Thanks to Mom and Dad, being the avid blueberry pickers they are, my freezer is filled with bags of the yummy, little, purple tastebombs. I put them on cereal, in my yogurt, have made blueberry scones and blueberry banana bread, but still the berries are taking over my freezer. Having a full freezer is a good thing at times, how else am I supposed to decide what to eat for dinner? The game I play now is whatever the freezer spits out (usually smashing onto my toes) is the winner.

Yes, I allow the freezer to decide what I eat.

Upon further inspection of the freezer, (as I was attempting to make room for the large hunk of beef the boy brought home from Costco) I also found I had a surplus of peaches. I wouldn’t mind the overages of frozen fruit and berries, if it weren’t for the fact that I only have a tiny freezer at the moment. While a new freezer is on my list of things to buy before I start school in January,  I wonder how will I choose what to eat if everything has a place and nothing is being rejected by the cooling box.

I googled blueberries and peaches, which is normally the way I find new recipes to try. Just punch in the ingredients you have and go from there. While the boy and I are trying to avoid carbs, it’s not really helping that I keep baking stuff that needs to be eaten. Such as this blueberry/peach bread, which turned out really moist and tasty.

Blueberry Peach Bread

Ingredients

2 cups flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup of coconut oil
1 cup sugar
2 eggs
1 teaspoon vanilla
1 cup blueberries
1 cup peeled and diced peaches (about 3 peaches)
1/2 cup Non-fat greek yogurt
Zest of one lime

Instructions

1 – Pre-heat oven to 350F. In a large bowl, mix together the flour, baking powder and salt.

2 – In the bowl of a stand mixer, cream together the butter and sugar.

3 – Add in the eggs, one at a time, mixing after each egg is added.

4 – Add in the vanilla and lime zest and mix well.

5 – Add in the greek yogurt and mix until well combined.

6 – Gently fold in the blueberries and peaches.

7 – Put batter in greased bread pan and bake for 1 hour and 15 minutes,  until the top is lightly browned or toothpick inserted comes out clean.

8 – Cool before slicing.

*I cut the peaches a little too large for this bread, so there were holes in the bottom when I flipped it out of the pan, but it still tasted wonderful. The batter is a cross between a muffin and a cake batter, dense, soft and super yum. I’m sure it’s not that great for me, specially while trying to be all low-carby, but it makes for a great dessert. I will definitely be making this bread again.

Chef-In-Training Mandy 😀