Kitchen

Blueberry Bread – Spend With Pennies

This blueberry bread recipe is bursting with fresh blueberry flavor!

Moist, sweet, and perfectly toasted with a slather of honey butter or cream cheese, blueberry bread is a welcome treat anytime!

Blueberry Bread with butter

Contents

Homemade Blueberry Bread  

  • Quick breads are easy and quick to make and take minimal time and effort.
  • Bake blueberry bread any time of year since blueberries come frozen or canned if fresh isn’t available.
  • Blueberry bread is so versatile, enjoy it for breakfast, a snack, or dessert!
  • Pack slices of blueberry bread in a backpack or briefcase for a wholesome mid-morning snack.

Ingredients for Blueberry Bread  

  • Sugar – Granulated sugar adds sweetness and also gives this bread just the right texture.
  • EggsUse room temperature eggs for better mixing and a fluffier texture. You can put them in warm water to quickly bring them to temperature.
  • Light Cream I use half and half in this recipe. You substitute a mixture of half milk and half heavy cream.
  • Lemon JuiceDon’t skip the lemon juice, it adds to the rise of this bread. Fresh lemon juice or bottled are both ideal.
  • Almond Extract This is added for flavor, substitute with vanilla extract if needed.
  • All-Purpose Flour Use fresh flour and spoon and level it instead of scooping directly with a measuring cup to avoid over-packing.
  • Baking Powder Freshness ensures a good rise. Drop a bit in warm water, and if it fizzes, it’s still good!
  • BlueberriesFrozen or fresh blueberries work in this recipe. If using frozen, there is no need to thaw.
flour , sugar , light cream , salt , blueberries , baking powder , lemon , almond extract , eggs with labels to make Blueberry Bread

How to Make Blueberry Bread

  1. Mix the wet ingredients together (per recipe below) in a bowl.
  2. Whisk the dry ingredients together in a separate bowl and then gradually add the dry mixture to the wet mixture, being careful not to overmix.
  3. Pour batter into the loaf pan and bake until a wooden pick comes out clean.
  4. Remove the bread from the pan and cool on a wire rack.

For Muffins: Scoop batter equally into a prepared muffin tin and bake for 22-26 minutes or until a wooden pick comes out clean.

Make the Glaze:

  1. Stir the powdered sugar and milk together until smooth.
  2. Drizzle over the loaf once it’s cool.

Tips for the Best Blueberry Bread

  • Line the pan with parchment paper for easy removal.
  • Frozen blueberries don’t need to be thawed but might need a few extra minutes of baking time.
  • Toss the berries with a bit of flour to keep them suspended in the bread as it bakes!
  • Don’t overmix the batter or you’ll have a dense bread.
  • Lemon zest is a tasty addition to this blueberry loaf; if adding zest, skip the almond extract.
Blueberry Bread with a slice taken out

How to Store Blueberry Bread

Keep leftover blueberry bread in a covered container at room temperature for up to 4 days. Quick bread freezes perfectly as it isn’t as delicate as pastry or cake. Bake, cool, wrap, and freeze!

Got Blueberries?

Did you make this Blueberry Bread? Be sure to leave a rating and a comment below!

Blueberry Bread with butter

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Blueberry Bread

Enjoy this delish blueberry bread recipe for a breakfast treat, snack, or dessert!

Prep Time 15 minutes

Cook Time 1 hour 15 minutes

Total Time 1 hour 30 minutes

Author Holly Nilsson

  • Preheat the oven to 350°F and grease and flour an 8×4 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.

Store Blueberry Bread in a covered container at room temperature for up to 4 days. 
Cool, cover with plastic wrap and aluminum foil (either individual slices or the whole loaf), and freeze for up to 6 months. 

Calories: 213 | Carbohydrates: 28g | Protein: 3g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 53mg | Sodium: 171mg | Potassium: 82mg | Fiber: 1g | Sugar: 15g | Vitamin A: 336IU | Vitamin C: 2mg | Calcium: 28mg | Iron: 1mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Bread, Breakfast, Dessert, Muffins, Snack
Cuisine American

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