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blueberry breakfast bread, blueberry breakfast cake

Blueberry Breakfast Bread

AuthorTaylor
A light & flavorful breakfast bread made with plump, fresh blueberries & sweetened with maple syrup. This bread is a crowd pleaser and the perfect accompaniment to your morning coffee!
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Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Servings12 pieces

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 

  1. 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!
  2. Add the egg and vanilla and beat until combined.
  3. Toss the blueberries with ¼ cup of flour in a bowl, set aside.
  4. 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.
  5. 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.)
  6. Combine the top crumble ingredients in a small bowl, mix with a fork until mixture gets crumbly.
  7. 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

  1. 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. 
  2. You can double this in a 9×13-inch pan. Start checking for doneness at the 35 minute mark.
  3. 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.
  4. You can use frozen berries, no need to thaw them.
  5. Store at room temperature for a day. Refrigerate after 1 day. 
  6. 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.