This recipe for blueberry preserve mini loaves is a twist on a family classic recipe. These mini loaves are perfect for a gift, snack, or freezing for later! This quick bread recipe is so easy to make and the flavor is perfectly balanced.
There’s something so special about family recipes. I never had the chance to meet Steven’s grandmother, but shortly after we were married, I was given some of her old recipes. Being able to use her recipes, some even written in her own writing, makes me feel like I did know her in a way. I don’t know whether Gram’s loved to cook in the same way that I do, but I know she came from a time where cooking was a much more integral part of family life.
This blueberry preserve loaf is an adapted version of her strawberry jam loaf which I’ve made a handful of times. I had blueberry preserves on hand from making this blueberry biscuit and sausage gravy recipe a while back so I decided to try them in this recipe instead of using strawberry like the original.
I’ve had a thing for blueberries even since I was pregnant with Greyson and love making blueberry muffins and quick breads about as often as I can get away with. So it was a natural choice to try to make a blueberry version of this family classic.
It’s always super interesting to me that changing just one or two ingredients in a recipe can completely change the results. This bread was so pretty with the blueberry preserves marbled throughout it. In the past when I’ve made it with just a regular type of jam, it’s been almost overly sweet, but the blueberry preserves have less sugar than a regular jam, so this version was just the perfect balance of sweetness.
These mini loaves are perfect to make and give to friends, to make for a play date, or even to make and freeze for later. And I love that this recipe is quick to make, cause we could all use a little extra time.
- 3 cups flour
- ¾ teaspoon cream of tartar
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup of unsalted butter, softened
- 1 ½ cups sugar
- 4 eggs
- 1 teaspoon vanilla
- 1 cup of blueberry preserves
- 1 cup sour cream
- Preheat oven to 350 degrees.
- Cream together butter, sugar, vanilla and eggs.
- In a separate bowl, mix together flour, baking soda, cream of tartar, and salt.
- Slowly pour dry ingredients into wet ingredients, be careful not to over stir.
- Fold in sour cream by hand with a spatula.
- Then mix in preserves until just combined.
- Pour into four mini greased loaf pans or 2 regular loaf pans, filling about ¾ way full.
- Bake for 45-50 minutes (up to 60 minutes for full loaf) until a knife or toothpick is inserted and comes out clean.
- Allow to cool, enjoy warm with a spread of preserve or butter!
Amount Per Serving: Calories: 0Total Fat: 0g