Blueberry Kefir Bread

September 10, 2012 | 2 Comments

Most of my quick bread recipes stem from the desire to create a snack for my girls. The other night I was reading my girls some stories before bed. After we read a book called Greedy Cat, Marjie randomly started talking about how her Mom Mom bakes the best blueberry muffins, and I enthusiastically agreed. As a snack today, I thought I would surprise Marjie and make blueberry bread. I got out the six mini loaf pan my wonderful Mother In Law(Mom Mom) gave me for the holidays last year. I just finished straining and feeding my kefir grains, and I was inspired to substitute kefir for the milk, in the recipe.

My girls and I picked tons of blueberries this Summer, and froze them, for future Mom Mom visits. By the way, Pop Pop is no slouch, we really really love him, but he does not bake “the best blueberry muffins”, Mom Mom does. Marjie talks all about Pop Pop when she is counting her coins in her money bag, but that is for another post. I used the blueberries from our freezer for this recipe. I remembered a tip from Mom Mom, and tossed the blueberries in the dry mixture, just before I added the wet ingredients to the dry ingredients.

This six mini loaf pan is the perfect size for this recipe. You can also use a 8×8 cake pan, a mini muffin pan, or a large 12 muffin pan.

After I took these mini loaves out of the oven, I let them cool for about five minutes. I then ran a sharp knife around them, and coaxed them gently out of the pan, onto the cooling rack. We ate moist, thick, warm slices of this bread, with butter. This recipe is inspired by The Fanny Farmer Cookbook’s, Basic Blueberry Muffin recipe. We all thought this bread was scrumptious, and hope you will too.

What is your favorite thing to do with blueberries?

Blueberry Kefir Bread

5.0 from 1 reviews

Recipe type: Quick Bread

Author: Jillian

Serves: 10-12

Ingredients

1 1/2 cup AP flour
1/2 cup whole wheat flour
1 Tbsp baking powder
1 tsp kosher salt
1/2 cup beet sugar, plus 1 Tbsp for sprinkling on top of batter
1 1/4 cups blueberries(I used frozen)
1 large egg, beaten
1 cup kefir(you can use milk instead)
1/4 cup liquid coconut oil, plus 1Tbsp for greasing pan(you can substitute butter)

Instructions

Preheat oven to 375 degrees F.
Grease pan with coconut oil
Add flours, baking powder, salt, and sugar to large mixing bowl
Whisk together
Add blueberries to dry mixture,and toss gently to coat
Add kefir(or milk), egg, and coconut oil to small bowl
Whisk together
Add the wet ingredients to the dry ingredients
Fold wet ingredients into dry ingredients, til just combined
Do not over mix, batter should not be smooth, it should be thick and a little lumpy
Carefully spoon into pan, filling two thirds full
Sprinkle 1 Tbsp sugar over top
Bake for 15-20 minutes or until lightly golden on top, and toothpick clean

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Tags: baking soda, beet sugar, blueberries, coconut oil, frozen blueberries, kefir, kosher salt, large cage free egg, unbleached all purpose flour, whole wheat flour

Categories: Quick Breads

2 Responses so far.

Cariann says:

September 19, 2012 at 6:24 am

Jillian the muffins you brought Saturday were amazing! Thank you for sharing the recipe. Once I have more kefir stored up I am going to start cooking and creating more with it, for now though I am making smoothies and tonight I added it to some dip mix in place of sour cream for a dressing on our taco salads and it was wonderful

Reply
- Jillian says:
  
  September 19, 2012 at 6:59 am
  
  Cariann, I am so happy you enjoyed my Kefir muffins. Thank you for taking the time to share some of the ways you use this versatile, nutritious, delicious ingredient. Hope to see you soon.
  
  Reply