Description
This moist and flavorful Blueberry Bread is perfect for breakfast, brunch, or a sweet snack. Made with fresh blueberries folded into a tender batter and topped with a simple powdered sugar glaze, this quick bread is easy to prepare and bakes up beautifully in a loaf pan. The balance of tart berries and sweet glaze makes it irresistible.
Ingredients
Bread Ingredients
- 1 cup white granulated sugar
- 2 cups all purpose flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 large egg
- 1 cup milk
- ⅓ cup vegetable oil
- 1 cup blueberries (about ½ pint)
Glaze Ingredients
- 3 tablespoons butter, melted
- 1½ cups powdered sugar
- 1 teaspoon vanilla extract
- 1½ teaspoons heavy cream (can substitute milk)
Instructions
- Prepare the Pan and Oven: Grease a large 1½ pound loaf pan thoroughly to prevent sticking, and preheat the oven to 350°F (175°C) to ensure it is ready for baking.
- Mix Dry Ingredients: In a large bowl or stand mixer, whisk together the sugar, flour, baking powder, and salt until well combined to ensure even distribution of leavening agents.
- Combine Wet Ingredients: In a separate bowl, beat the egg, milk, and vegetable oil together until fully blended to create a smooth liquid mixture.
- Combine Wet and Dry Mixtures: Gradually add the dry ingredients into the wet ingredients, mixing gently until just moistened. Do not overmix to keep the bread tender.
- Fold in Blueberries: Carefully fold in the blueberries; optionally, coat the berries in a little flour before folding to help prevent them from sinking to the bottom of the batter during baking.
- Pour and Prepare Batter for Baking: Pour the batter into the prepared loaf pan, filling it up to about 1½ inches below the top to allow room for rising. You can optionally sprinkle a little sugar on top for a sweet, crunchy crust if you are not glazing.
- Bake the Bread: Place the pan into the preheated oven and bake for 50 to 60 minutes, or until a toothpick inserted in the center comes out clean. This ensures the bread is fully cooked inside.
- Cool the Bread: Remove the loaf from the oven and place it on a wire rack to cool for 10 to 15 minutes. Then, carefully remove the bread from the pan to cool completely before glazing.
- Prepare and Apply Glaze: While the bread is cooling, mix together the melted butter, powdered sugar, vanilla extract, and heavy cream in a small bowl until smooth. Drizzle the glaze evenly over the cooled bread before slicing and serving.
Notes
- For best results, use fresh blueberries and avoid frozen berries to prevent excess moisture in the batter.
- Coating blueberries in a little flour before folding them into the batter helps keep them evenly distributed.
- You can substitute the vegetable oil with melted butter for a richer flavor.
- Store leftover bread in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- This bread can also be frozen wrapped tightly for up to 2 months; thaw before glazing.
