Blueberry Bread
A soft and moist loaf filled with fresh blueberries, perfect for breakfast, snacks, or dessert.
Equipment
- Mixing Bowls:
- Loaf Pan
- Measuring Spoons
Ingredients
- 2 cups flour all-purpose, spelt, or gluten-free flour
- 3/4 cup sugar adjust for sweetness
- 2 tsp baking powder
- 3/4 tsp salt
- 1/2 tsp baking soda
- 1/2 tsp cinnamon optional
- 2 cups blueberries fresh or frozen, lightly floured
- 1 cup water substitute with milk or plant-based milk
- 2 tsp pure vanilla extract
- 3 Tbsp oil or unsalted butter or mashed banana for a lower-fat option
- 1 egg or flax egg as a substitute
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×5 inch loaf pan.
- In a large bowl, combine flour, sugar, baking powder, baking soda, salt, and optional cinnamon.
- In another bowl, mix together water, vanilla, oil or butter, and the egg.
- Pour the wet mixture into the dry ingredients and stir until just combined.
- Gently fold in most of the blueberries, reserving a few for the top.
- Pour the batter into the prepared pan and place the reserved blueberries on top.
- Bake for about 60 minutes or until a toothpick inserted in the center comes out clean.
- Allow the bread to cool in the pan for a few minutes, then transfer to a wire rack to cool completely.
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Notes
Store in an airtight container at room temperature for up to 3 days; refrigerate for up to a week; freeze for up to 3 months.