Blueberries, or "bluebs," as I like to call it, are perfect additions to so many things. They taste great in muffins, bagels, and of course loaves.
One bite of a warm slice of my Blueberry Loaf definitely beats snacking on plain blueberries!
*** To my vegan cravers, I highlight 2 simple substitutions you can make at the end of the recipe so you don't miss out on this!
Ingredients
1 1/2 cups + 2 tablespoons all purpose flour
1/2 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup milk
1/4 cup vegetable oil
1 egg, room temperature
1 teaspoon vanilla extract
1 cup blueberries
Crust Topping (optional)
1 tablespoon granulated sugar
Directions
Preheat the oven to 350 degrees F. Line a 9x5 in loaf pan with parchment paper.
In a small bowl, toss the blueberries with the 2 tablespoons of flour. This prevents the blueberries from all sinking to the bottom. Set aside.
Whisk together the remaining flour, sugar, baking powder, and salt in a different bowl.
In a separate bowl, combine the milk, vegetable oil, egg, and vanilla extract.
Add the wet ingredients into the dry and fold to combine. Fold the blueberries slowly to prevent popping them.
Pour the batter into the prepared loaf pan, and spread evenly with a spatula.
Sprinkle the optional tablespoon of sugar on top. Bake the loaf for 55-60 minutes. The loaf is fully baked when an inserted toothpick comes out clean.
Place the pan on a wire rack and cool completely.
Enjoy, and satisfy your craving!
Additional Notes
Substitute the milk with your choice of milk alternatives. Oat milk is one of my favorite to use as a substitute.
The egg can be substituted with 1 tablespoon applesauce or 1 mashed banana.
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