Blueberry Bread
User Reviews
4.6
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Prep Time
20 mins
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Cook Time
1 hr 10 mins
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Total Time
1 hr 30 mins
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Servings
10 Slices
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Calories
214 kcal
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Course
Baked Goods
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Cuisine
American
Blueberry Bread
Description
Blueberry Bread is made by first creaming softened butter and sugar to develop a silky batter. The addition of eggs, milk, and vanilla extract enriches the mixture, while the dry ingredients of flour, baking powder, and salt create structure. Blueberries coated in a little flour are folded into the batter to prevent them from sinking and to distribute their flavor evenly. The batter is baked in a loaf pan lined with parchment and lightly greased, with extra blueberries swirled on top to showcase their flavor. Coarse sugar sprinkled on the surface melts slightly and adds texture.
The resulting bread has a soft, cake-like crumb with pockets of juicy blueberries that add brightness and moisture. The exterior has a light golden crust with a mild sweetness from the sugar topping. The method of careful mixing helps avoid toughness, giving the bread a tender texture that stays moist. Baking at 350°F produces a loaf that is cooked through with a delicate crumb.
This bread is suitable for slicing and serving at breakfast, brunch, or tea. It pairs well with butter or jam and can be enjoyed fresh or toasted. The subtle vanilla and creamy milk enrich the flavor without overpowering the blueberries.
Paying attention when creaming butter and sugar and avoiding overmixing the batter are key steps to achieve the desired soft texture. Using coarse sugar such as turbinado on top adds a pleasant crunch similar to bakery-style breads.
Ingredients
- 1 cup sugar
- 6 tablespoons butter softened, unsalted
- 2 large egg lightly beaten
- 1 cup milk
- 2 teaspoons vanilla extract
- 2 cups flour all purpose, plus one teaspoon for blueberries
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 ½ cup blueberries
- 1-2 tablespoons sugar optional, coarse
Instructions
- Preheat oven to 350 degress. Cut a piece of parchment paper the size of the pan so it lays over the pan from left to right. Lightly oil the other two sides of the pan not covered in parchment.
- Cream together the softened butter and the sugar until the sugar is fully mixed into the butter with spatula or electric mixer.
- Add beaten eggs, milk and vanilla to your bowl and mix well until combined.
- In a second bowl add 2 cups of flour, baking powder and salt and combine until mixed.
- Add the flour mixture to the wet ingredients and stir until just combined. Be careful not to overmix.
- In a small bowl add blueberries and sprinkle with a teaspoon of flour, then stir the blueberries so the flour mixes evenly.
- Fold half of the blueberries into the batter, then add the batter to the pan. Add the remaining blueberries to the top of the batter and swirl with a spoon.
- (Optional) Sprinkle the top of the loaf with 1-2 tablespoons of sugar. A course sugar works best, see the notes for more details.
- Bake in the oven for 70-85 minutes or until completely cooked through. Check with a toothpick by inserting into your loaf ( I start checking at 60 minutes to be safe- ovens can sometimes vary), and making sure the toothpick doesn't have raw batter clinging to it. (It may have blueberry, that's ok!)
- Let the blueberry bread cool for 10-15 minutes, then remove from the pan. It slices a lot easier if you let the bread cool completely. Enjoy!
Notes
- Cream the softened butter and sugar well at the start to help create a tender, cake-like crumb.
- Avoid overmixing the batter after adding flour to prevent a crumbly texture; mix just until combined.
- Coating the blueberries with a little flour before folding them in helps prevent them from sinking during baking.
- Use coarse sugar like turbinado on top for added texture and a professional bakery finish.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10Slices
Amount Per Serving
Calories 214 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 214kcal | 11% |
| Carbohydrates | 32g | 11% |
| Protein | 3g | 6% |
| Fat | 8g | 12% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 3g | 18% |
| Cholesterol | 57mg | 19% |
| Sodium | 291mg | 12% |
| Fiber | 1g | 4% |
| Sugar | 25g | 50% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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