Blueberry bread, a delightful and moist loaf enriched with the vibrant flavors of fresh or frozen blueberries, has roots in homey, comfort food traditions. This quick bread, which doesn’t require yeast or extensive kneading, stands out for its simplicity and the sweet-tart burst of blueberries in every bite. Often enjoyed as a breakfast treat or a sweet snack, blueberry bread is celebrated for its tender crumb and a golden crust that’s just irresistible.
Ingredients
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2 cups all-purpose flour (substitute with gluten-free flour for a gluten-free version)
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1 1/2 tsp baking powder
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1/2 tsp salt
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1/2 cup unsalted butter, softened (use plant-based butter for a vegan option)
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1 cup granulated sugar
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2 large eggs (or use flax eggs for a vegan substitute)
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1/2 cup milk (any plant-based milk for dairy-free)
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1 tsp vanilla extract
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1 1/2 cups blueberries (fresh or frozen, if using frozen, do not thaw)
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Optional: zest of 1 lemon for added flavor
Step-by-Step Cooking Instructions
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Preparation: Preheat your oven to 350°F (175°C). Grease a 9×5 inch loaf pan or line it with parchment paper.
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Mix Dry Ingredients: In a medium bowl, sift together the flour, baking powder, and salt.
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Cream Butter and Sugar: In a large bowl, beat the butter and sugar together until light and fluffy, about 4-5 minutes. Add eggs, one at a time, fully incorporating after each addition. Stir in vanilla extract.
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Combine Mixtures: Alternately add the dry ingredients and milk to the butter mixture, starting and ending with the dry ingredients. Fold in gently until just combined.
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Add Blueberries: Gently fold in the blueberries (and lemon zest if using) being careful not to overmix to avoid coloring the batter too much.
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Bake: Pour the batter into the prepared loaf pan and smooth the top. Bake for about 50-60 minutes, or until a toothpick inserted in the center comes out clean.
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Cool: Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Pro Tips and Cooking Techniques
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Avoid Overmixing: To keep the bread tender, mix the batter just until the ingredients are combined.
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Flouring Blueberries: Toss blueberries in a little flour to prevent them from sinking to the bottom of the pan.
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Checking Doneness: Ovens vary, so start checking your bread a little early to ensure it doesn’t overbake.
Variations and Customizations
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Vegan Version: Use plant-based substitutes for butter, eggs, and milk.
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Gluten-Free: Swap all-purpose flour for your favorite gluten-free blend.
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Add Nuts: Mix in a half cup of chopped walnuts or pecans for added texture.
Serving Suggestions
Serve your blueberry bread warm with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent treat. It pairs beautifully with a cup of coffee in the morning or a glass of milk for a comforting snack.
Nutritional Information
Approximately 280 calories per slice, with 4 grams of protein, 40 grams of carbohydrates, 12 grams of fat, and 1 gram of fiber.
Frequently Asked Questions (FAQs)
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Can I use frozen blueberries? Yes, just use them straight from the freezer without thawing to avoid excess moisture.
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How long does blueberry bread last? Properly stored in an airtight container, the bread will last for about 3 days at room temperature or up to 6 months in the freezer.
Closing Thoughts
Blueberry bread is as delightful to bake as it is to eat. It’s a wonderful project for bakers of all levels and provides a delicious way to use up those summer blueberries. Whether you’re making it for a special brunch or a simple weekday treat, it’s sure to bring a smile to your face. Don’t hesitate to experiment with this adaptable recipe and make it your own. Share your baking adventures or any questions you might have; I’m here to help!
