Blueberry Buttermilk Loaf

Moist, soft, caramel-sweet from the brown sugar — your go-to loaf for snacks and lunchboxes.

Ingredients

• 1 cup (240ml) buttermilk

• ½ cup (110g) melted butter, slightly cooled

• 1 cup (200g) brown sugar

• 2 large eggs

• 1 tsp vanilla extract or vanilla bean powder

• 2 cups (260g) plain flour

• 1 tsp baking powder

• ½ tsp baking soda

• Pinch of salt

• 1–1½ cups blueberries (fresh or frozen — don’t thaw)

• Optional: 1 tbsp flour for dusting berries to stop them sinking

Method

1. Preheat oven to 170°C fan-forced. Line a loaf tin with baking paper.

2. In a bowl, whisk together the buttermilk, melted butter, brown sugar, eggs and vanilla until smooth and combined.

3. In another bowl, mix the flour, baking powder, baking soda and salt.

4. Fold the dry ingredients into the wet mixture until just combined — don’t overmix.

5. Toss blueberries in a little flour (optional) and gently fold them through the batter.

6. Pour into your prepared tin and smooth the top.

7. Bake for 50–60 minutes, or until golden and a toothpick comes out clean.

8. Cool in the tin for 10 minutes, then transfer to a wire rack.

Tips & Variations

• Double the batch for muffins — bake muffins for 18–22 minutes.

• Brown sugar gives a deeper flavour and extra moisture — it’s normal for the loaf to be beautifully soft.

• Add lemon zest or a handful of white choc chips for a fun twist.

• Freezes perfectly. Slice and wrap individually for grab-and-go snacks.