Here’s a moist, flavorful Blueberry Bread — perfect for breakfast, snack, or tea-time 🍞🫐
🫐 Blueberry Bread
Ingredients
- 2 cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ½ cup unsalted butter, softened
- ¾ cup sugar
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup milk (or buttermilk)
- 1½ cups fresh or frozen blueberries (if frozen, do not thaw)
- Optional: zest of 1 lemon for brightness
- Optional topping: 2 tbsp sugar for sprinkling
Instructions
1️⃣ Prep
- Preheat oven to 350°F (175°C).
- Grease a 9×5-inch loaf pan and lightly flour it.
2️⃣ Mix Dry Ingredients
- In a bowl, whisk flour, baking powder, baking soda, and salt.
- If using lemon zest, add it here.
3️⃣ Cream Butter & Sugar
- In another bowl, beat butter and sugar until fluffy (2–3 minutes).
- Add eggs one at a time, then vanilla extract.
4️⃣ Combine Wet & Dry
- Add dry ingredients alternately with milk, beginning and ending with dry. Mix until just combined.
- Gently fold in blueberries to avoid crushing them.
5️⃣ Bake
- Pour batter into prepared pan.
- Sprinkle sugar on top if desired for a light crunch.
- Bake 50–60 minutes, or until a toothpick inserted in the center comes out clean.
- Let cool 10 minutes in pan, then transfer to a wire rack.
🔥 Tips
- Frozen blueberries work best in batter; toss them in flour to prevent sinking.
- For extra flavor, add a handful of chopped nuts (walnuts or pecans).
- For a sweeter top, drizzle a simple glaze: powdered sugar + milk + vanilla.
- Don’t overmix once blueberries are added — prevents blue streaks and mushy texture.
If you want, I can also give a mini-muffin version, a lemon-blueberry loaf with glaze, or a healthier version with whole wheat flour and less sugar.
Do you want the classic loaf or muffin-style mini breads?
