This is phenomenal blueberry bread all by itself: the texture is spot on with a bakery (even though it’s eggless!), the crust is perfectly browned, and it tastes wonderful but not sickly sweet! What’s even more wonderful about it is it’s IC safe! I had to edit a few ingredients and do some homework with apple juice to find one without ascorbic acid AND with added vitamin C – both IC irritants.
My husband’s allergic to eggs and I have IC (BOY are we a pair!) So, with our combined restraints I’m pleasantly surprised and happy to find this recipe works for both of us AND is delicious.
I found this safe apple juice, without added vitamin C or ascorbic acid, at CVS. Maybe it’s somewhere else too.
Yields: one loaf
- 1/2 cup (1 stick or 8 TBSP.) unsalted butter, melted
- 3 TBSP. water
- 1/2 cup milk (I used 2%)
- 2/3 cup organic apple juice (check ingredients!)
- 3 cups unbleached all-purpose flour
- 3/4 cup granulated sugar
- 1 TBSP. baking powder
- 3/4 tsp. salt
- 1/4 tsp. baking soda
- 1 cup blueberries, fresh or frozen (I used frozen and let them come to room temp, also increased to 1.25-1.5 cups)
NOTES: Try to find a high quality apple juice with the least amount of acids and no HFCS etc, or water it down. Acids are very irritating to the bladder.
- Preheat oven to 350* F.
- Spray a 9x5x3″ loaf pan with “PAM for Baking” or a similar spray.
- In the bowl of a stand mixer fitted with a paddle attachment, combine the melted butter, water, milk, and apple juice until thoroughly combined. At this stage the mixture will look a little unsightly and unmixed but it WILL come together later. Trust me!
- In a separate medium bowl, combine the flour, sugar, baking powder, salt, and baking soda with a wire whisk.
- Add the dry mixture to the butter mixture, and stir with a spatula until just combined.
- Gently fold in the blueberries, trying not to crush them.
- Pour batter into prepared loaf pan, bake 55-60 minutes or until the top is golden brown. (Since I added more blueberries than usual, it took me about 75-80 minutes for doneness. Don’t just rely on the golden brown crust, test it with a toothpick in center to make sure it doesn’t come out wet!)
- Cool completely before slicing.