Moist buttermilk bread filled with fresh blueberries. A thick slice of this blueberry bread is the perfect way to start your morning.
I have tons of blueberries sitting in the fridge.
What can I say? They were on sale. Which is how I ended up with several pounds of blueberries.
Since I had so many blueberries on hand, I thought it would be a great opportunity to make a fresh loaf of bread with them.
Blueberry bread is so easy to make with just a few ingredients. All you have to do is mix the ingredients together and your oven will do the work for you. I love that each bite of the bread is bursting with sweet blueberries. The bread itself is moist and slightly sweetened. An entire loaf can last a couple days. Unless, of course, you’re sharing, then it might not even last until the end of the day.
I like cutting thick slices of this bread and bringing it with me to work. It’s really the perfect breakfast for when you’re on the go. Or if you have time, you can savor each bite with a mug of hot coffee.
Preheat the oven to 350 F. Lightly grease your loaf pan with vegetable oil or nonstick cooking spray. You want the pan to be lightly greased so that the bread doesn’t stick to the sides.
In a large bowl, mix together flour and baking soda.
In a medium sized bowl, mix one beaten large egg, granulated sugar, and vanilla extract. Once the ingredients are well incorporated, whisk in the buttermilk and vegetable oil.
Pour the wet ingredients into the dry ingredients. Mix them until they are just combined. Make sure that you don’t over mix. Otherwise the bread will be not be as soft and moist.
Fold in the blueberries.
Pour the batter into the loaf pan.
Now, for the hard part. Bake the bread at 350 F for about 40– 45 minutes. Every oven is different so it may take longer or less time. Once the bread is golden brown on top, remove the bread, and test it for its readiness. Insert a toothpick into the bread. If the toothpick is relatively clean when you remove the toothpick, the bread is done.
Allow the bread to cool for a few minutes before cutting into it. If the bread is warm, it will be crumbly and fall apart when you cut the bread.
Serve the bread warm.
- 2 cups all purpose flour
- 1 teaspoon baking soda
- 1 large egg, beaten
- 1 cup granulated sugar
- 2 teaspoon vanilla extract
- 1 cup buttermilk
- ⅓ cup vegetable oil
- 1 ½ cups fresh blueberries
- Preheat the oven to 350F. Lightly grease a 9x5 inch loaf pan with vegetable oil or nonstick cooking spray to prevent the bread from sticking to the sides.
- In a large bowl, mix together flour and baking soda.
- In a separate medium sized bowl, mix together a large beaten egg, granulated sugar, and vanilla extract. Once these ingredients are well incorporated, whisk in the buttermilk and vegetable oil.
- Pour the wet ingredients into the dry ingredients. You want to combine the ingredients until they are just incorporated. Try not to over mix otherwise the bread will not be soft and moist.
- Fold in the blueberries.
- Pour the batter into the loaf pan.
- Bake the bread in the oven at 350F for about 40-45 minutes until the bread is brown. Insert a toothpick into the bread. If the toothpick comes out relatively clean, the bread is done.
- Allow the bread to cool for several minutes before slicing into it.
- Serve the bread warm.