A rare phenomenon involving a baked good occurred in the home today. When goods are baked in my home, they are consumed immediately. After all, what could be better than freshly baked bread? But this one was different. There was something about this Blueberry Bread that I just couldn’t bring myself to slice a void in these strategically placed blueberries, creatively arranged by my 3-year-old.
Whatever it was about this Blueberry Bread, every time I walked into the kitchen and caught a glimpse of it sitting on my sunlit counter, it somehow made the puddle of spilled (or intentionally dumped) juice on the floor seem not quite so sticky, the pile of day-old dirty dishes in the sink seem not so high, and the obstacle course of abandoned toys seem like an ingenious exercise routine. Whatever it was, this Blueberry Breakfast Bread made the world a better place. I hope it does the same for you.
This bread is healthi-fied by cutting out a lot of the sugar and butter that many of its coffee cake cousins contain. The wheat flour lends it a really earthy flavor, and the yogurt makes it kind of dense and moist. This is great breakfast bread; hearty, filling and not overly sweet.
Blueberry Breakfast Bread
1 and 1/2 cups all purpose flour
1 cup whole wheat flour
1/2 cup sugar
1 Tablespoon baking powder
1/2 tsp salt
1 cup plain yogurt (use whole milk or low-fat yogurt)
2-3 tablespoons milk, as needed to thin out yogurt
1/4 cup melted butter
1 cup of blueberries
Preheat oven to 400 degrees. Butter the baking dish. Mix all dry ingredients in a large bowl. In a separate bowl, mix eggs, yogurt, milk and melted butter. Stir well to combine.
Add the yogurt mixture to the dry ingredients and stir until just combined, being careful not to over mix. Pour or spoon batter into a 9x 13 rectangle baking dish or equivalent size round dish. Sprinkle the berries on top, gently pressing them into the bread. Bake for 20-25 minutes, or until center is set and edges are golden brown.
The addition of lemon would really take the flavor up a notch here. I had a slice with a swipe of lemon curd. Lemon zest in the batter would be nice, too.