Blueberry bread
Preppy Kitchen · ♥ 9.7K likes · 358.8K views · 7 min video
Read about quick breads in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 240 g all-purpose flour
- 2 tsp baking powder
- ¾ tsp salt
- cinnamon
- ¼ tsp cardamom
Whisk the all-purpose flour, baking powder and salt together in a bowl.
- 200 g granulated sugar
- 1 whole egg
- ¼ cup veggie oil
- ¼ cup butter
In a large bowl combine the granulated sugar, the egg, the veggie oil, the melted and cooled butter and the vanilla.
- 2 tsp vanilla
Whisk until it comes together and lightens in colour, giving the sugar a chance to dissolve.
- 180 g blueberries
- 2 tsp dry mixture
- 1 whole lemon
Toss the blueberries with about two teaspoons of the dry mixture to coat them.
Coating the blueberries, and a lemon option
Pour the wet mixture into the flour and fold with a spatula until almost combined, leaving a few streaks; overmixing activates the gluten and makes it spongy, chewy and bready.
Fold the blueberries in gently without crushing them, hunting out any pockets of flour in the bottom of the bowl.
Grease and flour an 8 1/2 by 4 1/2 inch loaf pan and fit a parchment cradle down its length.
Preparing the pan with a parchment cradle
- blueberries
- sanding sugar
Transfer all the batter to the pan, optionally scatter a handful of blueberries on top and sprinkle with sanding sugar.
Bake at 350F for 65 to 75 minutes, until a skewer in the middle comes out with just a couple of crumbs.