Blueberry Bread I

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Most Helpful Positive Review

Jun 07, 2008

DELICIOUS! I used fresh blueberries from my garden, added 1/4 teaspoon cinnamon, 1/8 teaspoon nutmeg, used 1/2 brown sugar and 1/2 white. Before adding my blueberries, I coated them in a small amount of flour to keep their shape when adding to the batter. I hand stirred in the berries. My batter was very thick! This bread rises high due to the amount of baking powder used, so make sure your oven racks are spaced apart well. I made 3 mini loaf pans and baked for 25-35 minutes. Very moist and flavorful!!! Will make again.

—GodivaGirl

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Most Helpful Critical Review

Apr 18, 2003

I omitted the walnuts from my recipe. I found this recipe to be very basic and nothing special. I probably won't make it again. The taste was o.k. but nothing to write home about. A good recipe if you want a basic and plain bread with blueberries.

—HAMMYONE

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157 Ratings

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Oct 29, 2002

This is a great recipe! I made 4 loaves in 2 days because it disappeared so fast. I left out the nuts and increased the berries to 2 cups. I also added an extra 1/2 cup of sugar as the b. berries I had were tart. I used standard loaf pans(2) and baked 45mins Delicious!!!!!!

—KATHY

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Oct 29, 2002

This bread is pretty good. Pretty mild in flavor though so next time I think I'll add cinnamon and/or vanilla. To save on fat and calories I cut sugar to 3/4 c.; used 1 c. whole wheat pastry flour + 2 c. all-purpose flour; used 2T applesauce + 1T vege. oil; used 2 c. blueberries and omitted nuts. Baked in a 9x5 pan and it took forever to bake--about 1 1/2 hours.

—CSANDST1

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Aug 11, 2006

Because of the reviews of this being a bland bread, I used orange juice instead of the milk, added a teaspoon each of vanilla and cinnamon and added maybe 1/2 cup more blueberries. It definitely wasn't bland then, but rather moist and flavorful, with a good texture that was somewhere inbetween a bread and cake. The crust got really crunchy (which I liked) but I ended up baking it for nearly 90 minutes before it was done.

—FRAMBUESA

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Mar 28, 2003

My family really enjoyed this! I was glad that I followed the suggestion of others and added vanilla and cinnamon! I just love this site!

—KTMAY

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Mar 28, 2003

I left out the nuts because I didn't have any and I topped the bread with a bit of cin. sugar. This is like a muffin in bread form and not too sweet. Recommended

—AJ

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Mar 28, 2003

This bread went over great at the daycare center where I work. I made a few modifications by adding more blueberries and using 25% less flour per serving. I also added larger amount of cinnamon into batter. I made a topping with butter, cinnamon, and sugar and sprinkled on bread right after I pulled from oven. Great bread recipe. I will make this again

—MAKOAK

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Nutrition

Calories
270 kcal
14%

Carbohydrates
44.4 g
14%

Cholesterol
37 mg
12%

Fat
8.2 g
13%

Fiber
1.5 g
6%

Protein
5.8 g
12%

Sodium
377 mg
15%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Blueberry Bread I

Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories: 270
Calories from Fat: 74

% Daily Value *
Total Fat 8.2g 13 %
Saturated Fat 1.3g 7 %
Cholesterol 37mg 12 %
Sodium 377mg 15 %
Potassium 107mg 3 %
Total Carbohydrates 44.4g 14 %
Dietary Fiber 1.5g 6 %
Protein 5.8g 12 %
Sugars 19.1g
Vitamin A 2 %
Vitamin C 2 %
Calcium 16 %
Iron 20 %
Thiamin 28 %
Niacin 24 %
Vitamin B6 4 %
Magnesium 7 %
Folate 38 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.