Blueberry-Buttermilk Banana Bread

Tender and delicious banana bread, bursting with fresh blueberries and buttermilk! 

Blueberries are in season, so I've been trying to find ways to use them in different recipes - smoothies, muffins, cobbler and various desserts. Oh how I love summer and all the fresh fruit and berries that come along with it. Banana Bread is one of my favorite treats, especially fresh out the oven, sliced with butter on top. 

Bananas also pair well with so many ingredients that you can take a basic banana bread recipe and come up with numerous flavor combinations. So....... what do you do when you find yourself with extra blueberries and over-ripe bananas? You bake Blueberry Buttermilk Banana Bread of course!

I used my favorite basic buttermilk banana bread recipe and came up with this delicious buttermilk banana bread bursting with fresh blueberries. This moist, tangy banana bread is perfect for breakfast or as a snack. If you're looking for a delicious sweet treat, I hope you'll give this recipe a try. 

Blueberry Buttermilk Banana Bread 

1 - cup raw or granulated sugar 
1/2 - cup butter, softened
2 - egg
1 - teaspoon vanilla extract 
2 - 3 over ripe bananas, mashed
1/2 - cup well shaken buttermilk
2 - cups all self-rising flour + 1 tablespoon, separated 
1 1/4 - cup fresh blueberries

1. Preheat oven to 350�F. Grease and flour two small loaf pans or one large with non-stick baking spray, discard remaining flour.
   
2. Add one tablespoon flour to a small bowl, add the blueberries and toss; set aside.
   
3. In a large bowl or kitchen aid mixer using the paddle attachment, cream the butter and sugar together.
   
4. Beat in the eggs, vanilla extract and mashed bananas. Mix until blended. Add the flour and buttermilk alternately to the creamed mixture. Mix just until combined.
   
5. Using a spatula or wooden spoon, fold in the blueberries,
   
6. Pour batter into greased and floured loaf pan. Add additional blueberries on top and a sprinkle of sugar just before baking.
   
7. Bake at 350 degrees for 55 - 60 minutes or until golden brown on top or using a tester comes out clean.
   
8. Remove from oven, cool in pan 10 minutes before removing to a baking rack. Cool completely before slicing. 

Servings: 6-10

Cook's Note: All purpose flour can be substituted for self rising flour. If using all purpose add 1/4 - teaspoon salt, 1/2 teaspoon baking soda and 1 - teaspoon baking powder to the recipe. 

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