Blueberry Bread with White Chocolate Icing
Indulge in the perfect balance of fruity sweetness and rich decadence with this irresistible Blueberry Bread with White Chocolate Icing. Bursting with fresh, juicy blueberries in every bite, this moist and tender loaf is elevated by a luscious drizzle of silky white chocolate icing. With a quick prep time of just 15 minutes, this easy homemade bread is ideal for breakfast, dessert, or an afternoon treat. The subtle hints of vanilla and the buttery crumb pair perfectly with the slightly tart berries, while the creamy icing adds an indulgent finishing touch. Whether you’re impressing guests or enjoying a cozy moment at home, this blueberry bread recipe is a showstopper. Plus, it’s conveniently made in one pan and stores beautifully for up to three days. Perfect for lovers of fruity desserts and quick breads!
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 0.75 cups granulated sugar
- 2 teaspoons baking powder
- 0.5 teaspoons salt
- 0.5 cups unsalted butter
- 2 large eggs
- 0.5 cups milk
- 1 teaspoons vanilla extract
- 1.5 cups fresh blueberries
- 1 cups white chocolate chips
- 1 cup powdered sugar
- 3 tablespoons heavy cream
Instructions
Preheat your oven to 350°F (175°C) and grease or line a 9x5-inch loaf pan with parchment paper.
In a medium bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt.
In a separate large bowl, cream the unsalted butter using a hand or stand mixer until light and fluffy. Add the eggs one at a time, mixing well after each addition.
Stir in the milk and vanilla extract until fully combined.
Gradually add the dry ingredients to the wet ingredients, mixing just until the batter comes together—avoid overmixing.
Gently fold in the fresh blueberries using a spatula, ensuring they are evenly distributed in the batter.
Pour the batter into the prepared loaf pan, spreading it evenly.
Bake 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 before transferring it to a wire rack to cool completely.
While the bread is cooling, prepare the white chocolate icing. In a microwave-safe bowl, combine the white chocolate chips and heavy cream. Heat in 20-second increments, stirring after each, until smooth and melted.
Whisk the powdered sugar into the melted white chocolate until the icing is smooth and thickened.
Drizzle the white chocolate icing over the completely cooled blueberry bread.
Slice and serve. Store any leftovers in an airtight container at room temperature for up to 3 days.
Nutrition Facts
Calories |
567 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.9 g | 32% | |
| Saturated Fat | 14.4 g | 72% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 91 mg | 30% | |
| Sodium | 313 mg | 14% | |
| Total Carbohydrate | 80.4 g | 29% | |
| Dietary Fiber | 1.5 g | 5% | |
| Total Sugars | 53.1 g | ||
| Protein | 6.6 g | 13% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 73 mg | 6% | |
| Iron | 1.5 mg | 8% | |
| Potassium | 139 mg | 3% | |
*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.
