Mornings can be hectic, but this quick and easy recipe for blueberry bread will become your go-to breakfast. The flavor is reminiscent of a homemade blueberry muffin with the consistency of a loaf of bread. It’s perfect for on-the-go mornings or to have at home when you’re craving something sweet! That time in between lunch and dinner where you’re starving? This is it!
prep: 15 mins cook: 55 mins additional: 10 mins total: 80 mins Servings: 10 Yield: 1 loaf
½ cup unsalted butter, at room temperature
1 ½ teaspoons baking powder
1 ¾ cups all-purpose flour
1 cup fresh blueberries, or more to taste
2 large eggs
½ cup buttermilk
1 cup white sugar
1 teaspoon vanilla extract
Preheat the oven to 350 degrees F (175 degrees C). Butter a 9×5-inch loaf pan.
Combine flour and baking powder in a medium bowl and set aside.
Combine sugar and butter in a small bowl; mix for about 1 minute. Add eggs and mix well; add buttermilk and vanilla extract, mixing until well incorporated. Pour over the dry ingredients and mix until incorporated. Fold in blueberries with a rubber spatula. Pour batter into the prepared bread pan.
Mix sugar, flour, and butter together in a bowl with your fingers until the butter is mixed in well with the flour and sugar. Sprinkle the topping over the batter.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, 55 to 60 minutes. Remove from the oven and let cool for 10 minutes. Run a knife around the edges and remove the loaf from the pan and let cool completely on a wire rack.
Per Serving: 314 calories; protein 4.4g; carbohydrates 46.2g; fat 12.9g; cholesterol 68.2mg; sodium 102.2mg.