Blueberry Anadama Bread Recipe -
Blueberry Anadama Bread Recipe
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Blueberry Anadama Bread

Recipe by  

"Delicious served spread with butter."

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Ingredients Edit and Save

Original recipe makes 1 -9x5x3 inch loaf Change Servings
  • PREP

    30 mins
  • COOK

    50 mins

    3 hrs


  1. Stir cornmeal into boiling water. Stir in butter, molasses, and egg.
  2. Dissolve yeast in warm water (110 degrees F).
  3. When cornmeal mixture is lukewarm, stir in dissolved yeast. Beat in flour until a stiff dough is formed. Knead dough on a heavily floured board until smooth and elastic. Let rise in a warm place until doubled in bulk.
  4. Punch down and roll dough into a 10" square. Sprinkle blueberries over dough, pressing them into the dough. Roll up like a jelly roll. Tuck ends of roll under to seal ends and place seam-side down into a well-greased 9x5x3 inch loaf pan. Let rise in a warm place until double in bulk.
  5. Bake in a preheated oven at 375 degrees F (190 degrees C) for 45-50 minutes. Turn out and cool on a rack. Cool thoroughly before cutting.
Kitchen-Friendly View


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews More Reviews

Most Helpful Positive Review
Oct 21, 2003

Eleanor, this bread is awesome! It puffs up super high and is really, really fluffy. It has just a subtle sweetness to it and is perfectly yummy all by itself. Also, it has a terrific, hard crust. My mom and 3 of my aunts stopped over today, and they all raved about it! Thanks!

Most Helpful Critical Review
Feb 27, 2006

when i took a bite, all i could taste was the molasas . i don't know if molasas comes in different strengths but my bread had more than i could handle


8 Ratings

Aug 13, 2007

I used fresh blueberries and had to add about 1/4 to 1/2 c. extra flour because my dough was too sticky. This makes a very large loaf. Texture was nice, soft but firm enough to slice. I had to put foil over the top of my loaf to keep it from overbrowning during the last half of cooking. This is not a sweet bread at all. If you want a sweeter bread, I suggest you apply a *very* generous amount of cinnamon sugar over the top of the berries before you roll up the loaf. I enjoyed this made into french toast (the syrup making up for the lack of sweetness), and toasted with honey.

Feb 12, 2012

My second time making this bread in less than a week! I love to bake, but making bread has always intimidated me, but it felt so easy! I used my Kitchen Aid mixer to do the kneading. This bread is light textured but with a great crust. I skipped the blueberries (hubby did want!). The first time around I did not have molasses so substituted 1/4 of brown sugar. Bread was good, but slightly sweet. This time I bought molasses and added 1 teaspoon of salt. Perfection! The bread did not even have time to cool down before we polished off the whole loaf! Thank you for sharing!

Jan 27, 2015

I used fresh blueberries and added about another 1/2 cup of flour; it was a very easy dough to work with. I know this will make great breakfast toast, and I think it will be perfect for french toast (will find out tomorrow morning). It was a little "wet" (from the blueberries) for lack of a better term, and if I were to make any change in the future, I'd cut back about 1/4 cup or so on the blueberries. I'd never had anadama bread, hubby wasn't wow'd by it, but it certainly was different, and I liked it.

Nov 18, 2013

We did not care for this bread. We didn't think there was much taste to it at all.


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  • Calories
  • 172 kcal
  • 9%
  • Carbohydrates
  • 34.3 g
  • 11%
  • Cholesterol
  • 16 mg
  • 5%
  • Fat
  • 1.9 g
  • 3%
  • Fiber
  • 1.8 g
  • 7%
  • Protein
  • 4.3 g
  • 9%
  • Sodium
  • 21 mg
  • < 1%

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

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