A light & flavorful blueberry breakfast bread made with plump, fresh blueberries & sweetened with maple syrup. This blueberry bread is a crowd pleaser and is the perfect morning accompaniment to your coffee!
A memorable blueberry breakfast…
A couple months ago, we were at a friend’s house for Sunday morning breakfast after mass. My sweet friend Corinne prepped the most delicious blueberry cake for us to have with our coffee when we arrived while the rest of breakfast was being prepared. Truth be told, I’m usually not a big blueberry bread or dessert type person but I was hungry, had a hot cup of coffee in hand and the visual site and smell were enticing. As you could probably guess, the blueberry coffee cake was amazing. It completely changed my view of blueberry baked goods. It was light enough to not overwhelm my appetite, but so good I couldn’t forget about it.
With the season of summer upon us, I was looking for ways to use up my big box of fresh blueberries and I had to ask her for the recipe. I made a few changes and came up with my own version I’m sharing with you today. When I asked my friend about the recipe, she said that her best friend’s mom made it on a weekend visit home from college and that it brings back the coziest memories. Cozy is just how I felt when I first tried this bread and I hope you feel the same!
Why you’ll love this blueberry breakfast bread:
- Sweetened with maple syrup – this bread is not overly sweet, just a hint to compliment the fresh blueberries
- Lighter texture than some other dense morning breads
- It’s great for family or group gatherings and the batter can be made ahead of time
- Makes the best morning road trip treat!
Ingredients you’ll need:
Blueberry Breakfast Bread
- salted butter
- zest from 1 large lemon
- pure maple syrup (use 100% maple syrup here, check the bottle ingredients before buying!)
- egg
- milk
- vanilla extract
- unbleached all-purpose flour
- baking powder
- kosher salt
- fresh blueberries
Crumble for Top (Optional):
- salted butter
- unbleached all-purpose flour
- brown sugar or coconut sugar
- cinnamon
Recipe Tips
Find local/freshly picked blueberries: The fresh flavor & plumpness make all the difference.
Double recipe if needed: This one will go quick, you can double the recipe in a 9×13 pan if you’re looking to feed a bigger group (…or have leftovers for yourself)
Top crumble optional: The cinnamon sugar crumble adds a nice depth of flavor (think coffee cake) but this breakfast bread is still delicious without it! If you want to limit sugar, no worries about skipping the crumble.
Finding Fresh Blueberries
Look for some blueberries locally by searching for farms that grow berries in your area or see if your local market sources blueberries from somewhere that freshly picks them for orders. I ordered fresh blueberries from Bulk Natural Foods recently that came from a farm in Michigan – they were picked the day before I got them and they were the best blueberries I’ve ever had!! The taste of blueberries varies so much throughout the year when buying from the grocery store, so take advantage of the summer season to find fresh berries! Some places will even let you pick the berries yourself!
Lastly, if you make this Blueberry Breakfast Bread, please let me know down below by leaving a comment and rating! I love to hear from you guys! It’s so fun to share food stories & cook these recipes together. And of course, if you do make this recipe, don’t forget to tag me @saltedseasons on Instagram! I love looking through your food photos. Cheers to handmade meals!
Love y’al
– Țaylo
Blueberry Breakfast Bread
Ingredients
Blueberry Breakfast Bread
- ½ cup grass-fed salted butter, room temperature 8 tbsp, 4 oz, 113 g
- zest from 1 large lemon about 1/2 tablespoon
- 1/2 cup pure maple syrup
- 1 egg room temperature
- 1/2 cup grass-fed whole milk
- 1 teaspoon vanilla extract
- 2 cups unbleached all-purpose flour (set aside 1/4 cup of this to toss with the blueberries)
- 2 teaspoons baking powder
- 1 teaspoon kosher salt
- 2 cups fresh blueberries
Crumble for Top (Optional)
- 1/4 salted grass-fed butter softened
- 1/3 cup unbleached all-purpose flour
- 1/2 cup brown sugar or coconut sugar
- 1 teaspoon cinnamon
Instructions
- Preheat the oven to 350ºF. Using a stand mixer or hand-held mixer, cream the butter, lemon zest & maple syrup on high for 1 minute. If the mixture is clumpy (often due to maple syrup being cold), don't worry, it will still turn out!
- Add the egg and vanilla and beat until combined.
- Toss the blueberries with ¼ cup of flour in a bowl, set aside.
- Whisk together the remaining flour, baking powder and salt in another bowl. Add half of the flour mixture to the wet batter and stir gently to combine.
- Next, add the milk to the batter and stir. Add the remaining flour mixture and stir until flour is absorbed. Gently fold in the flour-coated blueberries. (If there's any excess flour in bowl, leave it.)
- Combine the top crumble ingredients in a small bowl, mix with a fork until mixture gets crumbly.
- Grease baking pan with butter or avocado oil spray. Spread the batter into the pan. Sprinkle crumble evenly on top. Bake for 35 to 45 minutes depending on pan size. (An 8-inch pan usually needs 40 to 45 minutes, a 9-inch pan may be a little less. Check for doneness with a toothpick. Bake as long as necessary until toothpick comes out clean. Let cool for at least 15 minutes before serving.
Notes
- This can this be made ahead of time! Prepare the batter, spread it into the prepared baking pan, cover it with plastic wrap or lid and store in the fridge. Prepare crumble separate and store in similar manner. In the morning, bring batter to room temperature for 30 minutes if time allows. Sprinkle with crumble, then bake.
- You can double this in a 9×13-inch pan. Start checking for doneness at the 35 minute mark.
- You can sub whole milk with 2% or buttermilk. Make your own buttermilk by placing 2 teaspoons of vinegar or lemon juice in a liquid measuring cup. Fill the cup with milk until it reaches the 1/2-cup line. Let stand for five minutes before using in recipe.
- You can use frozen berries, no need to thaw them.
- Store at room temperature for a day. Refrigerate after 1 day.
- To freeze, let the bread cool completely, then wrap with airtight wrap. Freeze for up to 3 months. Let thaw at room temperature the night before serving. Reheat at 350ºF for 15 minutes before serving.
I hope you enjoy this recipe that has become a well-loved favorite here at Salted Seasons— where we celebrate seasonal eating and down to earth living. Thank you for being here and thanks so much for cooking with me! Until next time—
—Taylo
