Today I’m showing you how to make a new blueberry creation and it is laced with lively fresh ginger. The real secret behind this sweetbread recipe though is buttermilk. Sweet, creamy, and the perfect fit for this dessert bread.
Blueberry Bread with Ginger
I found this blueberry bread recipe in an old copy of Fine Cooking. I try to eat blueberries every day and will look for any excuse to use them. This new bread recipe seemed like the perfect fit.
Ingredients You Need to Make this Blueberry Bread
- Unbleached flour
- Ginger (Fresh or powdered)
- Vanilla extract
- Powdered sugar or Sanding Sugar for dusting
I’m spending the week with a couple of our guys at our small cottage on a small lake in The Middle of Nowhere, Wisconsin. Our place is rather remote, surrounded by farm fields and dirt roads that sometimes even challenge the GPS ; it’s one of the reasons we love it out here.
There’s no mail, there is no cable television and the closest town is miles away. At night time when it’s dark, it’s really dark; making it ideal for star gazing and a place that Galileo too would have loved.
It’s the perfect place to make bread. And I make a lot of bread recipes when I’m here.
I love using ginger in the kitchen but I’ve never put it in bread. The original recipe for this blueberry and ginger bread calls for fresh ginger and sanding sugar. These are two ingredients I did not have on hand at our small oasis.
Not to worry, a couple of tablespoons of ground ginger and some powdered sugar did the job, both with flying colors and flavors. This sweetbread is soft in texture, color, and flavors. The light purple of the berries seeps into the surrounding light cake-light bread, made yellow from the egg and butter and highlighted with mellow tones of ginger.
My most honest critics, our boys, loved the finished product and I can’t imagine that you would disagree with them. Take yourself off the grid, even for an hour or two, then make this easy blueberry bread recipe. I think you’ll love it.
Can I use frozen blueberries in this bread recipe?
If you don’t have fresh blueberries, frozen ones will work just fine. Be sure and drain them well before adding to the batter.
Why do my blueberries sink to the bottom of the loaf?
This can happen with thin batters. You can either roll your berries in flour before adding to the batter (which ultimately thickens it.) Or, add a third of the batter to the loaf pan, before adding the berries to the mix. Then, fold in the berries to the remaining batter and pour it over the first layer. This should help prevent your blueberries from sinking.
Blueberry Bread with Ginger
- 1 tablespoon unsalted butter softened for pan
- 2 cups unbleached flour plus a spoonful for pan
- 3/4 cup granulated sugar
- 1 tablespoon baking soda
- 1 1/2 cups fresh blueberries or fresh berry of your choice
- 1 cup buttermilk
- 2 large eggs at room temperature
- 2 tablespoons finely grated ginger
- 1 teaspoon pure vanilla extract
- 1/2 cup butter melted and cooled
- powdered or sanding sugar for topping
- Position oven rack in lower third of oven and preheat oven to 350 degrees F.
- Butter and then flour a loaf pan, tapping out excess flour.
- In large bowl, mix flour, sugar, and baking powder. Stir until well blended, fold in blueberries.
- In medium bowl, combine the buttermilk, ginger, eggs, and vanilla, stir until blended.
- Pour wet ingredients over dry ingredients and add melted butter.
- Use rubber spatula to gently fold ingredients together.
- Scrape batter into pan, evenly distributing.
- Sprinkle sanding sugar over batter, or wait till bread is done and sprinkle with powdered sugar.
- Bake bread for 55-60 minutes, until toothpick inserted in center comes out clean.
- Allow to cool for 30 minutes.
- Challenge yourself not to eat in one setting.
- O.K., skip previous step.
- Rotate bread, halfway through the baking process, to help ensure even baking.
- Use powdered ginger if you don't have fresh ginger.
Updated from the original post of June 9, 2015