Buttermilk Blueberry and Chocolate Bread
We’re having a pot luck at work tomorrow and I decided to bring in something for breakfast as I’m sure there will be more than enough food for the pot luck lunch. I spent the day thinking of what to make and I decided to make delicious buttermilk blueberry and chocolate bread. The recipe is simple and it’s similar to our Spelt Pound Cake Recipe, except that we are using all-purpose flour and adding in delicious blueberries and chocolate chips.
Below is the complete batter for the Buttermilk Blueberry and Chocolate Bread, minus the blueberries and chocolate chips. I added one cup of chocolate chips to the batter and added half of the batter into two pans. I then folded in one cup of frozen blueberries into the remaining batter and poured in into the two empty pans. I wanted to take the Buttermilk Blueberry and Chocolate Breads to work and leave the two Buttermilk and Chocolate Bread at home as Max prefers it without the blueberries.
Below are the completed breads ready for the oven. I topped the four breads with a little bit of chocolate chips before putting them into the oven for some extra goodness. I hope that you enjoy these delicious Buttermilk Blueberry and Chocolate Breads as much as we do. Enjoy!
- 3 cups all purpose flour
- 1 teaspoon baking soda
- 1 teaspoon sea salt
- 2 cups granulated sugar
- 2 sticks of unsalted butter, at room temperature
- 4 extra-large eggs, at room temperature
- 1/4 cup buttermilk
- 1 teaspoon vanilla extract
- 1 cup blueberries
- 1 cup dark chocholate chips
- Preheat the oven to 350 degrees F. Grease 4 loaf pans, ours were small, if you have larger ones you might just need two or three. Line the bottoms with parchment paper.Fill them up 3/4ths of the way.
- Cream the butter and granulated sugar in the bowl of an electric mixer fitted with the paddle attachment for about 5 minutes. With the mixer on medium speed, add 1 egg at a time. This will be the batter bowl.
- In a large bowl, sift together the flour, baking powder, baking soda, and salt. In another bowl, combine the buttermilk and vanilla until well combined. Add the flour and buttermilk mixtures alternately to the batter, beginning and ending with the flour. Gently fold in the blueberries and chocolate chips into the batter. Divide the batter evenly between the pans, smooth the tops, and bake for 35 minutes. If you use larger pans, your bake time can go up. Make sure to test the batter, poke it through with a knife, if it comes out clean, it’s done.
- When the cakes are done, let them cool for 10 minutes. Take them out of the pans, place them on a cooling rack and allow them to cool completely. Wrap well, and store in the refrigerator until ready for consumption.