Brown Butter Blueberry Bread

Recently I’ve been making an effort to incorporate Almond Breeze into some of our regular recipes for the added benefits and curiosity of taste. I started with simple beverages like our Very Berry Almond Smoothie and adding it into our favourite hot chocolate on cold days. We’ve had a lot of cold days!

Eventually, I started to branch out into baking and made some fantastic treats including this amazing Brown Butter Blueberry Bread! Go ahead, say that 3 times fast! BrownButterBlueberryBread, BrownButterBlueberryBread, BrownButterBlueberryBread…it’s a bit of tongue twister!

There’s nothing else tricky about this recipe though, I was inspired by a muffin recipe I saw on the Almond Breeze website, and created our own delicious loaf recipe with fruit we already love.

Brown Butter Blueberry Bread

Ingredients

• ½ cup (4 ounces) unsalted butter, cut into pieces
• 1½ cups (7½ ounces) all purpose flour
• ½ cup (3½ ounces) sugar
• 2 tablespoons cornstarch
• 2 teaspoons baking powder
• ½ teaspoon cinnamon
• 1 cup frozen blueberries
• 1 large egg
• 1 teaspoon pure vanilla extract
• ¾ cup Vanilla Almond Breeze

Directions

Preheat the oven to 350 degrees F. Grease a loaf  pan with baking spray.

To prepare the brown butter, melt butter in a small saucepan over medium heat. As the butter melts, whisk it frequently until light foam begins to appear. Once you see the foam, whisk constantly until the butter begins to brown, you can often tell by the change in aroma. Remove from the heat and allow to cool. (Note: butter can burn quickly, keep a close eye)

In a large bowl, whisk together the flour, sugar, cornstarch, baking powder and cinnamon. Stir in the frozen blueberries.

In a separate bowl, whisk together the egg, vanilla, Almond Breeze and brown butter. Stir the wet ingredients into the dry until just combined. Don’t overwork the batter.

Pour batter into prepared loaf pan.

Bake for 55-60 minutes, until the top is starting to brown and the center is cooked through, test with wooden skewer. Cool for about 5 minutes and then turn out onto a wire rack to cool completely. 

The Blueberry Bread recipe turned out so well, light and crumbly on top, but moist and fruity inside! I loved it best when served warm right out of the oven, like most baking, but it tasted just as good in the following days as room temperature. The whole family thought this one was a hit and it will become part of our regular line up for sure!

I was surprised just how many ways there are to use Almond Breeze, almost any way you traditionally use cow’s milk, you can substitute Almond Breeze, including soups and sauces! Almond Breeze is gluten, lactose and dairy free and a good source of calcium. You can pick it up on the grocery store shelves, and now in the refrigerated section as well! 

For other recipes and inspiration check out almondbreeze.ca and follow the #coolerwithalmondbreeze hashtag!

You might also be interested in giving these recipes a try!

Cinnamon Streusel Zucchini Bread

Lemon Glazed Zucchini Bread