Description
This delicious Blueberry Bread is a moist, tender loaf packed with fresh blueberries and topped with a sweet vanilla glaze. Perfect for breakfast, brunch, or a cozy snack, this easy-to-make recipe combines simple pantry ingredients with fresh fruit for a delightful treat that bakes up golden and flavorful.
Ingredients
Bread
- 1 cup white granulated sugar
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 large egg
- 1 cup milk
- ⅓ cup vegetable oil
- 1 cup blueberries (about ½ pint)
Glaze
- 3 tablespoons butter (melted)
- 1½ cups powdered sugar
- 1 teaspoon vanilla extract
- 1½ teaspoons heavy cream (can substitute milk)
Instructions
- Prepare Pan and Oven: Grease a large 1½ pound loaf pan thoroughly to prevent sticking and preheat your oven to 350°F (175°C) to ensure even baking.
- Mix Dry Ingredients: In a large mixing bowl or using a stand mixer, combine the sugar, all-purpose flour, baking powder, and salt. Mix these dry ingredients well to distribute them evenly.
- Combine Wet Ingredients: In a separate bowl, beat the egg, then add the milk and vegetable oil. Whisk together until fully blended.
- Combine Wet and Dry Mixtures: Gradually add the dry mixture into the wet ingredients, stirring or mixing just until the batter is moistened. Avoid overmixing to keep the bread tender.
- Fold in Blueberries: Gently fold the blueberries into the batter. Optionally, toss blueberries with a little flour before adding to prevent them from sinking to the bottom of the loaf.
- Pour Batter into Pan: Pour the batter into the prepared loaf pan, filling it up to about 1½ inches below the top, allowing room for the bread to rise during baking.
- Add Topping (Optional): If you prefer not to add the glaze, sprinkle a little sugar on top of the batter before baking to get a lightly crunchy topping.
- Bake the Bread: Place the loaf pan in the preheated oven and bake for 50 to 60 minutes, or until a toothpick inserted in the center comes out clean. Then, remove the bread and cool it on a wire rack for 10 to 15 minutes before removing from the pan.
- Prepare Glaze and Serve: While the bread cools, mix the melted butter, powdered sugar, vanilla extract, and heavy cream in a small bowl until smooth. Once the bread has cooled, drizzle the glaze over the top. Slice, serve, and enjoy!
Notes
- Coating blueberries with a little flour before folding in the batter helps prevent them from sinking to the bottom during baking.
- You can substitute heavy cream in the glaze with milk if preferred.
- Allow the bread to cool before glazing to prevent the glaze from melting and running off.
- Store leftover bread wrapped in plastic or in an airtight container at room temperature for up to 3 days, or refrigerate for longer freshness.
- For a vegan version, substitute egg with a flax egg and use a dairy-free milk and butter alternative in the glaze.
