Blueberry Bread

I made this recently for a work baby shower and it was such a huge hit. I don’t have a picture of the one I brought to the shower but this is one of many that I have made. Each time I make it there is a slight variation to the recipe but the foundation of the recipe stays the same. I think what makes it taste so good is using buttermilk instead of regular milk. But any type of milk will work.

The version in the picture above is the original recipe and I added a sprinkling of cinnamon sugar on top to give it an added crunch but not necessary.

Posted are both the original recipe and the the ‘from the box version’ because I wanted to make it easier on myself!! Of course, I had to then complicate it but doing the lemon syrup, streudal in the middle, and lemon glaze on top. I research a lot of recipes and am inspired but many chefs. Ina Garten and Pati Jinich are two of my many fave’s for whom are my ‘go to’ people because their recipes are interesting and achievable for the home cook. So this lemon version with the streusal in the middle is just an evolution of the many ideas I come across in my research and allows me to make each recipe my own.

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Blueberry Bread-from scratch

this recipe is courtesy of Yankee Magazine that published this blueberry quick bread recipe from The Darby Field Inn in Conway, New Hampshire.  It can be doubled or halved to suit your needs and is easy to customize. Try Strawberry-Orange Bread, for example, using fresh strawberries and 1 cup orange juice in place of 1 cup milk. If you use bananas for the fruit, reduce the liquid by a half cup.

Course: Breakfast, Dessert

Keyword: blueberry, bread, breakfast, brunch

Author: The Darby Field Inn

Ingredients

• 5 cups white flour
• 2 TBSP baking powder
• 1 tsp salt
• 1-1/2 cups sugar
• 3/4 cup butter 6 ounces
• 4 eggs
• 2 cups milk (I use buttermilk) any type
• 2 tsp vanilla
• 3 cups blueberries, fresh or frozen
• 1-1/2 cups chopped walnuts optional

Instructions

1. For blueberry bread, sift flour, baking powder, salt, and sugar together.
2. Cut butter into flour mixture as you would when making pie dough.
3. In a separate bowl, thoroughly blend eggs, milk, and vanilla. 
4. Grease bread loaf pans: five 6-1/2×3-inch or two 9×5-inch.
5. Add wet ingredients to dry ingredients and blend together thoroughly but quickly.
6. Add blueberries and nuts if desired. (If you use frozen blueberries, it’s better not to defrost them before adding to liquid ingredients.)

7. Pour batter into pans and put immediately into a preheated 350 degrees F oven. Bake for 60-80 minutes until inserted toothpick comes out clean.  

8. Cool in pan for 10 minutes running a knife around edges to loosen.  

9. Turn out onto cooling rack.  Let cool completely.  Store in plastic wrap. 

10. Depending on the # of people in your household, store in freezer.  I cut the two loaves in half and keep one out and the rest go in the freezer as there are only two of us.

Recipe Notes

• if using frozen blueberries, pull out of freezer right before using and coat w/ a small amount of flour so that the blueberries won’t sink to the bottom of the loaf when baking.

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Blueberry Bread-using box mix

such a delicious breakfast bread served as is or toasted and buttered and loaded with blueberries that pop in your mouth

Course: Breakfast, Dessert, Snack

Cuisine: American

Keyword: blueberry, bread, breakfast, lemon

Author: maura

Ingredients

For the batter:

• I use a box of Krusteaz blueberry muffin mix.
• Omit the blueberries that come with the package.
• I used about 1/2 cup frozen blueberries that I sprinkle with just enough flour to coat lightly. You can add more if you like.
• I also use slightly less oil than the package recommends.
• Prepare according to package instructions adding the blueberries covered with the flour as the last ingredient stirring gently to combine

Preparing the streusel:

• 1/4 cup light brown sugar packed
• 1/2 cup all-purpose flour
• 1 1/2 teaspoons ground cinnamon
• 1/4 teaspoon kosher salt
• 3 tablespoons cold unsalted butter cut into pieces
• 3/4 cup chopped walnuts optional

Preparing the syrup:

• 1/2 cup freshly squeezed lemon juice
• 1/3 cup granulated sugar
• Combine the 1/2 cup lemon juice with the granulated sugar in a small saucepan and heat over medium heat for a couple minutes just until sugar has diluted.

Preparing the glaze:

• 2 tablespoons freshly squeezed lemon juice
• 1/2 teaspoon vanilla extract
• 2/3 cup confectioners’ sugar
• In a small mixing bowl combine the 2 tablespoons lemon juice with the vanilla and confectioners’ sugar until thoroughly mixed.

Instructions

Directions for cooking and applying the syrup and the glaze:

1. Preheat the oven to 350°F. Butter the sides and bottom of a loaf pan and lightly coat with all-purpose flour. Shake out any extra flour.
2. Pour 1/2 the batter into the prepared mold.
3. Add the streusal evenly to edges of pan.
4. Cover with second half of batter spreading evenly over the struesal layer to reach the edges of the pan.
5. Bake in the oven about 50-70 minutes, or until the pound cake is golden brown on top, and a toothpick comes out clean.
6. Remove from the oven. Let cool for at least 10 minutes.
7. Run the tip of a knife around the edges of the pound cake. Invert onto a wire rack with parchment paper or foil underneath.
8. With a toothpick, poke holes all over its surface, going as deep as the toothpick will go. Pour the entire lemon syrup evenly over the pound cake. Let it sit for 30 minutes.

Putting on the lemon glaze:

1. With a tablespoon, add one tablespoon at a time over the pound cake and rub it gently with the back of the spoon to spread it over the top. Let some of the extra glaze slide down the sides, as it will give it a pretty glazed look. Let the glaze dry for at least 10 minutes. Enjoy!
2. Cover the pound cake, so it will remain moist, if there is any left over!