Blueberry Bread
Ingredients
- 2 cKing Arthur Unbleached All-Purpose Flour
- 2 ½ tspbaking powder
- ¾ tsptable salt
- ¼ tspground cardamom
optional
- 1 cplus 2 tablespoons granulated sugar
- 4 tbspunsalted butter
at room temperature
- ¼ cvegetable oil
- 1 tbspKing Arthur Pure Vanilla Extract
- ½ tspalmond extract or almond emulsion
optional
- 3 largeeggs
at room temperature
- 1 cblueberries
fresh
- 2 tbspgranulated sugar
- 1 pinchground cardamom
optional
- 1 pinchtable salt
Directions
- 1
Preheat the oven to 350°F with a rack in the center. Grease an 8 1/2" x 4 1/2" loaf pan, or line with parchment and lightly grease the parchment and any exposed sides.
- 2
In a medium bowl, whisk the flour, baking powder, salt, and cardamom.
- 3
In the bowl of a stand mixer fitted with the flat beater, mix the sugar, butter, oil, and extracts on medium speed until pale and creamy, about 2 minutes, pausing to scrape the bowl once or twice. Alternatively, work by hand in a large bowl: Using a flexible spatula, smash the softened butter into the sugar and oil, then use a whisk to mix vigorously until a pale, creamy paste forms. The mixture will seem thick and stiff at first but will loosen and lighten as you mix.
- 4
Add the eggs one at a time, beating on medium between each addition until the egg is fully combined, about 30 seconds. (If working by hand, whisk in the eggs one at a time.)
- 5
Add the flour mixture and stir on low speed until combined, about 30 seconds. (If working by hand, incorporate the flour mixture with a flexible spatula.) Scrape down the bowl and stir once more to ensure the batter is well mixed.
- 6
Coarsely chop the blueberries, then add almost all of them to the bowl (hold back 1 or 2 tablespoons) and stir until evenly distributed.
- 7
Transfer the batter to the prepared pan and spread into an even layer. Scatter the remaining blueberries over the top.
- 8
In a small bowl, mix the topping ingredients, then sprinkle the mixture evenly over the batter.
- 9
Bake the blueberry bread for 55 to 65 minutes, tenting with foil as necessary, until a toothpick or paring knife inserted into the center comes out clean and the internal temperature registers at least 200°F on a digital thermometer.
- 10
Let the blueberry bread cool in the pan for 30 minutes before transferring it out of the pan and onto a rack. Slice and serve slightly warm or at room temperature.
- 11
Store the blueberry bread, well wrapped, at room temperature for several days.
Blueberry Bread
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About this Recipe
The Ultimate Blueberry Bread: Your New Favorite Brunch Treat
Indulge in the irresistible charm of our Blueberry Bread, a truly special quick bread that promises a delightful experience with every slice. Imagine a golden, sugary crust giving way to a rich, pound cake-like texture, studded generously with juicy blueberries. This isn't just any blueberry loaf; it's a testament to simple elegance, perfect for a cozy brunch gathering or a comforting coffee break.
What sets this snack cake apart is its unique blend of butter and oil. The butter infuses the bread with a deep, rich flavor that's utterly comforting, while the oil works its magic to ensure a supremely soft crumb that stays wonderfully moist for days. You'll love how we suggest chopping the fresh blueberries – a small but mighty trick that guarantees a burst of fruity goodness in every single bite, not just a few.
For those who appreciate nuanced flavors, the optional hints of cardamom and almond extract are game-changers. Cardamom's warm, citrusy notes perfectly complement the blueberries, while almond extract adds a sophisticated depth, elevating the entire loaf. This blueberry quick bread is designed to be a low-key luxury, easy to make but impressive enough to share. Serve it warm with your morning coffee or as a delightful afternoon treat. It’s truly a versatile and utterly delicious addition to any breakfast or brunch spread.