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scrumtious, moist blueberry bread.

(2 ratings)
smonfils avatar
Recipe by
sherry monfils
@smonfils
worcester, MA

This is my moms recipe, but I altered it a bit, by using some wheat flour, for a healthier bread. And using frozen wild blueberries, which are better for you than regular blueberries. It is a very moist and yummy bread. I serve this w/ blueberry jam, yum!

(2 ratings)
yield 6 -8
prep time 15 Min
cook time 1 Hr 5 Min

Ingredients For scrumtious, moist blueberry bread.

  • 1 c
    flour
  • 1 c
    whole wheat flour
  • 1 c
    sugar
  • 1 tsp
    baking powder
  • 1/2 tsp
    baking soda
  • 1/2 tsp
    salt
  • 1/4 c
    cold butter, cut up
  • 2/3 c
    buttermilk
  • 2 tsp
    vanilla
  • 1 lg
    egg, beaten
  • 1 c
    frozen wild blueberries, i used wyman's brand
  • 2 Tbsp
    chopped almonds
  • 2 Tbsp
    flour
  • 2 Tbsp
    sugar
  • 2 Tbsp
    soft butter
  • 1 tsp
    cinnamon

How To Make scrumtious, moist blueberry bread.

  • 1
    Heat oven to 350. Spray a 9" x 5" loaf pan w/ cooking spray. In lg bowl, stir together both flours, 1 cup sugar, baking powder, baking soda and salt.
  • 2
    Cut in cold butter until crumbly. Stir in buttermilk, vanilla and egg until just moistened. Gently fold in blueberries. Spoon mix evenly into pan.
  • 3
    In small bowl, stir together almonds, flour, sugar, soft butter and cinnamon. Sprinkle over batter. Bake for 1 hr and 5 mins, or until a toothpick inserted in center comes out clean.
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