RBI’s Blueberry Hot Bread

  • Prep Time: 10 mins
  • Total Time: 50 mins
  • Yield: 2loaf pans
  • About This Recipe

    “Not as sweet as a cake, but sweeter than a bread, this wonderful blueberry bread is served warm and buttered. A favorite country inn of mine serves it up in summer when blueberries are plump and plentiful. It truly is an eye-opener and I think you’ll enjoy serving it too.”

    Ingredients

  • 2eggs
  • 1cupgranulated sugar
  • 1cupmilk
  • 1/4 cupmelted butter
  • 3cupssifted flour
  • 1teaspoonsalt
  • 4teaspoonsbaking powder
  • 2cupsblueberries( fresh or frozen without syrup)
  • Directions

  • Beat together the eggs and sugar, until the mixture loses its granular consistency.
  • Add milk and melted butter.
  • Sift together flour, salt, baking powder.
  • Add liquid ingredients, mix to combine.
  • Toss blueberries in a little flour to keep them from sinking to the bottom of the bread.
  • Add them to the batter and pour into 2 regular well-greased loaf pans.
  • Preheat the oven to 350 degrees and bake from 30-40 minutes or until cake tester comes out clean in the center.
  • Serve warm with butter.
  • Freezes very well.
  • Reviews

  • “Since blueberries are in season now here in South Jersey, I’m looking for new ways to use them.I chose this recipe and I’m glad I did.We really enjoyed this bread.It’s simple to whip up.It has a nice texture and flavor.Like others have said, it’s not real sweet but we liked it that way and didn’t add extra sugar.I like that it’s lower in fat and sugar than other recipes.If you wanted it sweeter, you could always sprinkle powdered sugar over it.That would look really nice.I cooked mine in a bundt pan for 50 minutes.”

  • “Because I have only one loaf pan, I halved this to make one loaf, and it is great!I did add the 1/4 cup sugar suggested by other reviewers.My husband liked it so well he asked me to make another for him to take to work (so I did).We grow our own blueberries, so I expect to make this often.Thanks for posting.”

  • “We loved this bread.It isn’t terribly sweet, but I prefer it that way, so I made it as is, just drizzling a little powdered sugar & water icing on top of it.I did add about a teaspoon of cinnamon to a double batch, along with some freshly grated nutmeg.I can’t say exactly how much, because I just grated it right over the flour.I made this for a bake sale, keeping one loaf for us.The other three sold quickly, and were well-liked!”

  • “I increased the sugar by an extra 1/4 cup as one of the reviewers recommended. I’m definitely glad I did that. It’s still not very sweet but it’s perfect for a quick bread. I love it how there’s not much butter (a low fat recipe!) I thought it was delicious hot and it tasted rich enough that I didn’t add any butter to my slice. I used frozen blueberries. Yum!”

  • “Perfect – quick and easy!”

  • “Turned out great, but I did wish it was a little sweeter!”

  • “Since I had a pint of blueberries that were about to go bad, I made this on 7/15/08. The directions were very easy to follow, and right to the point. I coated the berries with a little of the flour from amount listed in the recipe.The baking time of 40 minutes was the perfect amount of time for my oven.After baking, I took a slightly warm slice and spread a little margarine on it. It was so good. I do think however the next time this is made another 1/4 cup of sugar will be added. Thank you so much for posting and, “Keep Smiling :)””

  • “I tried this recipe because I had a pint of blueberries about to go bad and I love it!The bread has a great consistency, almost like a huge muffin!Next time I think I will bake it in one larger pan so I can slice it and make French Toast out of it.Yummy!”

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