Moist Blueberry Bread
If you’re searching for a deliciously tender and flavorful treat, look no further than this Moist Blueberry Bread. Bursting with fresh blueberries, this bread is perfect for breakfast, a snack, or even dessert. The combination of sweet and slightly tart blueberries, along with a soft, moist crumb, makes it an irresistible option for any occasion….
Servings: 10 servings
Ingredients
Ingredients
- 2 cupsfresh blueberries washed and dried
- 2 teaspoonsall-purpose flour to coat the blueberries
- 2 cupsall-purpose flour
- 3/4 cupgranulated sugar
- 2 1/2 teaspoonsbaking powder
- 1/2 teaspoonbaking soda
- 1/2 teaspoonsalt
- 2 large eggs
- 1/2 cupwhole milk plus 2 teaspoons
- 1/2 cupvegetable oil
- 2 teaspoonspure vanilla extract
- 2 teaspoonsgranulated sugar for garnish (optional)
- 1 tablespoonmelted butter to brush on bread after removing from the oven
Instructions
Instructions
- Preheat the oven to 350°F. Lightly spray a 9×5-inch loaf pan with nonstick spray and set it aside.
- Place the 2 cups washed and dried blueberries in a bowl, sprinkle the 2 teaspoons all-purpose flour over them, and gently toss until the berries are evenly coated. Shake off any loose excess flour and set the coated blueberries aside.
- In a large mixing bowl, whisk together 2 cups all-purpose flour, 3/4 cup granulated sugar, 2 1/2 teaspoons baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon salt until evenly combined.
- In a medium mixing bowl, whisk together the 2 large eggs, 1/2 cup plus 2 teaspoons whole milk, 1/2 cup vegetable oil, and 2 teaspoons pure vanilla extract until smooth.
- Pour the wet mixture into the dry ingredients and gently stir with a wooden spoon or rubber spatula until no dry streaks remain. Stir only until combined—do not overmix.
- Fold the coated blueberries into the batter carefully to avoid crushing them.
- Spoon the batter into the prepared loaf pan and smooth the top. If using, sprinkle the 2 teaspoons granulated sugar evenly over the top of the batter.
- Bake for 45 to 50 minutes, or until a knife or toothpick inserted into the center comes out clean or with a few moist crumbs.
- Remove the pan from the oven and let the bread rest in the pan for 20 minutes.
- After 20 minutes, transfer the bread from the pan to a cooling rack. Using a pastry brush, brush the top with 1 tablespoon melted butter.
- Allow the bread to cool completely on the rack before slicing and serving.
Equipment
- 9x5-inch loaf pan
- Mixing bowls
- Whisk
- wooden spoon or rubber spatula
- Spatula
- Pastry Brush
Notes
You can use unsweetened frozen blueberries instead of fresh blueberries in equal amounts. Don’t let them thaw, just put them directly from the freezer into your batter.
Coating the blueberries in flour will help keep them suspended in the bread while baking, so you will have a nice distribution throughout.
Be very gentle folding in the blueberries to minimize streaking in the bread or crushing the berries
Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to check your bread at the lower end of the recommended baking time.
Coating the blueberries in flour will help keep them suspended in the bread while baking, so you will have a nice distribution throughout.
Be very gentle folding in the blueberries to minimize streaking in the bread or crushing the berries
Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to check your bread at the lower end of the recommended baking time.