2teaspoonsall-purpose flour to coat the blueberries
2 ½teaspoonsbaking powder
½cupwhole milk plus 2 teaspoons
2teaspoonspure vanilla extract
2teaspoonsgranulated sugar for garnish (optional)
1tablespoonmelted butter to brush on bread after removing from the oven
Preheat the oven to 350°F. Lightly spray a 9x5 loaf pan with nonstick spray, and set it aside.
Sprinkle the 2 teaspoons of flour on top of the fresh blueberries, and gently stir them. Remove the excess flour and set the coated berries aside.Pro Tip: Coating the blueberries in flour will help keep them suspended in the bread while baking, so you will have a nice distribution throughout.Pro Tip: You can use unsweetened frozen blueberries instead of fresh blueberries in equal amounts. Don’t let them thaw, just put them directly from the freezer into your batter.
In a large mixing bowl whisk together the 2 cups of flour, sugar, baking powder, baking soda, and salt until combined.
In a medium-sized mixing bowl whisk together the eggs, milk, oil, and vanilla until all the wet ingredients are incorporated.
Using a wooden spoon, slowly stir the wet ingredients into the dry ingredients. Stir until no flour streaks are visible. Be careful not to over mix.
Carefully fold in the blueberries, taking care not to crush the berries while mixing.Pro Tip: Be very gentle folding in the blueberries to minimize streaking in the bread or crushing the berries.
Spoon the blueberry batter into the prepared loaf pan. Sprinkle the 2 teaspoons of granulated sugar on top of the bread for garnish, this is optional.
Bake for 45 to 50 minutes or until a knife inserted comes out clean.
Allow the blueberry bread to rest in the pan for 20 minutes before removing the bread and transferring it to a cooling rack.
Using a pastry brush, brush on the 1 tablespoon of melted butter. Allow the bread to cool completely before slicing and serving.