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Loaves

Blueberry breakfast bread

A simple fruit loaf with a tender crumb, ideal for using fresh or frozen blueberries.

Based on King Arthur Test Kitchen’s King Arthur Baking recipe ↗

Time
1 hour 10 minutes
Makes
One loaf
Oven, conventional
175°C / 350°F

Before you begin

Read the whole recipe, then get these ready.

  • 23 × 13 cm loaf tin
  • Baking paper
  • Mixing bowl
  • Spatula

Frozen blueberries can go in straight from the freezer; do not thaw them or the batter will turn purple.

Ingredients

Original recipe weights. Small quantities stay in measuring spoons; eggs stay as counts. 1 kg = 1,000 g.

Let’s bake

  1. 1

    Heat the oven to 175°C (350°F). Grease and line the loaf tin.

  2. 2

    Whisk flour, sugar, baking powder, salt and lemon zest. Stir in milk, butter and eggs.

  3. 3

    Fold in blueberries gently. Pour into the tin and smooth the top.

  4. 4

    Bake 55–65 minutes, until a skewer comes out clean. Cool before slicing.

Your baking notes

Notes stay on this device.