Nora
Moist, buttery, and bursting with fresh blueberries—this Blueberry Bread is the kind of bake that bridges morning coffee and sweet-tooth cravings. Whether you’re looking for a satisfying breakfast loaf or a casual dessert, this recipe delivers tender crumbs and bold berry flavor in every slice.
One bowl, no mixer, and pantry-friendly ingredients. That’s what makes this loaf so appealing for busy weekdays or spontaneous baking. Serve it warm with a pat of butter or cool with a drizzle of lemon glaze—either way, it’s a crowd-pleaser.
What Is the Blueberry Bread?
Blueberry Bread is a quick bread—similar to banana or zucchini bread—made with a buttery vanilla base and studded with fresh or frozen blueberries. Unlike muffins, it’s baked in a loaf pan and has a denser, more cake-like texture. This version leans slightly sweet, making it ideal for breakfast, snack, or even dessert.
Why You’ll Love This Recipe
- Bursting with Blueberries: Juicy pockets of berries in every bite.
- No Mixer Needed: Just one bowl and a whisk.
- Adaptable: Use fresh or frozen berries, and add a lemon glaze or streusel topping if you like.
- Freezer-Friendly: Wrap it up and save for later—it thaws beautifully.
Ingredients for Blueberry Bread
- 1 and 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1/2 cup sour cream or Greek yogurt
- 1 tsp vanilla extract
- 1 cup fresh or frozen blueberries (do not thaw if using frozen)
- 1 tbsp flour (for coating blueberries)
How To Make the Blueberry Bread
Step 1: Prep Your Pan
Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper for easy removal.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
Step 3: Cream Butter and Sugar
In a large bowl, cream together the softened butter and sugar until light and fluffy. This should take about 2–3 minutes.
Step 4: Add Wet Ingredients
Beat in the eggs one at a time. Stir in the sour cream (or Greek yogurt) and vanilla extract until fully combined.
Step 5: Combine Dry and Wet
Add the dry ingredients to the wet mixture and stir until just combined. Do not overmix.
Step 6: Fold in the Blueberries
Toss the blueberries with 1 tablespoon of flour to prevent them from sinking. Gently fold them into the batter.
Step 7: Bake
Pour the batter into the prepared loaf pan. Smooth the top and bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
Step 8: Cool
Let the bread cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
What to Serve with Blueberry Bread
Pair it with a steaming cup of coffee or a frothy cappuccino for breakfast bliss. For brunch, a dollop of whipped ricotta or a smear of lemon cream cheese takes it up a notch. It also plays well with a fresh fruit salad or a tangy lemon curd drizzle.
Top Tips for Perfecting Blueberry Bread
- Room Temperature Ingredients: Ensure butter, eggs, and sour cream are not cold for smoother mixing.
- Don’t Overmix: Stir just until the flour disappears. Overmixing leads to tough texture.
- Use a Light-Colored Loaf Pan: Dark pans may brown the edges too quickly.
- Tent with Foil: If the top is browning too fast, loosely cover with foil at the 40-minute mark.
Storage Instructions
- Room Temp: Store in an airtight container for up to 3 days.
- Refrigerate: Lasts up to 5 days when chilled.
- Freeze: Wrap tightly in plastic wrap and foil, and freeze up to 3 months. Thaw at room temperature overnight.
FAQs
Toss blueberries in a tablespoon of flour before folding them into the batter. This light coating helps them stay suspended in the batter and prevents them from sinking to the bottom during baking.
Blueberry bread pairs beautifully with whipped ricotta, lemon curd, or a pat of salted butter. It’s also great with coffee, tea, or a glass of cold milk for a balanced snack or breakfast.
Both fresh and frozen blueberries work well in baking. If using frozen, do not thaw them. Add straight from the freezer and coat with flour to avoid bleeding into the batter.
Coating blueberries in flour reduces their tendency to sink and helps distribute them evenly throughout the batter, keeping your bread balanced and berry-packed in every bite.
Blueberry bread can be stored at room temperature for 2 to 3 days. For longer freshness, refrigerate it in an airtight container for up to 5 days. Always let it cool fully before storing.
Insert a toothpick into the center of the loaf. If it comes out clean or with just a few crumbs, the bread is done. The top should be golden and firm to the touch without wobble in the center.
Want More Dessert Ideas?
You might also like the Nova Scotia Blueberry Cream Cake, where whipped cream and fruit meet in a dreamy combo. Or dive into the gooey layers of my Delicious Cinnamon Roll Cake for a nostalgic twist on breakfast and dessert.
For creamy crowd-pleasers, check out Cherry Chocolate Cheesecake or the sweet-tart magic in Lemon Raspberry Swirl Cheesecake Cups. If fruit bakes are your thing, the Peach Cobbler Crumble Bars offer the perfect crumble-to-fruit balance.
Save and Share This Blueberry Bread
Pin this recipe to your favorite baking board or print it out for your weekend prep.
Tried this Blueberry Bread? Let me know in the comments if you went fresh or frozen with the berries. Did you sneak in a lemon glaze? Any family variations?
Your input helps others make it their own—so don’t hold back.
📌 Save this to your ‘Berry Bakes’ board so it’s just a click away.
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