Ah, spring. Can you hear me? Are you on your way, or will you drag your feet through March, turning the landscape from a sprouting ray of hope to a cold and windy purgatory? We just have to wait – not too expectantly – like the coolest of customers, and hope to be rewarded.
But that doesn’t mean we can’t think and bake spring! I’ve been craving blueberry muffins, bright colors and fruits whose first – and every – bites create the season in my mind. Like that little tangy kick you get from chomping on a fresh raspberry, the squish of a watermelon, the sweetness of a giant strawberry that needs no sugar to be delicious.
Plus, I’m moth-to-flame when it comes to the color red (see what I did above, without even thinking? Named three red fruits).
The fact that we’ve edged into the sun-kissed 60s the last few days makes me want to be pulling up to a little roadside blueberry stand around Traverse City, Michigan, in shorts and my pink Piggly Wiggly flip-flops, and carting off five-pound boxes of those little navy cherubs to make any and everything blueberry under the sun. For the rest of the calendar year.
This is one fever that shouldn’t be starved. Enter triple-threat berry bread.
I wanted more than just a blueberry muffin in a loaf pan, so I experimented with finely chopped, fresh raspberries, dried cranberries and of course blueberries. Buttermilk enforces the slight tang, lends body and moistness and helps this loaf stay bread and not go cake.
The result: exactly what I was craving, plus it bakes up quickly (guess that’s why it’s a quick bread)! Enjoy for breakfast, or pair with just about any salad at lunch.
Now go find your flip-flops.
Print This Recipe
Triple-Threat Berry Bread
Approx prep: 10 minutes Bake: 50-55 minutes Yield: 1 loaf
INGREDIENTS
1 stick butter or margarine (1/2 cup), softened
1 cup sugar
2 eggs
1/2 cup buttermilk
1 tsp vanilla
1 tsp baking powder
Topping (optional): 1 tsp sugar, 1/4 tsp cinnamon
PREPARATION
1. Preheat oven to 350° F.
2. In a large bowl (or stand mixer), cream butter and sugar with an electric mixer on medium speed until smooth
3. Add eggs, vanilla and buttermilk
4. In a medium bowl, combine flour and baking powder; gradually add to mixture
4. Fold in berries
5. Spread the batter into a pre-greased loaf pan
5. Combine 1 tsp sugar and 1/4 tsp. cinnamon, sprinkle on top
6. Bake for 50-55 minutes, or until top is set.
7. Cool on wire rack 30 minutes; remove from pan and wrap in foil.
I know exactly where my flips flop have been stored.
This bread looks fantastic and your pictures are wonderful!
Thank you! I am so tempted to post a visual of my pink Piggly Wigglies. Alas, I think I need a new pair! Let me know if you try this. It never lasts past one meal or two hours in this house.
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Your photos make my mouth water! I’m hungry now.
So glad you found me so I could find your blog! It’s just beautiful! Love the header and your photographs are gorgeous! This bread looks so delicious. I’m your newest subscriber and can’t wait to read more!:)
Thank you, Stephanie! I’m your newest, too.
Volunteering for Hershey watching when you go on vacation!
Thanks!:) I’m sure Hershey would love that!:)
This is a beautiful bread, and I loved anything with fruit baked into it
Thank you, Amanda! Try it, sometime, it is so fast, you won’t believe it.
This bread looks beautiful – and why have 1 bery when 3 is obviously so much tastier
Cheers
Choc Chip Uru
Latest: Tropical Caramelised Baked German Pancake
Lots of tang in this one but the blueberries balance it well.
I am DEFINITELY ready for berry season…more than ready in fact. This bread seems like a great way to get my fix and feed that fever!
Hi, Joanne! You could even up the blueberries a bit, just be careful with the weight of all the fruit in the batter, which is quite fluffy. I’m betting you are thinking a bit about peanut butter these days, too…
Oh man. Berries are the best. Thanks for doing way too many of them in this recipe, because that’s the kind of world I want to live in.
Hi, Todd! Yes, you do.
The berry bread looks droolworthy! Winter’s already started melting on this side of the Atlantic, but I should wait till summer to make this since raspberries now will be super sour
Do you keep fresh buttermilk as a staple in your kitchen, Cindy? Or do you feel comfortable using buttermilk powder in your recipes??!
I always use fresh buttermilk. It has a long-enough fridge life that I can plan a few recipes (say, Triple-threat, Buttermilk and Honey Bread and some biscuits) within a week to 10 days around the purchase of a small carton. It definitely takes a bit of planning, though! One note: this bread can also be made with regular milk instead of buttermilk, substituted 1 for 1. If you’re in a pinch, give it a try.