Blueberry Bread

My family loves to enjoy banana bread in the morning with their breakfast. Yesterday, I looked through my freezer thinking I had a few frozen bananas, but realized I used them up already. I had told my son that he could help me make some bread, but once I realized I had no bananas, I decided to look around for what I did have. I ended up coming across our bag of frozen blueberries. So, our plan to make banana bread got changed to blueberry bread. My son was in charge of adding the ingredients as I handed them to him and let me tell you, what a great helper he was! For four years old, he is definitely a cook/baker in the making. Once this was baked and cooled, we cut ourselves each a piece and decided that it was a new favorite! We ended up having this after dinner for our “dessert” and everyone loved it. My oldest son had two slices and asked for more the next morning with breakfast. Not only is this incredibly simple to make, but there are not very many ingredients, so it is something you may even be able to whip up with what you have at home already!! Enjoy!

 

Ingredients:

  • 3/4 cup sugar
  • 1/2 cup butter
  • 2 eggs
  • 1 cup milk
  • 2 cups flour
  • 2 tsp baking powder
  • 1 1/2 cups blueberries (I used frozen, fresh work too)

 

Directions:

  1. In a medium bowl, combine the sugar and butter. Beat until creamy.
  2. Add in the eggs and milk. Mix well.
  3. Add in the flour and baking powder, making sure all is combined thoroughly.
  4. Gently add in the blueberries being sure not to break them. *You’ll get purple batter otherwise.
  5. Pour batter into a greased 9 inch loaf pan (or mini loaf pan, muffin pan, etc)
  6. Bake in preheated oven, 350, for about 70 minutes (if making large loaf, less time depending on pans used).
  7. Remove from oven and allow to cool before slicing.
  8. Enjoy!!

Recipe adapted from: Frugal Mom Eh

DSC_0011

Print Friendly, PDF & Email

23 comments

  1. Barb says:

    The bread looks delicious Kristin…..lots of blueberries which is a favorite fruit of mine. Plus like you said it looks easy peasy to make.

  2. Linda says:

    My husband is diabetic so can I substitute some of the ingredients in your recipes to accommodate his needs?

  3. Kristin says:

    It just depends on what you are wanting to substitute. I would say yes though, because most substitutions work great in this 🙂

  4. Kelley says:

    Hi Kristen! I made this today,but a had a couple of bananas that were getting pretty ripe, so I mashed those in as well. it was really good and moist! Thanks for sharing!

  5. JoElla says:

    I used a mini muffin pan for these(i had a little batter left over). i didnt have enough blueberries so i filed the gap with strawberries (1/2 cup). i also added a tsp of vanilla. turned out great!! i think ill use this a a base for more concoctions, I like to experiment. 🙂

  6. Sue says:

    Is suppost to fall or shrink down after cooling HELP followed the recipe wondering if it needs more cook time suggestions ?? Still good

  7. Kristin says:

    Hmmmm, mine has never done that. Did you use fresh baking powder? Make sure that is fresh as I have made other foods before using old baking powder and they didn’t turn out well. Also, it could be the baking time as each oven varies, maybe try extending it a few minutes? Hope the next batch is great!!

  8. Kristin says:

    Take them out of the freezer before making the bread, and as you are combining ingredients, they will thaw enough to be able to pop right in. No need to thaw beforehand! Enjoy!!

  9. Sue says:

    Hi, my heart is broken as the love of my life has passed away, and I came across your recipe and am going to make, as it looks easy and comforting. Just want to say thanks for posting.

Comments are closed.