Loaded Blueberry Bread

I love quick breads! If you're searching for a seasonal blueberry recipe, look no further. This bread is loaded with blueberries and you don't even have the hassle of taking off the paper (like a blueberry muffin). Just slice and munch. Please enjoy!

Tips:

Go fresh - Don't use frozen blueberries with this recipe; the pop of the fresh blueberry in your mouth while enjoying is spectacular and I don't recommend missing it.
Metal matters- The shade of pan that you use will alter the amount of time that this bread takes to bake; the darker the metal, the faster the baking. 

Oven Temperature: 350 degrees

Prep Time: 10-15 minutes

Bake Time: 55-65 minutes

 Servings: 1 loaf, 10 slices 

1 1/2 cups all-purpose flour, plus one Tablespoon

1 teaspoon baking powder

1/4 teaspoon salt

2 cup fresh blueberries

1/2 cup butter, softened

3/4 cup granulated sugar

2 large eggs

1 teaspoon vanilla extract

1/2 cup milk

Directions:

1) Preheat oven to 350 degrees and move the oven rack in the center of the oven. Butter or spray with a nonstick spray, the bottom and sides of a loaf pan (I used a 9”).

2) In a medium bowl, whisk together 1 1/2 cups flour, baking powder, and salt. Place the blueberries in a separate bowl and toss the berries with the 1 tablespoon flour  (this way the blueberries don’t sink to the bottom of the pan during baking).

3) In a large bowl, mix the butter until creamy. Add the sugar and continue to mix until light and fluffy. Add the eggs in one at a time, beating well after each addition. Scrape down the sides of the bowl as needed. Beat in the vanilla extract. 

4) Gradually add the flour mixture and milk alternately, mixing only until combined. Gently fold in the blueberries.

5) Scrape the batter into the prepared pan and bake for about 55 to 65 minutes, or until the bread is golden brown and a toothpick inserted in the center comes out clean.

6) Cool the loaf in the pan for about 30 minutes then remove from pan and let cool completely on a wire rack. As all breads, this bread is best served on the day it is made, but it can be stored for several days or frozen.