It's impossible to resist picking up a pint of fresh berries from the farmers market this time of year, so why even try? This quick bread recipe uses just one cup of berries and makes a slightly sweet loaf that's perfect for summer snacking.
I don't want to tell you how to eat your blueberry loaf, but I highly recommend having at least one slice slathered in butter while the bread is still warm from the oven. I also love toasting slices from the leftover loaf so that those nooks and crannies get just a little crispy. (Slather with butter, repeat.)
This recipe makes a loaf that is just a touch sweet, keeping it firmly in the snacking category rather than the dessert category. That said, you could certainly drizzle the top of the loaf with a quick icing. A few slices would make an excellent light summer dessert with a scoop of ice cream and some whipped cream
You should also feel completely free to substitute any other kind of fresh berry that happens to catch your fancy. Even diced strawberries or peaches would work here. Personally, I plan on baking this bread all summer long, swapping out the fruit as the season progresses.
Blueberry-Oat Quick Bread
1 cup blueberries, washed and dried
1 3/4 cup all-purpose flour
1/2 cup old-fashioned rolled oats (not quick-cooking or steel-cut)
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1 cup sugar
1 cup buttermilk
1 teaspoon vanilla
Heat the oven to 350°F. Grease one loaf pan.
Toss the berries with 1/4 cup of the flour. This will help keep them from sinking in the batter.
In a large bowl, combine the remaining flour, oats, baking powder, salt, cinnamon, and nutmeg. In separate bowl, whisk together the sugar, eggs, buttermilk, and vanilla. Add the liquids to the dry ingredients and stir gently until you see no more dry flour. Fold the blueberries into the batter.
Pour the batter into the greased loaf pan and bake for 50 to 60 minutes, rotating the pan partway through. The loaf is done when the top is puffed and dry, and when a toothpick inserted into the center of the cake comes out clean.
Let the loaf cool in the pan for 10 minutes before unmolding. Allow it to cool at least 20 minutes before slicing. The loaf will keep on the counter in an airtight container for several days or it can be frozen for up to three months.
(Images: Emma Christensen)