why make this recipe
Blueberry Bread is a delightful treat that brings together the sweetness of blueberries and the comforting texture of bread. It’s perfect for breakfast, a snack, or even a dessert. Making this bread is simple, and the end result is a moist, flavorful loaf that your family and friends will love. Plus, it’s a fantastic way to use up fresh or frozen blueberries!
how to make Blueberry Bread
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup milk
- 2 cups fresh or frozen blueberries
Directions
- Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
- In a bowl, whisk together the flour, baking powder, baking soda, and salt.
- In another bowl, cream together the sugar and butter until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- Alternate adding the dry ingredients and milk to the butter mixture, mixing until just combined.
- Carefully fold in the blueberries.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Allow to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
how to serve Blueberry Bread
Blueberry Bread is delicious on its own or served with a pat of butter. You can also enjoy it with a cup of tea or coffee. For a special treat, try toasting a slice and adding a drizzle of honey or maple syrup.
how to store Blueberry Bread
To store Blueberry Bread, wrap it tightly in plastic wrap or aluminum foil. You can keep it at room temperature for up to three days. If you want to keep it longer, it’s best to freeze it. Just slice the bread, wrap each slice in plastic wrap, and place them in an airtight container or a freezer bag.
tips to make Blueberry Bread
- Ensure your butter is softened for easier mixing.
- If using frozen blueberries, do not thaw them before adding to the batter to prevent them from turning the bread blue.
- For added flavor, consider mixing in a teaspoon of cinnamon to the dry ingredients.
variation
You can add lemon zest for a bright citrus flavor or swap blueberries for raspberries or chopped strawberries. Nuts like walnuts or pecans can also be added for extra texture.
FAQs
Can I use frozen blueberries instead of fresh?
Yes, you can use frozen blueberries in this recipe. Just be sure not to thaw them first to avoid discoloring the batter.
How can I tell if my Blueberry Bread is done?
Insert a toothpick into the center of the bread. If it comes out clean or with just a few crumbs, your bread is done.
Can I make this recipe dairy-free?
Yes, you can substitute the butter with a dairy-free alternative and the milk with almond milk or another non-dairy milk to make it dairy-free.
Blueberry Bread
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup sugar
Wet Ingredients
- 1/2 cup unsalted butter, softened Ensure butter is softened for easier mixing.
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup milk Can be substituted with a non-dairy alternative.
Main Ingredient
- 2 cups fresh or frozen blueberries If using frozen blueberries, do not thaw before adding.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
- In a bowl, whisk together the flour, baking powder, baking soda, and salt.
- In another bowl, cream together the sugar and butter until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- Alternate adding the dry ingredients and milk to the butter mixture, mixing until just combined.
- Carefully fold in the blueberries.
Baking
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Allow to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.