Classic Blueberry Buttermilk Loaf Food

BLUEBERRY BREAD WITH BUTTERMILK

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Butter a 9x5-inch loaf pan.
• Combine flour and baking powder in a medium bowl and set aside.
• Combine sugar and butter in a small bowl; mix for about 1 minute. Add eggs and mix well; add buttermilk and vanilla extract, mixing until well incorporated. Pour over the dry ingredients and mix until incorporated. Fold in blueberries with a rubber spatula. Pour batter into the prepared bread pan.
• Mix sugar, flour, and butter together in a bowl with your fingers until the butter is mixed in well with the flour and sugar. Sprinkle the topping over the batter.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 55 to 60 minutes. Remove from the oven and let cool for 10 minutes. Run a knife around the edges and remove the loaf from the pan and let cool completely on a wire rack.

BUTTERMILK BLUEBERRY BREAD

Steps:

• In a large mixing bowl, whisk together flour, baking powder, salt, and sugar until well combined.
• Chop butter into small cubes (about 30 pieces, or so). Scatter into the mixing bowl and cut into the flour mixture until the mixture resembles sandy crumbs. -- You can use two knives, a pastry cutter, or a hand-held electric mixer on low speed to cut the butter in.
• In a separate bowl, lightly beat eggs with a whisk. Add buttermilk and vanilla; whisk until well combined. Stir in blueberries.
• Add buttermilk mixture to the flour mixture. Quickly stir together by hand until mixtures are just combined (there may still be some lumps, and that's okay).
• Immediately pour batter into a greased 9x5-inch loaf pan and place in a preheated 350℉ oven.
• Bake for 60-65 minutes until a wooden pick inserted in the center comes out clean.
• Cool in the pan for about 10 minutes. Then remove from pan to cool completely.
• Store at room temperature for up to 1 day, or in the refrigerator for up to 5 days.
• I use a hand-held mixer on low speed to cut the butter into the flour mixture, and it works super easy! With this method, you just need to keep the mixer speed on low and stop as soon as the mixture resembles sandy crumbs. -- We're going for crumbs here, not a dough or batter.
• If you're finishing up this bread within about a day or so, it's fine to store it at room temperature. If it'll be enjoyed for longer than that, store it in the refrigerator. -- The blueberries in the bread are a bit "fragile" and do best refrigerated.

BLUEBERRY LOAF

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a loaf pan.
• Mix flour, sugar, baking powder, and salt in a large bowl. Stir milk, oil, egg, and vanilla extract into flour mixture until batter is just blended. Gently fold blueberries into batter; pour into prepared loaf pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 60 to 70 minutes.

CLASSIC BLUEBERRY BUTTERMILK LOAF

Steps:

• Preheat oven to 350F with rack in centre of the oven.
• Grease and line a 9x5 or 4x11 loaf pan with parchment paper that overhangs the sides by about 1 inch. Set aside.
• In a medium bowl, whisk together the flour, baking powder, baking soda and salt. Set aside.
• In another medium bowl, toss the fresh blueberries with 1 Tbsp of the flour mixture. Set aside.
• In a large bowl with an electric mixer or the bowl of a stand mixer fitted with a paddle attachment, beat together the butter and sugar at medium speed until light in colour and fluffy, about 3 minutes. Add the eggs, one at a time, beating well between each addition.
• *Take a moment at this point to scrape down the bowl well, especially the bottom of the bowl, where unincorporated butter sometimes hide. After scraping, beat for 30 seconds to incorporate any bits.
• Beat in the vanilla.
• With the mixer on low, mix in half of the flour mixture, then add all of the buttermilk, followed by the remaining flour mixture. Scrape down the sides of the bowl and mix in.
• Remove the mixer bowl from the mixer. Use a rubber spatula to gently fold in the blueberries and any excess flour in the bowl with the blueberries.
• Spoon the batter into the prepared loaf pan, mounding it slightly in the centre.
• Bake the loaf for 55-60 minutes, or until a skewer inserted into the middle of the cake comes out clean.
• Allow the loaf to cool in the pan for 10 minutes, then gently lift it out of the loaf pan by grabbing the edge of the parchment along the sides. Place onto a cooling rack. Allow to cool a few minutes more, then gently remove the parchment. Allow the loaf to cool completely.
• Serve garnished with some icing/confectioners' sugar, if desired.

LEMON BLUEBERRY BREAD

Steps:

• Preheat oven to 325 degrees.
• Important: grease and flour two loaf pans.
• Cream butter and sugar.
• Add eggs and beat until smooth.
• Add buttermilk.
• Mix dry ingredients together and add to buttermilk mixture.
• Blend well.
• Mix in lemon juice and zest.
• Gently fold in blueberries and only mix until incorporated.
• Pour batter into loaf pans.
• Bake loaves on the middle rack of the oven for 60 to 65 minutes.
• Cool bread 10 minutes, remove from pan and place on a large cookie sheet, top side up.
• For icing: Combind icing ingredients in a bowl.
• Beat icing with an electric mixer until smooth.
• Drizzle icing over the warm loaves.
• The icing will harden when the bread cools to room temperature.
• I thought I should mention, if you make this bread without the addition of the blueberries, the baking time is closer to 50 minutes and I recommend increasing the amount of buttermilk from 2/3 cup to 1 cup.

BLUEBERRY BUTTERMILK MUFFINS

Steps:

• Sift dry ingredients together in a large bowl.
• In another bowl, whisk eggs, buttermilk and butter that has been melted and browned slightly.
• Make a well in dry ingredients and pour in liquid ingredients, mixing quickly.
• Fold in blueberries.
• Spoon batter into greased muffin cups and bake till golden brown.
• Bake at 400 F for 20 -30 minutes.