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Quick Tea Bread

Blueberry Quick Bread

This moist and flavorful Blueberry Quick Bread is bursting with blueberries! Perfect breakfast, coffeebreak, or teatime treat.
Course Quick Bread
Cuisine Canadian
Keyword blueberries, Blueberry Quick Bread, highbush blueberries, quick bread
Servings 14
My Island Bistro Kitchen Barbara99

Ingredients

  • 1 2/3 cups all-purpose flour
  • 1/3 cup almond flour
  • 2½ tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • ½ tsp cardamom
  • ¼ cup vegetable oil
  • ¼ cup butter, melted and cooled (but not re-solidified)
  • ¾ cup granulated sugar
  • 3 tsp finely grated orange or lemon zest
  • 2 large eggs, room temperature
  • ½ cup sour cream, room temperature
  • 1/3 cup of 2% milk, room temperature
  • 2 tbsp orange or lemon juice, room temperature
  • 1½ tsp pure vanilla extract
  • 5¾ oz small highbush blueberries

Instructions

  1. Bring eggs, sour cream, milk, and orange or lemon juice to room temperature approximately 25-30 minutes before preparing batter. Melt butter and cool to room temperature but do not let it re-solidify. In small bowl, stir the grated orange or lemon zest into the granulated sugar. Let stand for 5 minutes or so to infuse the citrus flavor into the sugar.

  2. Position oven rack in center of oven and preheat oven to 350°F. Line 9”x5”x3” loaf pan with strips of parchment paper (one strip horizontally across the pan and one strip vertically down the length of the pan), leaving enough paper overhang with which to grasp and lift the baked loaf to remove it from the pan. Spritz parchment-lined pan very lightly with cooking oil.

  3. In small bowl, combine the milk and orange or lemon juice. Stir to mix.
  4. In medium-sized bowl, sieve the all-purpose flour, almond flour, baking powder, baking soda, salt and cardamom together.

  5. In bowl of stand mixer fitted with paddle attachment and on low speed, combine the vegetable oil, melted butter, and sugar. Beat at medium speed until combined. Add the eggs, one at a time, beating slightly after each egg has been added. Blend in the sour cream followed by the vanilla. Stop mixer, as necessary, to scrape bowl with rubber spatula to ensure the ingredients are evenly incorporated. Beat entire mixture about 15-20 seconds at medium speed.

  6. With mixer on lowest speed, add the flour mixture in three parts alternately with the milk-juice mixture, starting and ending with the dry ingredients (three additions of dry ingredients with two additions of wet ingredients). Periodically stop mixer and scrape sides of bowl with spatula to ensure all ingredients are combined. Increase speed to medium low and beat mixture 15-20 seconds to ensure ingredients are incorporated. Do not overmix.

  7. Remove bowl from mixer stand and gently fold in half of the blueberries. Transfer three-quarters of the batter to the prepared pan, smoothing batter evenly with a knife. Sprinkle remaining blueberries over batter. Spread remaining batter over the blueberries and smooth with a knife.

  8. Bake loaf for approximately 55-60 minutes or until cake tester inserted into center of loaf comes out clean. If loaf starts to brown too much before it is baked, it may be loosely tented with tin foil after about 45 minutes of baking. Ensure loaf top is completely set before allowing the tin foil to touch it as the foil may otherwise peel off the top of the loaf. After removing bread from oven, let loaf rest in pan for 15 minutes then turn out on to wire rack to cool completely before cutting.

Recipe Notes

Yield: One loaf, 14 slices (sliced approximately ½” thick)

Notes: Loaf is best made the day before it is needed. Let cool completely on wire rack then place in airtight plastic bag and store in refrigerator overnight to allow the flavours time to blend and loaf time to set. Loaf freezes well, either whole or sliced into individual slices.