Looking for the perfect summer time bread recipe? This quick Vanilla Blueberry Almond Bread recipe from organic Cascadian Farm is great for breakfast or as a snack with your afternoon tea. Add a glaze and it’s a tasty dessert. Once you try it, it’ll keep you baking all summer long!
Vanilla Blueberry Almond Bread
Ingredients
1 cup organic blueberries, washed and dried
1/4 cup sliced almonds (plus a few more to sprinkle on top)
1 ½ cup all-purpose flour (plus ¼ cup to coat berries & nuts)
1/2 cup old-fashioned rolled oats (not quick-cooking)
2 teaspoons baking powder
1/2 teaspoon salt
1 cup sugar
2 eggs
1 cup buttermilk
2 teaspoons vanilla
Directions
Pre-heat the oven to 325°. Grease a 8.5” x 4.5” loaf pan.
Toss the berries and almonds with 1/4 cup of flour to keep them from sinking in the batter.
In a large bowl, combine 1 ½ cups of flour, oats, baking powder and salt. In a small bowl, whisk together the sugar, eggs, buttermilk, and vanilla. Add the liquids to the dry ingredients and stir gently until just combined. Fold in the almonds and blueberries.
Pour the batter into the greased loaf pan and bake for 55 – 65 minutes, rotating the pan partway through. Allow bread to cool completely before slicing.
Enjoy!
Check out other great summer recipes from the Eco News Network!
