Vanilla Blueberry Bread

Slices cut from the blueberry bread cake.

This Vanilla Blueberry Bread recipe is easy to follow and results in a delicious blueberry loaf cake topped with a vanilla glaze. So tasty!

5 from 5 votes

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Course: Breakfast, Dessert, Snack

Cuisine: American

Keyword: blueberry bread, blueberry loaf, blueberry loaf cake, vanilla blueberry bread

Prep Time: 10

Cook Time: 1

Total Time: 1 10

Servings:

Calories: 241kcal

Author: Kate | You Say Potatoes

Equipment

Loaf pan
Mixing Bowl
Sieve

Ingredients

½ cup milk
¼ cup canola oil
1 large egg
2 teaspoons vanilla extract
1 ½ cups all-purpose flour
¾ cup granulated sugar
2 teaspoons baking powder
½ teaspoon salt
1 ½ cups blueberries (fresh or frozen)

For the vanilla glaze (optional)

¾ cup powdered sugar
1 teaspoon vanilla extract
2 teaspoons water

To decorate

Fresh Blueberries

Instructions

Preheat the oven to 350°F (175°C). Lightly grease and flour, or line with parchment paper, an 8 x 4 inch (20 x 10cm) loaf pan.
In a large mixing bowl, whisk the milk, oil, egg and vanilla together until well mixed.
Sift in the flour, sugar, baking powder and salt and gently stir until just combined.
Pour ⅓ of the mixture into the loaf pan (this will help to stop the blueberries from sinking), and set aside.
Toss the washed and dried blueberries in a tablespoon of flour to coat, then fold them gently into the remaining batter. Take care not to overmix or the colour will streak. Pour the batter into the loaf pan.
Bake for 60 minutes or until a toothpick inserted in the centre comes out clean.
Allow the blueberry bread to cool in the pan for 10 minutes, then remove from the pan and cool completely on a wire rack.

For the vanilla glaze

Mix all ingredients until smooth, then drizzle over the cooled cake. Top with some blueberries.

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Notes

For best results when baking, make sure the eggs and milk are at room temperature before mixing. This will help them combine better with the other ingredients.

When mixing the wet and dry ingredients, be careful not to overmix as this will make the blueberry bread tough.

If you don't have fresh blueberries, frozen blueberries will work just as well! Just make sure to toss them in flour before adding them to the batter so they don't sink to the bottom of the pan while baking.

The glaze is optional but highly recommended! It really takes this blueberry cake to the next level.

Let the bread cool completely before glazing the loaf cake. If the cake is still warm, the glaze can melt off.

Nutrition

The nutritional information provided is approximate and can vary depending on several factors, so is not guaranteed to be accurate. Please see a registered dietician for special diet advice.