Persimmon hill farm
October 27, 2020

Blueberry Bread

Martha Bohner

This blueberry bread takes just a few minutes to whisk together, and bakes in about an hour. You can use fresh or frozen blueberries – just don’t thaw the blueberries before using. This is one of the great things about cooking with blueberries. Frozen blueberries roll out like marbles and you just fold them in frozen. What could be easier? In the baking, they seem to melt into juicy little blueberry chunks that can make you swoon with every bite!

Beautiful loaf trick: One thing I always do with sweet loaves is to put wax paperin the bottom of the pan. Nothing ruins a beautiful loaf like the bottom coming apart because it stuck to the pan, and moist loaves almost always stick. So before spraying the pans with vegetable spray, turn them over and cut a rectangle of waxed paper to the size of the bottom of the pan. Then insert these inside the pans, spray the sides and bottom, then lightly all dust with flour. Now you’re ready to start.

These don't need a topping, but sparkling sugar adds, well, sparkle. If you are unfamiliar with sparkling sugar, this is just sugar with large crystals, available in many stores in the baking section or online. These sugar crystals don’t melt during the baking but add a beautiful sparkle on top of the loaf and a sweet crunch as well. If you don't have any, you can use regular granulated sugar, or you can skip the topping entirely.

This recipe makes two loaves, so you can enjoy one and share one, or save one for later!

Return to blog