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Whisk in a medium mixing bowl:
1 egg
2 Tbsp oil
Stir in:
1/3 Cup Sugar (brown or white, doesn't matter)
1 Tbsp of Cointreau
1/4 Cup liquid (milk, water, orange juice, whatever)
1 Cup flour (whole wheat, white, etc.)
1 tsp baking powder
Fold in:
1 Cup blueberries
Pour into a greased loaf pan. If you double the recipe, it'll fit nicely in a 9X9 pan.
In a small bowl, combine:
2 Tbsp Flour
2 Tbsp Oats
2 Tbsp Sugar
2 Tbsp Oil
1 tsp Cinnamon
Sprinkle evenly over the top of the batter.
350 oven, 30+ minutes, depending on the size of the dish. You should be able to tell when a baked product is done. Toothpick, tap the top -- you do you.
An ex-boyfriend brought a version of this home from a fantastic breakfast he had at someone's house. It required trivial changes to remove the dairy products, and we introduced the whole wheat.
Mix using electric mixer:
1 Egg
1/2 Cup Water or Soy Milk
Add in Order, Mixing:
3/4 Cup Sugar
2 tsp. Baking Powder
1/4 Cup Margarine
2 Cup Whole Wheat Pastry Flour
Fold in:
2 Cup Blueberries (fresh or frozen)
In a separate bowl, mix:
1/2 Cup Brown Sugar
1/3 Cup Whole Wheat Flour
2 tsp. Cinnamon
Cut in with pastry cutter or fork:
1/4 Cup Margarine
Bake for 45 minutes at 375 F in a 9 inch square pan. A half recipe can be prepared in a loaf pan.
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This file recreated from The Internet Wayback Machine in January 2002. Copyright Rebecca Allen, 2002.
Updated 8 August 2018