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Recipe

Blueberry-Ginger Bread

Scott Phillips

Yield: Yields one loaf

Servings: 10

Pungent ginger adds a spicy twist to this tender quickbread, which tastes like a big blueberry muffin. It’s the perfect breakfast treat when blueberries are at their summer peak.

Ingredients

  • 1 Tbs. unsalted butter, softened
  • 9 oz. (2 cups) unbleached all-purpose flour, plus more for the pan
  • 3/4 cup granulated sugar
  • 1 Tbs. baking powder
  • 3/4 tsp. table salt
  • 1-1/4 cups fresh blueberries
  • 1 cup buttermilk
  • 2 large eggs, at room temperature
  • 2 Tbs. finely grated fresh ginger
  • 1 tsp. pure vanilla extract
  • 4 oz. (1/2 cup) unsalted butter, melted and cooled
  • Sanding sugar for topping

Nutritional Information

      Calories (kcal) : 300
      Fat Calories (kcal): 110
      Fat (g): 12
      Saturated Fat (g): 7
      Polyunsaturated Fat (g): 1
      Monounsaturated Fat (g): 3.5
      Cholesterol (mg): 65
      Sodium (mg): 340
      Carbohydrates (g): 41
      Fiber (g): 1
      Protein (g): 5

Preparation

  • Position a rack in the lower third of the oven and heat the oven to 350°F. Butter and then flour the bottom and sides of a 6-cup (8-1/2 x 4-1/2-inch or 9 x 5-inch) loaf pan, tapping out any excess flour.
  • In a large bowl, combine the flour, sugar, baking powder, and salt. Whisk until well blended. Stir in the blueberries.
  • In a medium bowl, combine the buttermilk, eggs, ginger, and vanilla. Whisk until blended. Pour the wet ingredients over the dry ingredients. Add the melted butter. Using a silicone spatula, gently fold until blended.
  • Scrape the batter into the prepared pan and spread evenly.
  • Sprinkle the sanding sugar evenly over the batter.
  • Bake, rotating halfway through, until the top is golden and a wooden skewer or toothpick inserted in the center comes out clean, 50 to 55 minutes.
  • Let cool in the pan on a rack for 30 minutes. Invert the bread and remove the pan, turn the bread right side up, and let cool completely. Store, covered, at room temperature for up to 2 days.

Reviews

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Reviews

  • user-3004866 | 07/23/2017

    Delicious, moist cake. I used a round cake pan and that came out just as nicely. Added chunks of crystalized ginger instead of grated and that was fantastic.

  • ArizonaCook | 06/27/2015

    Delicious flavor! Ginger makes the blueberries taste really pop. Easy to make and lovely with coffee! Will become a favorite fast.

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