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Blueberry Quick Bread Recipe
Blueberry Quick Bread – fluffy on the inside, packed with blueberries and crispy on the outside. One delicious quick bread!
Prep Time
15
minutes
mins
Cook Time
40
minutes
mins
Total Time
55
minutes
mins
Course:
Breakfast
Cuisine:
American
Keyword:
bread
Servings:
8
people
Calories:
307
kcal
Author:
Anna
Ingredients
2
c
all-purpose flour
1 and ½
teaspoon
baking powder
¼
teaspoon
baking soda
1
teaspoon
salt
6
oz
fresh or frozen blueberries
¾
c
buttermilk
1
teaspoon
vanilla extract
¼
c
vegetable or canola oil
1
large egg
slightly beaten
1
c
granulated sugar
US Customary
-
Metric
Instructions
Line a 9" x 5" loaf pan with aluminum foil. Butter the bottom and sides of the foil. Set aside.
Preheat the oven to 375 degrees F.
In a large mixing bowl, whisk together flour, baking powder, baking soda and salt.
Add blueberries and stir to distribute.
In another mixing bowl, whisk together egg, buttermilk, vanilla, oil and sugar.
With a rubber spatula, fold in wet ingredients to dry ingredients. Do not overmix. Few flour lumps are okay.
Pour batter into prepared pan.
Bake bread for 33 to 38 minutes, or until the top is golden brown and the toothpick inserted in few places in the center of the cake comes out clean.
Cool completely in the pan.
Slice and serve.
Nutrition
Calories:
307
kcal
|
Carbohydrates:
53
g
|
Protein:
4
g
|
Fat:
8
g
|
Saturated Fat:
1
g
|
Cholesterol:
22
mg
|
Sodium:
362
mg
|
Potassium:
87
mg
|
Fiber:
1
g
|
Sugar:
28
g
|
Vitamin A:
80
IU
|
Vitamin C:
2.1
mg
|
Calcium:
35
mg
|
Iron:
1.6
mg