Sunday, November 22, 2009

The Too-Many-Blueberries-Blues

Blueberry Pumpkin Bread
When budding Kitchen Diva Lacey presented me with the problem of what to do with an over-abundance of frozen blueberries, I promised her I'd devise something delicious. At first I thought of the more conventional choices- blueberry pancakes, pie, muffins . . . etc. Although these are indeed tasty uses for bags and bags of frozen blueberries, I wanted to develop something more in the spirit of fall baking. Combining pumpkin with one of my favorite berries seemed like a perfect fit . . . enter Blueberry Pumpkin Bread. It's a snap to whip up. Try it for breakfast on Thanksgiving morning to give you energy for the busy day of cooking ahead of you!

- 1 15 oz. can pumpkin
- 1 1/4 c. sugar
- 2 large eggs
- 1/2 c. vegetable oil
- 1/2 c. vanilla yogurt
- 1 tsp. vanilla
- 2 1/2 c. all-purpose flour
- 1 tsp. baking soda
- 1 tsp. salt
- zest from one lemon
- 2 tsp. cinnamon
- 2 tsp. ground ginger
- 1 c. fresh or frozen blueberries

Preheat oven to 350˚F. Grease the bottom of a 9x5x3" loaf pan with butter or vegetable shortening. In a large mixing bowl, whisk together sugar, eggs, oil, yogurt, pumpkin, and vanilla until smooth. Add dry ingredients and whisk gently to combine. Add blueberries and lemon zest and combine thoroughly. Pour batter into prepared pan. Bake in oven for about 1 hour and 20 minutes or until toothpick inserted into the center comes out clean. Remove from oven, let cool ten minutes in baking pan then turn out on wire rack and let cool completely before serving. That's it! Nothing to it!

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