This blueberry buttermilk bread has a golden brown crust and is absolutely bursting with fresh and flavorful berries. It basically tastes like a blueberry muffin in bread form, and we know how much I love blueberry muffins. Of course you can substitute frozen berries for fresh but this is a good way to use up all those fresh berries we find ourselves stocking up on during the summer.
The addition of the buttermilk makes this quick bread wonderfully moist and tender. It has the perfect amount of sweetness which means you don’t have to feel guilty about eating this for breakfast or an afternoon snack. It is best served warm out of the oven or at room temperature.
Blueberry Buttermilk Bread
– 1 cup whole-wheat flour
– 1 cup all-purpose flour
– 1 Tablespoon baking powder
– 1/2 teaspoon sea salt
– 1 large egg
– 1/2 cup sugar
– 4 Tablespoons unsalted butter, melted
– 1 1/4 cups low-fat buttermilk
– 2 teaspoons vanilla
– 1 cup of blueberries
– Preheat oven to 350 degrees
– Whisk the flour, baking powder and salt in a medium bowl. In a separate bowl, whisk the egg and sugar together until it begins to thicken. Add in the melted butter, buttermilk and vanilla, whisking until well combined.
– Add the berries to the dry ingredients and gently toss. Fold in the buttermilk mixture until the batter comes together and the berries are evenly distributed.
– Transfer batter to a greased loaf pan. Bake until the top is light golden brown, about 50 minutes.