Blueberry bread is made with fresh blueberries and every bite delivers a burst of blueberry flavor. It’s a great dessert bread and perfect at tea time with tea or coffee. It’s also surprisingly good with many savory dishes like beef and pork and wild game. In fact, an Eastern European venison recipe is famous for it’s brown blueberry sauce. This recipe is actually a cake bread or batter bread recipe, and the final product before baking has a batter-like consistency. This is due to the fact that baking powder is used instead of yeast. Because the batter is without yeast it creates some challenges for anyone using their bread machine to make this recipe.
Add all of the ingredients to the bread machine bread pan in the order indicated in the ingredients list and select the batter bread or cake bread setting for a 1.5-pound loaf. If it asks for a crust setting, select medium crust.
When done, remove from the bread pan and let rest on a wire rack for 10 minutes. Slice and serve.
Select a setting that does not have a rising cycle at the end of the setting such as a pasta dough or cookie dough setting. If you use the standard dough cycle, pour out the batter into a lightly buttered 8-inch square glass baking pan after the kneading or mixing cycle, and before the rising cycle begins. Fold in and top with the blueberries after you’ve poured the batter into the baking pan.
Preheat oven to 400 degrees F (205 degrees C). Line bottom with parchment or wax paper, or dust lightly with flour.
Bake at 400 degrees F (205 degrees C) for 45 to 50 minutes or until a toothpick, wooden skewer or knife can be inserted into the center and comes out dry. It it’s wet, bake another ten minutes and repeat until the insert comes out dry.
Place pan onto wire rack to cool. Remove from pan with spatulas and slice and serve