Perfectly Moist Blueberry Loaf

In our family, the love for blueberries runs deep, especially for my older daughter who adores anything blueberry. Among the many treats we bake, this blueberry loaf has become a cherished favorite. Its moist, tender crumb and bursts of juicy blueberries make it an irresistible delight for breakfast, dessert, or even a sweet snack.

Let’s dive in!

To create this delightful blueberry loaf, gather the following ingredients:

Dry Ingredients:

• 1 1/2 cups all-purpose flour: Provides the structure for the loaf.

• 1 tsp baking powder: Helps the loaf rise and become fluffy.

• 1/2 tsp baking soda: Works with the baking powder to ensure proper leavening.

• 1/4 tsp salt: Enhances the flavors and balances the sweetness.

Wet Ingredients:

• 1/2 cup unsalted butter, softened: Adds richness and moisture to the loaf.

• 1 cup granulated sugar: Sweetens the loaf and contributes to the tender crumb.

• 2 large eggs: Bind the ingredients together and add structure.

• 1 tsp vanilla extract: Provides a lovely flavor undertone that complements the blueberries.

• 1/2 cup buttermilk (or substitute with 1/2 cup milk mixed with 1/2 tbsp lemon juice or white vinegar): Keeps the loaf moist and adds a slight tanginess that enhances the blueberry flavor.

Star Ingredient:

• 1 1/2 cups fresh or frozen blueberries (if using frozen, do not thaw): The star of the loaf, providing bursts of juicy flavor and a beautiful appearance.

Why You’ll Love this Blueberry Loaf:

1. Burst of Flavor: The blueberries provide a burst of sweet and slightly tart flavor in every bite, making the loaf exciting and delicious.

2. Moist Texture: The fruit releases its juices as it bakes, which helps keep the loaf moist and tender.

3. Nutritional Benefits: Blueberries are packed with antioxidants, vitamins, and fiber, adding a nutritious element to the treat.

4. Versatility: A blueberry loaf is versatile. It can be enjoyed for breakfast, as a snack, or even as a dessert. It pairs well with coffee, tea, or a glass of milk.

5. Homemade Comfort: There's something inherently comforting about a homemade loaf. The aroma of a baking blueberry loaf fills the house with a warm, inviting scent.

6. Aesthetics: Blueberries give the loaf a beautiful, appealing look, with their deep purple hue peeking through the golden-brown crust.

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Blueberry Loaf

Yield 8-10

Author Kim Alexander

Cook modePrevent screen from turning off

Ingredients

• 1 1/2 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 cup buttermilk
• 1 1/2 cups fresh or frozen blueberries (if using frozen, do not thaw)

Instructions

1. Preheat your oven to 350°F (175°C). Grease and flour a 9x5-inch loaf pan.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3. In a large bowl, beat the softened butter and sugar together until light and fluffy, about 2-3 minutes.
4. Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next. Mix in the vanilla extract.
5. Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk, beginning and ending with the flour mixture. Mix just until combined.
6. To prevent blueberries from sinking to the bottom, toss them with a tablespoon of flour before folding them into the batter. Gently fold the blueberries into the batter, being careful not to overmix.
7. Pour the batter into the prepared loaf pan and smooth the top. Bake for 50-60 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
8. Allow the loaf to cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely.

Nutrition Facts

Calories

328.09

Fat

13.6 g

Sat. Fat

8.01 g

Carbs

47.87 g

Fiber

1.3 g

Net carbs

46.57 g

Sugar

28.63 g

Protein

4.8 g

Sodium

248.39 mg

Cholesterol

78.65 mg

Here are a few substitutes for buttermilk:

• Milk and Lemon Juice/Vinegar: Mix 1/2 cup of milk with 1/2 tablespoon of lemon juice or white vinegar. Let it sit for about 5-10 minutes until it curdles. Use this mixture in place of buttermilk.
• Yogurt: Use 1/2 cup of plain yogurt. If the yogurt is too thick, you can thin it with a little milk until it reaches a consistency similar to buttermilk.
• Sour Cream: Use 1/2 cup of sour cream. Like yogurt, you can thin it with a little milk if necessary.
• Milk and Cream of Tartar: Mix 1/2 cup of milk with 1/4 teaspoon of cream of tartar. Stir well before using.

1. Ensure that your butter, eggs, and buttermilk are at room temperature before mixing. This helps create a smoother batter and ensures even baking.
2. Mix the wet and dry ingredients until just combined. Overmixing can lead to a dense, tough loaf.
3. Insert a toothpick into the center of the loaf to check for doneness. If it comes out clean or with just a few crumbs, the loaf is ready. If there’s wet batter on the toothpick, bake for a few more minutes and check again.
4. Allow the loaf to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely. This helps the loaf set and makes it easier to slice.

Why did my loaf turn out dry?

• A dry loaf can result from overbaking or using too much flour. Make sure to measure your ingredients accurately and check for doneness a few minutes before the suggested baking time.

Can I make this loaf gluten-free?

• Yes, you can use a gluten-free all-purpose flour blend in place of regular flour. Ensure the blend contains xanthan gum or a similar binder to help with texture.

Can I add other fruits or nuts to the loaf?

• Absolutely! You can add other berries like raspberries or strawberries, or mix in some chopped nuts like almonds or walnuts for extra texture and flavor.

How should I store the blueberry loaf?

• Store the blueberry loaf in an airtight container at room temperature for up to 3 days. For longer storage, wrap the loaf tightly in plastic wrap and foil, and freeze for up to 3 months. Thaw at room temperature before serving.

Can I use whole wheat flour instead of all-purpose flour?

• Yes, you can substitute whole wheat flour for all-purpose flour, but the loaf may be denser. You can also use a mix of half whole wheat and half all-purpose flour for a healthier option without sacrificing too much texture.

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