Ingredients
Dry Ingredients
- 1 ½ cups all-purpose flour
- ½ cup granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 teaspoon all-purpose flour (for coating blueberries)
Wet Ingredients
- ¾ cup milk
- ¼ cup vegetable oil
- 1 large egg
- ½ teaspoon vanilla extract
Fruit and Topping
- 1 ½ cups blueberries, washed and dried
- 1 tablespoon granulated sugar (for sprinkling on top)
Instructions
- Preheat and prepare pan: Preheat your oven to 350°F (175°C). Grease and flour an 8 1/2 x 4 1/2 inch loaf pan to prevent sticking.
- Mix dry ingredients: In a large bowl, combine the all-purpose flour, granulated sugar, baking powder, and salt. Stir together until evenly mixed.
- Add wet ingredients: Stir in the milk, vegetable oil, egg, and vanilla extract into the dry ingredient mixture until the batter is just blended. Avoid overmixing to keep the bread light and tender.
- Coat and fold in blueberries: Gently toss the washed and dried blueberries with one teaspoon of flour to prevent them from sinking during baking. Carefully fold the blueberries into the batter, distributing them evenly without breaking the berries.
- Transfer to pan and top: Pour the batter into the prepared loaf pan, smoothing the top. Sprinkle one tablespoon of granulated sugar evenly over the batter to create a lightly sweet, slightly crunchy topping.
- Bake the bread: Place the loaf pan in the preheated oven and bake for 60 to 70 minutes. Check doneness by inserting a toothpick into the center—it should come out clean or with just a few moist crumbs.
- Cool: Remove the bread from the oven and let it cool in the pan for 15 minutes. Then transfer the loaf to a wire cooling rack and allow it to cool completely before slicing to ensure the best texture.
Notes
- Make sure to coat blueberries with flour to prevent them from sinking.
- Check the bread at 60 minutes to avoid over-baking.
- Use fresh or frozen blueberries (if using frozen, do not thaw before mixing).
- For a more complex flavor, you can add a teaspoon of lemon zest to the batter.
- Store leftover bread wrapped tightly at room temperature for up to 3 days or freeze for longer storage.
- Prep Time: 15 minutes
- Cook Time: 60-70 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
