Very berry muffin bread


Here is yet another opportunity to use my stand mixer!

This recipe is inspired by one I stumbled across earlier this week for blueberry muffin bread.  It looked delicious.  However, right now in my freezer I do not have any blueberries.  I do, however, have a bag of mixed berries with raspberries, blueberries, and blackberries.  I’ve been thawing them daily and mixing them in with my yogurt for a sweet treat at work.  And it’s been really good.  So I thought they would make a perfect substitution for just blueberries.  And I was right.

This recipe has endless possibilities for berry combinations.  You could use plain raspberries, plain blueberries, or plain blackberries.  You could even use strawberries.  OR any combination of the above berries.  Or cherries.  Or cranberries.  You choose!  You can jazz it up with additional flavors, too, like lemon, lime, or orange.  Just grate a little citrus zest into the batter and substitute half of the buttermilk with citrus juice.  The possible fruit combinations are nearly endless: blueberry with some grated lemon rind with a lemon glaze.  Raspberry and lemon.  Raspberry and orange.  Cranberry and orange.  Or…oh my gosh.  Blackberry and lime.  Boom!  Or raspberry and lime.  Double boom!  Go crazy and experiment.  You have my permission.

Very Berry Muffin Bread (adapted from Buns In My Oven)


4 tablespoons butter, softened

2 tablespoons hot water

½ cup sugar

1 egg

2 teaspoons vanilla

¼ cup apricot preserves (or any flavor of your choice)

2 cups flour

1 teaspoon salt

2 teaspoons baking powder

½ cup buttermilk

2 cups fresh or frozen berries


¼ cup powdered sugar

½ tablespoon warm milk, or as needed

Cream together butter, hot water, and sugar.  Add egg and vanilla and mix until well combined.  Combine the flour, salt, and baking powder in a bowl.  Add flour mixture, about ½ cup, to butter mixture, then a little bit of the buttermilk.  Continue alternating until you have added all the flour mixture and buttermilk.  Fold in the berries.

Pour into a greased bread pan (9” x 5”) and bake at 350 degrees F for 30 minutes.  Reduce heat to 325 degrees F and bake another 30-40 minutes, or until the middle is completely done (check it with a toothpick–it should come out clean).  Cool completely.  Then…..


Mix powdered sugar and milk until smooth.  Drizzle over the cooled bread and cut into slices to serve and try not to eat the entire pan like Hubby and I almost did for breakfast this morning.


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