It is that time of year. Fruit is starting to come into the market that looks fresh and ripe, the weather is warmer, and my thoughts turn to baking.
I was at the market a few days ago and tucked behind a box of huge strawberries were these really beautiful blueberries. They were on sale no less. Bonus! Those fat blue berries sucked me in and I took them home and contemplated what I could do with them.
I thought about pancakes, muffins, or even a compote. None of these ideas really got me inspired. No, my inspiration came in my perilously stacked cabinets. I was digging around for a cake pan when I spotted my mini-loaf pans. Like summer lightening, inspiration struck! I decided to use them in a recipe very similar to my Apple Cake.
It was not half bad, if I do say so myself. In fact, it was quite good!
Apple Blueberry Quick Bread Serves 8
2 cups diced apple
1 cup fresh blueberries
1/2 cup low-fat buttermilk
1/4 cup vegetable oil
1/2 cup white sugar
1/2 cup light brown sugar
1/4 teaspoon fresh grated nutmeg
1 teaspoon cinnamon
1 teaspoon vanilla bean paste
1 cup all purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
Heat the oven to 350 F and spray four mini-loaf pans, or one 10″ loaf pan with non-stick cooking spray.
In a second bowl whisk the buttermilk, egg, oil, sugar, brown sugar, nutmeg, cinnamon, and vanilla bean paste until well mixed.
Pour the wet over the dry and mix until the dry ingredients are moist but some flour still shows. Add the apples and blueberries and fold to mix. Do not over-mix.
Divide into the four loaf pans and bake for 30-35 minutes, or pour into the 10″ loaf pan and bake for 45 – 50 minutes, or until the center of the cake springs back when gently pressed.
Cool in the pan for ten minutes, then turn out onto a rack to cool.
Glaze with flat icing if desired.