Blueberry Soda Bread for all my raisin h@ters
A fresh spin on my original Irish Soda Bread recipe
The same recipe I used in my bakery now has blueberries in it!
Always fat free and no sugar added
Blueberry Soda Bread is so easy to make and it’s ready in just about an hour!
Saint Patrick’s Day launched Soda Bread season in the bakery
And we would make them everyday through Easter!
WATCH THE ORIGINAL IRISH SODA BREAD HERE
Blueberry Soda Bread
Easy & delicious no yeast bread made from just a few ingredients that I am sure you already have! Of course for the traditional Irish Soda bread simply use raisins instead of blueberries!
Ingredients
- 4 cup All Purpose Flour (500g)
- 1 teaspoon Salt (6g)
- 2 teaspoon Baking Soda
- 1½ cup Plant Milk (355ml)
- 1 Tbs Apple Cider Vinegar (15ml)
- 2 teaspoons Coconut Oil *can be omitted (10ml)
- 2 cups Fresh or Frozen Blueberries
Instructions
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Preheat the oven to 400℉
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Combine the apple cider vinegar with the plant milk
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In a large mixing bowl the flour, baking soda & salt along with the blueberries toss to combine.
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Add the optional oil & plant milk & work this dough by hand to a very soft, sticky mass. It’s like making a jumbo biscuit
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Turn out onto a lightly floured work surface to knead it gently into a disc (or divide it into 2 if you are making smaller loaves). You will need to add a couple tablespoons more flour to get it “less sticky”
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Place the loaves onto a sheet pan with parchment paper & cut an X in the tops of the dough
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Dust with a little more flour & bake immediately in preheated 400° F oven
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Bake for 15 minutes at 400°F then turn the oven down to 350°F & bake for another 15 min Now turn the oven down to 300℉ for the remaining time approx more 30 minutes or when the internal temperature of the bread is 200°F on an instant read thermometer
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Cool completely before slicing
Video
Notes
Storage: Store bread in an airtight container at room temperature for up to 1 week
