Guys, I never thought the day would come where I would say this, but...I think I like blueberries. Yes, it's true. You read that correctly. I, Mimi, the person who avoids the blueberries in blueberry muffins might actually like blueberries. It's cray cray right?
What can I say other than this blueberry buttermilk bread has made me a believer. It is phenomenal tasting. Not only did I go for seconds and thirds, but I also found myself looking forward to biting through the sweet and juicy blueberries. Shocking, but 100% true people!
I know that at a glance, the ingredient list looks pretty simple, but trust me, in your mouth, simple won't be the first word that comes to mind. My taste buds were fluttering with joy. In one bite, you're hit with the perfect amount of blueberries, perfect amount of sweetness, the crispiness of the crust, the tender moistness of the center, and the altogether wholesome flavor.
If you're already a blueberry lover, this bread will be a renewal of your vows with them. And if you're not a blueberry lover like I was and you insist that you will never love blueberries or even like them, I dare you to eat this bread and have the same opinion afterwards.
Blueberry Buttermilk Bread
Yield: One 12" loaf pan
Ingredients:
2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1 large egg
1 cup sugar
4 tablespoons unsalted butter, melted and cooled slightly
1 and 1/4 cups buttermilk, well-shaken
pinch of vanilla powder (or 2 teaspoons vanilla extract)
1 and 1/2 cups fresh blueberries
Directions:
Preheat oven to 350 degrees F. Grease a 12 x 4.5 x 3 inch loaf pan and set aside.
In a medium sized bowl, whisk together the flour, baking powder and salt until combined.
In another medium sized bowl, whisk the egg until well-combined and light colored, about 20 seconds. Add the sugar and whisk vigorously until thick and homogeneous, about 30 seconds. Add the melted butter in 2-3 additions, whisking to combine after each addition. Add the buttermilk in 2 additions, whisking just to combine, then whisk in the vanilla.
Add the berries to the dry ingredients and gently toss, just to combine. Add the buttermilk mixture and fold with a rubber spatula until the batter comes together and the berries are evenly distributed. Be careful not to overmix.
Transfer the batter to the prepared loaf pan. Bake until the top is light golden brown and a toothpick comes out clean, 50-60 minutes.
Adapted from What Megan's Making
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