This Blueberry Fritter Bread Is a Fritter and a Loaf Cake in One

In theory, blueberry recipes are best saved for peak blueberry season. In reality? One pint of plump, farm-fresh bloobs, and our inner Violet Beauregarde is unleashed.

That’s why, starting this weekend, we'll have Broma Bakery's Blueberry Fritter Bread on repeat. Basically a blueberry fritter in the form of a low-effort loaf cake, this recipe combines bursts of juicy blueberries, a buttery vanilla crumb, cinnamon brown sugar swirls, and a crackly top that’s drizzled with a sweet glaze while it’s still warm (a bonus if you don’t have the patience to let things cool completely). Call it breakfast. Call it dessert. Either way, it tastes even better the next day. That is, if it lasts that long.

The Time Commitment: An hour and a half — but it bakes in the oven for about two-thirds of that.

Key Tips: While Sarah Fennel (aka Broma Bakery) recommends using fresh berries, frozen will work too — just don’t thaw them first. And to avoid overmixing the batter, she says to stop “as soon as there are no large streaks of flour left.” 

Other Takes: Went too hard on blueberries at the market? It happens. In that case, try…

• Blueberry Spoon Cake. The love child of a tender cornmeal cake and a blueberry cobbler, this absurdly easy dessert has a jammy, pudding-like center — which is why it’s best to eat the whole thing with a spoon.

• Cinnamon Sugar Blueberry Crumb Bars. Everything you love about blueberry pie — the gloriously gooey filling, the shortbread-esque crust — with significantly less fuss. Serve with vanilla ice cream, by law. 

• Blueberry Muffin Cookies. Is it a muffin? Is it a cookie? Honestly, who cares. As the creator puts it, “you've landed in blueberry paradise and you're going to love every single bite.”

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