Posts Tagged ‘blueberry bread’
Blueberries are past their prime in our area, but when we spotted pints of them stacked at the local grocery store, we just couldn’t resist picking some up. The following is a blueberry cake recipe, from my wife’s family and uses buckwheat flour. Fortunately, we had some on hand since we had made a recent trip to one of our local Amish operated stores. Try this out in your solar oven and you’ll experience the rich texture and flavor of the buckwheat, along with the sweetness of the blueberries.
You will need to grease a 5 x 12 inch loaf pan, or use 2 small pans. A medium size mixing bowl and various measuring devices, spoons & mixers. And, don’t forget to preheat the solar oven.
- 1 “dash” of salt
- 4 tsp of baking powder
- 1 cup fresh blueberries
- 1/2 cup chopped pecans (although walnuts do fine too)
- Mix the eggs and sugar together and then add milk & vegetable oil.
- Next sift together the flour, salt, and baking powder. Then, combine both mixtures and completely blend. Slowly and methodically add in the fresh (or otherwise) blueberries and chopped nuts.
- Pour everything into the greased loaf pan(s). Put the pan into your preheated solar oven. With strong sunshine, with an oven temperature of 200 – 300 degrees, it will take about 2 1/2 to 3 hours to bake. Test it with a toothpick or knife and, when done, remove from the solar oven and set it aside to cool for about an hour. Before it’s completely cool, turn it out of the pan (easier to remove like this). Bake at 350 degrees F (175 degrees C) for 50-60 minutes. Cool in pan but try to turn it out of pan before it is totally cool. Enjoy!