Blueberry Ginger Bread
1 Tbsp. unsalted butter , softened (for greasing pan)
2 cups unbleached all-purpose flour
3/4 cup granulated sugar
1 Tbsp. baking powder
3/4 Tsp. salt (I prefer using Kosher salt)
1-1/4 cup fresh or frozen blueberries
1 cup buttermilk
2 large eggs, at room temperature
2 Tbsp. finely grated fresh ginger
1 Tsp. pure vanilla extract
1/2 cup unsalted butter, melted & cooled
Sanding sugar for topping
Position a rack in the lower third of the oven and heat the oven to 350°F.
Butter and then line with parchment paper the bottom and sides of a
9 x 5-inch loaf pan.
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.
Pairs Well With
Blueberries are a favorite in my family and I am always trying to create a new recipe or add something extra to a friend's recipe. This is my take on a delicious and moist quick bread.