Blueberry Bread
2 Eggs
1 C. White Sugar
1 C. Milk (I use almond milk)
1 Tsp. Vanilla Extract
3 Tbsp. Canola Oil
3 C. All Purpose Flour
1 Tsp. Salt
4 Tsp. Baking Powder
1 C. Blueberries (fresh or frozen)
1 Tbsp. Coconut Flakes
Preheat oven to 350 degrees F. Beat the eggs with the sugar in a large bowl. Add milk, vanilla and canola oil. In another bowl, sift together the flour, salt and baking powder. Add flour mixture to egg mixture, stirring until just blended. Gently fold in blueberries. Pour into a 5" x 12" loaf pan, top with coconut, and bake for 50-60 minutes. Let cool before removing from pan (if desired to remove).
1 C. White Sugar
1 C. Milk (I use almond milk)
1 Tsp. Vanilla Extract
3 Tbsp. Canola Oil
3 C. All Purpose Flour
1 Tsp. Salt
4 Tsp. Baking Powder
1 C. Blueberries (fresh or frozen)
1 Tbsp. Coconut Flakes
Preheat oven to 350 degrees F. Beat the eggs with the sugar in a large bowl. Add milk, vanilla and canola oil. In another bowl, sift together the flour, salt and baking powder. Add flour mixture to egg mixture, stirring until just blended. Gently fold in blueberries. Pour into a 5" x 12" loaf pan, top with coconut, and bake for 50-60 minutes. Let cool before removing from pan (if desired to remove).
