Blueberry Quick Bread

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A simple quick bread studded with blueberries — made without yeast and baked in an 8x4-inch loaf pan.

Prep Time30

Cook Time1

Total Time1 30

Servings: 10 servings

Ingredients

1 1/2 cups 186 g all purpose flour(plus 1 tablespoon for berries)
1 1/2 teaspoonsbaking powder
1/2 teaspoonsalt
1 cup 200 g granulated sugar(plus 1 teaspoon for berries)
1/4 cup 59 ml vegetable oil
2 large eggs
1/2 cup 118 ml milk
1 teaspoonvanilla extract
1 cup 153 g blueberries(see note)

Instructions

Preheat the oven to 350°F. Spray an 8×4″ loaf pan with nonstick cooking spray.
In a large bowl, whisk together 1 ½ cups (186g) all-purpose flour, 1 ½ teaspoons baking powder, and ½ teaspoon salt, then whisk in 1 cup (200g) granulated sugar.
In a separate bowl or large measuring cup, whisk together ¼ cup (59ml) vegetable oil, 2 large eggs, ½ cup (118ml) milk, and 1 teaspoon vanilla extract until combined.
Pour the wet ingredients into the dry ingredients and stir gently just until the batter is combined (do not overmix).
In a small bowl, toss 1 cup (153g) blueberries with the reserved 1 tablespoon flour and the reserved 1 teaspoon sugar until the berries are coated.
Gently fold the coated blueberries into the batter, distributing them evenly without breaking them.
Pour the batter into the prepared loaf pan and smooth the top. Bake for 40–50 minutes, or until the loaf is golden brown and a toothpick inserted into the center comes out clean or with a few moist crumbs.
Let the loaf cool in the pan for at least 10 minutes before removing it from the pan and slicing.

Equipment

8x4-inch loaf pan
Mixing bowls
Whisk
Small Bowl
Spatula

Notes

I recommend using fresh blueberries or completely thawed and drained frozen berries (make sure they’re thawed and drained well).
Store bread wrapped well for up to 3 days or freeze for up to 2 months.
This bread was originally made with Splenda. You can use 3/4 cup Splenda or Swerve in place of the granulated sugar.