Blueberry Bread

Calories: <span style="color: #000000 !important;" data-tasty-recipes-customization="body-color.color" class="tasty-recipes-calories">339kcal
Sugar: <span style="color: #000000 !important;" data-tasty-recipes-customization="body-color.color" class="tasty-recipes-sugar">23g
Protein: <span style="color: #000000 !important;" data-tasty-recipes-customization="body-color.color" class="tasty-recipes-protein">6g

A moist, tender blueberry bread made in one bowl with simple pantry ingredients. Packed with juicy blueberries and ready for the oven in minutes! Perfect for breakfast, snacking, or dessert.

Author: Chef Sally

Ingredients

Scale

¾ cup sugar
½ cup butter
2 eggs
1 cup milk
2 cups flour
2 teaspoon baking powder
1 ½ cups blueberries fresh or frozen

Instructions

In a large bowl, cream together the butter and sugar until smooth.
Add the eggs and milk and mix until combined.
Stir in the flour and baking powder just until combined. Do not overmix.
Gently fold in the blueberries.
Pour batter into greased loaf or mini loaf pans, filling about full.
Bake at 350°F for 70 minutes (large loaf) or 35 minutes (mini loaves), until a toothpick inserted in the center comes out clean.
Let cool slightly before removing from the pan and slicing.

Notes

Notes Frozen blueberries can be added straight from the freezer. Toss with a little flour before folding in to help prevent sinking and color bleeding. Batter will be thick, this helps keep the blueberries evenly distributed.