Sharing a seriously fun love for food

Blueberry Bread

Blueberry Bread

Fragrant tea bread – full of plump, fresh blueberries nestled into subtle notes of lemon. Dusted with a bit of cinnamon and sugar and this quick bread delivers a brightness on a grey winter day!

It’s the middle of January but there is a bounty of fresh berries on display at the market and they are very hard to resist!

Now what to do with pints of those fresh blueberries? After digging through dozens of my Mom’s recipes I ran across this gem using blueberries and lemon.

It’s a basic tea bread, also known as a quick bread. It starts with butter creamed with sugar and whole eggs. Wet and dry ingredients are lightly blended together followed by pure vanilla extract and lemon extract. Then fresh lemon zest adds an accent to those sweet blueberries.

As with any tea bread or quick bread – once you begin adding the flour, add it gently or your bread will be tough!

If you can’t find fresh blueberries you can certainly use frozen, but add them to the batter while they’re still frozen. Once thawed, fruit tends to become very soft and the juices run from the fruit. Tossing the berries in a small amount of flour before folding them into the batter keeps them from sinking to the bottom. This works for any fruit or nuts that you’re adding to quick bread or muffins.

The flavor of this blueberry bread is delicate and delightfully balanced with the sunny taste of lemon. Wonderful on its own, adding a dollop of lemon curd and garnishing with fresh blueberries is also quite nice!

Blueberry Bread

½ cup unsalted butter, room temperature

1 cup sugar

2 extra-large eggs, room temperature

2-1/4 cups flour, plus 1 teaspoon – divided

½ teaspoon kosher salt

2 teaspoons baking powder

½ cup milk

1-1/2 teaspoons lemon extract

1 teaspoon pure vanilla extract

Zest of two lemons, about 2 teaspoons

1-1/4 cups blueberries, divided – preferably fresh

For the topping:

¼ teaspoon cinnamon

1 teaspoon sugar

Spray a large metal loaf pan (9”x 5”x 3”) with cooking spray then line the pan with a sheet of parchment paper.

Beat the butter on medium speed until creamy, about 1 to 2 minutes.

Pour in the sugar and continue beating until well combined and fluffy – about 2 minutes.

Add one egg, mixing into the butter and sugar on medium speed for about 30 seconds.

Toss in the second egg and beat with the butter for about 3 minutes until the mixture is very light and fluffed.

In a small bowl whisk in 2-1/4 cups of the flour with the kosher salt and the baking powder.

Scoop about ¼ of the flour into the butter and egg mixture. Blend on low-speed just until the flour disappears. Pour in about 1/3 of the milk. Repeat adding the flour and milk in portions, ending with the flour. Don’t over mix or the bread will be tough.

Toss in the lemon and vanilla extracts along with the lemon zest.

Combine 1 cup of the blueberries with the remaining 1 teaspoon flour, tossing lightly to coat the blueberries.

Using a spatula gently fold in the flour-coated blueberries by hand taking care not to break the berries, but it’s okay if a few do!

Spoon the batter into the prepared loaf pan then spread the remaining ¼ cup blueberries over the top of the batter.

Whisk together the ¼ teaspoon of cinnamon with the 1 teaspoon sugar for the topping. Sprinkle the cinnamon sugar over the batter and berries.

Bake in a 350-degree oven for 50 to 60 minutes or until the bread tests done with a toothpick inserted into the center of the loaf. Cool the bread in the pan on a rack for 10 minutes then remove and finish cooling on a wire rack.

Serve plain or with lemon curd and fresh blueberries.

Makes one large loaf.

Blueberry Bread, courtesy of Preserving Good Stock

January 14, 2019
: Makes one large loaf.

Fragrant tea bread - full of plump, fresh blueberries nestled in subtle notes of lemon.

By:

Ingredients
  • For the bread:
  • ½ cup unsalted butter, room temperature
  • 1 cup sugar
  • 2 extra-large eggs, room temperature
  • 2-1/4 cups flour, plus 1 teaspoon - divided
  • ½ teaspoon kosher salt
  • 2 teaspoons baking powder
  • ½ cup milk
  • 1-1/2 teaspoons lemon extract
  • 1 teaspoon pure vanilla extract
  • Zest of two lemons, about 2 teaspoons
  • 1-1/4 cups blueberries, divided – preferably fresh
  • For the topping:
  • ¼ teaspoon cinnamon
  • 1 teaspoon sugar
Directions
  • Step 1 Spray a large metal loaf pan (9”x 5”x 3”) with cooking spray then line the pan with a sheet of parchment paper.
  • Step 2 Beat the butter on medium speed until creamy, about 1 to 2 minutes.
  • Step 3 Pour in the sugar and continue beating until well combined and fluffy – about 2 minutes.
  • Step 4 Add one egg, mixing into the butter and sugar on medium speed for about 30 seconds. Toss in the second egg and beat with the butter for about 3 minutes until the mixture is very light and fluffed.
  • Step 5 In a small bowl whisk in 2-1/4 cups of the flour with the kosher salt and the baking powder.
  • Step 6 Scoop about ¼ of the flour into the butter and egg mixture. Blend on low-speed just until the flour disappears. Pour in about 1/3 of the milk. Repeat adding the flour and milk in portions, ending with the flour. Don’t over mix or the bread will be tough.
  • Step 7 Toss in the lemon and vanilla extracts along with the lemon zest.
  • Step 8 Combine 1 cup of the blueberries with the remaining 1 teaspoon flour, tossing lightly to coat the blueberries.
  • Step 9 Using a spatula gently fold in the flour-coated blueberries by hand taking care not to break the berries – but it’s okay if a few do!
  • Step 10 Spoon the batter into the prepared loaf pan then spread the remaining ¼ cup blueberries over the top of the batter.
  • Step 11 Whisk together the ¼ teaspoon of cinnamon with the 1 teaspoon sugar for the topping. Sprinkle the cinnamon sugar over the batter and berries.
  • Step 12 Bake in a 350-degree oven for 50 to 60 minutes or until the bread tests done with a toothpick inserted into the center of the loaf.
  • Step 13 Cool the bread in the pan on a rack for 10 minutes then remove and finish cooling on a wire rack.
  • Step 14 Serve plain or with lemon curd and fresh blueberries.


Leave a Reply

Your email address will not be published. Required fields are marked *


Subscribe to Preserving Good Stock’s weekly newsletter and never miss a recipe!