Buttermilk Blueberry Bread

Truly simple in flavors, the taste of blueberries and sweet vanilla shine through in this Buttermilk Blueberry Bread. With its moist and tender vanilla-packed crumb loaded with fresh blueberries, it's easy to see why this tasty quick bread is a beloved favorite.

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I came by this Buttermilk Blueberry Bread recipe quite by accident, and it's now one of our family's absolute favorites. When I make a loaf, in fact, our daughter pretty much claims it for herself and finishes it off in two days flat.

With its moist and tender vanilla-packed crumb loaded with fresh blueberries, it's easy to see why this tasty bread is loved so much. It's truly simple in flavors, with blueberries and sweet vanilla shining through. No spices, no fancy flavorings -- Just straight-up sugar, blueberries, and vanilla to create its fabulous flavor.

And while it's squarely a quick bread, Blueberry Buttermilk Bread borders on tasting reminiscent of a soft pound cake.  Which is perhaps why our daughter loves it so much? -- Perhaps it makes her feel like Mommy's letting her eat cake for breakfast.

The first time I made this bread, I made a mistake. -- Which is how this specific Buttermilk Blueberry Bread recipe came to be.

With its moist and tender vanilla-packed crumb loaded with fresh blueberries, it's easy to see why this tasty bread is loved so much.

I was testing out a blueberry bread recipe for the first time, and the recipe made two loaves. Since it was a first-run, I didn't want to make two loaves. -- Who wants to be stuck with two loaves if the recipe turns out to be a flop or not quite to your liking, right?

So I decided to halve the recipe and make just a single loaf.  Well, in going about my batter prep, I was happily halving-along -- Until I got to the milk.  When it came time to add the milk, I accidently forgot to halve.  It wasn't until I already had everything stirred together that I realized I'd included the amount of milk called for in the full 2-loaf recipe. Oops.

So what did I do?  Well, I decided to bake the batter anyway, just to see what would happen. -- And hoped it would bake into something at least edible so I could salvage the ingredients.

The result was wayyyy more than edible! The result was this soft and tender loaf that quickly became a new family-favorite. Without the additional milk, this bread would be much more biscuit-like than the soft and tender loaf it is.

On subsequent runs of the recipe, I changed the recipe's regular milk to buttermilk to add the moisture and richness that only buttermilk can bring. -- And increased the amount of vanilla to further amp up the bread's vanilla deliciousness. The result was even better than the accidental original loaf.

Blueberry Buttermilk Bread is for sure a treat our family is always happy to see coming out of the oven.

Buttermilk Blueberry Bread Ingredients:

There's nothing fancy in this quick bread's ingredient list. -- Just basic baking ingredients, buttermilk, and blueberries.  To whip up a loaf, you'll need:

• All-purpose flour - Serves as the base of the bread.

• Baking powder - The bread's leavening agent.

• Salt - As in all baked goods, enhances the blueberry bread's flavor.

• Granulated sugar - Serves as the bread's sweetener.

• Butter - Use unsalted real butter for the best result. 

• Eggs - Helps create the structure of the bread as it bakes.

• Buttermilk - Brings moistness and tenderness to the baked loaf.

• Vanilla extract - Combines with the sugar to create the bread's sweet vanilla flavor.

• Fresh blueberries - Fresh blueberries work best in this recipe. I do not recommend using frozen berries due to the extra liquid they bring.

How to Make Buttermilk Blueberry Bread:

The method for making Buttermilk Blueberry Bread is a bit different than most quick breads I've made. Rather than creaming together the butter and sugar to start, the butter in this recipe is cut into the dry ingredients -- much like when making a biscuit or pie crust dough.

To get this bread started, combine all the dry ingredients in a large mixing bowl.  Then drop in softened butter that's been chopped into small cubes, and cut the butter into the dry ingredients until the mixture resembles sandy crumbs.

You can use two knives, a pastry cutter, or a hand-held electric mixer on low speed to cut the butter in. I use a hand-held mixer because it works super easy! With this method, you just need to keep the mixer speed on low and stop as soon as the mixture resembles sandy crumbs. -- We're going for crumbs here, not a dough or batter.

Rather than creaming together the butter and sugar to start, the butter in this recipe is cut into the dry ingredients -- much like when making a biscuit or pie crust dough.

In a separate bowl, lightly beat together the wet ingredients with a whisk. Then stir the blueberries into this wet mixture.

Add the wet mixture to the dry flour mixture and quickly stir everything together by hand until the two mixtures are just combined. -- There may still be some lumps, and that's okay.  The key here is to not over-mix.

Immediately pour the batter into a greased 9x5-inch loaf pan and get it into the oven. For the baking powder to do its thing in creating the bread's nice rise and tender crumb, you want to get this batter into the oven quickly once its been mixed.

Bake the loaf until it's a nice golden brown and a wooden pick inserted in the center comes out clean.

Then store it at room temperature for up to 1 day, or in the refrigerator for up to 5 days. 

If you're finishing up your Buttermilk Blueberry Bread within about a day or so, it's fine to store it at room temperature. If it'll be enjoyed for longer than that, store it in the refrigerator. -- The blueberries in the bread are a bit "fragile" and do best when refrigerated.

Once the bread is completely cooled, you're ready to enjoy its deliciousness.  And oh, what wonderful deliciousness it is.

Truly simple in flavors, the taste of blueberries and sweet vanilla shine through in this Buttermilk Blueberry Bread. With its moist and tender vanilla-packed crumb loaded with fresh blueberries, it's easy to see why this tasty quick bread is a beloved favorite at our house. -- And we hope it will be at your house, too.

Check out these other super tasty quick breads:

• Buttermilk Banana Bread
• Hummingbird Banana Bread
• Cake Mix Banana Bread
• Chocolate Marble Banana Bread
• Chocolate Chip Banana Bread
• Pumpkin Banana Bread
• Fresh Strawberry Bread
• How to Make Beer Bread
• Apple Currant Bread
• Chocolate Banana Bread
• More breads and muffins

Thank you for stopping by The Kitchen is My Playground. We'd love to have you back soon!

blueberry bread, blueberry quick bread, buttermilk blueberry bread, blueberry bread recipe

Breads

American

Yield: 1 loaf

Author: Tracey | The Kitchen is My Playground

Buttermilk Blueberry Bread

Truly simple in flavors, the taste of blueberries and sweet vanilla shine through in this Buttermilk Blueberry Bread. With its moist and tender vanilla-packed crumb loaded with fresh blueberries, it's easy to see why this tasty quick bread is a beloved favorite.

Prep time: 20 MinCook time: 60 MinTotal time: 1 H & 19 M

Ingredients

• 2 1/2 c. all-purpose flour
• 1 T. baking powder
• 1/2 tsp. salt
• 3/4 c. + 1 T. granulated sugar
• 6 T. butter, softened
• 2 eggs
• 2 c. buttermilk
• 1 1/4 tsp. vanilla extract
• 1 1/2 c. fresh blueberries

Instructions

1. In a large mixing bowl, whisk together flour, baking powder, salt, and sugar until well combined.
2. Chop butter into small cubes (about 30 pieces, or so). Scatter into the mixing bowl and cut into the flour mixture until the mixture resembles sandy crumbs. -- You can use two knives, a pastry cutter, or a hand-held electric mixer on low speed to cut the butter in.
3. In a separate bowl, lightly beat eggs with a whisk. Add buttermilk and vanilla; whisk until well combined. Stir in blueberries.
4. Add buttermilk mixture to the flour mixture. Quickly stir together by hand until mixtures are just combined (there may still be some lumps, and that's okay).
5. Immediately pour batter into a greased 9x5-inch loaf pan and place in a preheated 350℉ oven. 
6. Bake at 350℉ for 60-65 minutes until a wooden pick inserted in the center comes out clean.
7. Cool in the pan for about 10 minutes. Then remove from pan to cool completely.
8. Store at room temperature for up to 1 day, or in the refrigerator for up to 5 days.

TRACEY'S NOTES:

1. I use a hand-held mixer on low speed to cut the butter into the flour mixture, and it works super easy! With this method, you just need to keep the mixer speed on low and stop as soon as the mixture resembles sandy crumbs. -- We're going for crumbs here, not a dough or batter.
2. If you're finishing up this bread within about a day or so, it's fine to store it at room temperature. If it'll be enjoyed for longer than that, store it in the refrigerator. -- The blueberries in the bread are a bit "fragile" and do best refrigerated.

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