Tuesday, May 24, 2011

Almond Blueberry Loaf

This cake was made under fire.  The Sabbath was upon us and I had about an hour to go and this cake baked for that long.  I have never worked this fast but speed produced a light and subtle tasting cake that we enjoyed.

Blueberry Loaf Cake  (ever so slightly adapted)

 Ingredients
  • 1/2 cup Canola oil
  • 1 cup sugar
  • 2 eggs
  • 1/2 cup Rice milk
  • 1 teaspoon vanilla extract
  • 1-3/4 cups all-purpose flour  (I used a gluten-free mix.)
  • 1 teaspoon baking powder
  • 1 cup fresh or frozen blueberries

  • Topping:
  • 2 teaspoons sugar
  • 1 teaspoon ground cinnamon

Method:

  • In a large bowl, cream butter and sugar until light and fluffy.
  • Beat in the eggs, milk and vanilla. Combine flour and baking powder; add to creamed mixture just until combined.
  • Gently fold in blueberries.
  • Pour into a greased 9-in. x 5-in. loaf pan.
  • Combine sugar and cinnamon; sprinkle over top.
  •  Bake at 350° for 50-55 minutes or until a toothpick inserted near the center comes out clean.
  •  Cool for 10 minutes before removing from pan to a wire rack to cool completely. Yield: 1 loaf.

3 comments:

  1. That looks delicious....I look forward to trying this.... Can I use the smart balance milk if I don't have rice milk?

    Take care!

    ReplyDelete
  2. healthy combination looks soft wonderful

    ReplyDelete
  3. What a delicious looking loaf! Glad to see you got it done before time ran out.

    ReplyDelete

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