Homemade Blueberry Bread
It’s no secret how much I love Strawberry Bread, so much so that I also have a Gluten Free version too! It is one of the most delicious breads I have ever tasted. Then, a few weeks ago I had a reader ask about using blueberries in it. My first thought was, that would be so good! Then, I knew I had to try it for myself. I actually like blueberries more than strawberries in breads and muffins so it was a must try for me!
The verdict? Sweet deliciousness! The only sad part in the journey to blueberry bread was that my bread stuck to the bundt pan making it fall apart. I will admit I was so sad. It was my first time using this particular bundt pan typically I use a silicone bundt cake pan. I’ll probably go back to that because it is much easier to get a perfect shape out of, regardless though the taste was fabulous!
- 3 Cups Flour (or Gluten Free All Purpose Flour)
- 1 Tsp Baking Soda
- 3 Tsp Cinnamon
- 1 Tsp Salt
- 2 Cups Sugar
- 3 Eggs
- 1 Cup Oil
- 2 Cups Blueberries
- Preheat oven to 350*.
- Sift dry ingredients together and set aside. Combine all wet ingredients and mix well, I did not mix in the blueberries at this point. I used my Kitchen Aide Mixer to do this, I like to think though of what my aunt would think about all these modern day conveniences. She would likely have been hand mixing this.
- Once the wet ingredients are mixed well add in the dry ingredients and continue to mix until well combined. At this point, I folded in the blueberries.
- Spray either 2 bread loaf pans or 1 bundt cake pan with non stick cooking spray. Pour in the batter and bake for 1 hour. Sometimes I find it easier to pat in the batter since it's a bit thick.
Note- To do this gluten free, I used Gluten Free Better Batter All Purpose Flour.
Enjoy this wonderful treat!
Need more recipe ideas? Check out the Recipe Index by Mommy Hates Cooking.