Does anyone else have this weird thing with food?
Should I explain???
Ok-I LOVE anything with blueberries. Seriously–blueberry muffins, blueberry pancakes, blueberry pie…..keep’em coming! I cannot get enough of them!
A bowl of blueberries?
Um….No thank you.
Ok? Isn’t that weird? How can I LOVE the food when it is being carried about by a tasty vessel, but I cannot bring myself to squash one little, tiny blueberry between my teeth and enjoy it.
Well. I guess I never have publicly proclaimed to be normal. I guess I am just now formally submitting my proof. 
So…speaking of blueberry things…I made this unbelievable blueberry breakfast bread the other day. Made with whole wheat pastry flour, but super moist and delicious with tons of juicy blueberries throughout and just enough sweetness to be enjoyable but not too much that you can’t call it …breakfast.
It was easy too and when I baked it, the kitchen smelled wonderful. The top of this bread turned golden brown and crunchy as it baked…perfect for pulling off out of the oven to taste test.
I mean, I don’t do that. But I imagine that it would be so good, you would almost pull off and test the whole top and then be thankful that you made two loaves when it was time to photograph the bread for your blog.
Er….or…something like that.
This is a must try especially if you have kids. My kids wanted some every morning and I felt good giving it them with a side of fruit and yogurt for breakfast. They loved it and so did I. Try it out-you will love it too.
Just don’t offer me a bowl of blueberries to thank me though.
I will be just fine going without.
Blueberry Breakfast Bread
2 1/2 cups whole wheat pastry flour
1 cup all purpose flour
1 1/2 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
1/4 tsp salt
2 eggs
2/3 cup brown sugar
1/4 granulated sugar
2 tsp vanilla extract
2/3 cup lowfat buttermilk
1/2 cup canola oil
1 3/4 cup fresh blueberries, tossed in 2 tblsp cornstarch
Preheat oven to 350 degrees. Mix together flours, baking powder and baking soda, cinnamon and salt. Set aside. In large bowl, beat eggs and sugars on medium speed. Add vanilla, buttermilk and canola oil. Mix well until blended. Add dry ingredients to wet and mix on low speed until combined. Add blueberries, folding gently into batter. Pour into a greased loaf pan and bake for 55-65 minutes until top is golden brown and toothpick inserted in middle comes out clean. Cool in pan for 10 minutes. Turn over onto wire rack and cool 1 hour. Serve. Wrap remaining loaf tightly in plastic wrap and store at room temperature for no longer than three days.
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