Blueberry Islands Loaf

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by Rod
(Dallas, TX)

 

This colorful blueberry loaf offers an example of the flexibility of a good quick bread batter. By altering the flavors of the Cinnamon Islands Apple Loaf, yet retaining the tropical islands concept, another fruit-laden quick bread arrives in port.

 

Blueberry Islands Loaf

Ingredients:
2/3 cup drained crushed pineapple
1 tsp pineapple or lemon extract *
1 2/3 cups all-purpose flour
1/3 cup unsweetened shredded coconut ***
2 tsp baking powder
1/2 tsp baking soda
1 1/3 cups yogurt or buttermilk, warmed **
1/4 tsp salt
1/2 cup coarse oat bran
1/4 cup brown sugar, lightly packed
3 tbsp butter or virgin coconut oil, melted
2 large egg whites, whipped
1 1/2 cups frozen blueberries
Additional blueberries for topping (optional)
Whipped cream cheese on the side (optional)

* Or substitute 1 tbsp pineapple juice concentrate. If using lemon oil, also try 1 tsp lemon zest.
** Dilute non-fat plain yogurt to consistency of buttermilk.
*** Increase flour to 2 cups if coconut not desired.

Directions:

In a small bowl, drizzle pineapple extract on crushed pineapple, stir and set aside.

Lightly coat one 5″ x 9″ glass loaf dish with cold butter. Pre-heat oven to 400 degrees.

In a large bowl, combine flour, coconut, baking powder and baking soda; mix well.

In a medium bowl, combine warmed yogurt and salt; stir briefly to mix. Add oat bran, stir, then cover and allow oat bran to soak 5 min.

Stir brown sugar into oat bran mixture, add butter, then stir to combine. Whip egg whites until foamy, add to oat bran mixture and stir vigorously to combine. Add crushed pineapple and stir gently to distribute pineapple pieces.

Pour oat bran mixture into prepared flour and stir just until combined.

Evenly distribute frozen blueberries and fold into batter just until mixed.

Spoon batter into prepared baking dish; top with more blueberries if desired.

Reduce oven to 375 degrees and bake until light brown on top (about 50-55 min.).

Serve warm or cooled, with whipped cream cheese on the side if desired.

Note:
To create homemade pineapple juice concentrate, softly boil pure pineapple juice from a large can of crushed pineapple until 75% of water evaporates (about 25 min.). Stir frequently to avoid scorching (or reduce temperature and simmer longer).