Blueberry Buttermilk Bread Recipes

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 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.

BLUEBERRY BUTTERMILK COFFEECAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
• Sift flour, baking powder, baking soda, and salt together in a bowl. Set aside.
• In a large bowl, cream together sugar and butter until light and fluffy. Beat in eggs one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the buttermilk, mixing just until incorporated. Sir in blueberries. Pour batter into prepared pan.
• In a small bowl, combine flour and sugar. Cut in butter until mixture resembles coarse crumbs. Sprinkle over top of batter.
• Bake in the preheated oven for 45 to 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

BLUEBERRY BUTTERMILK BREAD (BREAD MACHINE)

Steps:

• Place all ingredients except for dried blueberries into bread pan, in the order recommended by manufacturer.
• Select the "Basic" or "White" cycle and press start.
• Add dried blueberries at the "add ingredient" beep.
• Remove from oven/pan immediately when done. cool completely on rack, then slice and serve.

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 SCONES

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Coat 2 baking sheets with cooking spray.
• Whisk flour, 3 tablespoons sugar, baking powder, baking soda, salt, and nutmeg together in a large bowl. Cut in butter with 2 knives or a pastry blender until mixture resembles coarse meal. Stir blueberries and buttermilk into the flour mixture until combined.
• Gather dough into a ball and knead on a lightly floured board for 2 minutes. Then roll dough out into a 3/4-inch-thick slab. Cut into 3-inch triangles with a sharp knife and distribute scones evenly onto the prepared baking sheets. Brush tops with egg white and sprinkle with remaining 1 tablespoon sugar.
• Bake in the preheated oven until lightly browned, about 15 minutes. Remove from the baking sheets and place on cooling racks. Dust tops with powdered sugar; serve warm.

LEMON-BLUEBERRY BUTTERMILK TEA BREAD

Steps:

• Preheat oven to 350º. Lightly coat a 9x5-inch loaf pan with cooking spray.
• In a large bowl, combine butter, oil, and sugar; beat with an electric mixer until smooth. Add egg whites and beat again until smooth.
• In a medium bowl, combine flours, baking powder, and salt. Alternately add flour mixture and buttermilk to the egg mixture, beating after each addition. Add lemon juice, zest, and vanilla. Beat until smooth. Gently fold in frozen blueberries.
• Pour batter into prepared loaf pan. Bake for 1 hour, or until lightly browned. Remove from oven and let cool for 30 minutes before slicing.