Fruity blueberry bread flavored with jam and dried blueberries.
Blueberry Raisin Bread
By Sue Lau | Palatable Pastime
My third offering for #BrunchWeek is this delicious raisin bread delicately flavored with blueberry jam. It is one of many ways I make some loaves of bread for breakfast, for about 25 years now. This recipe started as a raisin bread recipe for the ABM (which I don’t even use anymore) and morphed into one using cran-raspberries and now into this. I liked the Cranberry-Raspberry bread I’d posted at Food.com so many years ago now, but the jam in that is discontinued so it obviously had to evolve. If you would like to make this in an ABM, you can do so, just hold off on adding the raisins/dried blueberries until after the beep. You know how it goes if you use an ABM.
Red Star Yeast is one of the many sponsors for #BrunchWeek, and in this recipe I decided to use their fast-rising yeast. Instead of using the ABM I made this in an electric mixer with a dough hook. The yeast worked very nicely as you can see- it’s a smaller loaf that fits in a regular loaf pan (like what you make banana bread in). I was happy to try out the samples of yeast they passed along.
This bread is great toasted for brunch, or if you want something really special, try whipping up a French toast batter and having this that way. It would go really well with my recipe for blueberry syrup. Either way you like it, I hope you enjoy! Drop me a comment below and don’t forget to sign up for prizes! The sponsors are awesome for providing those. You can read more about the prizes on the main #BrunchWeek page.
Until next time-
~Sue
Blueberry Raisin Bread
Ingredients:
- 3/4 cup warm water (115ºF.)
- 2 cups white bread flour
- 1 tablespoon powdered buttermilk or nonfat dry milk
- 1 teaspoon salt
- 1 teaspoon Dixie Crystals granulated sugar
- 1 tablespoon vegetable oil
- 3 tablespoons blueberry preserves or blueberry jam
- 1/2 cup blueberry flavored dried cranberries or dried blueberries (either will do)
- 2 teaspoons Red Star Yeast with dough enhancers
Method:
- Using an electric mixer fitted with a dough hook, add all ingredients except the craisins/blueberries and mix until the dough becomes smooth and elastic, adding a little water or flour to the mixer to adjust consistency if needed. Add dried blueberries and mix just till they get worked into the dough.
- Turn dough out into a greased bowl and keep warm and allow to rise until doubled in size. I keep mine covered lightly with loose plastic wrap that I have misted with nonstick spray (before I used to do that sometimes the dough would stick to it) and put a heating pad around the bowl to keep it nice and toasty (it makes sure that dough rises!)
- Punch the dough down, then place into a greased loaf pan, cover lightly with plastic, and let rise again, until the dough rises to fill the pan.
- While dough is on the last rise, preheat oven to 375ºF.
- When dough is risen, remove plastic, and bake the bread in the preheated oven for 20-25 minutes or until golden on top and hollow sounding when tapped.
- Cool ten minutes in pan, then turn out and finish cooling on a wire rack.
From the kitchen of palatablepastime.com
May 4th Recipe Collection
BrunchWeek Beverages:
- Charred Onion Rickshaw by Culinary Adventures with Camilla.
- Fruity Popsicle Sparkling Cocktails by The Healthy Fit Foodie.
- Boozy Margarita Smoothie by The Spiffy Cookie.
BrunchWeek Breads, Grains and Pastries:
- Baked Blueberry Oatmeal by Hezzi-D’s Books and Cooks.
- Baked S’Mores Doughnuts by Sarcastic Cooking.
- Beghrir Choco (Algerian Chocolate Honeycomb Pancakes) by Tara’s Multicultural Table.
- Blueberry Raisin Bread by Palatable Pastime.
- Blueberry Swirl Bread by Big Bear’s Wife.
- Cinnamon Bubble Roll by That Skinny Chick Can Bake.
- Everything Bagel Bread by Love & Confections.
- Homemade Cinnamon Swirl Bread by Family Around The Table.
- Lemon Blueberry Shortcake by {i love} my disorganized life.
- Lemon-Blueberry Cream Cheese Muffins by Rants From My Crazy Kitchen.
- Meyer Lemon Blackberry Cinnamon Rolls by Cindy’s Recipes and Writings.
- Nori Granola by The Texan New Yorker.
- Orange Cardamom Pancakes by Nik Snacks.
BrunchWeek Fruits, Vegetables and Sides:
- Apple Crisps with Maple Yogurt Dip by The Barbee Housewife.
- Asparagus Cheddar Tart by Making Miracles.
- Blueberry Cobb Salad by The Crumby Cupcake.
- Fruit Salad (Two Ways) with Poppy Seed Vinaigrette by Books n’ Cooks.
- Sorrel & Chive Dip with Spring Vegetables by Wholistic Woman.
BrunchWeek Egg Dishes:
- Crispy Breakfast Pitas by The Chef Next Door.
- Panchetta and Kale Omelette by Gluten Free Crumbley.
- Shrimp and Grits Eggs Benedict with Spicy Red Eye Gravy by The Suburban Soapbox.
- Vegetarian Quiche by Forking Up.
BrunchWeek Main Dishes:
- BBQ Cheese and Bacon Mushrooms by Jane’s Adventures in Dinner.
- Mexican Chicken Chilaquiles by Sweet Beginnings.
- Shrimp and Grits by The Redhead Baker.
BrunchWeek Desserts:
- Lemon Cheesecake Turnovers by From Gate to Plate.
- Struesel Topped Apple Gallette by Pink Cake Plate.
Disclaimer: Thank you to #BrunchWeek Sponsors: Red Star Yeast, Dixie Crystals, Cabot Cheese, Vidalia Onion Committee, Sage Fruits, Nielsen-Massey, KitchenIQ, and Le Creuset for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #BrunchWeek. All opinions are my own.
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Yum! I bet the blueberry + raisin is a great combination. I can’t even imagine how delicious your blueberry syrup would be on top!
It’s a good combination. I think I might like this in a larger loaf though–the size still reminds me a bit of ABM bread and I am used to larger more artisanal loaves now. I might work something like that up in apricot.
I love that you used dried blueberries or cranberries instead of raisins! I would love a couple slices toasted for my breakfast—bread could be my favorite food group 🙂
I ran to Trader Joes afterwards and bought two bags of the actual blueberries. I thought I had some before I started baking. The ones TJ has are superior, but at least everyone can buy the blueberry craisins at WalMart.