Thisblueberry bread is super soft and moist andit's loaded with juicy ripe blueberries. You only need 10 minutes prep + 9 ingredients for this delicious quick bread. It's the perfect treat for breakfast or dessert to enjoy with a cup of coffee. By the way, have you tried my chocolate zucchini bread?
In a small bowl, sift together flour, baking powder, and salt. Set aside.In a large bowl, using a stand or a handheld mixer fitted with a whisk or paddle attachment, beat butter until soft and creamy, about 2 minutes.
Fold in blueberries to combine. Transfer to the prepared pan and bake for about 55-65 minutes or until a toothpick inserted in the center comes out clean.
One Bowl Lemon Blueberry Quick Bread
With this recipe, no. With many recipes that call for blueberries, you will find that they often sink to the bottom of the bread, a cake, or muffins. The reason why this happens is that the weight of blueberries is too heavy for the thickness of the batter. So if the batter is thin, they are going to sink to the bottom every time.
Thankfully, this batter is thick enough that it shouldn't be an issue. As you can see in my photos, the blueberries are evenly spread throughout the bread, and I do not toss them in flour before.
On average, it will last 3 days in an airtight container in the fridge. Let come to room temperature before serving if you wish.
Gluten Free Blueberry Quickbread
Wrap it tightly in plastic wrap and place in a freezer-safe bag. It will last 2-3 months. When ready to serve, place on the counter or in the refrigerator.
This extraordinary blueberry bread is super soft and moist. Plus, it's filled with juicy ripe blueberries. You will only need 10 minutes prep + 9 ingredients to make this recipe!
Calories: 308 kcal Carbohydrates: 39 g Protein: 4 g Fat: 15 g Saturated Fat: 8 g Cholesterol: 78 mg Sodium: 237 mg Potassium: 218 mg Fiber: 1 g Sugar: 17 g Vitamin A: 505 IU Vitamin C: 3.1 mg Calcium: 95 mg Iron: 1.7 mgThis Blueberry Bread Loaf is an easy blueberry cake recipe that takes 10 minutes to prepare. The batter is made with yoghurt which makes this loaf lovely and moist, andall you need is a wooden spoon and one bowl. With a simple lemon glaze, this makes for a lovely afternoon tea!
Easy Banana And Blueberry Bread Recipe
To prepare. Once you pull out yourtub of flour, sugar and other ingredients onto the counter, it will honestly take you less than 10 minutes to prepare.
Because it goes like this: whisk together flour, sugar, baking powder and salt in a bowl. Then add egg, yoghurt, oil, lemon zest and vanilla. Fold in blueberries. Pour into pan and bake.
I’ve provided a lemon glaze in this recipe, but when time is of the essence, I just dust with icing sugar. It doesn’t
Blueberry Bread (quick And Easy)
To make the lemon glaze, just mix the ingredients, using milk to get the right consistency so it’s thick enough to drizzle over. Careful not to make it too thin!
Recipe video above. A quick blueberry lemon bread that is fast to prepare! Incredibly moist, bursting with blueberries and the fresh hint of lemon. The glaze is optional – it's delicious even without!
1. Tossing in flour helps to stop blueberries from sinking to the bottom of the batter. Neat trick I picked up from a different Ina Garten recipe!
Bread Machine Blueberry Bread: Uncommonly Fresh
2. Glaze – Ideally, make the glaze a thick pourable consistency. If the glaze can be poured in a thin stream, it will be transparent on the surface. So try to make it a very thick pourable consistency – like tomato ketchup consistency. Otherwise just make it thick enough to spread on the surface.
If you accidentally make it too thin, pour half on, then let it set a bit, then pour the remainder on. The double coating made the glaze non-transparent, as you can see in the photo!
4. Other berries – This can be made with raspberries, strawberries or any other fruit that you want. Fresh or frozen – just ensure they are chopped to be around the size of blueberries, you don’t want giant chunks of fruit throughout it.
Quick & Easy Lemon Blueberry Bread Recipe
5. Storage –This is a lovely moist cake that will keep for 5 days in an airtight container in the pantry, though if it’s particularly warm where you are, it is better to store in the fridge (serve at room temperature). It can also be frozen for 3 months.
Calories: 377 cal (19%) Carbohydrates: 60 g (20%) Protein: 5 g (10%) Fat: 14 g (22%) Saturated Fat: 2 g (13%) Polyunsaturated Fat: 4 g Monounsaturated Fat: 8 g Trans Fat: 1 g Cholesterol: 52 mg (17%) Sodium: 33 mg (1%) Potassium: 185 mg (5%) Fiber: 1 g (4%) Sugar: 41 g (46%) Vitamin A: 110 IU (2%) Vitamin C: 4 mg (5%) Calcium: 79 mg (8%) Iron: 1 mg (6%)
I can’t bring myself to share the photo of Dozer from when I was shooting this. It involved a big puddle of drool as he quietly lay under the table, waiting for a big hunk of cake to drop on the ground (which did not occur). It was disgusting!!!!
Buttermilk Blueberry Bread
So here you go – something a little cuter. 🙂 Boy, I really did NOT expect this 5 kg/10 lb puppy to end up quite as big as he is – he’s now 40kg / 80lb!!!
I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative!Enjoy a slice of homemade Blueberry Bread, perfect for breakfast or morning tea. This moist olive oil cake is packed with fresh blueberries, lemon zest and a squeeze offresh lemon juice.
This lovely Blueberry Bread was a labor of love, but I’m so thrilled with the way it turned out. A moist olive oil loaf studded with fresh blueberries and flavoured with fresh lemons.
Lemon Blueberry Bread Recipe With Shortcuts Tastes Like Rich Moist Cake
If you follow me on Instagram, you’ll know that it took quite a few turns to get this Blueberry Bread just right – and a big part of that was because my blueberries keeping sinking!
I reached out to you on Instagram Stories to find out your tricks for preventing this, and after a few more tests, I finally found something that worked for me. See all those glorious blueberries suspended on top? Boom!
So most people suggested rolling the blueberries in flour before adding to the batter. I tried this and it worked a little – but it wasn’t good enough. The blueberries were still sitting in the bottom half of the loaf.
Blueberry Muffin Bread
Well I did coat the blueberries, I used cornflour, but flour is fine too. But I only added them to half the batter. So the batter without blueberries goes into the tin first, followed by the batter with the blueberries. Then I added a few blueberries on top before baking.
The result was pure blueberry perfection.You’ve got a sweet, soft but dense olive oil loaf filled to the brim with fresh blueberries, while fresh lemon juice and zest add a pop of flavour.
It’s sweet, without being too sweet, so would even make a lovely treat for a late breakfast or brunch. My favourite way to eat it is slightly warm (just zap a slice in the microwave for 10 seconds) and smothered in softened butter.
Glazed Lemon Blueberry Loaf Recipe
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