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)
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.
Instructions (Bowl Method)
- Prepare the berries
- Thaw frozen berries completely.
- Drain in a sieve for 10–15 minutes.
- Toss berries with 1 tablespoon flour to prevent sinking.
- Thaw frozen berries completely.
- 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.
- In a medium bowl, beat together the egg, buttermilk, butter, brown sugar, white sugar, and vanilla until smooth.
- Prepare the bread machine
- Grease the bread pan well.
- Pour the mixed batter into the pan.
- Grease the bread pan well.
- 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.
- Select the Bake cycle (no kneading).
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.