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Preheat oven to 350 degress. Cut a piece of parchment paper the size of the pan so it lays over the pan from left to right. Lightly oil the other two sides of the pan not covered in parchment.
Cream together the softened butter and the sugar until the sugar is fully mixed into the butter with spatula or electric mixer.
Add beaten eggs, milk and vanilla to your bowl and mix well until combined.
In a second bowl add 2 cups of flour, baking powder and salt and combine until mixed.
Add the flour mixture to the wet ingredients and stir until just combined. Be careful not to overmix.
In a small bowl add blueberries and sprinkle with a teaspoon of flour, then stir the blueberries so the flour mixes evenly.
Fold half of the blueberries into the batter, then add the batter to the pan. Add the remaining blueberries to the top of the batter and swirl with a spoon.
(Optional) Sprinkle the top of the loaf with 1-2 tablespoons of sugar. A course sugar works best, see the notes for more details.
Bake in the oven for 70-85 minutes or until completely cooked through. Check with a toothpick by inserting into your loaf ( I start checking at 60 minutes to be safe- ovens can sometimes vary), and making sure the toothpick doesn't have raw batter clinging to it. (It may have blueberry, that's ok!)
Let the blueberry bread cool for 10-15 minutes, then remove from the pan. It slices a lot easier if you let the bread cool completely. Enjoy!