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Blueberry Bread Recipe

Blueberry Bread recipe


This is a yummy bread filled with juicy blueberries. It's a bit sweet and a bit tangy. You mix flour, sugar, and blueberries, then bake it. It's great for breakfast or a snack!


530 g plain flour, plus extra for dusting
1 tsp bicarbonate of soda
2 tsp ground cinnamon
30 g unsalted butter, chilled and diced
100 g caster sugar
220 g blueberries
300 ml buttermilk
1 tsp vanilla extract
30 g plain flour (for crumble)
30 g granulated sugar (for crumble)
1 tsp ground cinnamon (for crumble)
30 g unsalted butter, melted (for crumble)


Preheat the oven to 200C (180C fan/gas 6) and dust a large baking sheet with a little flour.
In a large mixing bowl, combine 530 g plain flour, 1 tsp salt, bicarbonate of soda, and 2 tsp cinnamon. Rub in 30 g diced butter until the mixture resembles fine breadcrumbs.
Stir in 100 g caster sugar and 220 g blueberries.
In a separate bowl, whisk together 300 ml buttermilk and 1 tsp vanilla extract.
Pour the wet ingredients over the dry ingredients and stir with a palette knife until just combined into a soft, sticky dough.
With floured hands, form the dough into rough roll shapes and arrange on the prepared baking sheet in a rectangle shape, with the dough pieces just touching.
For the crumble, mix 30 g plain flour, 30 g granulated sugar, 1 tsp cinnamon, and 30 g melted butter until crumbly. Sprinkle this mixture over the dough.
Bake for 25-30 minutes until golden and crusty. Allow to cool for 10 minutes before serving with salted butter.

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