Easy Blueberry Bread

What’s better than fresh blueberries enjoyed in the warm, long days of summer? Enjoying those very same blueberries right out of the freezer in the short, chilly days of winter! That’s what inspired this recipe, in fact. Finding my stash of summer blueberries in my freezer drawer sent me straight to the “test kitchen” to perfect this easy blueberry bread recipe, highlighting my favorite summer fruit in the season when we need all the reminders of summer we can get!

Over the years, I’ve grown to enjoy baking more than I used to. But I still like recipes that are simple. I’d rather not dig out a bunch of special equipment, or shop for rare ingredients. A few bowls, a whisk, and some standard pantry stock are all I want to worry about when whipping up a special baked-good treat. So that’s the bones of this recipe. Simple, straight forward, no-fuss.

I begin by whisking together the dry ingredients in one bowl – flour, sugar, oats, baking powder, baking soda and salt.

In another bowl, I whisk together the wet ingredients – eggs, milk, melted butter, vanilla extract, and some sour cream. Then, I easily fold them all together along with some blueberries I tossed with flour. The simple batter gets poured into a loaf pan lined with parchment paper for easy removal after baking.

For an easy finishing touch, I sprinkle some cinnamon sugar over the top before baking at 350 degrees for about an hour. Until a toothpick comes out clean. This little detail is optional, but it adds a lovely crust to the finished product, not to mention a little additional sweetness. A simple recipe done well with loads of fresh, comforting flavor. Downright craveable all year round, if I do say so!

Easy Blueberry Bread

• Author: Emily Wilson
• Prep Time: 10 Minutes
• Cook Time: 60 Minutes
• Total Time: 1 hour 10 minutes
• Yield: 1 Loaf 1x
• Category: Bread
• Cuisine: American

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Description

Easy, fresh and delicious, this blueberry bread is a wonderful way to enjoy a slice of summer even in the chilly days of winter.

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Ingredients

Scale 1x2x3x

DRY:

• 3/4 cup sugar
• 2 cups AP flour
• 1/3 cup oats, quick cooking but not instant
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt

WET:

• 2 eggs, large
• 1 cup whole milk
• 1 1/2 teaspoons vanilla extract
• 6 tablespoons unsalted butter, melted and slightly cooled
• 1/2 cup sour cream

TO FINISH:

• 1 Tablespoon AP flour
• 1 1/2 cups fresh blueberries (See notes)
• 1/2 teaspoon cinnamon
• 1 tablespoon sugar

EQUIPMENT:

• 9x5 Loaf Pan
• Parchment Paper
• Vegetable oil for greasing, or non-stick cooking spray

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Instructions

1. Preheat oven to 350 degrees. Lightly grease a 9×5 loaf pan, then line with a piece of parchement paper that covers the bottom and hangs over the long edges. This will help remove the loaf whole after cooking.
2. In one bowl, whisk together the dry ingredients.
3. In a separate bowl, whisk together the eggs, milk and vanilla. Whisk in the cooled butter, then the sour cream. It’s ok that the mixture is slightly chunky.
4. Fold the wet ingredients into the dry ingredients just until you no longer see dry patches of flour.
5. Toss the blueberries with 1 tablespoon flour, then fold into the batter. Reserve a few berries to sprinkle on top of the loaf. Do not over-mix. Pour the batter into the prepared loaf pan and scatter the reserved berries on top. Mix together the cinnamon and sugar then sprinkle over the top.
6. Set the loaf pan in the preheated oven and bake until bread is golden brown on top and a toothpick comes out clean, about 55-65 minutes.
7. Let cool on a cooling rack for 15 minutes. Remove from pan and finishing cooling on the rack until room temperature.

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Notes

I suggest using fresh blueberries because commercially frozen blueberries tend to have a lot of moisture that bleeds into the batter, turning it grey-ish blue. They cook fine, though, so if that’s what you have they can be used in place of fresh. The other option is using fresh berries that you froze during last season.