One of the many things I love about summer is all the fresh produce! Farmers markets every weekend and farms filled with home grown fruits and vegetables. I stopped by the local farm and grabbed a large box of wild blueberries. So bright, beautiful and delicious!
Early August is peak wild blueberry season in Ontario. They are such gorgeous, vibrant little berries. They are packed with antioxidants and especially high in anthocyanins, which gives them that beautiful vibrant bluey-purple colour. Great for protecting our cells from oxidative stress. They are relatively low on the glycemic index and a great course of fibre which helps with anyone trying to stabilise their sugars levels. And let’s be honest I think most of today’s world needs a little help with that. That is why I love baking with these wondrous berries. We get to enjoy a sweet treat while our bodies are nourished with antioxidants, vitamin C, manganese and fibrous goodness.
I highly recommend making this on a rainy August day. Something about comfort baked good days just nourishes the soul. So I hope wherever you are, this recipe finds you on a rainy day when your body is craving the joy of making freshly made home baked goods. My Wild Blueberry Loaf from my kitchen to yours.
Preheat the oven to 350F. Line or grease an 81/2 x 4 ½ inch loaf pan. Using a stand up mixer or a large bowl add egg, maple syrup, melted butter and vanilla extract. Whisk until the mixture is smooth. Next add greek yogurt and once again whisk until smooth. Now add all-purpose flour, baking powder, baking soda, sea salt, and cinnamon. Mix until everything is well incorporated and it is smooth. Lastly, fold in wild blueberries.
Pour mixture into a lined loaf pan and place in a preheated oven. Bake for 50-60 minutes. Insert a toothpick into the centre and if it comes out clean it is ready to be removed. Let cool in the pan for 10-15 minutes before slicing.
Preheat: 350F
Bake: 50-60mins
Ingredients
2 cups all-purpose flour
2 tsp baking powder
½ tsp baking soda
¼ tsp sea salt
½ tsp cinnamon
2 large eggs
½ cup maple syrup
¼ cup melted butter
1 cup plain greek yogurt
2 tsp pure vanilla extract
1½ cups wild blueberries
