Blueberry breakfast bread
Blueberry breakfast bread
Rating: (1 rated)
Recipe Yield: Total time: About 1 hour, 15 minutes | Makes 2 loaves
1 cup (2 sticks) butter, melted, plus additional butter for greasing two loaf pans 1 1/2 cups blueberries 3 1/2 cups flour, divided 4 teaspoons baking powder 1/2 teaspoon salt 1/2 teaspoon baking soda 2 cups sugar 4 large eggs 1 cup milk 2 teaspoons vanilla

Step 1 Heat the oven to 375 degrees and grease each of two (8-inch) loaf pans with butter. Line the bottom of each pan with parchment paper, and grease the top of the parchment paper with butter.

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

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

Step 4In a medium bowl, whisk the eggs, then whisk in the milk and vanilla. Finally, whisk in the 1 cup of melted butter.

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

Step 6Fill the loaf pans evenly; they should be just over half full. Place the pans in the oven and bake until done, about 50 minutes. Check the bread every 10 minutes after 30 minutes; if it begins to color too quickly, tent it lightly with aluminum foil.

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