Tuesday, August 10, 2010

Eggless Blueberry Loaf

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.


  1. Hearty cOngrats Shoby For your 1st year of food blogging. I have introduced my friend Geeta to your site and she is also inspired to cook a few of your dishes. I must say your recipes are simple and comprehendable.Keep up your good work. All the best to you.

  2. Thank you so much Ramaiyah.. Take care.

  3. After combining the wet and dry ingredients, I had serious doubts. It formed more of a cookie dough consistency rather than a batter. I actually had to press it into the pan because it was way too thick to pour. But after baking, it has a delicious soft crumbly texture. Super easy and tasty treat, I will definitely be making it again.

  4. can i use frozen bluberries instead?



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