It has been a few years now that I wanted to go berry picking. I think the husband wasn't too keen (and I did not drive for a long long time) so it never happened. But this year I was determined to go berry picking with my family. We had already missed the strawberry season (also, most farms only got enough harvest to sell in their stores due to some untimely heavy rain) and I wasn't ready to miss out on the blueberries. This weekend and the next being World Cup quarter-finals and final weeks, I did not want to wait any longer. So last Sunday immediately after the Mexico team's World Cup run was cut short (they lost to Netherlands) we got into the car, drove about 20-22 miles and after a couple of wrong turns, parked in front of a quaint little store-front.
We picked up a basket from the store and went around it to the field where there were rows of blueberry bushes.
The 4.75 year old soon warmed up to the task and was doing a pretty good job till he decided that the 'pink' (the unripe one with a hint of red in them) ones look prettier than the plump grayish blue ones.
It took a little bit of coaxing and cajoling to guide him back to the right berry picking basics. Soon the basket filled up and before we knew it we had almost 2 lbs of blueberries.
And we headed back home with a happy heart and sunny memories, already planning our next trip to Hidden Valley Fruit Farm.
Now coming to today's recipe, I found this Whole-wheat Blueberry Banana Bread recipe on amyshealthybaking and changed it just a wee bit!
- Whole wheat Flour - 1 1/4 Cups (keep 1 tbsp aside) + 1 tsp
- Baking Powder - 2 tsp
- Cinnamon Powder - 1/2 tsp
- Salt - 1/4 tsp
- Banana - 1, big speckled one, over ripe, mashed
- Blueberry - 1/2 Cup (you can use fresh or frozen)
- Honey or Agave - 2 tbsp
- Oil - 1 tbsp
- Vanilla Extract - 2 tsp
- Plain Greek Yogurt (or hung curd) - 2 tbsp
- Egg - 1, large at room temperature
Preheat oven to 325 F. Grease (I used butter) and flour (Dust the greased pan with flour and shake off the excess) a 8x4 loaf pan (I used a 9x5) and keep it aside.
In a medium bowl whisk together the whole wheat flour (except for the reserved 1 tbsp), baking powder, cinnamon powder and salt.
In another bowl, whisk together the egg, honey (I used agave), oil and vanilla extract. Mix in the mashed banana and yogurt. Stir in the flour mixture little by little until just incorporated. Do not overbeat.
Toss the blueberries (thaw if using frozen) in the reserved flour till nicely coated and gently fold them in.
Spread the batter in the greased pan and bake it for about 40 to 45 minutes. Since I used a 9x5 pan, it took about 35 or 37 minutes to bake. Insert a toothpick to check for doneness. Take the pan out of the oven, let the loaf cool down a bit and then transfer it to a cooling rack. Slice and serve, slathered with butter or topped with your favorite preserve or just by itself.
We savored each and every bite of this very flavorful bread. The loaf will stay fresh for 3-4 days in an airtight container.