Ingredients
Dry Ingredients
- 2 cups flour
- 2 tsp baking powder
- 3/4 cup sugar
Wet Ingredients
- 1/2 cup butter
- 2 eggs
- 1 cup milk
Add-ins
- 1 1/2 cups blueberries (fresh or frozen)
Instructions
- Cream Butter and Sugar: In a large bowl, beat together the butter and sugar until the mixture is smooth and creamy, which helps to incorporate air for a light texture.
- Add Eggs and Milk: Crack the eggs into the bowl and pour in the milk, mixing until the ingredients are fully combined into a uniform batter.
- Mix Dry Ingredients: Stir in the flour and baking powder gently, just until the dry ingredients are moistened. Avoid overmixing to keep the bread tender.
- Fold in Blueberries: Carefully fold the blueberries into the batter to evenly distribute without crushing them.
- Prepare Pan and Pour Batter: Grease a loaf or mini loaf pan and pour the batter in, filling it about two-thirds full to allow room for rising.
- Bake the Bread: Place in a preheated oven at 350°F (175°C). Bake for about 70 minutes if using a large loaf pan, or 35 minutes if using mini loaf pans. Test doneness by inserting a toothpick in the center; it should come out clean.
- Cool and Serve: Remove from the oven and let the bread cool slightly. Then, carefully remove it from the pan and slice to serve.
Notes
- Use fresh or frozen blueberries; no need to thaw frozen berries before folding into the batter.
- Do not overmix the batter to avoid tough bread.
- Greasing the pan well helps prevent sticking.
- Check the bread for doneness before the full baking time, as oven temperatures can vary.
- Mini loaf pans bake faster and are convenient for individual servings.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Quick Bread
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
