Blueberry Bread
Blueberry Bread is a delicious breakfast option. Tender, moist quick bread swirled with homemade blueberry compote and topped with lemon sugar
Servings 1 loaf
Ingredients
For the blueberry compote:
- 1 pint fresh blueberries
- 1 Tbsp. granulated sugar
For the bread:
- 1 cup whole milk
- 1 Tbsp. lemon juice
- 2 large eggs
- 1/2 cup sour cream or Greek yogurt
- 1/4 cup vegetable oil
- 1 tsp. vanilla extract
- 1 cup granulated sugar
- 2 1/2 cups all-purpose flour
- 2 1/2 tsp. baking powder
- 1 tsp. kosher salt
For the topping:
- 1/3 cup coarse sugar (Sugar in the Raw)
- zest of 1 lemon
Instructions
- Preheat oven to 350 degrees F. Spray a 9x5 loaf pan with nonstick spray and set aside.
- For the blueberry compote: add blueberries and sugar to a small saucepan over medium heat. Bring to a simmer. Mash blueberries as you're stirring. You want some chunks but some smoothness too Continue cooking until mixture has reduced to 3/4 cup, about 10 minutes. Set aside to cool slighty.
- Add whole milk and lemon juice to a large bowl. Let sit for 5 minutes. Whisk in eggs, sour cream, oil, vanilla extract and sugar. Add flour, baking powder and salt and fold in until just combined. Set aside.
- In a small bowl, combine the coarse sugar and lemon zest. Roll between your fingers as you're mixing to release the oils from the lemon zest.
- Pour half the batter into the prepared loaf pan. Dollop 6 tablespoons of the blueberry compote randomly over the batter. Swirl with a toothpick. Gently spread the remaining batter over the blueberries. Dollop the remaining compote over top and swirl with toothpick. Sprinkle with lemon sugar. Bake for 50 to 60 minutes, until a toothpick comes out clean.