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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Blueberry yogurt bread/pound cake Recipe

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This recipe for Blueberry yogurt bread/pound cake is from Our Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 ½ cups all-purpose flour
½ teaspoon salt
2 teaspoons baking powder
2 6-ounce cartons yogurt, any flavor {I used vanilla}
1 ¼ cups sugar
3 eggs, lightly beaten
1 teaspoon vanilla
1/4 cup canola oil
1 cup blueberries
Directions:
Directions:
Preheat oven to 350 degrees. Grease and flour a loaf pan.

Sift together the flour, baking powder, and salt. Set aside. In a separate bowl, mix together yogurt, sugar, eggs, vanilla, and oil until just combined. Pour over dry ingredients and mix until just combined. Gently stir in 1 cup blueberries. Do not over beat.

Pour into a loaf pan and bake for 60-70 minutes, or until a tester comes out clean. Remove from oven and allow to cool.
Number Of Servings:
Number Of Servings:
1 loaf
Preparation Time:
Preparation Time:
20 mins
Personal Notes:
Personal Notes:
I mistakenly didn't add the sugar and it was still yummy!!

 

 

 

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