Do you know how difficult it is to pick blueberries? I have a whole new respect for the people who do this for a living. We went to a blueberry farm to meet some friends and give our daughters a play date. We picked a little over a pound of these gems and of course I had to make blueberry bread with the results of my labor! This recipe is based off of the Banana Bread on Post Punk Kitchen. I simply used applesauce instead of banana, white sugar instead of brown, canola oil instead of Earth Balance, and omitted the cinnamon and allspice. The result was moist and delicious. Here it is!
1 cup white sugar (I use evaporated cane juice)
1/2 cup canola, safflower, or coconut oil
1 cup applesauce
2 cups whole wheat pastry flour
1/2 teaspoon baking soda
1/4 cup vanilla soy milk, mixed with 1 teaspoon apple cider vinegar (I forgot the vinegar part, but it still turned out great!)
1 teaspoon vanilla
1/2 teaspoon salt
1 1/2 cups blueberries
Preheat oven to 350 F. Spray a 8×4 bread pan with non stick cooking spray, or lightly coat with margarine.
Sift together flour, baking soda, and salt.
Mix together the oil and sugar. Add applesauce, soy milk and vanilla.
Add the wet ingredients to the dry. Mix well. Fold in blueberries. Pour batter into pan. Bake for an hour to an hour 10 minutes.