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Blueberry Bread with Buttermilk

Rated as 4 out of 5 Stars

"This is a great blueberry bread made with buttermilk. Makes one loaf."
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1 h 20 m servings 314
Original recipe yields 10 servings (1 loaf)


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  1. Preheat the oven to 350 degrees F (175 degrees C). Butter a 9x5-inch loaf pan.
  2. Combine flour and baking powder in a medium bowl and set aside.
  3. Combine sugar and butter in a small bowl; mix for about 1 minute. Add eggs and mix well; add buttermilk and vanilla extract, mixing until well incorporated. Pour over the dry ingredients and mix until incorporated. Fold in blueberries with a rubber spatula. Pour batter into the prepared bread pan.
  4. Mix sugar, flour, and butter together in a bowl with your fingers until the butter is mixed in well with the flour and sugar. Sprinkle the topping over the batter.
  5. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 55 to 60 minutes. Remove from the oven and let cool for 10 minutes. Run a knife around the edges and remove the loaf from the pan and let cool completely on a wire rack.


  • Cook's Note:
  • Substitute milk for the buttermilk, if desired, but buttermilk works best, in my opinion.

Nutrition Facts

Per Serving: 314 calories; 12.9 46.2 4.4 68 102 Full nutrition

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This baked up beautifully, creating a 'blond' bread with a slight browning on top. The topping was excellent but I found the bread to be a bit bland. I added chopped nuts and after tasting it, I...