Blueberry Bread Recipe
This delightful blueberry loaf is the perfect treat for any time of day. Moist, bursting with juicy blueberries, and topped with a sweet sugary crunch, this bread is sure to become a family favorite. Enjoy a slice with your morning coffee or as a sweet snack in the afternoon.
— Constant Cookbook
Ingredients
- 1 cup granulated sugar
- 2 tablespoons sugar (or coarse sugar)
- 1/2 cups (4 ounces) butter, slightly softened
- 2 eggs
- 1 1/2 teaspoons vanilla extract
- 2 cups whole wheat pastry flour (or all purpose)
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup milk
- 2 cups fresh blueberries, washed, dried and picked over
Instructions
- Preheat oven to 375 degrees.
- Butter a loaf pan and set aside.
- Combine 1 cup of sugar and the butter in a stand mixer with the paddle attachment and beat until light and fluffy. Add the eggs one at a time, beating well after each addition. Add the vanilla and mix well.
- In a separate bowl, combine the flour, baking powder, and salt. Add the dry ingredients to the batter in 3 additions, alternating with the milk.
- Gently fold in the blueberries and pour the batter into the prepared pan. Sprinkle with the remaining 2 tablespoons of sugar over the batter. Bake until a toothpick inserted in the center comes out clean, 50-60 minutes. Cover with foil if the top of the bread starts to become to brown and continue baking. Cool in the pan for 10 minutes then, turn out on top a wire rack to cool completely. Wrap and store at room temperature or refrigerate.
Yield
1 slice
Nutrition
- Serving Size: 1 g
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