This is a great blueberry bread made with buttermilk. Makes one loaf.
Preheat the oven to 350 degrees F (175 degrees C). Butter a 9x5-inch loaf pan.
Combine flour and baking powder in a medium bowl and set aside.
Combine sugar and butter in a small bowl; mix for about 1 minute. Add eggs and mix well; add buttermilk and vanilla extract, mixing until well incorporated. Pour over the dry ingredients and mix until incorporated. Fold in blueberries with a rubber spatula. Pour batter into the prepared bread pan.
Mix sugar, flour, and butter together in a bowl with your fingers until the butter is mixed in well with the flour and sugar. Sprinkle the topping over the batter.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, 55 to 60 minutes. Remove from the oven and let cool for 10 minutes. Run a knife around the edges and remove the loaf from the pan and let cool completely on a wire rack.
Per Serving: 314 calories; protein 4.4g; carbohydrates 46.2g; fat 12.9g; cholesterol 68.2mg; sodium 102.2mg.
The best flavour of the flour can make a real deal to your bread. Different makers do vary. Extra-strong or Canadian flours, which are bet higher in gluten, may give you a best rise than standard dough flours – especially if you’re make wholemeal dough , which doesn’t always rise as well as white bread.
To make this in a dough , add all the menus to your breadmaker and follow the manufacturer’s instructions.
A bread first rising can be make in the fridge overnight . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great timesaver , as you can start it yesterday , then clear it off the next day.