Blueberry Rhubarb Loaf

Introduction

Blueberry Rhubarb Loaf is a delightful treat that combines the tartness of rhubarb with the sweetness of blueberries. This loaf is perfect for breakfast, a snack, or even dessert. Its moist texture and vibrant colors make it an appealing addition to any table. Let’s dive into why you should make this delicious loaf and how to prepare it!

Why Make This Recipe

Making Blueberry Rhubarb Loaf is a great way to enjoy seasonal fruits. Rhubarb and blueberries bring out wonderful flavors together. This loaf is easy to prepare, and it fills your kitchen with a fantastic aroma while baking. Plus, you can slice it up and share it with family and friends!

How to Make Blueberry Rhubarb Loaf

Making this blueberry rhubarb loaf is straightforward. Follow the step-by-step directions, and you’ll have a tasty treat ready to enjoy in no time.

Ingredients:

1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 cup unsalted butter, softened
3/4 cup brown sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup sour cream or Greek yogurt
1 cup diced rhubarb
1 cup fresh blueberries
1 tablespoon flour (for coating berries & rhubarb)
Turbinado sugar for topping (optional)

Directions:

Preheat oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan or line it with parchment paper.
In a medium bowl, whisk together flour, baking soda, baking powder, salt, and cinnamon. Set aside.
In a large bowl, cream together the softened butter and brown sugar until light and fluffy.
Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract and sour cream.
Gently toss the diced rhubarb and blueberries in 1 tablespoon of flour to prevent them from sinking in the batter.
Fold the dry ingredients into the wet mixture just until combined. Then gently fold in the floured rhubarb and blueberries.
Pour the batter into the prepared loaf pan and smooth the top. If desired, sprinkle turbinado sugar on top.
Bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean.
Let the loaf cool in the pan for 15 minutes, then remove it and cool completely on a wire rack.

How to Serve Blueberry Rhubarb Loaf

Blueberry Rhubarb Loaf is delicious served warm or at room temperature. Slice it and enjoy it plain, or spread a little butter on top for extra richness. It pairs perfectly with a hot cup of tea or coffee.

How to Store Blueberry Rhubarb Loaf

Store any leftover loaf in an airtight container at room temperature for up to 3 days. You can also refrigerate it for up to a week. If you want to keep it longer, wrap it well and freeze it for up to 3 months. Thaw it in the refrigerator before serving.

Tips to Make Blueberry Rhubarb Loaf

Make sure to use fresh rhubarb and blueberries for the best flavor.
If your rhubarb stalks are very tart, you can add a little extra sugar to balance the flavor.
Avoid overmixing the batter to keep your loaf light and fluffy.

Variation

You can add nuts like walnuts or pecans for an extra crunch. You can also substitute the blueberries with other berries like raspberries or blackberries for a different taste.

FAQs

1. Can I use frozen blueberries or rhubarb?
Yes, you can use frozen blueberries and rhubarb. Just make sure to thaw and drain them to avoid excess moisture in the batter.

2. Is rhubarb safe to eat raw?
Rhubarb can be quite tart and is typically cooked before eating. However, small amounts of raw rhubarb are safe, just be cautious with the tartness.

3. Can I make this loaf gluten-free?
Yes, you can use a gluten-free all-purpose flour blend instead of regular flour to make a gluten-free version of this loaf.

Enjoy making and sharing your Blueberry Rhubarb Loaf! It’s sure to be a hit.