Blueberry Quick Bread

By srumbel

Blueberry Quick Bread – fluffy on the inside, packed with blueberries and crispy on the outside. One delicious quick bread!
from crunchycreamysweet.com

Ingredients

• 2 c all-purpose flour
• 1 and 1/2 tsp baking powder
• 1/4 tsp baking soda
• 1 tsp salt
• 6 oz. fresh or frozen blueberries (I used Driscoll's )
• 3/4 c buttermilk
• 1 tsp vanilla extract
• 1/4 c vegetable or canola oil
• 1 large egg, slightly beaten
• 1 c granulated sugar

Preparation

Step 1

Line a 9" x 5" loaf pan with aluminum foil. Butter the bottom and sides of the foil. Set aside.
Preheat the oven to 375 degrees F.
In a large mixing bowl, whisk together flour, baking powder, baking soda and salt.
Add chopped cranberries and stir to distribute.
In another mixing bowl, whisk together egg, buttermilk, vanilla, oil and sugar.
With a rubber spatula, fold in wet ingredients to dry ingredients. Do not overmix. Few flour lumps are okay.
Pour batter into prepared pan.
Bake bread for 33 to 38 minutes, or until the top is golden brown and the toothpick inserted in few places in the center of the cake comes out clean.
Cool completely in the pan.
Slice and serve.