Recipe by Nicole Masson for Wyman's
Prep Time: 20 minutes
Bake Time: 50 minutes
Yield: 1 loaf
Ingredients:
-
1 cup Wyman’s Wild Blueberries, frozen
- 3 ½ cups all-purpose flour, plus more for dusting
- 3 tablespoons granulated sugar
- 1 teaspoon baking soda
- ½ teaspoon fine sea salt
- 4 tablespoons cold unsalted butter, cubed
- 1 ½ cups buttermilk
Directions:
- Preheat the oven to 400°F. Line a baking sheet with parchment paper and set aside.
- In a large bowl, whisk together the flour, sugar, baking soda, and salt. Cut in the butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Stir in the frozen Wyman’s Wild Blueberries, tossing them in the dry mixture to coat. Pour in the buttermilk, and gently stir with a silicone spatula until a dough forms.
- Turn the dough onto a lightly floured work surface. Knead for about 30 seconds or until dough is combined. The dough will be sticky– if needed, lightly flour your hands and sprinkle more flour over the dough. Form into a ball and transfer to the prepared baking sheet.
- Using a sharp knife, cut a cross in the top about ½” deep. Bake for 45-50 minutes, or until the bread is golden brown and the center is cooked through. If the top is browning too quickly, tent loosely with foil.
- Allow the bread to cool on the baking sheet for 5-10 minutes, before transferring to a wire cooling rack to cool.
- Serve warm or at room temperature with a smear of butter or honey, if desired. Store in an airtight container in the refrigerator for up to 2 days.
