To me, the best part of summer is the large variety of fruits we get to enjoy, berries, watermelon, peaches, etc. And blueberry is our no.1 favourite ! Every summer, we can easily go through over 30 pounds of blueberries! There are many blueberry farms in our area, fresh, local, sweet and at a very reasonable price. How can I resist ? And as a baker, how can I not bake with them ?! Again, I tried to use less sugar. So, I used use vanilla-flavoured almond milk instead of milk and added some honey, and was very pleased with the result !
I asked my daughter, who is my “art director” for my blog, to draw me something with blueberries and here is what she came up with ! I guess she is right, blueberries made you happy and healthy rather than blue !
Makes about 6-8 mini loaves
- 150 g fresh blueberries
- 270 g all-purpose flour + extra for coating blueberries
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 120 g unsalted butter, at room temperature
- 60 g granulated sugar
- 2 large eggs
- 100 mL vanilla-flavoured almond milk
- 60 mL honey
- 15 mL lemon juice
- 5 mL pure vanilla extract
- zest of half a lemon
- Preheat oven to 350ºF
- Sift together flour,baking powder, baking soda and salt, set aside
- Coat blueberries with about a tablespoon of flour, set aside
- Using an electric mixer with the paddle attachment, cream butter and sugar until fluffy
- Add eggs, honey, almond milk, lemon juice and vanilla
- Add flour mixture in 2 portions, mix until blended, scraping sides and bottom of mixing bowl (it’s ok if batter is slightly lumpy)
- Gently fold in blueberries and lemon zest
- Spoon batter into slightly greased and floured mini loaf pans
- Bake for about 20 minutes
- Cool for about 10 minutes in pans, then completely on rack
