Blueberry Mojito Tea Bread
Serves: 2
Alessia Franecki
1 January 1970
Based on User reviews:
43
Spice
56
Sweetness
54
Sourness
37
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
2 cups
All-Purpose Flour1 cup
Whole Wheat Pastry Flour1 tsp
Salt4.5 tsps
Baking Powder2
Eggs3 cup
White Sugar3 cup
Sucanat1 cup
Grapeseed Oil1 tsp
Vanilla Extract1 tbsp
Spearmint (minced fresh)2 cups
Blueberry (fresh)1 tbsp
Turbinado SugarDirections:
1
Preheat an oven to 350 degrees F (175 degrees C)
2
Grease and flour 2 3x7-inch loaf pans
3
Whisk together the all-purpose flour, whole wheat flour, salt, and baking powder in a mixing bowl; set aside
4
Beat the eggs, sugar, sucanat, grapeseed oil, half-and-half cream, rum extract, vanilla extract, lime zest, and spearmint with an electric mixer in a large bowl until smooth
5
Stir in the flour mixture until just moistened, then stir in the blueberries, and pour into the prepared loaf pans
6
Sprinkle the tops evenly with the turbinado sugar
7
Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 30 minutes
8
Cool in the pans for 10 minutes before removing to cool completely on a wire rack