Blueberry and White Chocolate Loaf is a sweet and soft loaf filled with blueberry and chunks of white chocolate. It’s almost like eating your favourite muffins but in loaf form!
Soft and with a delicate crumb… What more could you want from a sweet loaf?
I love berry and white chocolate muffins so I decided to through my own twist on the flavour combination and turn it into a white chocolate and blueberry loaf.
The loaf could not be quicker or simpler to make with only one bowl needed and it can be whipped up in 10 minutes flat!
You can eat this warm with a spread of melted butter or cooled. Both is good!
How to make the Loaf
I hope you enjoy these Blueberry and White Chocolate Loaf and I truly hope you give this recipe a go and remember to rate and report back your results in the comments below. I love reading your comments! Also #lightscamerabake on Instagram for a chance to be featured and don’t forget to subscribe to my YouTube Channel for fun baking videos!
Blueberry and White Chocolate Loaf
- 1/2 Cup Oil
- 1/2 Cup Milk
- 2 Medium Eggs
- 1 and 1/2 tsp Vanila Extract
- 1/2 Cup Sugar (100g)
- 1/2 Cup Brown Sugar (110g)
- 2 and 1/2 Cups All Purpose Flour (312g)
- 2 tsp Baking Powder
- 150 g White Chocolate Chips
- 1 Cup Blueberries (fresh or frozen)
- 1 Tbsp. Flour (Extra)
- Grease a 9"x5" loaf pan with butter or non stick cooking spray. Add two strips of baking paper at each end with enough over hang to be able to lift out the bread once its baked.
- Preheat the oven 180 C (350 F).
- Mix the oil, milk, eggs and vanilla together in a large bowl.
- Mix through the sugar and brown sugar.
- Fold in the flour and baking powder until just combined.
- In a small bowl, add the blueberries and extra flour and coat the blueberries in the flour.
- Add the blueberries and the white chocolate chips to the dough and gently fold them through.
- Pour into the prepared loaf pan and bake for 35-45 minutes. I checked and turned mine at 30 minutes. Insert a toothpick into the center of the bread and when it comes out clean the loaf is baked. Oven times vary.
- Remove the pan from the oven and let bread cool in the pan for 15 minutes. Run a knife around the edges of the bread and carefully remove from the pan using the overhanging baking paper. Allow the loaf to cool completely before slicing.
- The loaf can be kept in an airtight container for up to four days but I recommend eating it within two or three.