Blueberry Muffin Bread

5:00 AM

Blueberry Muffin Bread

Part 3 of Sunday's baking adventure. I had blueberries left over from and thought I would find something else requiring blueberries. I happened to stumble across this recipe from Buns in My Oven on Pinterest and decided to make it.

As a bit of friendly advice, make sure to read through a recipe in its entirety BEFORE going grocery shopping. I started this after we came home from shopping this morning and while I was in the middle of making it, noticed that it required buttermilk. Which I don't have.. oops. Thankfully, I found this resource from Epicurious that had alternatives to buttermilk.

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I opted to use powdered sugar rather than icing but that's just a personal preference.

My taste testers told me this was more along the lines of a pound cake but was still very good.

Ingredients:

1/2 cup butter, room temperature
3/4 cup sugar
1 egg
2 teaspoons vanilla
2 cups flour
2 teaspoons baking powder
1 teaspoon kosher salt
1/2 cup buttermilk
2 cups fresh or frozen blueberries
1/2 cup powdered sugar
1 tablespoon milk, more as needed

Directions:

Preheat the oven to 350 degrees. Grease a 9x5 loaf pan.
In the bowl of a stand mixer, cream together the butter and sugar until light and fluffy. Beat in the egg and vanilla until well combined.
Combine the flour, baking powder, and salt in a small bowl.
Add the flour mixture a little at a time to the butter mixture, alternating with the buttermilk.
Fold in the blueberries.
Bake for 50-60 minutes or until a butter knife inserted in the center comes out mostly clean.
Cool before glazing.
To make the glaze, whisk together the powdered sugar and milk. Add more milk if you'd like the glaze thinner.
Drizzle over the bread before cutting.

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A home based baking business in Washington state.



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