by: Kate McMillan
Cook Time
1 hours
Prep Time
10 minutes
Yield
1 loaf
Total Time
1 hours
Prep Time
10 minutes
Yield
1 loaf
summary
Quick breads are breads that are leavened with baking powder and baking soda instead of yeast. They come together quickly because they don’t need time to rise. Use this recipe as a guide and try it with other fruit such as strawberries, boysenberries or blackberries. This recipe freezes beautifully so do yourself a favor and make two loaves—one for now and one for later!
ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
- 1 egg
- 1 cup sugar
- 1 cup buttermilk
- 5 tablespoons unsalted butter, melted and cooled
- 2 teaspoons pure vanilla extract
- 1½ cups blueberries, fresh or frozen
- Powdered sugar, optional garnish
directions
- Preheat the oven to 350°F. Spray a 9-by-5-inch loaf pan with non-stick cooking spray and set aside.
- In a mixing bowl, whisk together the flour, baking soda and salt. Set aside.
- In a larger mixing bowl, whisk together the egg, sugar, buttermilk, melted butter and vanilla extract. Add the dry ingredients to the wet and stir to combine. Do not overmix as this will result in a tough quick bread. Fold in the blueberries and transfer to the prepared loaf pan.
- Bake in the oven on the middle rack until a toothpick comes out clean, 50 minutes to 1 hour. Let cool completely. Dust with powdered sugar, if desired.
notes
If using frozen blueberries, do not defrost them, just add them to the batter. Every oven is different. If the top of the bread starts to get too dark before it is fully cooked through, cover loosely with aluminum foil. You can also bake in muffin tins, adjusting the baking time to about 20 minutes. Also delicious served with a powdered sugar glaze.
