One of my family’s snow day traditions is hot blueberry bread. I don’t know how it started but I am glad it did. For the past few years, I have been relying on box mixes for my blueberry bread. But that all changed last week.

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My friend Heather of Real: The Kitchen and Beyond has been a driving force for me to ditch the boxes and packets. She helps me figure out the best replacement recipe and even creates them for me (like her Cream of Chicken soup).

Once you start making things from scratch, it’s really hard to go back to the box. I’ve started making brownies, pancakes, waffles, Hamburger Helper, and cake mixes from scratch. And now? Blueberry bread!

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Blueberry Bread

blueberry bread

You will need:

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  • 1½ c. all-purpose flour
  • ¾ c. granulated white sugar
  • 2 t. baking powder
  • ½ t. salt
  • ⅓ c. vegetable oil
  • 1 large egg
  • buttermilk (see below)
  • 2 t. vanilla extract
  • 1 c. frozen wild blueberries

Preheat oven to 400 degrees and grease your bread pan. In a large bowl, whisk together the 1 and ½ cups of flour, sugar, baking powder and salt.

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In a glass measuring cup, measure the oil, add the egg and whisk together.

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Pour in enough buttermilk until liquid is 8 fluid ounces.

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Add the vanilla and whisk again. Pour the wet mixture into the dry mixture and stir gently with a wooden spoon or spatula until just a few streaks of flour remain.

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Add the blueberries and mix gently.

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Pour into bread pan.

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Bake bread for 25 – 30 minutes, or until toothpick inserted in center of bread comes out clean (and the top is browned).

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Blueberry Bread

Ingredients

  • 1½ c. all-purpose flour
  • ¾ c. granulated white sugar
  • 2 t. baking powder
  • ½ t. salt
  • ⅓ c. vegetable oil
  • 1 large egg
  • buttermilk, see below
  • 2 t. vanilla extract
  • 1 c. frozen wild blueberries

Instructions

  1. Preheat oven to 400 degrees and grease your bread pan. In a large bowl, whisk together the 1 and ½ cups of flour, sugar, baking powder and salt.
  2. In a glass measuring cup, measure the oil, add the egg and whisk together. Pour in enough buttermilk until liquid is 8 fluid ounces. Add the vanilla and whisk again.
  3. Pour the wet mixture into the dry mixture and stir gently with a wooden spoon or spatula until just a few streaks of flour remain.
  4. Add the blueberries and mix gently.
  5. Pour into bread pan. Bake bread for 25 - 30 minutes, or until toothpick inserted in center of bread comes out clean (and the top is browned).

 

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