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Blueberry breakfast bread

Time 1 hour 15 minutes
Yields Makes 2 loaves
Blueberry breakfast bread
1

Heat the oven to 375 degrees and grease each of two (8-inch) loaf pans with butter. Line the bottom of each pan with parchment paper, and grease the top of the parchment paper with butter.

2

Wash the blueberries and drain. Lightly dry with a paper towel and place in a small bowl. Toss the berries with 2 tablespoons of the flour to coat. Set aside.

3

Place the remaining flour into a large mixing bowl and whisk in the baking powder, salt, baking soda and sugar. Set aside.

4

In a medium bowl, whisk the eggs, then whisk in the milk and vanilla. Finally, whisk in the 1 cup of melted butter.

5

Make a well in the center of the dry ingredients, and pour in the liquid ingredients. Stir the ingredients together lightly just to combine; do not overmix the batter. Lastly, gently fold in the berries.

6

Fill the loaf pans evenly; they should be just over half full. Place the pans in the oven and bake until done, about 50 minutes. Check the bread every 10 minutes after 30 minutes; if it begins to color too quickly, tent it lightly with aluminum foil.

From Sea Ranch Lodge in Sea Ranch, Calif.

Noelle Carter is the former Los Angeles Times Test Kitchen director. She left in January 2019.
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