Prep 15 mins
Cook 55 mins
This recipe is based on a Martha Stewart recipe that originally called for cranberries instead of blueberries. My friend Lisa, had spotted this recipe on Everyday Food magazine in the Nov 2008 issue and made it with cranberries. Although we thought the cranberries were too sour in this, we loved the bread even more when replaced them with blueberry. Not a lot of fat, and super moist. I did add vanilla extract and cinnamon on the top of the loaf. The coarse sugar on top makes a sweet crunchy crust so don't leave that out. Also make sure you defrost your berries, if using frozen before you add it to the batter.
- 4 tablespoons unsalted butter, melted
- 2 cups all-purpose flour
- 1 cup packed light brown sugar
- 1 1⁄2 teaspoons baking powder
- 1⁄2 teaspoon baking soda
- 1 teaspoon salt
- 1 large egg, lightly beaten
- 3⁄4 cup whole milk
- 2 teaspoons vanilla extract
- 12 ounces blueberries
- 2 tablespoons turbinado sugar, for topping
- 1⁄2 teaspoon cinnamon
- Preheat oven to 350°F; spray a 9X5 loaf pan set aside.
- In a large bowl, whisk together flour, brown sugar, baking powder, baking soda, and salt. Set aside.
- In a medium bowl, combine butter, egg, vanilla and milk. Add wet mixture to dry mixture and whisk to combine, gently fold in blueberries.
- Pour batter into prepared pan. The batter will feel rather thick. In a small bowl mix the turbinado sugar and cinnamon and sprinkle over loaf before baking.
- Bake for 50-55 minutes or until tooth pick inserted in middle of loaf comes out clean.