Blueberry Ginger Bread Pungent ginger adds a spicy twist to this tender quickbread, which tastes like a big blueberry muffin. It's the perfect breakfast treat when blueberries are at their summer peak. 1 Tbs. unsalted butter, softened 9 oz. (2 cups) unbleached all-purpose flour, plus more for the pan 3/4 cup granulated sugar 1 Tbs. baking powder 3/4 tsp. table salt 1-1/4 cups fresh blueberries 1 cup buttermilk 2 large eggs, at room temperature 2 Tbs. finely grated fresh ginger 1 tsp. pure vanilla extract 4 oz. (1/2 cup) unsalted butter, melted and cooled Turbinado sugar or sugar in the raw for topping Position a rack in the lower third of the oven and heat the oven to 350°F. Butter and then flour the bottom and sides of a 6-cup (8-1/2 x 4-1/2-inch or 9 x 5-inch) loaf pan, tapping out any excess flour. In a large bowl, combine the flour, sugar, baking powder, and salt. Whisk until well blended. Stir in the blueberries. In a medium bowl, combine the buttermilk, eggs, ginger, and vanilla. Whisk until blended. Pour the wet ingredients over the dry ingredients. Add the melted butter. Using a silicone spatula, gently fold until blended. Scrape the batter into the prepared pan and spread evenly. Sprinkle the sanding sugar evenly over the batter. Bake, rotating halfway through, until the top is golden and a wooden skewer or toothpick inserted in the center comes out clean, 50 to 55 minutes. Let cool in the pan on a rack for 30 minutes. Invert the bread and remove the pan, turn the bread right side up, and let cool completely. Store, covered, at room temperature for up to 2 days. Note: If you don't have buttermilk - Place a Tablespoon of white vinegar or lemon juice in a liquid measuring cup. Add enough milk to bring the liquid up to the one-cup line. Let stand for five minute. Equals 1 Cup Buttermilk. Back to Quick Breads