I’m a little late to the game on this one but if you can still find blueberries for cheap, you absolutely MUST make this blueberry bread. We’re on the tail end of blueberry season but they may just be at their peak depending on where you live. I promise, the little effort required to make this simple bread recipe is worth it as it is probably one of the best sweet breads that I’ve made to date!
My friend Annalise made me Blueberry Lemon Cake for my birthday and ever since then I can’t get blueberries out of my brain. I knew I had to make at least one recipe with them before they disappeared from their front and center spot at the stores.
This time of year, I have so many recipes that I want to make with fresh produce that I can easily get behind in my lofty plans. Hence the late blueberry post! I have plans for tomatoes, plans for carrots, plums, and peaches… but will I have a chance to get to them all?? I hope so!
I plan on preserving some plum jam and maybe apricot too, canning tomato sauce and fresh peaches, making carrot muffins, beet cake, cobbler and pie. Am I in over my head? Probably so. There are just too many amazing ingredients ripe right now! What are some of your late summer cooking plans?!
Here are some other great blueberry recipes:
Blueberry Corn and Feta Salsa
Blueberry Lemon Ice Cream Sandwiches
Blueberry Mojito Jam by Completely Delicious
Lemon Blueberry Coffee Cake by Barbara Bakes
Roasted Blueberry Tart by Lemons for LuLu
Blueberry Cake by the Little Epicurean
Blueberry Beet Smoothie by Bakerette
And a few other loaf cakes I’ve made and enjoyed:
- 1 cup granulated sugar
- 1/2 cups butter, (4 ounces ) slightly softened
- 2 eggs
- 1 1/2 teaspoons vanilla extract
- 2 cups whole wheat pastry flour, or all purpose
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup milk
- 2 cups fresh blueberries, washed, dried and picked over
- 2 tablespoons coarse sugar
Preheat oven to 375 degrees.
Butter a loaf pan and set aside.
Combine 1 cup of sugar and the butter in a stand mixer with the paddle attachment and beat until light and fluffy. Add the eggs one at a time, beating well after each addition. Add the vanilla and mix well.
In a separate bowl, combine the flour, baking powder, and salt. Add the dry ingredients to the batter in 3 additions, alternating with the milk.
Gently fold in the blueberries and pour the batter into the prepared pan. Sprinkle with the remaining 2 tablespoons of sugar over the batter. Bake until a toothpick inserted in the center comes out clean, 50-60 minutes. Cover with foil if the top of the bread starts to become to brown and continue baking. Cool in the pan for 10 minutes then, turn out on top a wire rack to cool completely. Wrap and store at room temperature or refrigerate.
You may add some lemon zest in the bread for a little added depth in flavor.