Blueberry Pudding Loaf
Indulge in the luscious flavors of this Blueberry Pudding Loaf, a moist and tender quick bread bursting with juicy blueberries and a hint of vanilla sweetness. This unique recipe combines the richness of instant vanilla pudding mix with the classic charm of a homemade loaf, creating an ultra-soft crumb that’s simply irresistible. Each bite is studded with fresh, plump blueberries that hold their place perfectly thanks to a clever flour-coating trick. With just 15 minutes of prep time and a heavenly aroma that fills your kitchen as it bakes, this loaf is perfect as a breakfast treat, afternoon snack, or light dessert. Serve it on its own or pair it with whipped cream for an extra decadent finish. A simple, crowd-pleasing bake that’s as beautiful as it is delicious!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 0.75 cup Granulated sugar
- 1 packet Instant vanilla pudding mix (3.4 oz)
- 2 teaspoons Baking powder
- 0.5 teaspoon Salt
- 0.75 cup Whole milk
- 0.5 cup Unsalted butter, melted and slightly cooled
- 2 Eggs
- 1.5 teaspoons Vanilla extract
- 1.5 cups Fresh blueberries
- 1 tablespoon All-purpose flour (for tossing blueberries)
Instructions
Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan and line it with parchment paper, leaving an overhang on the long sides for easy removal.
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, instant vanilla pudding mix, baking powder, and salt until well combined.
In a separate bowl, combine the milk, melted butter, eggs, and vanilla extract. Whisk until the mixture is smooth and creamy.
Gradually pour the wet ingredients into the bowl of dry ingredients. Stir gently using a spatula or wooden spoon until just combined, being careful not to overmix.
In a small bowl, toss the blueberries with 1 tablespoon of flour to coat them. This will help prevent them from sinking to the bottom of the loaf during baking.
Fold the flour-coated blueberries into the batter, ensuring they are evenly distributed throughout.
Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
Bake the loaf in the preheated oven for 50-55 minutes, or until a toothpick inserted into the center comes out clean. Rotate the pan halfway through baking for even cooking.
Once baked, remove the loaf from the oven and allow it to cool in the pan for 10-15 minutes. Then, use the parchment paper overhang to lift the loaf out and transfer it to a wire rack to cool completely.
Slice and serve the loaf plain, or with a dollop of whipped cream for an extra indulgent treat. Store leftovers in an airtight container at room temperature for up to 3 days.
Nutrition Facts
Calories |
394 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.3 g | 18% | |
| Saturated Fat | 8.5 g | 43% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 81 mg | 27% | |
| Sodium | 465 mg | 20% | |
| Total Carbohydrate | 59.6 g | 22% | |
| Dietary Fiber | 1.6 g | 6% | |
| Total Sugars | 31.9 g | ||
| Protein | 6.0 g | 12% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 42 mg | 3% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 100 mg | 2% | |
*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.
