Products Used
Blueberry Breakfast Bread (suitable for freezing)
Blueberry Bread is perfect for freezing and enjoying for breakfast with a cup of tea or as a sweet lunchbox treat. With chopped pecans, cinnamon and lots of Green Isle Blueberries, they are packed full of sweet, fruity flavour. This simple recipe is a great one to bake with the kids over the weekend. Full recipe available on our website.Top Tip: You can you can freeze this mini breads once they have cooled and simply defrost in the evening the next day’s breakfast or lunch.
- 1 hour 30 minutes
- 10-12 mini breakfast breads
Ingredients
75 grams unsalted butter, melted
100 grams caster sugar
100 grams soft light brown sugar
2 eggs
210 grams plain flour
1 teaspoon baking powder
½ teaspoon salt
½ teaspoon cinnamon
100 ml milk
50 grams chopped pecans
100 grams Green Isle Frozen Blueberries
2 tablespoons demerara sugar
Method:
- Preheat the oven to 180 C / 160 C fan. Lightly grease a 1 lb loaf tin or 12 mini loaf moulds with butter and set aside.
- In a mixing bowl, beat together the butter and sugars with an electric hand whisk until light and fluffy then add the eggs, 1 at a time, combining well after each addition.
- Sieve the flour, baking powder, and salt into the mixture and fold in, then gradually add the milk, stirring well to incorporate.
- Finally fold in the pecans and Green Isle Frozen Blueberries. Pour the batter into the loaf tin or mini loaf tins, whichever you have chosen to use.
- Sprinkle the top with the demerara sugar and bake in the preheated oven for 60 to 70 minutes for the larger loaf or 30 – 35 minutes for the smaller loaves, or until a toothpick inserted into the centre of the loaf comes out clean.
- Cool the bread in the pan for 10 minutes then remove and place onto a cooling rack to cool completely.Tip: you can freeze the breads once they have cooled and simply defrost in the evening for breakfast the next morning!
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