Juicy Blueberry Bread
A delightful quick bread that perfectly balances sweetness and moisture with bursts of juicy blueberries in every slice, ideal for breakfast or a snack.
Ingredients
For the Base
- 1 3/4 cups all-purpose flour Whole wheat flour can be used for a healthier alternative.
- 1/2 cup sugar Coconut sugar can be used as a substitute.
- 2 tsp baking powder
- 3/4 tsp salt
- 3/4 cup milk Almond milk or oat milk works well for a dairy-free version.
- 1/4 cup vegetable oil
- 1 large egg A flax egg or chia seed pudding can replace the egg for vegan options.
- 1 tsp vanilla extract
- 1 1/2 cups blueberries Toss in flour before folding into the batter.
- 1 tsp lemon zest
- 1/4 tsp ground cinnamon A dash can enhance the flavor.
For the Topping
- 1 1/2 tbsp sugar
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and lightly grease a 9x5 inch loaf pan.
- In a large bowl, whisk together the flour, baking powder, salt, lemon zest, and ground cinnamon until well combined.
- In another bowl, whisk the milk, vegetable oil, egg, vanilla extract, and sugar until smooth.
- Carefully combine the wet and dry ingredients, stirring gently until just combined.
- Toss the blueberries in a little bit of flour and fold them into the batter gently to prevent them from breaking.
- Pour the batter into the prepared loaf pan, smoothing the top for an even bake.
- Sprinkle 1 1/2 tablespoons of sugar on the top of the batter for a sweet crust.
Baking
- Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
- Let the bread cool in the pan for about 10 minutes before transferring it to a wire rack.
Notes
Sprinkling sugar on top creates a sweet crust. Use a toothpick to test for doneness, ensuring to check around the edges as well.