Buttery Blueberry Loaf
Make a moist and delicious buttery blueberry loaf at home with this easy recipe. Golden and fluffy with bursts of fresh blueberries, perfect for any time of day.
Equipment
- mixing bowl
- oven
- loaf pan
- whisk
- rubber spatula
- measuring cups
- measuring spoons
- wire rack
- knife
- cutting board
Ingredients
Dry Ingredients
- 1 1/4 cups all-purpose flour
- 1 tsp baking powder
- 1/4 tsp fine salt
Wet Ingredients
- 1 cup granulated sugar
- 2 large eggs at room temperature
- 1/2 cup unsalted butter melted and slightly cooled
- 1 tsp pure vanilla extract
- 1/2 cup whole milk
Blueberries
- 1 cup fresh blueberries rinsed and patted dry
- 1 tbsp all-purpose flour for dusting the blueberries
Instructions
- Preheat your oven to 350°F (175°C). Generously grease an 8 1/2-by-4 1/2-inch loaf pan with butter or nonstick cooking spray.
- In a medium bowl, whisk together the 1 1/4 cups of all-purpose flour, the baking powder, and the salt until well combined. In a separate large bowl, whisk the sugar and eggs together until the mixture is pale yellow and slightly thickened, about 1 minute.
- While whisking constantly, slowly stream the melted butter and the vanilla extract into the egg-sugar mixture. Continue whisking until the mixture is smooth and fully emulsified.
- Add half of the dry flour mixture to the wet ingredients and stir gently with a rubber spatula until just combined. Pour in all of the milk and stir until smooth. Finally, add the remaining dry ingredients and fold until no streaks of flour remain; be careful not to overmix the batter.
- In a small bowl, toss the fresh blueberries with the 1 tablespoon of flour until lightly coated. Gently fold the floured blueberries into the batter until they are evenly distributed.
- Pour the batter into the prepared loaf pan and spread it into an even layer. Bake on the center rack for 50 to 60 minutes, or until the top is golden brown and a toothpick inserted into the center of the loaf comes out clean, with just a few moist crumbs attached.
- Let the loaf cool in the pan on a wire rack for 15 minutes. Then, carefully run a knife around the edges to loosen it, and invert the loaf onto the rack to cool completely, about 1 hour, before slicing.
Notes
Dusting the blueberries with flour helps prevent them from sinking to the bottom of the loaf. Be careful not to overmix the batter for the best texture.