If you’re looking for something different for breakfast, try this delicious blueberry coriander bread. It’s great for breakfast or for an afternoon snack with a cup of tea.
Coriander is a great complement to blueberries, making their flavor a little more pronounced. This bread is a moist and cake-like loaf that will satisfy your sweet tooth.
Tips
- The blueberries make the bread a bit crumbly. Cut the bread into slightly thicker slices so that the slices remain intact.
Ingredients
You need the following ingredients to make blueberry coriander bread.
- 1 1/2 cups flour, plus 1 tablespoon to coat the blueberries
- 1/4 teaspoon ground coriander, plus a couple of extra pinches for the topping
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 2 1/4 cups blueberries
- 1 cup sugar, plus 1 1/2 tablespoons for the topping
- 2 eggs
- 1/2 cup canola oil
- 2 tablespoons sour cream or crème fraîche
- 1 teaspoon vanilla
Directions
Butter a 9 x 5 inch loaf pan.
Preheat the oven to 325 degrees.
Put 1 1/2 tablespoons of sugar and a couple sprinkles of coriander in a small bowl and stir it together. Set it aside for later.
Sift the flour, coriander, baking soda, and salt together and set it aside.
Put 1/4 cup blueberries in a small bowl and mash them with a fork. Set them aside.
Put 2 cups blueberries in a medium bowl. Add 1 tablespoon of flour and gently toss the berries to coat them with the flour. Set them aside.
Add the sugar and eggs to the bowl of a stand mixer fitted with a whip attachment and beat them on medium speed until light and fluffy (about 5 minutes). If you use an electric hand mixer it will take about 8 minutes.
Turn the mixer down to the lowest speed and slowly drizzle the oil into the sugar and eggs mixture, blending it until it is just incorporated. Do not put the oil in all at once. You want to keep the mixture airy and light.
Add the sour cream and vanilla to the sugar mixture and blend it on a low speed until just incorporated.
Fold in the dry ingredients.
Stir in the mashed blueberries, then fold in the rest of the blueberries.
Scoop the batter into the loaf pan. Sprinkle the sugar/coriander topping over the bread.
Bake the bread for approximately 1 hour. The bread is done when a toothpick stuck into the center comes out clean.
Cool the bread in the pan for about 30 minutes. Transfer it from the pan to a cooling rack, turning it out of the pan with the top in your hand (sugar might spill), then turning it bottom side down on the cooling rack. Cool the bread completely.
Tightly wrap the bread to store it. You can keep it at room temperature for several days or you can freeze it.
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