Blueberry Bread
User Reviews
5
Blueberry Bread
Description
This Blueberry Bread features a tender crumb made from creamed butter and sugar, enriched with eggs and light cream. Lemon juice and almond extract contribute delicate flavor notes. The flour is combined with baking powder and salt to gently leaven the loaf. Blueberries are folded into the batter to distribute fruit evenly. Two tablespoons are reserved to scatter on top before baking, adding fresh color and accentuating the berry flavor.
Baked in a greased and floured 8x4-inch loaf pan at moderate heat for just over an hour, the bread develops a moist texture with studded juicy blueberries in each slice. A simple glaze of powdered sugar mixed with milk is spread atop once cooled, offering a mildly sweet finish to the tangy berries.
Blueberry Bread stores well at room temperature for several days if covered, and freezing wrapped slices or whole loaf extends freshness for months. It can be served plain or alongside coffee or tea.
For best texture, blueberries can be tossed in a bit of flour before folding in to minimize sinking or bleeding of juice. Careful not to overmix the batter helps keep the crumb tender.
Ingredients
- ½ cup butter softened
- ¾ cup granulated sugar
- 2 egg room temperature
- ½ cup light cream
- 1 tablespoon lemon juice fresh
- ½ teaspoon almond extract
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 ¼ cups blueberries fresh or frozen, divided
Glaze
- 2 tablespoons powdered sugar
- 1 teaspoon milk or as needed
Instructions
- Preheat the oven to 350°F and grease and flour an 8x4 loaf pan.
- In a large mixing bowl, cream together the butter and sugar, then incorporate the eggs and cream. Stir in the lemon juice and almond extract until well blended.
- In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
- Gradually add the dry mixture to the butter mixture, stirring until just combined. Be careful not to over mix.
- Set aside 2 tablespoons of blueberries for topping the bread. Fold in the remaining blueberries. (If they are very juicy, they can be tossed in a tablespoon of flour to prevent them from sticking.)
- Pour the batter into the prepared pan, spreading it evenly. Sprinkle the reserved blueberries over the top.
- Bake the bread for 60-65 minutes, or until a toothpick inserted into the center comes out clean.
- Remove the bread from the oven then remove from the pan and place it on a cooling rack.
- Mix together the powdered sugar and milk to create a smooth glaze. Drizzle over the loaf once it's cool enough to handle.
Notes
- Store covered at room temperature up to 4 days to retain freshness.
- Cool completely before wrapping in plastic and foil for freezing up to 6 months.
- Toss juicy blueberries with a little flour before adding to prevent sinking and maintain shape.
- Use room temperature eggs and cream for better mixing and tender crumb.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12slices
Amount Per Serving
Calories 213 kcal
% Daily Value*
| Calories | 213 | 11% |
| Carbohydrates | 28g | 9% |
| Protein | 3g | 6% |
| Fat | 10g | 15% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 53mg | 18% |
| Sodium | 171mg | 7% |
| Potassium | 82mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 15g | 30% |
| Vitamin A | 336IU | 7% |
| Vitamin C | 2mg | 2% |
| Calcium | 28mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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