Description
This Red, White & Blueberry Bread is a delightful summer quick bread bursting with fresh strawberries, blueberries, and white chocolate chips. With a tender crumb and a patriotic color scheme, it’s perfect for breakfast or as a snack.
Ingredients
Scale
Dry Ingredients:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients:
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1/2 cup plain Greek yogurt or sour cream
- 1/4 cup whole milk
Add-Ins:
- 1 cup fresh strawberries, chopped
- 1 cup fresh blueberries
- 1/2 cup white chocolate chips
Instructions
- Preheat Oven: Preheat oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
- Mix Dry Ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
- Cream Butter and Sugar: In a large bowl, cream butter and sugar until light and fluffy.
- Add Wet Ingredients: Beat in eggs, vanilla, Greek yogurt, and milk.
- Combine Dry and Wet Mixtures: Gradually add dry ingredients to wet ingredients, then fold in strawberries, blueberries, and white chocolate chips.
- Bake: Pour batter into loaf pan, bake for 50-60 minutes until a toothpick comes out clean.
- Cool and Serve: Let bread cool in pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
- Toss the berries in a little flour before folding them in to help prevent sinking.
- This bread is delicious served with butter or a vanilla glaze.
- Store leftovers wrapped tightly at room temperature for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 14g
- Sodium: 180mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg
