Fresh Blueberry Bread is the less sweet cousin to Blueberry Sour Cream Loaf Cake. Not only is it less sweet, but it’s made with oil rather than butter so the texture is more like a traditional quick bread. That is, a bit heavier but very moist.
I originally made the blueberry bread with something called Ideal Sweetener. It worked very well, so if you need to use an alternative sweetener give it a try.
Fresh Blueberry Bread Pan Size
This bread calls for an 8×4 inch loaf pan, which is common for disposable loaf pans but is smaller than most standard loaf pans. Most of the ones I see these days are 8 1/2 by 4 1/2 or larger. You can make the bread in a different size pan, but you may need to adjust the time somewhat if not using an 8×4 inch loaf pan. The one I linked to is probably out of stock, but it will give you an idea of the size.
Fresh Blueberry Bread
- 2 large eggs
- 2/3 cup sugar or equivalent artificial sweetener
- 1/3 cup vegetable oil I used grapeseed
- 1/4 cup whole milk
- 1 1/2 teaspoons vanilla
- 1 1/2 cups all-purpose flour 7 oz/200 grams
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 heaping cup fresh blueberries
- Preheat oven to 350 degrees F. Grease an 8×4 inch loaf pan (4 cup capacity) and line with parchment paper (I put a strip down the middle and up the short sides).
- Mix the eggs, sweetener, oil, milk and vanilla together in a mixing bowl.
- Combine the flour, baking powder, baking soda and salt in a second bowl and stir well. Add to the wet mixture and stir until combined, then very carefully fold in the blueberries.
- Spread in the pan and bake on the center rack for about 40-45 minutes. Let cool in the pan for about half an hour, then let cool for several hours before slicing.