Rich moist bread that are filled with juicy bites of delicious blueberries are subtly elegant and absolutely intoxicating. Full of sweet flavor that burst with the natural juices of blueberry take snack time to a happy place. Everyone in the house will meet you at the table when baking these wonderful bread. My family absolutely loves this recipe and we are sure your will too.
Watch the video and follow the instructions below to have this warm bread today. Like and share this or any of my recipes you find interesting from my growing catalogue of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. Perfect with coffee or on the go these blueberry bread are simply delicious. Thanks for visiting and see you again soon.
Please follow Facebook, Instagram, Twitter , Pinterest, or subscribe to my YouTube channel.
In a separate bowl: add blueberries and 2 tsp of flour. Mix until coated and set aside.
Preheat the oven to 350°F / 176°C. Lightly grease the loaf pan (8″x 4″) with softened butter & flour or line the inside of the pan with parchment paper.In a large separate bowl: add sugar, eggs and beat until pale yellow.
Add vanilla extract, sour cream, milk and oil. Mix everything together until combined.
In a bowl combine flour, salt, baking soda & baking powder together. Set aside until ready to use. (I highly recommend weighing your flour and sifting the dry ingredients before adding to the wet ingredients, this will make the batter fluffy and not lumpy). Add dry ingredients and mix.
Add the blueberries into the bowl and gently toss them together with a spatula.
Transfer the batter to the pan.
Optional: add extra blueberries on top of the batter. Sprinkle sugar on top of the batter.
Bake for 65-70 minutes or until a toothpick placed in the center of the bread comes out clean (tent with aluminum foil after 30 minutes). Remove pan from the oven and rest the bread in the pan for 10 minutes before transferring the bread to a baking rack to finish cooling.
Slice & enjoy! Cover the leftovers in a container. Keep at room temperatures to up 2 days or refrigerate up to 6 days.
Recent Posts
Be sure to follow me on Facebook, Instagram, Twitter, Pinterest, YouTube or subscribe to the blog for emails and receive free EatFoodlicious recipes daily.
Share on social media
Blueberry Bread
Equipment
- 8" x 4" Loaf Pan
Ingredients
- 1 ½ cups fresh blueberries or frozen (not not thaw)
- 2 tsp all-purpose flour
Batter
- 1 ½ cups all-purpose flour 215 grams
- ½ – ¾ cup granulated sugar depends how sweet you like
- ½ cup vegetable or canola oil
- ½ cup milk room temperature
- ¼ cup sour cream room temperature
- 1 ½ tsp baking powder
- 1 tsp vanilla extract
- ½ tsp baking soda
- ½ tsp salt
- 2 large eggs room temperature
Topping
- ¼ cup blueberries
- 1 tbsp granulated sugar
Instructions
- Preheat the oven to 350°F / 176°C. Lightly grease the loaf pan (8"x 4") with softened butter & flour or line the inside of the pan with parchment paper.
- In a separate bowl: add blueberries and 2 tsp of flour. Mix until coated and set aside.
- In a bowl combine flour, salt, baking soda & baking powder together. Set aside until ready to use. (I highly recommend weighing your flour and sifting the dry ingredients before adding to the wet ingredients, this will make the batter fluffy and not lumpy).
- In a large separate bowl: add sugar, eggs and beat until pale yellow. Add vanilla extract, sour cream, milk and oil. Mix everything together until combined. Add dry ingredients and mix. Add the blueberries into the bowl and gently toss them together with a spatula. Transfer the batter to the pan. Optional: add extra blueberries on top of the batter. Sprinkle sugar on top of the batter.
- Bake for 65-70 minutes or until a toothpick placed in the center of the bread comes out clean (tent with aluminum foil after 30 minutes). Remove pan from the oven and rest the bread in the pan for 10 minutes before transferring the bread to a baking rack to finish cooling.
Slice & enjoy! Cover the leftovers in a container. Keep at room temperatures to up 2 days or refrigerate up to 6 days.
Video
Baked Goods
Breakfast
