Blueberry Quick Bread
Soft, tender, and bursting with juicy blueberries, this Blueberry Quick Bread is the perfect fusion of simplicity and flavor. Made with fresh blueberries folded into a lightly sweetened buttermilk batter, this easy-to-make bread delivers a moist crumb and a hint of vanilla in every bite. Coating the blueberries in flour ensures they remain evenly distributed, while the quick prep and one-bowl simplicity make this a no-fuss recipe ideal for both novice and experienced bakers. Whether served as a delightful breakfast treat, a midday snack, or a crowd-pleasing dessert, this homemade blueberry bread pairs perfectly with a cup of coffee or tea. With a bake time of just one hour, it’s an irresistible option for your next comforting homemade bake!
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 2 teaspoons baking powder
- 0.5 teaspoons salt
- 0.75 cups buttermilk
- 0.5 cups vegetable oil
- 1.5 teaspoons vanilla extract
- 2 units large eggs
- 1.5 cups fresh blueberries
- 1 tablespoon all-purpose flour (for coating blueberries)
Instructions
Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan with butter or cooking spray, and optionally line it with parchment paper for easy removal.
In a large mixing bowl, sift together the all-purpose flour, granulated sugar, baking powder, and salt. Set aside.
In another bowl, whisk together the buttermilk, vegetable oil, vanilla extract, and eggs until smooth.
Gradually pour the wet ingredients into the dry ingredients, stirring gently with a spatula or wooden spoon until just combined. Be careful not to overmix as it could make the bread dense.
In a small bowl, toss the blueberries with 1 tablespoon of flour. This will help prevent them from sinking to the bottom of the bread during baking.
Fold the floured blueberries into the batter gently, ensuring they are evenly distributed.
Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
Bake in the preheated oven for 55-60 minutes, or until a toothpick inserted into the center comes out clean. If the top begins to brown too quickly, tent the pan with aluminum foil for the last 10-15 minutes.
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 before slicing.
Serve slices of blueberry quick bread plain, or with a pat of butter for an extra indulgence. Store leftovers in an airtight container for up to 3 days.
Nutrition Facts
Calories |
380 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.4 g | 20% | |
| Saturated Fat | 2.7 g | 14% | |
| Polyunsaturated Fat | 8.4 g | ||
| Cholesterol | 49 mg | 16% | |
| Sodium | 298 mg | 13% | |
| Total Carbohydrate | 55.0 g | 20% | |
| Dietary Fiber | 1.5 g | 5% | |
| Total Sugars | 29.3 g | ||
| Protein | 5.8 g | 12% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 38 mg | 3% | |
| Iron | 1.5 mg | 8% | |
| Potassium | 97 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.
