Blueberry Quick Bread That Stays Moist for Days — One Bowl, No Fancy Tools
One bowl, 15 minutes of hands-on time, and you get a bakery-quality loaf that stays moist for up to four days.
Equipment
- 9x5-inch loaf pan
- Parchment Paper
- Large Mixing Bowl
- Whisk
- Rubber Spatula
- Small Bowl
- Wire cooling rack
Ingredients
- 1 1/2 cups all-purpose flour (plus 1 tbsp for tossing berries)
- 3/4 cup granulated sugar
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup buttermilk
- 1 large egg
- 1/3 cup neutral oil (canola, avocado, or melted coconut)
- 1 tsp vanilla extract
- 1 1/2 cups blueberries (fresh or frozen, no thawing)
- 1 tbsp all-purpose flour (for tossing berries)
Instructions
- Preheat your oven to 350°F. Line a 9x5 loaf pan with parchment, leaving an overhang on the two long sides.
- In a large bowl, whisk together 1 ½ cups flour, sugar, baking powder, and salt.
- In a separate bowl, whisk together buttermilk, egg, oil, and vanilla until smooth.
- Pour the wet mixture into the dry and stir with a spatula until just combined. A few streaks of flour are fine.
- In a small bowl, toss the blueberries with the remaining 1 tablespoon of flour until lightly coated.
- Add the floured berries to the batter and fold in just three or four strokes.
- Scrape the batter into the prepared loaf pan and spread evenly.
- Bake for 55–65 minutes, rotating halfway. Start checking at 50 minutes: a toothpick inserted in center should come out with a few moist crumbs. Let cool in pan 10 minutes, then transfer to wire rack to cool completely.
Notes
Tossing the blueberries in flour is essential to prevent them from sinking. Don't overmix the batter – stop when streaks of flour remain. Let the loaf cool completely before slicing to avoid a gummy crumb. For dairy-free, use nondairy milk plus vinegar. For gluten-free, use a 1:1 gluten-free flour blend. Store wrapped at room temperature for up to 4 days, or freeze slices for up to 3 months.