Blueberry bread ⋆
Tags: Baking, Desserts | Prep time: 15 min | Cook time: 50 minAdapted from a recipe for cranberry muffins, this recipe also makes a soft, sweet bread. I made it with blueberries, but any berry should work well in this.
Ingredients
- 2 ¼ cups (269 g) all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ¾ teaspoon salt
- 1 tablespoon cinnamon
- 1 teaspoon nutmeg
- ¼ cup vegetable oil
- ¾ cup granulated sugar, plus additional 2 tablespoons for blueberries
- 2 large eggs
- 2 teaspoons vanilla extract
- ½ cup (113 g) full-fat sour cream or whole-milk yogurt
- 1 cup fresh or frozen blueberries
- Optional: coarse sparkling sugar, oats
Cooking Directions
- Preheat oven to 375°F.
- In a medium bowl, whisk together the dry ingredients. If you want to experiment with additional spices, add them here—I like cinnamon and nutmeg, but ginger and cardmom are also good to add if you have them. Set aside.
- In a large bowl, use an electric mixer on low speed to combine the oil and ¾ cup of sugar. Increase the speed to medium-high and continue mixing for 2 more minutes. Add the eggs, one at a time, mixing to combine after each addition. Mix in the vanilla extract and the sour cream/yogurt until smooth.
- With the mixer on low speed, gradually add the dry ingredients. The mixture will thicken up a lot and may look very dry initially—just keep mixing it and it should become thick and smooth. If this does not happen, add a tablespoon or so of milk to the mixture to help it along.
- In a small bowl, toss together the blueberries and the remaining 2 tablespoons of sugar so that all of the blueberries are coated. Using a spatula or wooden spoon, gently fold the blueberries into the batter.
- Pour the batter into a breadpan (muffin cups also work well). If you want a fancy topping, you can add that on top here. I personally sprinkle oats and granulated sugar on top prior to baking—this way it crisps up on top as it bakes.
- Bake for 45-50 minutes, or until a toothpick inserted in the center of the loaf comes out clean.
- Allow the loaf to cool for 5-10 minutes, then remove from the breadpan.
Notes
Made this for the poster session in my ecology class—seemed to be a huge hit!