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This is a simple quick bread recipe that I look forward to making when fresh blueberries are in season. It's so good, though, that I end up making it year-round. —Karen Scales
Editor's Note: If using frozen blueberries, use without thawing to avoid discoloring the batter.
Nutritional Facts 1 serving (1 slice) equals 124 calories, 2 g fat (1 g saturated fat), 17 mg cholesterol, 137 mg sodium, 24 g carbohydrate, 1 g fiber, 2 g protein.
Originally published as Blueberry Bread in Test Kitchen Favorites 2004 , p38
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Reviewed on Feb. 26, 2013 by Emmy1996
This was delicious! I had no problem with the bread being dry. The only thing I added was about 2 teaspoons orange zest to a triple batch. I will make this again!
Reviewed on Jan. 30, 2013 by babyojen
I too found the batter to be very thick. I thought I may have done something wrong. Then, I read the other reviews and saw it was the same for most. When I pulled it out of the oven, just by looking at it I knew it would be dry. I tried it after it cooled. It was dry. BUT, the next morning, I warmed a slice up and put some margarine on it. It was yummy! I will make this again, but I think will try to add apple sauce as well.
Reviewed on Nov. 19, 2012 by badjuju2
Oh, and I also added a couple of dashes of cinnamon. I like a little cinnamon with blueberries!
To the inexperienced baker who found this dry, it was not your fault. I was concerned with the texture because the batter was very thick (unlike other quick breads I've made), and the blueberries didn't easily fold in. I used frozen small maine wild blueberries. The first batch was dry. I liked the flavor though b/c it was full of blueberries and not too sweet. Because I was bringing it to a pot luck, I made a second batch. To this batch, I added a single serving of plain applesauce or approx. 1/2 cup, (no sugar, no flavoring) and reduced the 2TBSP of flour to toss the blueberries in to 1 TBSP. I added to the cooktime, 70 mins and it came out very moist and lovely! No additional fat and still chock full of blueberry yuminess! I would definitely make this again, following the edits I made.
Reviewed on Aug. 12, 2012 by chocolatecookies
This is gread blueberry bread. Not too sweet and it has great blueberry flavor. I added a teaspoon of grated orange peel along with the orange juice and that adds a little "zing" to the flavor. I make this recipe as three mini loaves (baking for 30 minutes or until a toothpick comes out clean) and then freeze two for later. This bread stays fresh in an airtight container for several days at room temperature so it is great for mailing as a gift or a "care" package to a college student.
Reviewed on Jul. 27, 2011 by rainytown81
Positively addictive!This little loaf was so simple to make and looked so plain coming out of the oven, I thought I might have to dress it up with a bit of glaze. I'm so glad I did not. It is perfect as is! It doesn't need a thing--except, maybe a big hot cup of coffee and a cool morning breeze coming through the kitchen window before you start your day!
Positively addictive!
This little loaf was so simple to make and looked so plain coming out of the oven, I thought I might have to dress it up with a bit of glaze. I'm so glad I did not. It is perfect as is! It doesn't need a thing--except, maybe a big hot cup of coffee and a cool morning breeze coming through the kitchen window before you start your day!
Reviewed on Jun. 02, 2010 by LouannPearson
I made this ,this morning and it is awesome! Thanks for another Blueberrry recipie!
Reviewed on Feb. 20, 2010 by chaplainette
Very good. As a bit inexperienced in the kitchen, I was concerned/surprised when the melted butter quickly solidified when I added the OJ. I did a lot of extra whisking to ensure the batter was mixed well, but whatever the case, the finished product turned out great...a little on the dry side but maybe that's my fault. I'll definiately make it again to find out for sure.
Reviewed on Aug. 11, 2009 by lareeone
So easy to make and delicous too. I am so glad I found this recipe.
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