Master Berry Bread (Mix in Bowl → Bread Machine Bake Cycle)

Learn how to make Master Berry Bread in a bread machine! This easy recipe uses a simple bowl-mix method for a perfect rise with fresh or frozen berries. Get the recipe!

Ingredients

• 1 egg
  
• ½ cup butter, room temperature or slightly melted (1 stick)
  
• ½ cup buttermilk (adjust the amount to less if using juicy fruits, or you can even leave it out, you want a thick batter)
  
• ½ cup brown sugar, packed
  
• ¼ cup white sugar
  
• ½ teaspoon vanilla
  
• ½ teaspoon salt
  
• ½ teaspoon baking soda
  
• ¾ teaspoon baking powder
  
• 1¾ cups all-purpose flour
  
• ¾ cup berries (frozen, thawed, drained) – see notes below
  
• 1 tablespoon flour (for coating berries)
  

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Berry Notes

• Blueberries – classic; slightly drier → use as-is.
  
• Blackberries – juicier → drain and lightly squeeze; do not over-squeeze.
  
• Raspberries – very soft → use ½–¾ cup max; drain gently.
  
• Currants / Huckleberries / Gooseberries – use ¾ cup; drain if thawed.
  

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Instructions (Bowl Method)

1. Prepare the berries
   
   • Thaw frozen berries completely.
     
   • Drain in a sieve for 10–15 minutes.
     
   • Toss berries with 1 tablespoon flour to prevent sinking.
     
2. Mix the batter in a bowl
   
   • In a medium bowl, beat together the egg, buttermilk, butter, brown sugar, white sugar, and vanilla until smooth.
     
   • In a separate bowl, whisk together flour, salt, baking soda, and baking powder.
     
   • Gradually fold the dry ingredients into the wet until just combined — do not overmix.
     
   • Gently fold in the prepared berries.
     
3. Prepare the bread machine
   
   • Grease the bread pan well.
     
   • Pour the mixed batter into the pan.
     
4. Bake
   
   • Select the Bake cycle (no kneading).
     
   • Bake until a toothpick inserted in the center comes out clean (typically 50-70 minutes, depending on your machine and the berry used).
     
   • Let bread cool in the pan for 10–15 minutes before removing.
     

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Tips & Notes

• Lightly coating berries with flour keeps them suspended in the batter.
  
• Don’t over-squeeze berries; leaving some juice adds flavor without making the bread soggy.
  
• Optional flavor variations: ½ tsp cinnamon, 1 tsp lemon zest, or a sprinkle of coarse sugar on top.
  
• Bread slices best once fully cooled.