Description
This moist, tender blueberry bread is a homestyle quick bread packed with fresh, juicy fruit, making every morning feel special. It is a simple, one-bowl recipe that yields a cake-like crumb, perfect for a cozy Sunday brunch or a quick, sweet energy boost during busy weekday mornings. Gentle, comforting, and incredibly easy to prepare, this loaf fills your kitchen with the delightful aroma of fresh berries and warm bread.
Ingredients
3/4 cup granulated sugar
1/2 cup butter, softened to room temperature
2 large eggs, room temperature
1 cup whole milk
2 cups all-purpose flour
2 tsp baking powder
1 1/2 cups blueberries
1 tbsp flour (for tossing blueberries)
Instructions
Preheat your oven to 350 degrees Fahrenheit and grease your 9×5-inch loaf pan thoroughly.
Cream the softened butter and granulated sugar in a large mixing bowl until the mixture looks light and fluffy.
Add the eggs and milk into the creamed butter mixture, stirring until the texture is completely smooth.
Fold the flour and baking powder into the wet ingredients just until the mixture is barely combined.
Toss the blueberries with a tablespoon of flour before folding them gently into the thick bread batter.
Pour your prepared batter into the loaf pan and smooth out the top with a silicone spatula.
Bake the loaf for 70 minutes or until a toothpick inserted into the center comes out clean.
Cool the bread in the pan for 15 minutes before moving it to a wire rack for final cooling.
Notes
Toss the blueberries in a tablespoon of flour before adding them to the batter to prevent them from sinking to the bottom of the loaf. Store in an airtight container at room temperature for up to 3 days or freeze for longer storage.
- Prep Time: 15
- Cook Time: 70
- Category: Breakfast
- Method: Bake
- Cuisine: American