Delicious Blueberry Quick Bread
The flavors in this easy loaf are nothing short of miraculous.
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Equipment
Ingredients
- 2 c flour
- 1 c sugar
- 1 tsp baking soda
- 1/2 tsp salt
- 1 c buttermilk
- 1 egg
- 1/3 c butter
- 2 tsp vanilla
- 2 c blueberries, thawed if frozen
Glaze
- 1 c powdered sugar
- 1/2 tsp vanilla
- 2 tbsp milk
- 1 tsp lemon juice
Instructions
- Preheat oven to 350. Coat a 9x5" loaf pan with cooking spray. Cut a strip of parchment paper long enough to cover bottom and two ends, for easy removal. Coat parchment with cooking spray. Set aside.
- In a large bowl whisk together flour (use a spoon to fill measuring cup - scooping directly into flour will result in too much flour), surgar, baking soda and salt. Set aside.
- In a medium bowl whisk together buttermilk, egg, butter and vanilla.
- Pour buttermilk mixture into dry ingredients. Stir until just combined and smooth. Fold in blueberries.
- Pour batter into prepared pan and bake for 55-65 minutes. Use a toothpick inserted into center to test doneness.
- Allow bread to cool for 15-20 minutes in the pan and then transfer bread to a wire rack to cool completely.
- Glaze bread when it's cooled. Whisk together powdered sugar, vanilla, milk and lemon juice until smooth. Drizzle over bread.
- Serve warm or at room temperature. Store at room temp for up to 3 days or in refrigerator, for longer.
Notes
If you don't have buttermilk, simply stir 1 tbsp lemon juice or distilled white vinegar into milk to equal 1 c. To achieve the consistency of buttermilk, use whole milk or cream.
Servings: 10