Blueberry Bread
This blueberry bread recipe is a simple quick bread that I look forward to making when fresh blueberries are in season. It's so good that I end up making it year-round. —Karen Scales, Waukesha, Wisconsin
Ingredients
- 2 cups plus 2 tablespoons all-purpose flour, divided
- 3/4 cup sugar
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- 1 large egg, room temperature
- 2/3 cup orange juice
- 2 tablespoons butter, melted
- 1 cup fresh or frozen blueberries
Reviews
Followed the instructions exactly (lemonaid instead of orange juice)and had to bake it 10 extra minutes. The center was STILL gooey.Usually you can trust taste of home recipe but it is not always the cas.I'm very disappointed.
Quick, easy and makes great muffins, too.
Very easy to make and delicious!
Making right now and house smell so good.Can wait for my daughter come for breakfast.It was easy to make and I had no problems
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!
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.
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.
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.
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!