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Blueberry Breakfast Bread

Blueberry Breakfast Bread

By Michael Fruchtman, CFO

Blueberry Breakfast Bread

  • 1/2 cup butter, melted (Additional is needed for greasing the pan)
  • 1 cup fresh blueberries
  • 1 3/4 cup flour, divided
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1 cup sugar
  • 2 large eggs
  • 1/2 cup milk
  • 1 teaspoon vanilla
  1. Heat oven to 375 degrees. Grease an 8-inch loaf pan with butter. Line the bottom of the pan with parchment paper and grease the top of the parchment paper with butter.

  2. Wash blueberries and drain. Lightly dry with a paper towel and place in a small bowl. Toss berries with 1 tablespoon of flour to coat. Set aside.

  3. Place remaining flour into a large mixing bowl and whisk in baking powder, salt, baking soda, and sugar. Set aside.

  4. In a medium bowl, whisk the eggs. Then whisk in the milk and vanilla. Finally, whisk in the melted butter.

  5. Make a well in the center of the dry ingredients and pour in the liquid ingredients. Stir ingredients together lightly just to combine, do not overmix the batter. Lastly, gently fold in the berries.

  6. Fill the loaf pan evenly. It should be just over half-full. Bake until done, about 50 minutes. Check the bread every 10 minutes after 30 minutes: if it begins to color quickly, tent it lightly with foil while baking.

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