Easy Blueberry Bread
Easy Blueberry Bread is a quick bread made with fresh blueberries that is the perfect way to start your day or enjoy it as a snack.
Servings: 8
Calories: 273kcal
Ingredients
- ¾ cup (150 g) granulated sugar
- ¼ cup (½ stick, 57 g) butter, room temperature
- ½ cup sour cream, room temperature
- 1 large egg, room temperature
- 1½ cups (187.5 g) all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon kosher salt
- ½ cup whole milk
- 2 cups fresh* blueberries, divided
Instructions
- Preheat oven to 375°F and grease an 8½ x 4½-inch loaf pan.
- In the bowl of a stand mixer with a paddle attachment, add the sugar, butter, sour cream, and egg. Beat until creamy. (You could also use a handheld mixer.)
- In a separate bowl, whisk together flour, baking powder, and salt.
- With the mixer on low, alternate between adding the flour mixture and the milk, beginning and ending with the flour mixture.
- Gently fold in about 1 ¾ cups of blueberries, reserving ¼ cup for the topping.
- Pour the batter into the prepared loaf pan and top with the reserved blueberries.
- Bake for 80 minutes**. (See notes) The bread is done when an inserted toothpick comes out clean with a few crumbs, but no wet batter.
Notes
*Can I Use Frozen Blueberries?
Yes. Although I prefer using fresh blueberries, you can use frozen berries. If using frozen blueberries, you do not need to thaw them first, but baking time may increase slightly and there may be more bleeding of the blueberry juices. Every oven is different so I recommend starting to check at 60 minutes. You can check by (carefully) shaking the pan gently and observe if the middle jiggles. You do not want it to jiggle. You can also test by inserting a skewer or toothpick into the center. If it is removed with any wet batter, it is not done baking. If the bread is not done and you notice it starting to get too brown, you can cover the quick bread in foil and continue baking.Nutrition
Calories: 273kcal