Description
This Easy Blueberry Bread is a moist and flavorful quick bread packed with fresh or frozen blueberries. Perfect for breakfast, snacks, or a delightful dessert, this simple recipe combines a tender crumb with bursts of sweet blueberry, making it a crowd-pleaser for all occasions.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1 tbsp flour (optional, for tossing frozen blueberries)
Wet Ingredients
- 3/4 cup granulated sugar
- 1/2 cup butter, softened
- 2 large eggs
- 1 cup milk
Fruit
- 1 1/2 cups fresh or frozen blueberries
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or mini loaf pans to prevent sticking.
- Cream Butter and Sugar: In a large mixing bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy. This process helps incorporate air for a tender crumb.
- Add Eggs and Milk: Beat in the eggs one at a time, then pour in the milk, mixing until the batter is smooth and well combined.
- Combine Dry Ingredients: Gradually stir in the all-purpose flour and baking powder just until incorporated. Avoid overmixing to keep the bread tender; the batter will be thick.
- Fold in Blueberries: Gently fold the blueberries into the batter. If using frozen blueberries, toss them with a tablespoon of flour beforehand to prevent them from sinking.
- Fill Pan(s): Pour the batter into the prepared loaf pan(s), filling roughly two-thirds full for proper rise.
- Bake: Bake for 70 minutes if using a large loaf pan, or 35 minutes for mini loaves. Check doneness by inserting a toothpick into the center; it should come out clean or with a few moist crumbs.
- Cool: Allow the bread to cool in the pan for 10-15 minutes before transferring it to a wire rack to cool completely, ensuring it sets properly for slicing.
Notes
- Using frozen blueberries is convenient and works well; just toss them in a bit of flour first to keep them from sinking.
- Don’t overmix the batter to avoid tough bread texture.
- Butter can be substituted with oil for a slightly different texture, but butter provides richer flavor.
- You can add a teaspoon of vanilla extract for extra flavor if desired.
- Storing the bread wrapped tightly at room temperature keeps it fresh for 2-3 days, or refrigerate for up to a week.
- Prep Time: 15 minutes
- Cook Time: 70 minutes
- Category: Baking
- Method: Baking
- Cuisine: American