Description
A soft and moist blueberry muffin bread that captures the classic flavors of blueberry muffins in an easy-to-slice loaf, perfect for breakfast or a sweet snack.
Ingredients
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp salt
- 3/4 cup granulated sugar
- 2 large eggs
- 1/2 cup milk
- 1/2 cup vegetable oil or melted butter
- 1 tsp vanilla extract
- 1 1/2 cups fresh or frozen blueberries
- 1 tsp lemon zest (optional)
Instructions
- Preheat oven to 180°C (350°F) and line a loaf pan with parchment paper.
- In a bowl, whisk together flour, baking powder, and salt.
- In another bowl, mix sugar, eggs, milk, oil or melted butter, and vanilla extract until smooth.
- Gradually combine wet and dry ingredients, stirring just until incorporated.
- Gently fold in blueberries and lemon zest if using.
- Pour batter into prepared loaf pan and smooth the top.
- Bake for 50–60 minutes, until a toothpick inserted in the center comes out clean.
- Cool in the pan for a few minutes, then transfer to a rack.
- Slice and serve once slightly cooled.
Notes
- Do not overmix the batter to keep the texture light and fluffy.
- Add frozen blueberries directly without thawing to reduce bleeding.
- Top with crumb topping for a bakery-style finish.
- Check doneness with a toothpick to avoid overbaking.
- Warm slices slightly before serving for best texture.
Nutrition
- Serving Size: 1 slice
- Calories: 240
- Sugar: 14g
- Sodium: 120mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 40mg
