Easy Blueberry Muffin Loaf
Moist, with a tender crumb, this Blueberry loaf is bursting with blueberries and is not overly sweet.
Servings: 10 slices
Ingredients
- 2 eggs
- ¾ cup white sugar
- ⅓ cup melted butter, cooled
- 1 tsp vanilla extract
- ¼ tsp almond extract
- 1½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ½ cup milk
- 1¼ cups fresh blueberries, divided
Instructions
- Preheat oven to 350℉ and grease a 9-inch loaf pan.
- In a large bowl, beat eggs, sugar and melted butter, until smooth and creamy.
- Stir in vanilla and almond extracts.
- Add flour, baking powder, baking soda and salt, stirring until almost combined.
- Pour in milk and stir until all ingredients are just combined.
- Fold in 1 cup of blueberries.
- Pour batter into prepared pan. Top batter with remaining ¼ cup of berries.
- Bake for 35-40 minutes or until a toothpick inserted in the centre comes out clean.
- Allow to cool in pan for 3-4 minutes, then transfer to a cooling rack to finish cooling.
- Slice and serve.