This past weekend I was on a mission. Inspired by an amazing stack of Vanilla Blueberry Almond Pancakes (at my favorite breakfast spot, the Coffee Cup) I was determined to bake a loaf of bread that combined those delicious flavors. And since I love baking Banana Bread, because it’s so quick and easy, I wanted to come up with a bread recipe for the summer time – using blueberries. This bread makes a perfect breakfast or snack with your afternoon tea. Add a glaze, it’s a tasty dessert. I hope you enjoy it as much as we did – I baked 3 loaves!
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
1 cup buttermilk
2 teaspoons vanilla
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.
Photos by Kari Burks
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