Blueberry Almond Breakfast Bread

Blueberry Almond Breakfast Bread

Tender quick bread studded with juicy blueberries and a crunchy almond topping.

Total 2 hr 5 min Makes 14 slices Calories 215/serving

Dietary

Vegetarian, Pescatarian, Halal, Kosher

Allergens

Dairy, Eggs, Tree nuts, Wheat

This moist quick bread pairs sweet blueberries with toasted almond flavor from both almond extract and sliced almonds baked into the crust. It comes together with simple pantry staples and needs no yeast or rising time, making it an easy weekend breakfast or brunch bake. Serve warm slices with butter or a drizzle of honey.

Ingredients

  • 2 cups all-purpose flour
  • 3/4 cup granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 eggs
  • 1/2 cup vegetable oil
  • 1/2 cup plain yogurt
  • 1/3 cup milk
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
  • 1 1/2 cups fresh blueberries
  • 1 tablespoon all-purpose flour, for tossing blueberries
  • 1/3 cup sliced almonds
  • 1 tablespoon coarse sugar, for topping

Method

  1. Preheat the oven to 350°F. Grease a 9x5-inch loaf pan and line the bottom with parchment paper.

  2. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.

  3. In a separate bowl, whisk the eggs, then whisk in the oil, yogurt, milk, vanilla extract, and almond extract until smooth.

  4. Pour the wet ingredients into the dry ingredients and stir with a spatula just until combined; do not overmix.

  5. Toss the blueberries with 1 tablespoon of flour, then gently fold them into the batter.

  6. Pour the batter into the prepared loaf pan and smooth the top with a spatula. Sprinkle the sliced almonds and coarse sugar evenly over the surface.

  7. Bake until a toothpick inserted into the center comes out clean and the top is golden brown, 55 to 65 minutes.

  8. Cool the bread in the pan on a wire rack for 15 minutes, then lift out using the parchment and cool completely on the rack before slicing.

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    Blueberry Almond Breakfast Bread

    This moist quick bread pairs sweet blueberries with toasted almond flavor from both almond extract and sliced almonds baked into the crust. It comes together with simple pantry staples and needs no yeast or rising time, making it an easy weekend breakfast or brunch bake. Serve warm slices with butter or a drizzle of honey.

    2 hr 5 min 14 slices 215 cal

    Ingredients

    • 2 cups all-purpose flour
    • 3/4 cup granulated sugar
    • 2 teaspoons baking powder
    • 1/2 teaspoon baking soda
    • 1/2 teaspoon salt
    • 2 eggs
    • 1/2 cup vegetable oil
    • 1/2 cup plain yogurt
    • 1/3 cup milk
    • 1 teaspoon vanilla extract
    • 1/2 teaspoon almond extract
    • 1 1/2 cups fresh blueberries
    • 1 tablespoon all-purpose flour, for tossing blueberries
    • 1/3 cup sliced almonds
    • 1 tablespoon coarse sugar, for topping

    Method

    1. 1

      Preheat the oven to 350°F. Grease a 9x5-inch loaf pan and line the bottom with parchment paper.

    2. 2

      In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.

    3. 3

      In a separate bowl, whisk the eggs, then whisk in the oil, yogurt, milk, vanilla extract, and almond extract until smooth.

    4. 4

      Pour the wet ingredients into the dry ingredients and stir with a spatula just until combined; do not overmix.

    5. 5

      Toss the blueberries with 1 tablespoon of flour, then gently fold them into the batter.

    6. 6

      Pour the batter into the prepared loaf pan and smooth the top with a spatula. Sprinkle the sliced almonds and coarse sugar evenly over the surface.

    7. 7

      Bake until a toothpick inserted into the center comes out clean and the top is golden brown, 55 to 65 minutes.

    8. 8

      Cool the bread in the pan on a wire rack for 15 minutes, then lift out using the parchment and cool completely on the rack before slicing.