Like our cranberry bread recipe, this basic sweet bread works well with most berries, fresh or frozen. A hint of citrus nicely compliments your berry of choice in this family favorite snack.

STEP ONE – Preparations

1. Preheat the oven to 350°F.
2. Lightly spray a 9×5-inch metal bread pan with canola spray.
3. Get out a glass measuring cup, a large mixing bowl, and a medium mixing bowl.
4. Set up a cooling rack.

STEP TWO – Combine the Dry Ingredients

Ingredients:

1 cup milk
3 tablespoons white vinegar
4 tablespoons unsalted butter
2 large eggs
1 tablespoon fresh lemon juice
2 tablespoons fresh lemon zest
3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 cup white sugar
1 teaspoon salt
1 cup blueberries (fresh or frozen)

Instructions:

1. In the glass measuring cup, combine the milk and add the vinegar and leave for 5 minutes to sour.
2. In the large mixing bowl, microwave the butter for 45 seconds.
3. Whisk in the soured milk, then the eggs, and finally the lemon juice and zest.
4. In the medium mixing bowl, combine the flour, baking soda, baking powder, sugar, and salt.
5. Add the dry ingredients and blueberries to the wet ingredients and incorporate without overmixing.

 STEP THREE – Bake the Bread

1. Spoon the batter into the bread pan and top with a sprinkle of raw sugar.
2. Bake for 55 minutes or until a knife inserted into the center comes out clean.
3. Cool the bread on the cooling rack for 10 minutes.
4. Remove the bread from the pan and cool for another 5-10 minutes.
5. Cut the bread into 1-inch-thick slices and enjoy warm or at room temperature.

Recommended Serving Size: 1 slice

Exchanges: 2 starch, 1 fat