Blueberry White Chocolate Chip Bread sounds like an indulgent, delicious treat with a perfect balance of fruity and creamy sweetness. Here’s a recipe for a soft, moist loaf that combines blueberries and white chocolate chips for an irresistible combination:
Ingredients:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon (optional)
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs (room temperature)
- 1 teaspoon vanilla extract
- 1/2 cup sour cream or plain yogurt
- 1/4 cup milk (or more, if needed)
- 1 1/2 cups fresh or frozen blueberries (if using frozen, don’t thaw them)
- 3/4 cup white chocolate chips
- Zest of 1 lemon (optional, but adds a nice brightness)
Instructions:
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
- Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon (if using). Set aside.
- Cream the Butter and Sugar: In a large bowl, beat the softened butter and sugar together using an electric mixer or stand mixer until light and fluffy, about 3-4 minutes.
- Add Eggs and Vanilla: Add the eggs, one at a time, beating well after each addition. Then mix in the vanilla extract and lemon zest (if using).
- Alternate Adding Wet and Dry Ingredients: With the mixer on low, add the dry ingredients in three batches, alternating with the sour cream (or yogurt) and milk in two batches. Begin and end with the dry ingredients. Mix until just combined. Be careful not to overmix.
- Fold in the Blueberries and White Chocolate Chips: Gently fold in the blueberries and white chocolate chips with a spatula or spoon. Be careful not to crush the berries if you’re using fresh ones.
- Pour into Pan: Pour the batter into the prepared loaf pan, spreading it out evenly.
- Bake: Bake for 60-70 minutes, or until a toothpick inserted into the center of the bread comes out clean or with just a few moist crumbs. If the top is browning too quickly, you can cover it loosely with aluminum foil for the last 15-20 minutes.
- Cool and Serve: Let the bread cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
Tips:
- Frozen Blueberries: If you use frozen blueberries, don’t thaw them before adding to the batter. This helps prevent the batter from turning purple, and the blueberries will hold their shape better.
- Add a Crunch: If you like a little crunch, sprinkle some turbinado sugar or coarse sugar on top of the batter before baking.
- Storage: This bread stays fresh for about 3-4 days at room temperature, and you can also freeze slices for up to 3 months. Just wrap them tightly in plastic wrap or foil and store in a freezer bag.
This bread is perfect for breakfast, brunch, or as an afternoon snack. It’s a sweet, fruity, and decadent treat that’s sure to be a hit! Let me know how it turns out if you give it a try!