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Blueberry Loaf

Blueberry Loaf

  • Prep

    10 m
  • Cook

    1 h
  • Ready In

    1 h 10 m
Meg

Meg

An easy-to-make, delicious blueberry loaf that works equally well with fresh or frozen blueberries.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 12 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 168 kcal
  • 8%
  • Fat:
  • 5.4 g
  • 8%
  • Carbs:
  • 27.8g
  • 9%
  • Protein:
  • 2.6 g
  • 5%
  • Cholesterol:
  • 18 mg
  • 6%
  • Sodium:
  • 116 mg
  • 5%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease a loaf pan.
  2. Mix flour, sugar, baking powder, and salt in a large bowl. Stir milk, oil, egg, and vanilla extract into flour mixture until batter is just blended. Gently fold blueberries into batter; pour into prepared loaf pan.
  3. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 60 to 70 minutes.
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Reviews

Mommabear
19

Mommabear

11/14/2012

I found this recipe good, but it didnt make enough batter for my loaf pan...I recommend using a small one. @ Sarah, give your blueberries a quick rinse and get most of the water off, then put about a rounded teaspoon of flour in a bowl, pour in your blueberries and coat them in the flour. This should keep them from sinking :) I also do not fold in my blueberries, I add 2/3 batter to the pan, then pour blueberries on and then top with remaining batter.

sarah
12

sarah

10/30/2012

everything turned out good, except all my blueberries ending up on the bottom of the loaf :( so the rest of the bread lost out on the flavor... but the bottom is delicious! so is there a trick to keeping the blueberries up off of the bottom? does it make a difference if they are fresh or frozen?

gidgette
10

gidgette

1/30/2013

This loaf was out of this world! It was the quickest, easiest breakfast bread I've ever made.. even the cleanup was minimal. I used canned bing cherries instead of blueberries.

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