Blueberry Bread Recipe
This Blueberry Bread is a moist and flavorful quick bread packed with fresh or frozen blueberries. Sweetened with sugar and enriched with butter, eggs, and milk, it offers a perfect balance of tenderness and sweetness. Ideal for breakfast, snack, or dessert, this bread is simple to prepare and perfect for showcasing the natural burst of blueberries in every bite.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 15 minutes
- Yield: 1 loaf (about 10 servings)
- Category: Bread
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ¾ cup sugar
Wet Ingredients
- ½ cup butter (softened)
- 2 eggs
- 1 cup milk
Fruit
- 1 ½ cups blueberries (fresh or frozen)
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and grease a 9x5 inch loaf pan or line it with parchment paper to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, sift together the flour, baking powder, and sugar. Mixing these dry ingredients well helps ensure even distribution of the leavening agent and sweetness.
- Cream Butter and Eggs: In a separate large bowl, beat the softened butter until creamy. Add the eggs one at a time, beating well after each addition to create a smooth batter.
- Add Milk: Stir in the milk to the butter and egg mixture, combining thoroughly to maintain a smooth texture.
- Combine Wet and Dry Mixtures: Gradually add the dry ingredients into the wet mixture, folding gently just until combined. Avoid overmixing to keep the bread tender.
- Fold in Blueberries: Carefully fold the blueberries into the batter to distribute them evenly without crushing them, especially if using fresh berries.
- Pour Batter into Pan: Pour the batter into the prepared loaf pan, smoothing the top with a spatula for even baking.
- Bake: Bake in the preheated oven for 55-65 minutes or until a toothpick inserted into the center comes out clean and the top is golden brown.
- Cool and Serve: Allow the bread to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. Slice and serve once cooled for best texture.
Notes
- Fresh or frozen blueberries both work well; if using frozen, do not thaw to avoid turning the batter purple.
- You can substitute milk with buttermilk for a richer flavor and moist texture.
- To prevent blueberries from sinking, toss them lightly in flour before folding into the batter.
- Store leftover bread in an airtight container at room temperature for up to 3 days or freeze for longer storage.
Find it online: https://recipethrive.com/blueberry-bread-recipe/
