Tuesday, April 9, 2013
Blueberry Swirl Bread Recipe
2 cups all purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/4 cup butter, melted and cooled
1 cup sugar
1 large egg
1 1/2 tsp vanilla extract
1/2 cup plain greek-style yogurt
1/2 cup milk (any kind)
1/2 cup good-quality blueberry preserves
Preheat oven to 350F. Lightly grease a 9×5-inch baking pan.
In a medium bowl, sift together flour, baking powder, baking soda and salt.
In a large bowl, whisk together melted butter, sugar, egg and vanilla until well combined.
Whisk in 1/3 of the flour mixture, followed by the yogurt. Whisk in another 1/3 of the flour mixture, followed by the milk. Whisk in remaining flour mixture until no streaks of dry ingredients remain.
Pour batter into prepared pan. Dollop blueberry preserves onto the batter and swirl in gently with a bread knife.
Bake for 45-50 minutes, until the bread springs back when lightly pressed and a toothpick inserted into the center comes out clean.
Allow bread to cool for 15-20 minutes in the pan, then turn out onto a wire rack to cool completely.
Makes 1 loaf.