Dante's Blueberry Bread

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Yield: 9" x 5" loaf

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New Englanders are known for their casual, laid-back style, and we embrace it fully. While more dramatic folk might enjoy the Running of the Bulls in Pamplona, Spain, Brattleboro, Vermont, prefers to host the annual Strolling of the Heifers. The two-day festival showcases local artisans, musicians, specialty foods, and of course the parade of heifers in their flower garlands.

King Arthur Flour has been a longtime friend of the festival and sponsored the Pro-Am Baking Contest for 2010. Grand prize winner Jean Sarnie delighted the judges with this fragrant and flavorful bread featuring local eggs, honey, berries, and our own favorite flavoring, Fiori di Sicilia. Congratulations, Jean, and thanks for sharing your winning recipe.

Dante's Blueberry Bread

star rating (21) rate this recipe »
Hands-on time:
Baking time:
Total time:
Yield: 9" x 5" loaf
Published: 09/21/2010



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1) Preheat the oven to 400°F. Spray a 9" x 5" loaf pan with cooking spray and set aside.

2) Place the flour, baking powder, and salt in the bowl of a stand mixer. Mix on low for 1 minute to aerate and blend dry ingredients.

3) Mix in the butter and sugar until only small lumps remain.

4) Beat the egg, sour cream, and milk until blended. Add the honey and Fiori. Pour the liquid mixture into the dry mixture. Beat on medium speed about 1 minute, until fairly well incorporated. A few streaks of flour left is fine.

5) Fold in the blueberries by hand. Spoon the batter into the prepared pan.

6) Bake the loaf for 55 to 65 minutes, until golden brown and a cake tester comes out clean. Cool in the pan for 10 minutes, and turn out onto a rack to cool completely. Store airtight at room temperature for 2 to 3 days.

Yield: 9" x 5" loaf.


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  • star rating 05/26/2014
  • Laura from Florida
  • I have no idea how this recipe got so many stars. This is the worst recipe I tried in a very long time. Overbrowning was an understatement and this didn't have much flavor at all. I turned the temp down on the oven as suggested in the reviews and it didn't help.

    I'm sorry to hear you were unhappy with the results of this recipe and we would love the chance to figure out what may have happened and to help you have more success with this or another recipe you may try next. Baking the loaf at 375 the entire time may certainly help, especially if your oven runs hot, and if you'd like to give our Baker's Hotline a call at 1-855-371-2253, we would be happy to try and work through some possibilities together with you then. Happy Baking! Jocelyn@KAF

  • star rating 08/15/2013
  • from
  • This was a great blueberry bread recipe! I just changed a couple of things, I baked it at 375 for 45 minutes and it was perfectly done. My kids ate it up in one day. Very good warm with butter! I left the sugar alone, and I used a teaspoon of vanilla.
  • star rating 07/23/2013
  • Sandra K from Princeton, MA
  • Loved this! I used about 25% whole wheat flour, and baked it at 380 (yes, 380) because of all the overbrowning comments I saw. Also lined the bottom of my long narrow loaf with parchment and it came out perfect, baking it on 2nd rack from the bottom for about 40-45 minutes. The special flavor of Fiori de Sicilia just "makes" it, but pure vanilla surely would be a great substitute. Will make this again, for sure.
  • star rating 04/07/2013
  • VLizzle from Medford, MA
  • Great flavor, but 400 degrees resulted in burned edges. Made it a second time at 375 degrees and it was perfect.
  • star rating 02/24/2013
  • SarahD from Seattle, WA
  • Excellent quick bread rather than cake. Love the great flavor without the typical vast quantity of sugar. I made it with white whole wheat flour, canola oil instead of butter, Greek yogurt instead of sour cream, and just 3 oz of sugar. The Fiori di Sicillia is excellent here, and I used the full teaspoon even though that seemed like a lot.
  • star rating 02/24/2012
  • ljwaldron from KAF Community
  • Easy, moist and delicious. I used vanilla & almond as a sub flavor: and reduced sugar to 1/2 cup. Excellent!
  • star rating 12/04/2011
  • kitsia from KAF Community
  • I was very excited about this recipe, and loved having another use for my botttle of Fiori di Sicilia - the fragrance as this was baking was wonderful. The bread turned out very soft and moist because of the sour cream too. I used frozen blueberries (thawed) and had no problem with them sinking to the bottom. The bread did brown quite a bit on the outside, but was fine inside. My big problem with this recipe is that it's not sweet - I expected something along the lines of banana bread sweetness. I don't know if I can up the sugar to 1 cup without other adjustments? Another, small alteration I would make in the recipe: I would add "In a separate bowl..." before the wet ingredient step. (Although I did read the recipe through before starting, I didn't memorize it, and I added the wet directly to the dry for my first loaf; as I did a second loaf right away, I got it right the 2nd time, and that loaf rose a little higher).
    You could add a little more sugar to the recipe, but it will probably make the crust brown even more, and could change the texture. Instead, I would suggest sprinkling some additional sugar on top of the loaf for extra sweetness, or serving it with a blueberry jam or honey to increase the sweetness. ~Mel
  • star rating 09/02/2011
  • janer01 from KAF Community
  • Absolutely delicious. Prepared as written except made 1.5 times the batter to have a second smaller loaf and added a little more fresh blueberries than called for. The Fiori made it ultra special. Very fine ,dense crumb with minimal effort (if you don't count lugging my stand mixer up from the basement where it lives).
  • star rating 05/17/2011
  • tkhelmer from KAF Community
  • This came out delicious. The only reason I gave it 4 instead of 5 stars was because I made alterations to it and do not know if would have been as good without the changes. I didn't have the extract called for so I grated some tangerine rind in and used vanilla extract. I made streusel topping, which I actually swirled through the batter immediately prior to filling the loaf pan. Was fully cooked in 40 minutes. Tasted great and everyone loved it.
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