Wild Blueberry Cinnamon Swirl Quickbread

Recipe by Nicole Masson for Wyman's

Prep Time: 15 minutes 

Cook Time: 50 minutes 

Yield:  1 loaf 

Ingredients:

For the Quickbread:

• ¾ cup frozen Wyman’s Wild Blueberries, thawed, rinsed and drained 
• 2 cups all-purpose flour 
• 1 teaspoon baking soda 
• ¼ teaspoon salt 
• ½ teaspoon cinnamon 
• ½ cup granulated sugar 
• ¼ cup vegetable oil 
• 1 large egg 
• ½ cup Greek yogurt 
• ½ cup milk 
• 1 teaspoon vanilla extract 

For the Cinnamon Swirl:

• ¼ cup granulated sugar 
• ½ tablespoon cinnamon 

Directions:

1. Preheat the oven to 350°F. Lightly grease an 8x4-in loaf pan. 
2. In a small bowl, whisk together the cinnamon swirl ingredients. Set aside. 
3. In a large bowl, whisk together the flour, baking soda, salt, and cinnamon until combined. In a medium bowl, whisk together the sugar, vegetable oil, egg, Greek yogurt, milk, and vanilla extract until smooth. 
4. Using a silicone spatula or wooden spoon, stir the flour mixture into the wet ingredients mixture until just combined. Do not overmix. Gently fold in the blueberries. 
5. Pour half of the mixture into the prepared loaf pan and sprinkle half of the cinnamon swirl mixture over it. Pour the remaining batter over the top and sprinkle with the remaining cinnamon swirl mixture. Using a butter knife, gently create swirls throughout the bread. Smooth the top with a spatula or knife. 
6. Bake for 50-60 minutes, until golden and an inserted toothpick comes out clean. Cool for 10 minutes. Remove from the pan and transfer to a wire rack to cool completely.