Alabama Blueberry Bread
Delight your taste buds with the comforting flavors of Alabama Blueberry Bread—a moist and tender loaf bursting with the sweetness of fresh, juicy blueberries in every bite. This easy-to-make recipe combines pantry staples like all-purpose flour, sugar, and vanilla extract with a generous 1.5 cups of blueberries, gently folded into a fluffy batter to create a treat that's perfect for breakfast, snacks, or dessert. A quick toss of the berries in flour ensures they stay evenly distributed, while the combination of melted butter and vanilla lends a rich, buttery aroma. Baked to golden perfection in under an hour, this homemade blueberry bread is a versatile crowd-pleaser that shines on its own or warmed up with a pat of butter. Perfectly simple yet irresistibly delicious, this recipe is a must-try for blueberry lovers looking for a taste of Southern comfort.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 0.75 cup Granulated sugar
- 2 teaspoons Baking powder
- 0.5 teaspoon Salt
- 2 units Large eggs
- 0.5 cup Whole milk
- 0.25 cup Unsalted butter, melted
- 1 teaspoon Vanilla extract
- 1.5 cups Fresh blueberries
- 1 tablespoon All-purpose flour (for coating blueberries)
Instructions
Preheat your oven to 350°F (175°C) and grease a 9x5-inch loaf pan with non-stick cooking spray or butter.
In a large mixing bowl, whisk together the 2 cups of all-purpose flour, granulated sugar, baking powder, and salt until well combined.
In a separate medium bowl, whisk together the eggs, milk, melted butter, and vanilla extract.
Pour the wet ingredients into the dry ingredients and gently stir until just combined. Be careful not to overmix to avoid a dense bread.
In a small bowl, toss the blueberries with 1 tablespoon of flour. This helps prevent them from sinking to the bottom of the bread during baking.
Gently fold the coated blueberries into the batter, being careful not to crush them.
Pour the batter into the prepared loaf pan and spread it evenly with a spatula.
Bake the bread in the preheated oven for 50-55 minutes, or until a toothpick inserted into the center comes out clean.
Remove the bread from the oven and let it cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
Slice the bread and serve. Store leftovers in an airtight container at room temperature for up to 3 days.
Nutrition Facts
Calories |
2261 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 65.1 g | 83% | |
| Saturated Fat | 36.2 g | 181% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 516 mg | 172% | |
| Sodium | 2274 mg | 99% | |
| Total Carbohydrate | 383.2 g | 139% | |
| Dietary Fiber | 12.1 g | 43% | |
| Total Sugars | 179.5 g | ||
| Protein | 43.6 g | 87% | |
| Vitamin D | 3.3 mcg | 17% | |
| Calcium | 266 mg | 20% | |
| Iron | 14.1 mg | 78% | |
| Potassium | 779 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
