Blueberry Loaf Quick Bread

Blueberry Loaf Quick Bread

If you're on the hunt for a delightful treat that combines the sweetness of fresh blueberries with the comforting texture of homemade bread, look no further! This Blueberry Loaf Quick Bread is not only simple to prepare but also bursting with flavor, making it the perfect addition to your breakfast table or an afternoon snack. With just 10 minutes of prep time and a heavenly aroma wafting through your kitchen as it bakes, you'll find it hard to resist slicing into this warm, golden loaf. Trust us, your taste buds will thank you for trying this recipe!

Prep Time: 10 mins
Cook Time: 50 mins
Total Time: 60 mins
Cuisine: American
Serves: 1 loaf

Ingredients

  1. 1 ½ cups all-purpose flour
  2. 1 teaspoon baking powder
  3. ½ teaspoon baking soda
  4. ½ teaspoon salt
  5. ½ cup sugar
  6. 1 large egg
  7. ½ cup milk
  8. 1/3 cup vegetable oil
  9. 1 cup fresh blueberries

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan or line it with parchment paper for easy removal.
  2. In a large mixing bowl, combine 1 ½ cups of all-purpose flour, 1 teaspoon of baking powder, ½ teaspoon of baking soda, and ½ teaspoon of salt. Whisk these dry ingredients together until they are well blended.
  3. In another bowl, whisk together ½ cup of sugar and 1 large egg until the mixture is smooth and creamy. This should take about 1-2 minutes.
  4. Add ½ cup of milk and ⅓ cup of vegetable oil to the sugar and egg mixture. Continue whisking until all the wet ingredients are well combined.
  5. Gradually pour the wet mixture into the bowl with the dry ingredients. Gently fold the ingredients together using a spatula or wooden spoon until just combined. Be careful not to overmix; it's okay if there are a few lumps.
  6. Gently fold in 1 cup of fresh blueberries. If using frozen blueberries, do not thaw them before adding; this helps prevent the batter from turning blue.
  7. Pour the batter into the prepared loaf pan, spreading it evenly. Tap the pan gently on the counter to remove any air bubbles.
  8. Place the loaf pan in the preheated oven and bake for 50 minutes, or until a toothpick inserted into the center comes out clean. If the top of the loaf is browning too quickly, you can cover it loosely with aluminum foil during the last 10-15 minutes of baking.
  9. Once baked, remove the loaf from the oven and allow it to cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely before slicing.
  10. Enjoy your delicious blueberry loaf quick bread as a snack or breakfast treat!

Tips

  1. Use Fresh Blueberries: For the best flavor and texture, opt for fresh blueberries. If you only have frozen ones, don’t thaw them before adding them to the batter; this helps maintain the beautiful color of your loaf.
  2. Don’t Overmix: When combining the wet and dry ingredients, mix gently. Overmixing can lead to a dense bread, so it’s okay if the batter is a little lumpy.
  3. Check for Doneness: Ovens can vary, so start checking your loaf around the 45-minute mark. A toothpick inserted into the center should come out clean or with a few moist crumbs.
  4. Cool Properly: Allow the loaf to cool in the pan for about 10 minutes before transferring it to a wire rack. This helps prevent it from becoming soggy.
  5. Storage: To keep your loaf fresh, store it in an airtight container at room temperature for up to 3 days. You can also freeze it for longer storage; just wrap it well in plastic wrap and foil.

Nutrition Facts

Calories: 220kcal

Carbohydrates: 30g

Protein: 3g

Fat: 11g

Saturated Fat: g

Cholesterol: 25mg

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