Blueberry Loaf Recipe - Allrecipes.com
Blueberry Loaf Recipe
  • READY IN ABOUT hrs

Blueberry Loaf

Recipe by  

"An easy-to-make, delicious blueberry loaf that works equally well with fresh or frozen blueberries."

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  • PREP

    10 mins
  • COOK

    1 hr
  • READY IN

    1 hr 10 mins

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease a loaf pan.
  2. Mix flour, sugar, baking powder, and salt in a large bowl. Stir milk, oil, egg, and vanilla extract into flour mixture until batter is just blended. Gently fold blueberries into batter; pour into prepared loaf pan.
  3. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 60 to 70 minutes.
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Reviews More Reviews

Most Helpful Positive Review
Oct 30, 2012

everything turned out good, except all my blueberries ending up on the bottom of the loaf :( so the rest of the bread lost out on the flavor... but the bottom is delicious! so is there a trick to keeping the blueberries up off of the bottom? does it make a difference if they are fresh or frozen?

 
Most Helpful Critical Review
Nov 14, 2012

I found this recipe good, but it didnt make enough batter for my loaf pan...I recommend using a small one. @ Sarah, give your blueberries a quick rinse and get most of the water off, then put about a rounded teaspoon of flour in a bowl, pour in your blueberries and coat them in the flour. This should keep them from sinking :) I also do not fold in my blueberries, I add 2/3 batter to the pan, then pour blueberries on and then top with remaining batter.

 

37 Ratings

Jan 30, 2013

This loaf was out of this world! It was the quickest, easiest breakfast bread I've ever made.. even the cleanup was minimal. I used canned bing cherries instead of blueberries.

 
Dec 01, 2013

This is so delicious! Both my boyfriend and I couldn't stop eating it. Perfect moist, almost cake like consistency. Frozen berries worked great. Definitely recommend it.

 
Jul 21, 2013

This recipe is good, add a mashed banana and a some extra blueberries and it is even better!

 
Jun 02, 2013

So I made this as is and it turned out great. I did double my batch so it would fit my loaf pan and it worked perfectly. I also dusted my blueberries with flour so they wouldn't sink. Worked like a charm. Next time I may omit a little sugar, like 1/4 cup or even try honey. Overall a very good loaf and a keeper. Even my husband who doesn't care for blueberry loaf/muffins loved it.

 
Aug 18, 2014

Not really sure why there were any issues with this. Made as written, regular loaf pan, fresh berries, 50 mins. I do sprinkle a little sugar on top of any loaves or muffins I make (before baking). It gives a crispy, sweet crust to the top.

 
Mar 26, 2014

I followed someones review on here and instead of folding the blue berries in I made a layer of batter and then layer of blueberries and then the rest of the batter. This made the middle of the bread mushy and the blue berries all in the center. Next time I will fold them in like the recipe states. Otherwise good flavor and easy to make.

 

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Nutrition

  • Calories
  • 168 kcal
  • 8%
  • Carbohydrates
  • 27.8 g
  • 9%
  • Cholesterol
  • 18 mg
  • 6%
  • Fat
  • 5.4 g
  • 8%
  • Fiber
  • 0.9 g
  • 3%
  • Protein
  • 2.6 g
  • 5%
  • Sodium
  • 116 mg
  • 5%

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

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