As noted many times in this space, I am a savory girl, although I do like to bake and enjoy the fruits of the experience in moderation. My husband and friends have no trouble sharing with me. More often than not, my favorite baked goods are berry treats, such as muffins or loafs and of course cheesecake. This moist and creamy loaf, bursting with fresh blueberries, brings together that treasured cheesecake experience, with a loaf twist. Already I have made it twice so as to share the perfected result with my readers.
There has been lots of renewed interest in coconut sugar over the past few years. Recently, I was offered a sample to try from Grace Foods. Organic, made from gently boiled sap collected from coconut flower buds, it is free of artificial flavors, preservatives and coloring. Baking is a key test for new sugar products, and I give this natural alternative to processed sugars a happy pass in my kitchen. For most recipes, especially ones calling for brown or cane sugar, but also for granulated sugar, just substitute an equal amount of coconut sugar. If you must put sugar in your coffee or tea, then go ahead. Coconut sugar is also believed to have a relatively low glycemic index. Moderation is essential when it comes to sugar, even if processed naturally, but we all need a bit of sweetness in our lives.
A lovely breakfast or brunch or, of course, dessert, explore the possibilities with the flours and sweeteners of your choosing.
|Blueberry Lemon Cream Cheese Loaf|
|Recipe by Lisa Turner|
Published on July 2, 2013
Moist and creamy "cheesecake" loaf bursting with fresh blueberries
More cakey goodness from Lisa's Kitchen:
Guinness Gingerbread Cake
Blueberry Lemon Cake Cookies
Flourless Chocolate Cake with Bittersweet Chocolate Glaze
Goat Cheese Cheesecake with Mixed Berries
On the top of the reading stack: various cookbooks
Audio Accompaniment: Katedra