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!
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 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⠀
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.
Whisk the polenta, flour, baking powder and salt together in a small bowl.
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.
Stir in the dry ingredients until just blended, then fold in 1 cup of the blueberries.
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.
Cool the cake on a rack. Once it’s completely cool, use the parchment paper to lift the cake out of the pan.
- 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.