Thursday, April 19, 2012

You Love Me! You Really, REALLY Love Me!



Or was it, "You LIKE me?"

Well, whatever it was, if you're old enough to remember 'Gee Your Hair Smells Terrific' shampoo, then the above title and photo will make sense to you.

And the fact that the photo is completely irrelevant to today's post doesn't really matter to those of us with ADD. Well, not really.

Anyway.

The real reason I used the title I did is to recognize some love from:

Nancy


Linda

Becky

Traci

Tiffany


Because those dear women...those sweet, sweet women left comments.

Thank you!



And now may I present:

 Blueberry Lemon bread/cake!

This yummy treat can be made in loaf pans, a 9x13 pan or muffin pans!

Three different kinds of pans! Now THAT'S living!

Can't ever accuse me of being boring.

And, please, forgive me for not having any photos of the yumminess.

I have four teenagers. It was gone before I could snap one.


Blueberry Lemon Bread/Cake (No eggs, gluten, dairy, corn or soy)

3 cups gluten free flour mix (see recipe link at top of blog) (or regular flour)

2 tsp baking powder

3/4 tsp salt

1 1/4 cup sugar
(If you have a sweet tooth, make it 1 1/2 cups instead. For a less sweetened cake, use only 1 cup of sugar.)

3/4 cup Earth Balance Spread  OR  1 cup butter

1/2 cup plain applesauce (unsweetened!) OR 4 eggs

1 cup unsweetened almond milk (or cow's, rice, etc.)

1/4 cup lemon juice (such as Real Lemon)

1 tsp vanilla

1 cup blueberries, fresh or thawed

In a bowl (well, of course!), cream together sugar and earth balance. Slowly add flour, salt and baking powder. Blend in applesauce, lemon juice, milk and vanilla.

For cake, pour batter into prepared 9x13 pan and drop blueberries on top of cake, spaced so that they are not touching. Bake at 350 for 35-40 minutes or until toothpick inserted comes out clean.

For bread, mix the blueberries into the batter and pour into two prepared loaf pans. Bake at 350 for 45 minutes or until sides are golden.

For muffins, mix the blueberries into the batter and scoop a little more than an 1/8 of a cup into each lined muffin cup. Bake at 350 for 20-25 minutes or until golden and inserted toothpick comes out clean.

Allow the finished product to cool slightly before removing from pans. Best served when almost cooled.

Now, I know this recipe calls for sugar, and that is a rare thing around here! The finished product just didn't hold up as well with agave or honey. However, you may use other sugars, such as date or coconut. Just adjust the amount according to your tastes.

Happy Spring Cake Time!

Currently sharing this recipe with The Tasty Alternative!

5 comments:

Sunny Jane said...

I like blueberry muffins. My mom makes them for me. Maybe I'll show her this recipe and she can make it for me. She's cool like that.

*Reading Between the Lines* said...

Thanks for the recipe!
Nancy

Janelle (Gluten Freely Frugal) said...

Thanks for sharing on Allergy-Free Wednesday! Hope you'll join us again this week with another great recipe!

Laura said...

Blueberries and lemons-such a wonderful combination of flavors. This bread looks absolutely delightful and scrumptious!

Tessa Domestic Diva said...

I LOVE lemon and blueberry together, this looks so good!