Enjoy flavours of summer any season with this easy to make beautiful blueberry bread.
Blueberries are abundant this year. I have been using them in breads, muffins, jams and as a simple dessert with fresh cream.
They add a beautiful sweetness to everything you add them to.
This simple berry filled quick bread features the best of the season!
Blueberry Bread
- ½ cup butter, softened
- 1-1/3 cup sugar, divided
- 2 cups all-purpose flour
- 2 tsp baking powder
- ½ tsp salt
- 2 large eggs
- ½ cup milk
- 1-1/2 cup blueberries fresh or frozen
- ¼ cups icing sugar
- ⅛ teaspoon of vanilla
- 2 tablespoons of water
- Preheat oven to 350 degrees.
- Grease and flour 9 x 5" loaf pan.
- In large bowl, with mixer at low speed, beat margarine or butter and 1 cup sugar just until blended.
- Increase speed to medium; beat until light and fluffy, about 5 minutes.
- Meanwhile, in medium bowl, combine flour, baking powder, and salt.
- Reduce speed to low; add eggs, one at a time, beating after each addition until well blended, occasionally scrapping bowl with rubber spatula.
- Alternately, add flour mixture and milk, mixing until just blended.
- Gently stir in blueberries.
- Spoon the batter into loaf pan.
- Bake 1 hr and 5 minutes or until toothpick inserted in center, comes out clean.
- Cool loaf in pan for 10 minutes.
- Remove from pan and place on a wire rack.
- Stir the icing sugar, vanilla and 2 tablespoons of water together to make a thin icing.
- Drizzle the icing over the cooled loaf.
This beautiful berry filled loaf is perfect for brunch or as a dessert. The icing drizzle is optional.
No fresh berries available? This recipe works well with frozen berries. Be sure to stir the berries into the batter while still frozen.
Have some extra berries? These Berry Explosion Muffins are a spectacular berry filled muffin made with oats.
Another favourite around here is this No Pectin Blueberry Rhubarb Jam, the combination is pretty fabulous.
