

      Liked by 1 person

    1. Thank you – glad you like it!


  2. lilyandardbeg says:

    It looks delicious-but I’d eat all blueberries before I could cook anything (once I start, there’s no stopping me, I’m a blueberry monster) 🙂

    Liked by 1 person

    1. I do the same, but fortunately, there was a lot, so some of them did get into the batter.

      Liked by 1 person

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