Individual Blueberry Buttermilk Loaves

[Photograph: Carrie Vasios]

Having a brunch for four? Try this already scaled recipe for mini blueberry buttermilk loaves.

Carrie Vasios is the editor of Serious Eats: Sweets. She likes to peruse her large collection of cookbooks while eating jam from the jar. You can follow her on Twitter @carrievasios

Individual Blueberry Buttermilk Loaves

About This Recipe

Yield:serves 4
Active time:15 minutes
Total time:40 minutes
Special equipment:4 3.75- by 2.5-inch mini loaf tins (or similar size), stand mixer
This recipe appears in: Wake and Bake: Blueberry Buttermilk Bread


  • 3/4 cup all purpose flour
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 4 tablespoons unsalted butter, at room temperature
  • 1/2 cup sugar
  • 1 egg
  • 1/4 teaspoon vanilla
  • 3 tablespoons buttermilk
  • 1/2 cup blueberries


  1. 1

    Adjust oven rack to middle position and preheat oven to 350°F. Butter four mini loaf tins.

  2. 2

    In a small bowl, whisk together flour, baking powder, and salt; set aside.

  3. 3

    In the bowl of a stand mixer fitted with a paddle attachment, cream together butter and sugar until fluffy, about 3 minutes. Add egg and vanilla and beat until combined. Add buttermilk, followed by dry ingredients and beat until smooth. Fold in blueberries.

  4. 4

    Divide dough between tins and bake until golden on top and a cake tester inserted into the middle of a loaf comes out clean, about 25 minutes. Let cool five minutes then release from pan and continue to cool on a wire rack.


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