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Blueberry Bread with Ginger
Blueberry bread with hints of ginger, topped with coarse sugar crystals.
Prep Time
10
minutes
mins
Cook Time
1
hour
hr
Total Time
1
hour
hr
10
minutes
mins
Course:
Dessert
Cuisine:
All American
Servings:
10
slices
Calories:
284
kcal
Author:
Dan from Platter Talk
Cost:
$5.00
Ingredients
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
Instructions
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.
Notes
Rotate bread, halfway through the baking process, to help ensure even baking.
Use powdered ginger if you don't have fresh ginger.
Nutrition
Calories:
284
kcal
|
Carbohydrates:
38
g
|
Protein:
5
g
|
Fat:
12
g
|
Saturated Fat:
7
g
|
Cholesterol:
63
mg
|
Sodium:
448
mg
|
Potassium:
87
mg
|
Fiber:
1
g
|
Sugar:
19
g
|
Vitamin A:
418
IU
|
Vitamin C:
2
mg
|
Calcium:
40
mg
|
Iron:
1
mg