Blueberry Quick Bread Free Recipe


Blueberry Quickbread Free Recipe
by Kristin Omdahl

Quick breads originated in the United States in the 18th century. It was discovered after the invention of commercial baking soda that a weak base mixed with a weak acid could replace the leavening of yeast to make bread without it. I like like to use buttermilk and baking soda in quick bread recipes. You can easily swap out the blueberries in this recipe for another fruit. I happened to catch a gorgeous harvest of blueberries at my local farmers market last week. Froze them right away and took them out an hour before beginning this recipe.

This blueberry quick bread makes a wonderful hostess gift wrapped in a tea towel and ribbon. Or, it makes a wonderful addition to homemade gift baskets at the holidays, too. Try it on a brunch table, too.

What you will need:
2 cups all purpose flour
1 cup packed brown sugar
1.5 cups buttermilk
4 tbsp butter, melted
1 egg
1 tsp baking powder
1 tsp baking soda
1 tsp salt
2 cups blueberries
zest of 1 lemon
2 TBSP raw sugar for top (optional)

What to do:
1. Preheat oven to 350 degrees.

2. Line a 9x5 baking loaf with parchment paper.

3. Mix  flour, sugar, baking soda, baking powder and salt together in a bowl.

4. Mix butter, buttermilk and egg together in another bowl.

5. Mix wet and dry ingredients together in same bowl.

6. Fold in blueberries and lemon zest.

7. Pour into prepared loaf pan.

8. Sprinkle raw sugar over the top.

9. Bake in preheated oven for 1 hour 10 minutes, or when a toothpick inserted into center comes out dry.

10. Cool completely on wire rack before slicing.


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