Summer is here in Georgia! That calls for Blueberry Quick Bread.

I love summers in Georgia, even on those super humid days when even the bugs stick to you!  Today isn't too humid so I took a look at my blueberry plants.  Lots of juicy blueberries!  So I decided to make my Blueberry Quick Bread.  Its quick to put together, the cook time is 1 hour and its so good with my Amish Butter that I get at the Farmers Market in town.  A loaf doesn't sit around for too long.  This can be made in muffin tins as well, but I love to slice it thick and slather butter on it and have my coffee with it on my porch in the mornings.  You can use any fresh fruit too, strawberries, blackberries, peaches, nectarines etc. Just swap out the blueberries for the fresh fruit you have on hand.  Right now I can still pick strawberries, so thats my next bread.  Kids love it too, so its a great snack for them.

Right now I'm using White Lily Flour Self Rising, I've been making biscuits with it and I love it.  Its a Southern staple in the South.  I used Coconut Sugar in place of white sugar, You can use Coconut Sugar cup for cup to swap out in recipes, so it makes it easy and the taste doesn't change.  I also used Silk Almond/Coconut Milk, which I like, it has 50 calories per serving, I also use it in my coffee in the morning and whenever I bake in place of milk.  I also use some Organic Greek Yogurt in this recipe.  It makes it so dang moist, I use yogurt in many of my cakes. 

I hope you get to try this recipe!  There is nothing better than fresh picked blueberries and a sweet bread together.  And its just so simple to make.  

The pictures from the bread I made are on my Instagram: farm2facebeauty.  Take a peek!

Ingredients:  2 1/2 cups self rising flour, 1 cup coconut sugar, 1 cup nut milk, 1/2 cup greek yogurt plain or with honey, 1 large egg at room temperature, 1/4 coconut oil, 1 cup fresh blueberries.

Preheat oven to 350 degrees. Melt your coconut oil a bit if its solid that will make it easier to mix in.  Butter and flour a 8x5 inch bread pan. In a medium bowl mix flour and sugar together.  Make a well in the middle of the flour mixture and add nut milk, coconut sugar, egg and yogurt. mix together well, batter may be a little lumpy but it won't show in your finished bread.( I use a Kitchen Aid to mix it).  Pour half of the batter in your prepared bread pan, add half of the blueberries, then cover with the rest of the batter and top with blueberries.  You can sprinkle a tablespoon of Coconut Sugar on top if you want, 

Put in oven and put timer on for 1 hour, at the 1 hour point use a knife in the middle to see if it comes out clean, if not put back in at 5 minute increments until knife is clean.  Let cool for 10 minutes and remove from bread pan onto a baking rack until cool.  if you cut before it cools it may fall apart. Serve with butter.

You can make this the night before, after it cools wrap up well and its ready to serve in the morning.  You can also serve with any jelly or jam or get fancy with whip cream with some berries on top!    



shannon palmquist