Homemade bread is always a treat, especially on Mother’s Day. This is a delightful recipe that makes two loaves of Blueberry Bread. One for you, and one to give away! Blueberries are available year round fresh or frozen which makes this quick bread recipe even easier. You will not be disappointed with how moist and yummy this turns out. Just imagine getting breakfast in bed, complete with premium butter on the side.
The blueberry muffin bread recipe gives you versatility in the kitchen. You can bake two loaves of bread, 24 blueberry muffins, or a bundt cake. I really like the idea of the two loaves of bread so we can enjoy one as a family on Mother’s Day and give the other one to family. Sweet breakfast bread with premium butter is always a winner.
Did you know there is a difference between store brand butter and premium butter? Often times, store brand butter includes rGBH, a growth hormone. You may have been buying organic milk for awhile, but what about your butter? I made this recipe with Finlandia Butter, a premium butter made from cows that live on farms where they are not treated with rGBH. Whether you are baking and need unsalted butter, or topping off a piece of blueberry bread with salted butter, you can make a healthier choice with Finlandia. (Next on my list to try is bulletproof coffee, has anyone tried it?)
When you mix together the blueberries with the batter, fold them in slowly. If you stir too much, the whole bread will turn purple!
This is a versatile recipe and you can make this as a quick bread, muffin or bundt cake. If you make two, eat one warm from the oven with butter and giveaway the other one. Or, keep it in the freezer for when you have company. Blueberry Bread is great to bring to a Mother’s Day brunch too.
This tasted just like a blueberry muffin with the cinnamon sugar topping making it a little extra sweet. Save this recipe for Mother’s Day and treat yourself, or the special Mother in your life.
- 1 cup premium butter at room temperature
- 2 cups sugar
- ¾ teaspoon lemon extract
- 1 teaspoon vanilla extract
- 3 eggs
- ½ cup sour cream
- ¾ cup milk
- 2¾ cups flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 cups blueberries (fresh or frozen)
- ¼ cup sugar
- 1 teaspoon cinnamon
- Preheat oven to 350 degrees.
- Grease two loaf pans (or muffin tins or bundt pan)
- Cream together butter and sugar.
- Add eggs and blend, one at a time.
- Add lemon extract, vanilla extract, sour cream and milk.
- In a separate bowl, combine flour, baking powder, baking soda and salt.
- Slowly add flour mixture to the butter mixture.
- Fold blueberries into batter gently so the whole thing doesn't turn purple.
What is your Mother’s Day tradition?
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About Emily Roach
Emily Roach is a culinary nutrition expert and works with clients to create a healthy lifestyle design. She loves teaching her kids how to cook, playing tennis and inspiring women to take control of their health. Emily does one-on-one consulting, cooking workshops and speaking engagements.