Blueberry Loaf
A moist and flavorful blueberry loaf with a hint of cinnamon and crunchy nuts, perfect for breakfast or a sweet snack. Bursting with fresh blueberries, this bread is ideal for sharing with family and friends, offering a delightful treat that combines classic baking flavors with a comforting texture.
Ingredients
Instructions
- Beat eggs, oil, sugar, and vanilla on low speed for 1 minute.
- Add flour, baking soda, baking powder, salt, and cinnamon.
- Beat for 15 seconds on low, then 45 seconds on medium speed.
- Stir in nuts and blueberries.
- Spread batter in greased and floured pans.
- Bake at 350°F (175°C) for 55 to 60 minutes.
Tips & Substitutions
For a lighter loaf, consider substituting half of the vegetable oil with unsweetened applesauce. If you're looking for a nut-free option, you can simply omit the nuts or replace them with sunflower seeds. Ensure your blueberries are fresh or properly thawed if using frozen to avoid excess moisture. Mixing in a bit of lemon zest can brighten the flavor.
Serving Suggestions
Serve slices of blueberry loaf with a dollop of whipped cream or a smear of cream cheese for added richness. It pairs beautifully with Classic Cucumber Salad for a light brunch. Consider enjoying it alongside a cup of coffee or tea for a delightful afternoon snack. The loaf can also be toasted for a crispy texture.
Storage & Reheating
Store any leftover blueberry loaf in an airtight container at room temperature for up to three days. For longer storage, wrap it tightly in plastic wrap and freeze for up to three months. To reheat, slice and warm in the oven at 350°F for about 10 minutes, or microwave for 15-20 seconds until just warm.
Nutrition & Diet Analysis (per serving)
Each serving of Blueberry Loaf contains roughly 170 calories, with 0g protein, 9g carbohydrates, and 8g fat. It is a good source of vitamin A (12% of the Daily Value). Note that it is relatively high in sodium, at 1236mg per serving (54% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen blueberries instead of fresh?
Yes, you can use frozen blueberries in this recipe. Just make sure to thaw them and drain any excess liquid before adding them to the batter. This will help prevent the loaf from becoming too wet. If using frozen, you might want to add them straight from the freezer to minimize bleeding into the batter.
Is it possible to make this recipe gluten-free?
Absolutely! To make a gluten-free blueberry loaf, simply substitute the all-purpose flour with a gluten-free flour blend. Ensure that the blend contains xanthan gum or add a teaspoon to help with the structure. The baking time may vary slightly, so keep an eye on the loaf as it bakes.
How can I make this recipe healthier?
To make this blueberry loaf healthier, consider reducing the sugar by a third or using a natural sweetener like honey or maple syrup. You can also replace part of the vegetable oil with Greek yogurt for added protein. Additionally, incorporating whole wheat flour can increase fiber content without sacrificing flavor.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).