I’m a one-note baker when it comes to quick breads. And that one note is banana bread. I honestly can’t remember the last quick bread I made that wasn’t banana. When Heather picked breads as the theme for this month’s What’s Baking? challenge, I knew it was the perfect excuse to finally try something else.
This bread was awesome – a nice crunch to the crust while being soft and fluffy inside. It’s not too sweet so it could pass for a breakfast bread but it’s just sweet enough to be dessert, too. Also, it makes for some pretty amazing French toast. I’m sure this will be making several repeat appearances during blueberry season!
You can check out the roundup of the breads made by other bloggers at Heather’s blog, Hezzi-D’s Books and Cooks, later this month!
Blueberry Quick Bread
(slightly adapted from Crunchy Creamy Sweet)
Makes 1 loaf
2 cups flour
1 1/2 tsp. baking powder
1/4 tsp. baking soda
1 tsp. salt
1 1/2 cups fresh blueberries
3/4 cup buttermilk
1 tsp. vanilla extract
1/4 c. vegetable oil
1 large egg, slightly beaten
1 cup sugar
Preheat the oven to 350F degrees. Line a 9×5″ loaf pan with parchment and grease the parchment.
In a large bowl, whisk together the flour, baking powder, baking soda and salt. Mix in blueberries.
In a medium bowl, whisk together the buttermilk, vanilla, oil, egg and sugar until thoroughly combined. Add wet ingredients to dry ingredients and mix until just combined – it’s fine if it’s slightly lumpy.
Pour batter into prepared, lined pan and bake for 40-50 minutes, until golden on the outside and a toothpick inserted comes out clean.
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