Blueberry Bread

Makes: 2 Slices

1/4 cup Wheat-Free Market All-Purpose Baking Mix
1 large egg
2 tablespoons salted butter, softened
1 tablespoon heavy cream
¼-½ teaspoon Virtue Sweetener
2 tablespoons freeze dried blueberries


In a small bowl blend baking mix, egg, butter, heavy cream and sweetener. Stir well and then carefully fold in blueberries. Pour batter into a 5-inch microwave safe square or sandwich shaped dish. Tap the container on the counter to ensure the batter is spread out evenly.
Microwave for 60-90 seconds (microwave ovens may vary) or until the center is done. Once bread is cooked, invert onto cooling rack and allow to cool at least 2-3 minutes before using a serrated knife to split the bread into 2 slices. 

Optional: after the steps above, lightly toast in a toaster oven.

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