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Buttermilk Blueberry Bread Recipe

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★★★★

4 from 54 reviews

This Buttermilk Blueberry Bread offers a moist, tender crumb infused with sweet vanilla and bursting with fresh blueberries. Perfect as a quick bread, it balances simple, classic flavors with a delightful texture, making it a beloved favorite for any time of day.

Ingredients

Scale

Dry Ingredients

  • 2 1/2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 3/4 cup + 1 tablespoon granulated sugar

Wet Ingredients

  • 6 tablespoons butter, softened
  • 2 eggs
  • 2 cups buttermilk
  • 1 1/4 teaspoons vanilla extract

Others

  • 1 1/2 cups fresh blueberries

Instructions

  1. Combine dry ingredients: In a large mixing bowl, whisk together the all-purpose flour, baking powder, salt, and granulated sugar until thoroughly combined.
  2. Cut in butter: Chop the softened butter into small cubes (about 30 pieces). Scatter the butter cubes into the flour mixture and cut them in using two knives, a pastry cutter, or a hand-held electric mixer on low speed, until the mixture resembles sandy crumbs. Be careful not to overwork; the texture should be crumbly, not doughy.
  3. Mix wet ingredients and blueberries: In a separate bowl, lightly beat the eggs using a whisk. Add buttermilk and vanilla extract, whisking until well combined. Stir in the fresh blueberries gently to avoid crushing them.
  4. Combine wet and dry mixtures: Pour the buttermilk-blueberry mixture into the flour and butter mixture. Quickly stir by hand just until combined; it’s okay if the batter is a bit lumpy. Avoid overmixing to keep the bread tender.
  5. Prepare for baking: Immediately pour the batter into a greased 9×5-inch loaf pan, spreading evenly.
  6. Bake: Place the loaf pan in a preheated oven at 350°F (175°C) and bake for 60-65 minutes. Check doneness by inserting a wooden toothpick or skewer into the center; it should come out clean.
  7. Cool: Allow the bread to cool in the pan for about 10 minutes. Then remove it from the pan and let it cool completely on a wire rack.
  8. Storage: Store the bread at room temperature for up to 1 day. For longer storage (up to 5 days), keep it refrigerated to maintain freshness and protect the blueberries.

Notes

  • Using a hand-held mixer on low speed to cut the butter into the flour mixture makes the process easier and ensures the correct crumbly texture.
  • Mix butter and flour mixture only until sandy crumbs form; do not overmix, as this can result in a dense texture.
  • To best preserve the blueberries’ texture and flavor, refrigerate the bread if not consumed within a day.
  • Even if the batter has some lumps, it is okay to maintain a tender crumb.

Keywords: Buttermilk Blueberry Bread, quick bread, blueberry bread, vanilla blueberry bread, moist blueberry loaf, easy blueberry bread

Find it online: https://epicrecipebox.com/buttermilk-blueberry-bread-recipe/