Blueberry Pudding Loaf
Indulge in the luscious flavors of this Blueberry Pudding Loaf, a moist and tender quick bread bursting with juicy blueberries and a hint of vanilla sweetness. This unique recipe combines the richness of instant vanilla pudding mix with the classic charm of a homemade loaf, creating an ultra-soft crumb that’s simply irresistible. Each bite is studded with fresh, plump blueberries that hold their place perfectly thanks to a clever flour-coating trick. With just 15 minutes of prep time and a heavenly aroma that fills your kitchen as it bakes, this loaf is perfect as a breakfast treat, afternoon snack, or light dessert. Serve it on its own or pair it with whipped cream for an extra decadent finish. A simple, crowd-pleasing bake that’s as beautiful as it is delicious!
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Ingredients
- 2 cups All-purpose flour
- 0.75 cup Granulated sugar
- 1 packet Instant vanilla pudding mix (3.4 oz)
- 2 teaspoons Baking powder
- 0.5 teaspoon Salt
- 0.75 cup Whole milk
- 0.5 cup Unsalted butter, melted and slightly cooled
- 2 Eggs
- 1.5 teaspoons Vanilla extract
- 1.5 cups Fresh blueberries
- 1 tablespoon All-purpose flour (for tossing blueberries)
Directions
Step 1
Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan and line it with parchment paper, leaving an overhang on the long sides for easy removal.
Step 2
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, instant vanilla pudding mix, baking powder, and salt until well combined.
Step 3
In a separate bowl, combine the milk, melted butter, eggs, and vanilla extract. Whisk until the mixture is smooth and creamy.
Step 4
Gradually pour the wet ingredients into the bowl of dry ingredients. Stir gently using a spatula or wooden spoon until just combined, being careful not to overmix.
Step 5
In a small bowl, toss the blueberries with 1 tablespoon of flour to coat them. This will help prevent them from sinking to the bottom of the loaf during baking.
Step 6
Fold the flour-coated blueberries into the batter, ensuring they are evenly distributed throughout.
Step 7
Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
Step 8
Bake the loaf in the preheated oven for 50-55 minutes, or until a toothpick inserted into the center comes out clean. Rotate the pan halfway through baking for even cooking.
Step 9
Once baked, remove the loaf from the oven and allow it to cool in the pan for 10-15 minutes. Then, use the parchment paper overhang to lift the loaf out and transfer it to a wire rack to cool completely.
Step 10
Slice and serve the loaf plain, or with a dollop of whipped cream for an extra indulgent treat. Store leftovers in an airtight container at room temperature for up to 3 days.
Nutrition Facts
| Serving size | 1135.3 grams (1135.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3091 |
| Total Fat 114.50g | 147% |
| Saturated Fat 67.80g | 339% |
| Polyunsaturated Fat 0.20g | |
| Cholesterol 652mg | 217% |
| Sodium 3744mg | 163% |
| Total Carbohydrate 472.70g | 172% |
| Dietary Fiber 12.10g | 43% |
| Total Sugars 255.10g | |
| Protein 46.60g | 93% |
| Vitamin D 163IU | 813% |
| Calcium 354mg | 27% |
| Iron 14mg | 77% |
| Potassium 887mg | 19% |
Source of Calories