Blueberry Bread
A delightful and simple blueberry bread recipe that is perfect for breakfast, snacks, or light desserts with a moist texture and a burst of juicy blueberries.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 3/4 teaspoon salt
- 1 cup granulated sugar
Wet Ingredients
- 1/4 cup vegetable oil
- 1/4 cup unsalted butter, melted and cooled
- 1 large egg, room temperature
- 2 teaspoons vanilla extract
- 1/2 cup milk at room temperature
Blueberries
- 1 1/4 cups blueberries (fresh or frozen) Toss with a teaspoon of the flour mixture to prevent sinking
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- Grease an 8½x4½-inch loaf pan with butter or baking spray. Optionally, line the pan with parchment paper.
- In a large bowl, whisk together the all-purpose flour, baking powder, and salt.
- In another bowl, whisk together the granulated sugar, vegetable oil, melted butter, egg, and vanilla extract until smooth and light.
- Stir in the milk until fully incorporated.
- Toss blueberries with 2 teaspoons of the flour mixture in a separate bowl.
Baking
- Add the wet mixture to the dry mixture and stir until almost fully combined.
- Gently fold in the blueberries.
- Pour the batter into the prepared loaf pan and spread it evenly.
- Bake for 65 to 75 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
- Allow the bread to cool in the pan for about 10 minutes before transferring it to a wire rack.
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Notes
Serve blueberry bread warm with butter, cream cheese, or drizzle with a glaze. For French toast, dip slices in a mix of eggs and milk and cook until golden.