This blueberry bread recipe is a staple for many due to its simplicity, yet it never fails to impress with its rich, moist texture and burst of blueberry flavor in every bite.
Ingredients
Scale:
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup granulated sugar
Zest of 1 lemon
Optional: 1/2 teaspoon ground cinnamon
1/2 cup unsalted butter, softened
2 large eggs
1 teaspoon vanilla extract
1/2 cup buttermilk
Optional: 2 tablespoons of honey
1 1/2 cups fresh blueberries
1 tablespoon all-purpose flour (for tossing with blueberries)
Optional: 1/4 cup chopped walnuts or pecans
Instructions
Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan and set aside.
In a medium bowl, whisk together the dry ingredients: flour, baking powder, baking soda, salt, sugar, and lemon zest.
In a large mixing bowl, cream the butter and sugar together until light and fluffy, about 3-4 minutes.
Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk. Mix just until combined.
Toss the blueberries with 1 tablespoon of flour and gently fold them into the batter.
Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
