Blueberry Bread

Blueberry Bread
Blueberry Bread. John Carey / Getty Images
  • 90 mins
  • Prep: 15 mins,
  • Cook: 75 mins
  • Yield: 10 to 12 Servings

This easy, moist blueberry bread is a great way to enjoy fresh blueberries. The bread can be made with frozen blueberries as well.

Serve this moist blueberry loaf sliced with a flavored cream cheese spread or butter. Try this quick cinnamon butter or orange butter.

What You'll Need

  • 3 cups all-purpose flour, 13 1/2 ounces
  • 1 cup sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1 egg, beaten
  • 1 2/3 cups milk
  • 1/4 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 1 teaspoon grated lemon peel
  • 1 1/2 cups fresh or frozen blueberries
  • 1/2 cup chopped pecans or walnuts

How to Make It

Grease and flour a 9x5x3-inch loaf pan; set aside.

In a medium bowl, mix together the flour, sugar, baking powder, salt, and baking soda. Make a well in the center and set aside.

In a large mixing bowl, combine beaten egg, milk, vegetable oil, and vanilla extract; add to the well in dry ingredients. Stir just until batter is moistened.

Fold in lemon peel, blueberries, and chopped pecans. Spoon into prepared loaf pan.

Bake at 350° for 60 to 75 minutes, until a wooden toothpick comes out clean when inserted in the center of the loaf.

Cool ​the blueberry bread in the pan on a rack. For best flavor, wrap it in plastic wrap or foil and store in the refrigerator overnight.

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