Blueberry Cornmeal Quick Bread
This delightful blueberry cornmeal quick bread is perfect for those who love the combination of sweet blueberries and crunchy cornmeal. Best enjoyed with a thin layer of nondairy butter and blueberry jam.
Equipment
- Loaf pan (8 × 4-inch / 20 × 10-cm)
- Mixing bowls
- wire rack
Ingredients
- Nonstick cooking spray
- ¾ cup 170 g blueberry soy or other nondairy yogurt
- ¼ cup 60 ml canola oil
- 1 cup 235 ml plain almond or other nondairy milk
- 1 teaspoon pure vanilla extract
- 1½ cups 180 g whole wheat pastry flour
- ½ cup 60 g cornmeal
- ½ cup 96 g raw sugar
- 2 teaspoons baking powder
- ½ teaspoon fine sea salt
- ½ cup 55 g chopped pecans
- ½ cup 62 g dried blueberries
Instructions
- Preheat the oven to 350°F (180°C, or gas mark 4).
- Lightly coat an 8 × 4-inch loaf pan with nonstick spray.
- In a medium-size bowl, whisk together the yogurt, oil, milk, and vanilla.
- In a large-size bowl, combine the flour, cornmeal, sugar, baking powder, and salt.
- Fold the wet ingredients into the dry ingredients, being careful not to overmix.
- Fold in the pecans and dried blueberries.
- Pour the batter into the prepared loaf pan.
- Bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool for 15 minutes in the pan, then transfer the bread to a wire rack to cool completely before slicing.
Notes / Tips / Wine Advice:
Serving Tip:
Enjoy with a spread of nondairy butter and a dollop of all-fruit blueberry jam for the ultimate treat.
Wine Advice:
Pair with a light, refreshing white wine like Sauvignon Blanc or a slightly sweet Riesling to complement the sweetness of the blueberries.
Nutritional Information
Calories: 230 kcal | Carbohydrates: 38 g | Protein: 5 g | Fat: 9 g | Fiber: 4 g | Sugar: 14 g | Salt: 0.3 mg
