Blueberry Muffin Bread

Good Monday morning!

Another week is here. The weekend went by far too fast. I spent most of my two days off relaxing. Naps, a professional massage, and more naps took control of my Saturday and Sunday. Sometimes you just need a good self-care weekend to reboot.

I did find the time to do what is most relaxing to me: cook. I made a whole slew of recipes I had hoarded in my kitchen. I needed some solid comfort foods to get me through the week—even though I have a short week ahead of me. I’m off to my hometown, Wichita Falls, on Friday, for an extended weekend that will also lapse over through next Tuesday.

Saturday was spent baking. It’s been quite some time since I baked treats for Rob & myself. I steered clear from baking while I was on the keto diet. I’m not about to substitute flour and sugar; baking is hard enough as it is.

For my first round back with my stand mixer and oven I made a loaf. This isn’t just any loaf, though. This is a vastly dense, extremely moist loaf.

I admit, my time in loaf-bread making is generally relegated to just banana breads. Those are easy to make, and I’ve never really strayed far from a recipe. This loaf is quite different; it is packed-full of blueberries and dripping with delicious potential.

The best thing about this recipe? It tastes exactly like a muffin. You don’t need a muffin tin or muffin cups. Instead, just a regular loaf pan will do. I’m amazed at how similar this bread is to a blueberry muffin. The bread part is extremely moist, and light in color—just like a muffin.

This is a great treat for breakfast. Oh, who am I kidding? This is a great treat for anytime. I found myself sneaking pieces of it through the afternoon, after dinner, and as a midday snack. You might want to keep this loaf under lock and key if you don’t want to eat it all at once.

Enjoy!

Blueberry Muffin Bread

• Servings: 8-10
• Time: 1 hr 15 mins
• Difficulty: Easy
• Print

A moist, muffin-like loaf bread loaded with fresh blueberries.

Ingredients

• 3 cups fresh blueberries
• Zest of 1 lemon
• 3/4 cup granulated sugar
• 1/2 cup butter
• 2 large eggs
• 1 TBS. vanilla extract
• 1 cup milk
• 2 cups all-purpose flour
• 2 tsp. baking powder

Directions

1. Preheat oven to 350 degrees. In a large bowl or stand mixer, cream together butter and sugar. Add eggs, lemon zest, vanilla and milk, beating well.
2. Slowly add flour and baking powder, in two or three additions. Beat until well combined.
3. Add blueberries and mix by hand with a spatula. Pour into a greased 9″ loaf pan.
4. Bake for 1 hour to 1 hour and 10 minutes until lightly browned on top and a knife inserted in the middle comes out clean. Let cool in pan for 10 minutes before turning out.

Step-By-Step Instructions

Preheat oven to 350 degrees. In a large bowl or stand mixer, cream together butter and sugar. Add eggs, lemon zest, vanilla and milk, beating well.

Slowly add flour and baking powder, in two or three additions. Beat until well combined.

Add blueberries and mix by hand with a spatula. Pour into a greased 9″ loaf pan.

Bake for 1 hour to 1 hour and 10 minutes until lightly browned on top and a knife inserted in the middle comes out clean.

Let cool in pan for 10 minutes before turning out.