I have been sincerely insincere to my blog. Not only have I neglected my poor blog, but also let my first blog anniversary pass without a single post! My poor blog turned one on the 1st of July! Too bad. I, in all earnestness want to atone for my bad karma :)
I would like to dedicate this post to my blog’s first anniversary. This may be a simple eggless blueberry loaf, but it is my first successful attempt at making a loaf after around six or seven humiliating fiascos. Each time I tried, I would follow instructions to the last letter, but, would still end up with a sorry-looking gluey mess. Parita’s recipe for a blueberry muffin gave me my first taste of success in baking. Thanks parita! You helped me restore and re-build the largely-lost confidence and enthusiasm of an amateur baker. I made as few changes as possible and stuck to the original recipe. This recipe yields one loaf.
· All Purpose Flour or Maida: 2 cups
· Salt: ½ tsp
· Baking powder: 2 tsp
· Baking soda: ½ tsp
· Sugar: ¾ cup
· Milk: ½ cup
· Butter (softened): 1/3 cup
· Vanilla essence: 2 tsp
· Fresh blueberries: 1 cup
· Preheat the oven to 200 deg Celcius (390 F) and keep a greased loaf tin ready.
· Wash and wipe the blueberries with a clean cloth. Coat with one tbsp of flour and toss gently so that the blueberries are completely coated.
· Sieve all dry ingredients together (flour, baking powder, baking soda, and salt) a couple of times and keep it in a large bowl.
· Mix all wet ingredients together (butter, milk, vanilla essence and sugar).
· Make a well in the middle of the dry ingredient bowl.
· Pour the wet ingredient mixture into it slowly.
· Mix gently.
· While you are in the middle of mixing, add in the blueberries.
· Parita suggests NOT to overmix. So, I ensured the ingredients came together. And left it right there.
· Once done, pour the batter into the greased loaf tin.
· Bake at 390 F for 40 – 45 minutes. Insert a greased knife in the middle and test if it is done.
· Slice and enjoy with tea, coffee, milk or as it is.