Blueberry Bread

My mom has four blueberry bushes in her yard, and every summer she is inundated with the sweet blue fruit. Each year we pick at least 20 quarts, most of which get frozen or given away to friends and family. The only conundrum we have with this excess of blueberries is what to bake with them. (There are only so many slices of blueberry pie that one desires to eat at a time).
I came across a recipe for blueberry bread years ago on the internet. I tweaked it a bit, and ever since we have been making the recipe in the summer and at special holidays. If you like blueberries and are looking for a sweet, heavy, low-fat, and moist bread, then this one’s for you.

The left bowl has the egg mixture, the right has the flour mixture.
Combining the wet and dry mixture-the trick is not to over-mix
or the bread will not rise as high.
To keep frozen blueberries from sticking together,
toss them in a bowl with a teaspoon of flour.
The mixture before it is poured into the pan
A view from the oven window
The plated bread–packed with blue¬†deliciousness!
Blueberry Bread
Prep time
Cook time
Total time
Serves: 12
  • 1 large egg
  • 1 cup white sugar
  • 2 Tablespoons oil
  • ⅔ cup orange juice
  • 2 cups all-purpose flour
  • 1 & ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 heaping cup frozen blueberries
  1. Preheat oven to 350 degrees.
  2. Beat egg well in a large mixing bowl. Add sugar, oil, and orange juice. Beat well.
  3. In a medium bowl mix together: flour, baking powder, baking soda, and salt.
  4. Add dry ingredients to wet ingredients and mix just until combined.
  5. Toss frozen blueberries with a slight amount of flour. Gently stir into batter.
  6. Pour into greased loaf pan. Bake for one hour or until toothpick inserted in center comes out clean.
  7. Cool on rack 15 minutes. Invert loaf from pan and cool on rack two hours.
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