Blueberry Buttermilk Bread
Another blueberry recipe for you! I have the same problem every season. As soon as a certain season hits, like blueberry season, I go crazy trying all kinds of fun new recipes. And then I am always pressed for time trying to get all the new recipes posted before the season ends and you don’t want to make them any more! Hopefully you still have plenty of blueberries left, because I’ve still got recipes to share. 🙂
This blueberry bread is definitely one you’ll want to make time for during blueberry season. It basically tastes like a blueberry muffin in bread form. The recipe produces a dense, moist bread that is filled to the brim with fresh bursting blueberries. It doesn’t taste overly sweet, which means you won’t feel too guilty eating this for breakfast. It’s a fairly simple quickbread, and the perfect vehicle for fresh in-season blueberries to shine! Enjoy 🙂
Blueberry Buttermilk Bread
2 cups all-purpose flour
1 Tbsp baking powder
1/2 tsp salt
1 large egg
1 cup sugar
4 Tbsp unsalted butter, melted and cooled slightly
1 1/4 cups buttermilk, well-shaken
2 tsp vanilla
1 1/2 cups frozen or fresh blueberries
Pre-heat the oven to 350. Grease an 8 1/2 x 4 inch loaf pan and set aside.
Whisk the flour, baking powder and salt in a medium bowl until combined. In a separate medium bowl, whisk the egg until well-combined and light colored, about 20 seconds. Add the sugar and whisk vigorously until thick and homogoenous, about 30 seconds. Add the melted butter in 2-3 additions, whisking to combine after each addition. Add the buttermilk in 2 additions, whisking just to combine, then whisk in the vanilla.
Add the berries to the dry ingredients and gently toss just to combine. Add the buttermilk mixture and fold with a rubber spatula until the batter comes together and the berries are evently distributed. Be careful not to overmix.
Transfer the batter to the prepared loaf pan. Bake until the top is light golden brown and a toothpick comes out clean, 50-60 minutes.
adapted from Baking Illustrated
This looks fantastic! A slice of this bread and a cold glass of milk and I would be in heaven. My mom used to make something like this during the summer up in Maine, with fresh blueberries either from our yard or from the farm stands that were all over the place.
Oh man, just look at that fluffiness! I definitely could use a slice or two for breakfast tomorrow morning!
I looove a good buttermilk bread! This sounds awesome!
this looks great! unfortunately, blueberries didn’t do so well in indiana this year because of an april frost (at least in my area) so i didn’t get to go pick fresh blueberries, but i still have some from the store! and i think they’re from MI but i’m not sure. 🙂
love! I’m obsessed with all sorts of buttermilk flavor combos this summer – I’m about to make peach buttermilk scones, in fact. saving this recipe when I’m ready to use up some blueberries. looks so yummy!
Buttermilk bread is so good and this sounds amazing!! Love using fresh blueberries in bread!
can’t wait to make this!!!
Oh that looks good! We’re heading to Traverse City in August, hoping we’ll still find some blueberries than given this crazy hot, dry summer.
I don’t see when the vanilla is added. Do you add it when you add the buttermilk?
Yes, add it when you add the buttermilk. Sorry about that – I updated the recipe 🙂
We usually make a buttermilk sandwich bread… but I haven’t tried it in a quick bread. Yum. And, with blueberries? Even better.
I am going to make this this weekend to bring down the shore when i visit my family. When do you add the vanilla?
Add it right after the buttermilk. Sorry about that, I just updated the recipe. I hope you like it! 🙂
that looks like a blueberry muffin, loaf form!
Just thought I’d let you know that yesterday was my turn to help provide a snack for the volunteers at our church’s VBS. I made this, except that I didn’t have enough blueberries so I used 1/2 blueberries, 1/2 raspberries. It turned out fantastic and I received many compliments. One was that it was so moist, yet not oily like some quick breads can be. Thanks for a winner! 🙂
I’m so glad you liked it! I’ll have to try it with half raspberries next time 🙂
making this for the third time…fantastic…thanks Megan
I’m so glad you like it! I need to make it again 🙂
Would these work with dried blueberries? I have an entire bag I need to use up and have been trying to think of ways to use it….
I made this recipe last night with some minor adjustments. Instead of using all purpose flour, I used whole wheat flour and instead of using 1 cup of sugar I used 3/4 cups of brown sugar. I found that I needed to add a tad bit more buttermilk as the batter was still quite dry. Baked the loaf for 60 mins at 350 and it turned out great. I am eating a slice right now with my morning tea, mmm mmm good. Thanks for sharing the recipe! 🙂
So glad you liked it! Good to know that whole wheat flour works out well with some extra liquid in there. 🙂
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Made this today during a snow day + it is absolute PERFECTION! Moist inside, lots of berries + gorgeous golden color. I had to bake it a bit longer for some reason in my oven but it was well worth the wait 🙂
This looked like such a wonderful recipe, and I had high hopes for it. Unfortunately, I’ve baked it for 60 minutes now at 350 and it is still gooey inside. I made banana bread last weekend and it turned out fine baking an hour at 350, so not sure where I went wrong. Any clues? Thanks!
Hi , Megan..it has been awhile since I have been doing any baking..been pretty sick..had 3 stents put in..feeling much better noe..heck I even lost 30 lbs..got 30 more to go..enough of that..i am getting back to baking again..i made 3 loaves of your wonderful blueberry buttermilk bread yesterday..its all gone today..now I have to bake two more for tomorrow..i just love you and your husband for adopting that little boy..GOD bless all 4 of you…mike burch
I made this with Saskatoon berries. It was a huge hit! Thanks for the recipe.
I made this as a Christmas gift for my 2 bosses. (Doubled and used 2 pans.) RAVE reviews! Made exactly per recipe. Thanks!!!