Ingredients for White Chocolate Iced Blueberry Loaf
- All Purpose Flour
- Granulated Sugar
- 2 teaspoons baking powder
- ½ teaspoon salt
- ¼ teaspoon ground allspice
- 1 cup buttermilk
- ½ cup (1 stick) unsalted butter, melted
- 2 large eggs
- 2 cups fresh blueberries (or 2 cups frozen, thawed and drained)
- ½ cup chopped pecans
- 6 ounces white chocolate chips
- 1 cup powdered sugar
- 2-3 tablespoons milk
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How to Make White Chocolate Iced Blueberry Loaf
- Preheat oven to 350°F (175°C).
- Grease the bottom of a 9x5-inch loaf pan.
- In a large bowl, whisk together 2 cups all-purpose flour, 1 ½ cups granulated sugar, 2 teaspoons baking powder, ½ teaspoon salt, and ¼ teaspoon ground allspice.
- In a separate bowl, whisk together 1 cup buttermilk, ½ cup (1 stick) unsalted butter, melted, and 2 large eggs until well combined.
- Gently fold the wet ingredients into the dry ingredients until just combined.
- Stir in 2 cups fresh blueberries (or 2 cups frozen, thawed and drained) and ½ cup chopped pecans.
- Pour batter into the prepared loaf pan and spread evenly.
- Bake for 65-75 minutes, or until a toothpick inserted into the center comes out clean.
- Let the loaf cool in the pan on a wire rack for 10 minutes.
- Run a knife around the edges of the pan to loosen the loaf.
- Remove the loaf from the pan and place it on a wire rack to cool completely (about 1 hour).
- While the loaf cools, prepare the icing: In a microwave-safe bowl, melt 6 ounces of white chocolate chips in 30-second intervals, stirring until smooth.
- Stir in 1 cup powdered sugar and 2-3 tablespoons of milk until you reach your desired drizzling consistency.
- Drizzle the icing over the completely cooled loaf.
- Let the icing set before slicing and serving.
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
95g
Fat
19g
Carbs
15g
