Blueberry Bread

On a blizzardy Monday morning in March, a little baking was required to warm up our kitchen and living room. I found this recipe online and it looked pretty healthy but it did call for white sugar and white flour, so I boldly made two alterations and a little pure maple syrup and whole wheat flour later, we had delicious and nutritious blueberry bread. As a side note, I have found a great all-purpose flour that is unbleached and 30% ultra-grain so it has more whole grains and double the amount of fiber in it as regular all purpose flour. If you look in  your grocery store's baking aisle I am sure you will be able to find something similar.

Blueberry Bread

1 c whole wheat flour
1 c all purpose four
2 tsp baking powder
1 tsp salt
1/2 c rolled oats
-Combine above dry ingredients in a medium bowl. Set aside.

1 c real maple syrup
1 cup plain Greek yogurt or sour cream (I used half a cup of each)
2 eggs
½ cup (1 stick) butter, melted and cooled slightly
1 tsp vanilla

-In a large bowl whisk above wet ingredients until smooth. Mix dry ingredients into wet and stir until just combined.

1 c frozen wild blueberries
1 tsp all purpose flour
-Sprinkle flour over blueberries and toss until blueberries are coated. Gently fold blueberries into the batter. Do not over mix! Pour in a greased bread pan.

Bake at 375 for 50-55 minutes. Let rest in pan for 5 minutes and then remove loaf and let cool on a cooling rack.

Original recipe found: http://goboldwithbutter.com/?p=3004