With blueberries in season right now, this juicy blueberry bread from @familystylefood really catches the eye.
Made with polenta, this gives the loaf a bit of a crunch, similar to a muffin, yet makes it an easy one to toast as well!
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Ingredients: ⠀⠀⠀⠀⠀⠀⠀⠀
1 cup (160 g) polenta ⠀⠀⠀⠀⠀⠀⠀
1 cup (140 g) all-purpose plain flour⠀⠀⠀⠀⠀⠀⠀⠀⠀
1 1/2 teaspoons baking powder⠀⠀⠀⠀⠀⠀⠀⠀⠀
1/2 teaspoon fine sea salt or try our pink Himalayan salt⠀⠀⠀⠀⠀⠀⠀⠀⠀
2 eggs⠀⠀⠀⠀⠀⠀⠀⠀⠀
2 egg whites⠀⠀⠀⠀⠀⠀⠀⠀⠀
1 cup (240 g) sugar⠀(experiment with coconut sugar, rapadura or organic raw sugar)⠀⠀⠀⠀⠀⠀⠀⠀
1/3 cup (75 ml) olive oil⠀⠀⠀⠀⠀⠀⠀⠀⠀
1 cup (230 g) sour cream⠀⠀⠀⠀⠀⠀⠀⠀⠀
1 1/2 cups (220 g) fresh blueberries⠀
INSTRUCTIONS
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Preheat oven to 350 degrees. Lightly oil a standard loaf pan and cut a piece of parchment to fit inside, with the long edges overhanging by 2 or 3 inches.
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Whisk the polenta, flour, baking powder and salt together in a small bowl.
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Beat the eggs, egg whites and sugar in a heavy-duty mixer fitted with the paddle attachment until pale and creamy. On low speed, slowly pour in the oil. Mix in the sour cream.
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Stir in the dry ingredients until just blended, then fold in 1 cup of the blueberries.
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Scrape the batter into the prepared pan and sprinkle the remaining blueberries over the top. Bake for 1 hour plus 25 – 30 minutes — the top of the cake should be golden and a toothpick inserted in the top of the cake should come out clean.
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Cool the cake on a rack. Once it’s completely cool, use the parchment paper to lift the cake out of the pan.
NOTES
- Add a tablespoon or so of fresh lemon zest to the batter.
- Make an icing and pour it over the cooled cake.
- Play around with the fruit — substitute blackberries or raspberries for the blueberries, or a mixture of all three.
Storing: This cake keeps well for days after baking. Try it toasted, spread with creamy sweet butter and your favorite jam.
