Tuesday, December 30, 2014

Blueberry Raspberry Loaf

Blueberry Raspberry Loaf
by Christine

1 1/2 teaspoons vanilla
zest of 1small lemon
Juice of 1/2 small lemon
3 Tablespoons melted butter
1 large egg
1 egg white
1/3 cup plus 3 tablespoons milk
1 cup sugar
1 1/3 cups flour
1 teaspoon baking powder
3/4 teaspoon salt
1 1/2 cups blueberries
1 cup raspberries
2 Tablespoons sugar mixed with 1 teaspoon cinnamon, reserved for topping

Oil bowl of the Hamilton Beach Set & Forget Programmable 6 Qt. Slow Cooker

In a large bowl or stand mixer combine vanilla, lemon zest, lemon juice, butter, egg, egg white, and milk until combined. In a small bowl combine sugar, flour, baking powder, and salt.

Add the dry ingredients, a small amount at a time, until smooth. Fold in blueberries and raspberries. Pour into oiled Hamilton Beach Slow Cooker and set on high for 1 hour 45 minutes or until toothpick inserted in middle comes out clean. Sprinkle with sugar/cinnamon mixture.

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