Introduction
Are you craving a slice of something sweet, tangy, and bursting with berries? Look no further than this incredibly moist blueberry buttermilk bread! This delightful quick bread combines the tangy zip of buttermilk with juicy blueberries for a treat that works perfectly for breakfast, snack time, or dessert. Furthermore, this recipe creates a loaf that stays moist for days (though it rarely lasts that long!).
The magic of this blueberry buttermilk bread lies in its perfect balance of flavors and textures. Additionally, the buttermilk not only adds a subtle tang but also reacts with the leavening agents to create an exceptionally tender crumb. The blueberries, meanwhile, burst during baking and infuse the bread with their sweet-tart flavor and beautiful purple swirls.
Why You’ll Fall in Love with This Blueberry Buttermilk Bread
First of all, this blueberry buttermilk bread is incredibly versatile. You can enjoy it warm from the oven, toasted with butter for breakfast, or even transformed into French toast for a special brunch. Moreover, it’s a fantastic way to use up buttermilk and take advantage of blueberries when they’re in season and at their peak flavor.
The recipe is surprisingly simple to make, yet the results taste like something from a boutique bakery. Consequently, you’ll find yourself making this blueberry buttermilk bread repeatedly throughout blueberry season.
Ingredients for Perfect Blueberry Buttermilk Bread
For one loaf of this delicious blueberry buttermilk bread, gather:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest
- 1 cup buttermilk, room temperature
- 1½ cups fresh blueberries
- 1 tablespoon flour (for coating blueberries)
Step-by-Step Instructions
Preparing Your Ingredients
- First, preheat your oven to 350°F (175°C). Then, grease and flour a 9×5-inch loaf pan or line it with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set this mixture aside.
- In a small bowl, toss the blueberries with 1 tablespoon of flour. This step prevents the berries from sinking to the bottom of your blueberry buttermilk bread.
Making the Batter
- In a large bowl, cream together the softened butter and sugar until light and fluffy. This usually takes about 3-4 minutes with an electric mixer.
- Next, add the eggs one at a time, beating well after each addition. After that, mix in the vanilla extract and lemon zest.
- Gradually add the flour mixture to the butter mixture, alternating with the buttermilk. Begin and end with the flour mixture, mixing just until combined after each addition. Consequently, you’ll have a thick, smooth batter.
- Gently fold in the flour-coated blueberries with a spatula. Be careful not to overmix or crush the berries.
Baking Your Blueberry Buttermilk Bread
- Pour the batter into your prepared loaf pan. Subsequently, smooth the top with a spatula.
- For an optional touch, sprinkle 1 tablespoon of granulated sugar over the top for a sweet, slightly crisp crust.
- Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Allow the blueberry buttermilk bread to cool in the pan for about 15 minutes. Then, remove it from the pan and let it cool completely on a wire rack before slicing.
Tips for the Best Blueberry Buttermilk Bread
To ensure your blueberry buttermilk bread turns out perfectly every time, follow these helpful tips:
- Room temperature ingredients are key! Cold eggs or buttermilk can cause the butter to seize up, resulting in a dense bread.
- If you don’t have buttermilk on hand, you can make a substitute by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of milk. Let it sit for 5 minutes before using.
- Fresh blueberries work best in this recipe, but in a pinch, you can use frozen. However, don’t thaw frozen berries before adding them to the batter.
- The flour coating on the blueberries is an important step that helps them stay suspended in the batter rather than sinking to the bottom.
- Check your bread about 45 minutes into baking. If the top is browning too quickly, cover it loosely with aluminum foil for the remaining bake time.
Variations to Try
Once you’ve mastered the basic blueberry buttermilk bread recipe, why not experiment with these delicious variations?
- Add ½ cup of chopped walnuts or pecans for extra texture and nutty flavor.
- Mix in ½ teaspoon of cinnamon or cardamom for a warm, spiced version.
- Substitute half of the blueberries with raspberries or blackberries for a mixed berry bread.
- Create a lemon glaze by mixing 1 cup of powdered sugar with 2 tablespoons of lemon juice, then drizzle over the cooled bread.
Serving and Storing Your Blueberry Buttermilk Bread
This blueberry buttermilk bread is delicious on its own, but you can also enhance it by:
- Serving warm slices with a pat of butter or cream cheese
- Using it as a base for a breakfast trifle with yogurt and additional fresh berries
- Toasting slices lightly and drizzling with honey
To store your bread, wrap it tightly in plastic wrap or aluminum foil, or place it in an airtight container. It will stay fresh at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze for up to 3 months. Before serving frozen bread, thaw it overnight in the refrigerator, then bring to room temperature or warm slightly.
Conclusion
This moist blueberry buttermilk bread offers the perfect balance of tangy buttermilk and sweet, juicy blueberries in every bite. The recipe is straightforward yet yields impressive results that will have everyone asking for seconds. Furthermore, it’s versatile enough to enjoy any time of day, from breakfast to dessert.
Whether you’re a seasoned baker or just starting out, this blueberry buttermilk bread deserves a spot in your recipe collection. The combination of simple ingredients creates something truly special that highlights the natural beauty of blueberries.
Have you tried making this blueberry buttermilk bread? Let us know in the comments how it turned out or if you tried any of the variations!
Description
Moist, tender, and bursting with fresh flavor, this blueberry buttermilk bread is the perfect balance of sweet and tangy. Juicy blueberries swirl through a soft, fluffy crumb, while the buttermilk keeps every slice deliciously moist. Ideal for breakfast, snacking, or dessert, this quick bread stays fresh for days—though it rarely lasts that long!
Ingredients
Instructions
-
First, preheat your oven to 350°F (175°C). Then, grease and flour a 9x5-inch loaf pan or line it with parchment paper.
-
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set this mixture aside.
-
In a small bowl, toss the blueberries with 1 tablespoon of flour. This step prevents the berries from sinking to the bottom of your blueberry buttermilk bread.
-
In a large bowl, cream together the softened butter and sugar until light and fluffy. This usually takes about 3-4 minutes with an electric mixer.
-
Next, add the eggs one at a time, beating well after each addition. After that, mix in the vanilla extract and lemon zest.
-
Gradually add the flour mixture to the butter mixture, alternating with the buttermilk. Begin and end with the flour mixture, mixing just until combined after each addition. Consequently, you'll have a thick, smooth batter.
-
Gently fold in the flour-coated blueberries with a spatula. Be careful not to overmix or crush the berries.
-
Pour the batter into your prepared loaf pan. Subsequently, smooth the top with a spatula.
-
For an optional touch, sprinkle 1 tablespoon of granulated sugar over the top for a sweet, slightly crisp crust.
-
Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
-
Allow the blueberry buttermilk bread to cool in the pan for about 15 minutes. Then, remove it from the pan and let it cool completely on a wire rack before slicing.
Nutrition Facts
Servings 12
Serving Size 1
- Amount Per Serving
- Calories 240kcal
- % Daily Value *
- Total Fat 10g16%
- Cholesterol 55mg19%
- Total Carbohydrate 34g12%
- Dietary Fiber 1g4%
- Sugars 19g
- Protein 4g8%
- Calcium 50 mg
- Iron 1.3 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
