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  • Writer's pictureAshleigh Boiros

Blueberry Bread: good any time of year- the secret is frozen blueberries!

Updated: Nov 12, 2021

So this recipe brings back memories, this is one of the first recipes I tried a few years ago when I started to get into more homemade items! In fact, I have used it so often I forgot where I found it. I scoured the internet today but I am still not able to find the original creator.

With that said I have made a few adjustments to the original I found online. I use buttermilk powder verse real buttermilk. Buttermilk powder lasts a lot longer than regular buttermilk, just keep it in the fridge and you are good for a while! Keep in mind since you are using powder you will need to add extra liquids in. For the blueberry recipe below I have

noted the powder vs. actual buttermilk.

I also have switched over to frozen blueberries versus fresh. There is absolutely nothing wrong with fresh blueberries, I just like working with the frozen berries as I find it is a little easier. Either way, remember to lightly coat your berries with a small amount of flour- this will prevent them from sinking to the bottom of the bread!

Lastly, I almost always leave off the glaze (just a personal preference) but feel free to glaze it with the one posted. Or you could also use sprinkling sugar for a different effect. Personally, next time I bake this I might try and use a lemon glaze and see how that turns out!

This is a favorite of my husband's and a frequent request! Enjoy!


1/2 cup unsalted butter

3/4 cups sugar

1 large egg (room temp, to get an egg room temp place it in a warm cup of water for a few minutes)

2 teaspoons vanilla extract

2 cups all-purpose flour

1 teaspoon kosher salt

1/2 cup buttermilk (if using powdered buttermilk it is 2 tablespoons powdered milk, 1/2 cup water)

2 cups of frozen blueberries (can also use fresh)

Glaze (optional)

1/2 cup confectioners sugar (powdered sugar)

1 tablespoon milk


Preheat oven to 350 degrees, grease 9x5 loaf pan

In a bowl or stand mixer, cream together butter and sugar until light and fluffy. Beat in egg and vanilla until well combined

In a separate medium bowl combine flour, baking powder, and salt (if using powdered buttermilk add it to this mixture). Whisk together until mixed. Save 1-2 tablespoons of the flour mixture to coat frozen blueberries.

Add flour mixture a little at a time to the creamed butter/egg mixture. Alternating with buttermilk (if using powdered buttermilk, alternate with 1/2 cup of water).

Toss blueberries in reserved flour mixture and then fold them into the batter (coating them in flour will prevent the berries from sinking to the bottom of the pan). Also, add any remaining flour left from the blueberries to the mixture and fold in. If adding sprinkling sugar do so now to the top of the batter.

Bake 50-60 minutes (depending on your oven) or until a knife inserted comes out mostly clean

COOL (about 15-20 minutes or longer if you can wait)

If adding a glaze: whisk together the powdered sugar and milk. If you would like your glaze on the thinner runnier side add more milk 1/2 teaspoon at a time. Pour over cooled loaf and serve

Some tips and notes :

When a whisk is used in this recipe I usually use a fork versus a whisk, easier cleanup

For the flour mixture, I like to sift all of my ingredients together versus whisking.

Happy Baking!

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