Quick Blueberry Bread
This bread is light and not too sweet. Delicious with a cup of tea or coffee for breakfast or brunch.
Yield
12 servingsPrep
10 minCook
45 minReady
1½ hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
all-purpose flour
sifted |
|
| ½ | cup |
sugar
|
|
| 1 ½ | teaspoon |
baking powder
|
|
| 1 | teaspoon |
salt
|
|
| ½ | teaspoon |
cinnamon
|
|
| 1 | large |
eggs
well-beaten |
|
| ¾ | cup |
milk
|
|
| 2 | tablespoons |
vegetable oil
or melted butter |
|
| 1 | cup |
blueberries
fresh or frozen |
|
| ½ | teaspoon |
baking soda
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
all-purpose flour
sifted |
|
| 118 | ml |
sugar
|
|
| 7.5 | ml |
baking powder
|
|
| 5 | ml |
salt
|
|
| 2.5 | ml |
cinnamon
|
|
| 1 | large |
eggs
well-beaten |
|
| 177 | ml |
milk
|
|
| 3E+1 | ml |
vegetable oil
or melted butter |
|
| 237 | ml |
blueberries
fresh or frozen |
|
| 2.5 | ml |
baking soda
|
|
Directions
Preheat oven to 350℉ (180℃). Grease and flour a 9x5 loaf pan. Sift dry ingredients into bowl. Make a well in the center of dry ingredients.
Combine egg, milk, and oil. Add wet ingredients all at once to dry ingredients. Stir quickly just until dry ingredients are moistened. Gently stir in blueberries.
Pour into prepared loaf pan. Bake for 45 to 60 minutes. Cool in pan on rack 15 minutes. Remove from pan and cool completely.
