Blueberry Buttermilk Bread


  • 2 cups all purpose flour
  • 1 1/2 cups blueberries
  • 1 large egg
  • 1 cup sugar
  • 1/2 tsp salt
  • 4 Tbsp butter, melted
  • 1 1/4 cups buttermilk
  • pinch of vanilla powder


  1. Preheat the oven to 350˚F. Grease a loaf pan and set aside.
  2. In a medium bowl, whisk the flour with baking powder and salt until well combined.
  3. In another bowl, whisk the egg for a couple of seconds, until thick and homogeneous, then add the melted butter and continue stirring to obtain a smooth composition. Add the buttermilk and whisk to combine. Stir in the vanilla powder and combine again for a few seconds.
  4. Transfer both mixtures into a blender and blend to obtain a thick batter. Move to a large bowl, stir in the blueberries and mix manually until well combined. Don’t overmix.
  5. Pour the batter into the loaf pan and bake for 50-60 minutes or until the toothpick comes out clean. The bread should be golden brown. Set aside and let it cool at room temperature, then serve as it is or with low-fat, plain yogurt on top.

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