I got this recipe from my husband's cousin. It is everybody's favorite!
- Carbohydrate 47.5629706793117 g
- Cholesterol 64.006250002536 mg
- Fat 24.0671870841728 g
- Fiber 0.626741679350535 g
- Protein 1.36428075081661 g
- Saturated Fat 15.1443015838091 g
- Serving Size 1 1 Serving (126g)
- Sodium 178.682533349516 mg
- Sugar 46.9362289999612 g
- Trans Fat 1.7479185834292 g
- Calories 402 calories
Step-by-step
- Whisk together milk and vinegar and let sit for 2-3 minutes.
- Mix everything together, adding blueberries last.
- Pour into a lightly greased 8"x8" baking dish or a loaf pan.
- Bake at 325 F until toothpick inserted near center comes out clean.
Why does milk curdle when mixed with vinegar?
Combining milk with two tablespoons of vinegar creates an immediate acid-base reaction that lowers the pH of the liquid. This process replicates buttermilk, providing the necessary acid to activate the one teaspoon of baking soda. Without this chemical leavening pair, the dense combination of two cups of flour, molasses, and unsweetened applesauce would fail to rise properly during baking at 325 degrees Fahrenheit.How do you prevent fruit from sinking?
Folding the one cup of fresh or frozen blueberries in at the very end prevents them from rupturing into the batter. Tossing the fruit in a small portion of the measured flour creates friction that holds the berries suspended in the matrix. If stirred too aggressively, the anthocyanins bleed into the batter, turning the crumb gray and weighing down the center before the structure sets.Can modifications alter the structural integrity?
Swapping the unsweetened applesauce for melted butter alters the moisture retention and fat distribution throughout the crumb. Substituting regular milk with plant-based alternatives requires matching the fat percentage to maintain the original tender mouthfeel. Precise measurements ensure the structure supports the heavy molasses without collapsing into a dense paste.
