Blueberry Loaf

Blueberry Loaf

30 Reviews 5 Pics
  • Prep

    10 m
  • Cook

    1 h
  • Ready In

    1 h 10 m
Meg
Recipe by  Meg

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

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Ingredients

Adjust Servings

Original recipe yields 1 loaf

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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 (30)

Rate This Recipe
Mommabear
16

Mommabear

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
11

sarah

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
8

gidgette

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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Nutrition

Amount Per Serving (12 total)

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

Based on a 2,000 calorie diet

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