Glazed Blueberry Bread no yeast involved!

Glazed Blueberry Bread no yeast involved!

This sweet, yeast-free, cake-like bread is loaded with fresh blueberries and topped with the most amazing glaze! Make a Glazed Blueberry Quick Bread today!

I love a good quick bread recipe! Cranberry Orange Bread is another favorite sweet bread, but you should check out our collection of all of our favorite quick bread recipes.

Our Favorite Blueberry Bread!

I’m always excited to find new recipes to bake and bring to a neighbor or friend. Sometimes, (just sometimes) I feel a little guilty because I know someone wants to eat healthier and I have a plate of chocolate chip cookies on their doorstep. I’m so cheap! Well, I’m always happy to find a good recipe for oatmeal or fruit because I can claim it’s healthier. 😉

Today’s blueberry bread recipe is one of our favorites to give to our neighbors. Loaded with blueberries, this quick bread is super easy to make. Of course, it’s not healthy, but it’s delicious! !

We love this recipe because it doesn’t involve yeast and because it has a delicious glaze on it.

How to Make Blueberry Quick Bread

We call it “quick” bread because it doesn’t require any yeast, which means no rise time! You just mix the ingredients together, put them in the pan, and bake!

bread. Beat eggs, milk and oil in a large bowl. Combine flour, sugar, baking powder and salt and slowly add to egg mixture. Beat until combined. Pour in blueberries.

*tip*: A trick used by many bakers Prevent blueberries from sinking to the bottom is to mix them with the flour before folding them into the muffin batter.

bake. Pour the batter into the greased baking pan. We have enough batter to make two 8×4 pans. Bake at 350° for 50-55 minutes.

glaze. In a saucepan over medium heat, combine sugar and cornstarch. Add the cream and beat until smooth, then add the butter. Bring to a boil and stir for 2 minutes or until thickened. Add vanilla and stir. Drizzle over hot bread.

notes: The recipe for the glaze is huge. We have plenty left after adding a lot to the bread, so you can cut the glaze in half and have plenty more!

change and storage

change it…

• Substitute raspberries for blueberries
• Make it lemony: Add 2 tablespoons of lemon zest to the batter before baking. Lemon extract can also be used in the glaze.
• Almond Flavor: Add almond extract to the glaze and top with sliced ​​almonds.
• Substitute the glaze with a dusting of powdered sugar or white sugar

muffin: In addition to the flavor variation, you can also make it into blueberry muffins. Divide batter into muffin tins and fill about ⅔. Bake at 400°F for 15-20 or until a toothpick inserted in the center comes out clean.

mini bread: Divide the batter into 4-5 mini loaf pans. Bake at 350°F for about 35-40 minutes or until a toothpick comes out clean. Mini loaves make great gifts for neighbors, teachers or friends!

Storing Quick Bread: The first rule of storing quick breads and muffins is to wait for them to cool completely, otherwise they will continue to emit steam and make them soggy on the outside.

• Store them in an airtight container with a paper towel or two to absorb moisture. They should keep on the counter for about 4-5 days, or a week in the refrigerator.
• Refrigerator: Wrap the bread in plastic wrap, then aluminum foil, or place it in the refrigerator Ziploc. Label and store for up to 3 months.

For more delicious (and easy!) breads, check out:

course bread

American food

Prep time 10 minutes

Cook Time 50 minutes

Total time 1 hour

2 loaves

Calories 1798 kcal

by Lil’ Luna

bread

• 1 egg
• 1 cup milk
• 3 tablespoons vegetable oil
• 2 cups all-purpose flour
• 1 cup sugar
• 2 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 1/2 cups fresh or frozen blueberries

bread

• Beat eggs, milk and oil in a large bowl. Combine flour, sugar, baking powder and salt and slowly add to egg mixture. Beat until combined. Pour in blueberries.

• Pour the batter into the greased baking pan. We have enough batter to fill two 8×4 pans.

• Bake at 350° for 50-55 minutes.

glaze

• In a saucepan over medium heat, combine sugar and cornstarch. Add the cream and beat until smooth, then add the butter. Bring to a boil and stir for 2 minutes or until thickened. Add vanilla and stir. Drizzle over hot bread.

The recipe for the glaze is huge. After adding a lot to the bread, we have a lot left, so you can cut the recipe in half and have a lot more.

Adapted from the taste of home

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