Blueberry Loaf

Ingredients

• 1 ⅓ cups blueberries
• 1 cup plus 1 tablespoon all-purpose flour
• 8 tablespoons soft unsalted butter, plus butter for greasing pan
• 1 cup whole wheat flour
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon cinnamon
• ½ teaspoon ground cardamom
• 1 cup light brown sugar
• 2 eggs
• 1 cup milk
• 1 teaspoon vanilla extract

• Nutritional Information

  • Nutritional analysis per serving (8 servings)

    371 calories; 14 grams fat; 8 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 56 grams carbohydrates; 2 grams dietary fiber; 30 grams sugars; 6 grams protein; 80 milligrams cholesterol; 210 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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1 loaf

Preparation

1. Preheat oven to 350 degrees. Toss one cup of the blueberries in a bowl with one-half tablespoon flour and set aside. Butter a 9-by5-by-3-inch baking pan and dust with one-half tablespoon flour.
2. Sift the remaining all-purpose flour with the whole wheat flour, baking powder, baking soda, cinnamon and cardamom and set aside.
3. Cream the butter and sugar together until smooth. Beat in the eggs one at a time. Stir in the flour mixture alternately with the milk. Stir in the vanilla. Fold in the cup of blueberries and spoon the batter into the prepared pan. Scatter the remaining blueberries on top.
4. Place in the oven and bake about an hour and 10 minutes, until browned and a cake tester inserted in the center comes out clean. Allow to cool 10 minutes, then remove cake from the pan to continue cooling on a rack.