Jumbo Blueberry Loaf
Moist jumbo blueberry loaf quick bread with tender crumb and bursts of blueberries
PRINT PINServings 10
INGREDIENTS
Dry
- 2 cups all purpose flour
- 2 tsp baking powder
- ½ tsp fine salt
- 1 tbsp all purpose flour for tossing blueberries.
Wet
- ½ cup unsalted butter melted and cooled
- 1 cup granulated sugar
- 2 large eggs
- ¾ cup buttermilk
- 1 tsp vanilla extract
- 1 tbsp lemon zest optional.
Add ins and Finish
- 1.5 cups blueberries fresh or frozen
- coarse sugar for topping optional
- lemon glaze optional.
INSTRUCTIONS
Prep
- Heat oven to 350 F
- grease a 9x5 inch loaf pan and line with parchment leaving overhang
- whisk 2 cups flour with baking powder and salt in a bowl
- toss blueberries with 1 tbsp flour and set aside.
Mix and Bake
- Whisk melted butter with sugar then whisk in eggs one at a time
- whisk in buttermilk vanilla and lemon zest
- fold dry ingredients into wet just until no dry streaks remain
- fold in blueberries gently
- scrape batter into pan and level top then add coarse sugar if using
- bake until deep golden and a toothpick in the center comes out clean or with a few moist crumbs about 60 to 70 minutes
- cool in pan 15 minutes then lift out and cool completely before slicing and glazing if using.
Notes
1. Use fresh or frozen blueberries 2. if using frozen do not thaw 3. toss berries in flour to reduce sinking and bleeding 4. do not overmix to avoid a tough loaf 5. tent loosely with foil if top browns before center is done 6. swap buttermilk with 0.75 cup milk mixed with 1 tbsp lemon juice and rested 5 minutes 7. store airtight at room temperature 3 days or freeze sliced up to 2 months
Nutrition
Calories: 290kcal | Carbohydrates: 45g | Protein: 5g | Fat: 10g