Updated: Apr 28
I will easily admit that Halloween just isn't my thing.
Sure, when I was a kid I was ALL ABOUT IT- the costumes! The candy! The fake spiderwebs!
Now? Nope. Momma ain't got time for that. I didn't even buy my kids a costume- they already have plenty of costumes from years past.
I always thought I would be the mom who made SPOOK-TACULAR on-theme snacks and meals for the kids too.
Nope. I made blueberry bread. Why? All four kids go APE over it- they eat it for breakfast and snack on it throughout the day. Because I always have frozen blueberries on hand, it's super simple to make. I use 100% whole wheat flour too, which increases the fiber and vitamin/mineral content. Now as for the butter- I've played around with it and tried everything from coconut oil to olive oil. Let me tell you- butter just tastes the best and gives the best texture. Butter has saturated fats- the not heart healthy kind- but a moderate intake is just fine. I also don't use as much sugar as traditional quick bread recipes call for- I'd rather amp up the blueberries and get sweetness there.
Sometimes if I'm feeling ambitious I'll make two loaves and freeze one- it microwaves and thaws beautifully.
So yes- blueberry bread. Not festive. Not on theme. But it's reallllllly good and really easy and WAY more nutrition than bakery blueberry muffins!
Whole Wheat Blueberry Bread
-1 stick butter, room temperature
-1/2 cup white sugar
-1 teaspoon vanilla
-1 cup milk (any milk will work- I often use unsweetened almond milk)
-1 teaspoon lemon juice (does not have to be fresh)
-1 3/4 cup whole wheat flour (can substitute all purpose flour but nutrition stats won't be nearly as good)
-1 teaspoon baking soda
-1 teaspoon baking powder
-Pinch of salt
-1 1/2 cups frozen blueberries (in the pictures I used wild blueberries, hence the smaller size)
Preheat oven to 350 degrees.
In a separate small glass or measuring cup, add lemon juice to milk. Let sit until needed. This mimics the taste of buttermilk without actually having to buy buttermilk.
In a large bowl, beat sugar and butter together for at least 3 minutes, scraping down the sides of the bowl as needed. Beat in egg and vanilla until fluffy-ish.
In a medium bowl, stir together flour, baking soda, baking powder, and salt. Add half the flour mixture to the butter/sugar mixture. Stir to mostly combine. Add half the milk. Stir. Add remaining flour mixture, then milk. Stir just until combined. Add frozen blueberries.
Coat a 9x5 loaf pan with nonstick cooking spray. Baker's Joy® never fails me.
Bake for 60 minutes, or until knife inserted in the center comes out clean. Invert and let cool on a clean kitchen towel or cooling rack. To store leftovers, wrap tightly and refrigerate or freeze.
Makes 10 slices. Per slice: 198 calories, 25 grams carbohydrates, 2 grams fiber, 10 grams fat, 4 grams protein, 43 mg sodium