Blueberry Loaf

2 eggs

2/3 cup brown sugar

1 cup soy milk

1 tsp apple cider vinegar

3 TBL canola oil

1 tsp lemon extract

2 cups whole wheat flour

1 cup all purpose flour

1 tsp salt

4 teaspoons baking powder

1 cup fresh blueberries

Preheat oven to 350; grease and flour a loaf pan.

Pour apple cider vinegar into soy milk and stir. Let it sit for 5 minutes. Mix together eggs with sugar. Add soy milk mixture, lemon extract and oil. Combine dry ingredients in a small bowl, sifting if needed. Toss in the blueberries (per the advice of my friend, Kendra, this will keep the blueberries from sinking) in the dry mixture. Mix in dry ingredients until just blended.

Pour batter into the prepared pan and bake for 50 to 60 minutes. Allow to cool in pan before removing to a cooling rack.

*when baking with soy milk, the apple cider vinegar causes a reaction which makes it behave more like cow milk. It makes your baked goods "poofier".

** you can add nuts if you wish, but my kids won't eat nuts in bread, so I leave them out.