This Easy Blueberry Bread comes together in minutes. Then pop it into the oven for a delicious treat for your family.
I can’t believe #BlueberryWeek is almost over!! All those blue globes of deliciousness have been filling my social media feeds making me HUNGRY! I have added a few more packs to my list this week. The hubs has expressed his concern, but it’s all good. I will be baking and taking a few things to work so he doesn’t have to worry about it.
So, this is round two of the blueberry bread. The first one was a total fail. I mean, sunk in the middle after cooling fail. I put the super long toothpick in the center and it came out fine. I was totally prepared to photograph it while waiting for the blueberry brie duck flatbread was cooking.
Much to my dismay, I turned around and it was completely sunken in the middle. I mean, a lot sunken in the middle. I could almost see the bottom of the pan sunken in the middle. I was so upset. That was the last of the yogurt I had in the fridge and have no time to hit the store after work.
And for those that have been around a while, you know I’m useless after work most days. I saw most days because I have to start PT soon, but those are on days the hubs is off. Which means I don’t have to walk up the killer hill in this searing heat, walk the dogs, change clothes (maybe shower?), and then head to PT where I’ll work up a sweat again. Sounds glamorous doesn’t it?
If I MUST go out after work, it’s typically Friday and it’s typically to the liquor store or to pick up dinner. Or both. However, you’re right! Most Fridays we order in because I cook dinner, for me at least, 6 nights a week. Sometimes what I cook isn’t enough for the hubs or something he wants when he gets home at 11 at night.
There’s something about getting home really late that makes you not that hungry. Sometimes, if it’s something really comforting that he would like, he’ll eat it. But since I haven’t had much energy to cook a ton of food when I get home, I try to schedule those meals on days he’s off. He can at last do some prep work and I can cook when I get home from PT.
How did I get on this topic? Oh yeah! No energy and useless after work.
So, I had to regroup and alter my original recipe. It didn’t look like a lot of batter when I put it in the pan. But, I did use buttermilk which has a lot more acid than yogurt. Or does it? Anyway, I felt better about adding a little baking soda to the baking powder. I guess that did the trick because it puffed right up! And did not sink.
And I think I did a pretty good job of making sure it wasn’t dry inside. I pulled it out just a little under done knowing full good and well that it would continue to cook. There is carry over cooking time in baking as there is in grilling or cooking meats. Just because you pull it out of the oven doesn’t mean it’s immediately cool and stops cooking. Just sayin.
I had just enough blueberries for this final batch of bread. Thankfully. If not, I don’t know what I would have done. I probably would have had to scrap the whole blueberry bread idea entirely. Which would have sucked because I had a hankering for some good blueberry bread.
And that’s exactly what this is. Delicious, tender, moist, and full of blueberries. It’s not to sweet and perfect to have with coffee or tea for breakfast. Or for a late night snack, like my husband did. He gets excited to get the first slice. Because, as we all know, anything after that is too dry for him. My new coworkers will happily devour this, I’m sure. After all the store bought baked goods and breakfast sandwiches for TWO going away parties, I’m sure they’ll be thrilled to have something homemade.
Every time I make a quick bread of any kind (muffins, breads, pancakes, etc.) I think of that Alton Brown episode where he talks about stirring it just 12 times and walking away. Of course, I couldn’t quite do that with this batter. It’s a bit thicker than I anticipated. But, I did let it sit for a little bit while the oven finished preheating. It does seem to make a difference in the flavor and texture. Try it if you haven’t. You’ll see what I’m talking about
It seems to make things a bit more airy? If that makes sense. Like it gives the acids and the alkalines times to mingle, party, and just get down to doing their jobs. Great. Now I have the bread baking episode with the burping yeast puppets in my head. I learned so much from watching that show. I should go back and re-watch the ones I missed on syndicate.
Of course, he has that new show out the revisits that old one.
Anyway, this isn’t about burping yeast puppets. This post is about this blueberry bread. It smelled amazing as it was cooking. That should have been the clue. The other one sort of smelled like it was burning around the edges. I thought it would burn. Maybe I hallucinated that the toothpick came out clean because I wanted it to be finished. Who knows.
What I do know is that this version right here is irresistible. Packed with blueberries and so moist it’s one that you will make repeatedly. I know I’m going to make another one to take into work this weekend. Just because I’m nice. And because I want to have some more for myself, too!
Make sure to see what the rest of the bloggers are sharing today. I hope you enjoy the rest of #BlueberryWeek. It’s been fun and I can’t wait to participate in it again next year.
- 3/4 cup sugar
- 1/2 cup butter
- 2 large eggs
- 1/2 cup buttermilk
- 1 teaspoon vanilla extract
- 2 cups flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 2 cups blueberries
- Preheat oven to 350.
- Cream the butter and sugar together in a mixing bowl. Add the eggs one at a time beating after each addition.
- Stir in the butter and vanilla extract and set aside.
- In a large mixing bowl, combine the flour with the baking powder, baking soda, and salt. Stir with a whisk.
- Add the blueberries and stir until the berries are coated with flour.
- Make a well in the center. Pour the buttermilk mixture into the flour mixture. Stir together with a spoon or rubber spatula until just combined.
Allow the mixture to sit 5 minutes before pouring into a loaf pan coated with cooking spray or butter.
- Bake at 350 for 50 to 60 minutes or until a toothpick inserted in the center comes out mostly clean with a few crumbs attached. You don’t want it completely clean or it will be too dry.
- Allow to rest in the pan 5 minutes before running out and placing it on a rack to cool completely before slicing and serving.
Nutrition InformationYield 10 Serving Size 1
Amount Per Serving Calories 268 Total Fat 11g Saturated Fat 6g Trans Fat 0g Unsaturated Fat 4g Cholesterol 62mg Sodium 248mg Carbohydrates 39g Fiber 1g Sugar 19g Protein 5g
Family Around the Table and Christie from A Kitchen Hoor’s Adventures for hosting #BlueberryWeek. More than 20 top notch bloggers are sharing a variety of blueberry recipes from breakfast to dessert. Follow #BlueberryWeek on social media so you don’t miss one delicious recipe.
- Blueberry Peach Muffins by Cooking For My Soul
- Blueberry Refrigerator Jam by Our Good Life
- Cinnamon Blueberry Multigrain Bread by Karen’s Kitchen Stories
- Easy Blueberry Bread by A Kitchen Hoor’s Adventures