There's nothing quite like the warm, sweet scent of Blueberry Bread baking in the oven on a lazy weekend morning. With its tender crumb, bursts of juicy blueberries, and golden crust, this loaf is the perfect treat for breakfast, brunch, or a cozy afternoon snack.
I first discovered this recipe during blueberry season, when I had more berries than I knew what to do with. After a few delicious experiments, this moist, bakery-style blueberry bread became my go-to. It's quick, easy, and never fails to impress.
Whether you're using fresh-picked berries or frozen ones straight from the freezer, this recipe comes together beautifully. Let's dive in!
Why You’ll Love This Blueberry Bread
If you're looking for a recipe that's both satisfying and simple, this blueberry bread checks all the boxes.
First off, it's incredibly easy to make. No fancy mixers or techniques required—just a few bowls, a whisk, and your trusty oven. Even beginner bakers will find success with this loaf.
Time is on your side with this recipe. From start to finish, it takes about an hour. That means you can whip it up on a Sunday morning and enjoy fresh, warm slices with your coffee before noon.
It’s also budget-friendly. Most of the ingredients are pantry staples, and even if you’re using frozen blueberries, the cost stays low. Plus, one loaf goes a long way—slice it up for breakfast all week or wrap it as a gift.
Lastly, this bread is incredibly versatile. Add a lemon glaze for a zesty twist, stir in a handful of nuts for crunch, or swap blueberries for raspberries or chopped strawberries. You can customize it however you like.
Ready to bake? Here's what you'll need.
Ingredients Notes
This blueberry bread relies on just a handful of basic ingredients, each playing a key role in creating the perfect flavor and texture.
Let’s start with the flour. I use all-purpose flour, which gives the bread its sturdy yet tender structure. If you prefer a slightly heartier loaf, you could substitute up to half the flour with whole wheat.
The star of the show, of course, is the blueberries. Fresh berries are ideal when they’re in season, but frozen blueberries work beautifully too—just toss them in a bit of flour before folding them in to keep them from sinking or turning the batter purple.
Next, you’ll need granulated sugar. This provides just the right level of sweetness to complement the tartness of the berries. You can reduce the sugar slightly if you prefer a less-sweet loaf, especially if adding a glaze.
Buttermilk is the secret to the bread’s moist crumb and subtle tang. Don’t have any on hand? A quick mix of milk and lemon juice (or vinegar) will do the trick. Just let it sit for 5 minutes before using.
Finally, a touch of vanilla extract and a bit of lemon zest add warmth and brightness. These small additions make a big difference, rounding out the flavors and lifting the entire loaf.
You’ll also need a standard 9x5-inch loaf pan, mixing bowls, and a wire rack for cooling. A toothpick or cake tester helps ensure it’s baked through.
How To Make This Blueberry Bread
Making this delicious loaf is easier than you might think. Here's how it all comes together.
Start by preheating your oven to 350°F (175°C). Grease and flour your loaf pan or line it with parchment paper for easy removal. While the oven heats, gather your ingredients and rinse your blueberries if you're using fresh ones.
In a large bowl, whisk together the dry ingredients—flour, baking powder, and salt. This ensures even distribution and prevents clumping later. If you’re using frozen blueberries, toss them in a tablespoon of this dry mixture and set aside.
In another bowl, combine the wet ingredients. Whisk together sugar, eggs, vanilla extract, lemon zest, and buttermilk until smooth and well blended. Slowly add the melted butter, whisking constantly so it doesn’t scramble the eggs.
Gently fold the dry ingredients into the wet mixture using a spatula. Don’t overmix—just stir until the batter is mostly combined. Then fold in the blueberries, being careful not to crush them.
Pour the batter into your prepared loaf pan and smooth the top with a spatula. If you like, you can sprinkle a little coarse sugar on top for a bakery-style finish. Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
Let the bread cool in the pan for 10–15 minutes, then transfer it to a wire rack. This helps prevent sogginess and keeps the crust crisp. Once fully cooled, slice and enjoy!
Storage Options
This blueberry bread keeps well, making it a great make-ahead option.
Once fully cooled, store the loaf in an airtight container at room temperature for up to 3 days. If your kitchen is particularly warm, it’s best to refrigerate it to prevent mold.
For longer storage, you can refrigerate the bread for up to 5–6 days. Wrap it tightly in plastic wrap or foil, or place slices in a zip-top bag to keep them from drying out.
To freeze, slice the loaf and wrap each piece individually. Store the slices in a freezer-safe bag or container for up to 3 months. When you’re ready to enjoy, let a slice thaw at room temperature or microwave it for about 30 seconds.
Reheat slices in the toaster oven or briefly in the microwave to restore that fresh-baked feel. A little butter or cream cheese spread on top doesn’t hurt either!
Variations and Substitutions
One of the best things about this blueberry bread recipe is how flexible it is. You can easily tailor it to suit your tastes or dietary needs.
For a citrusy twist, add a lemon glaze made from powdered sugar and lemon juice. It adds a sweet-tart finish that pairs beautifully with the blueberries.
Want a crunchier bite? Stir in a handful of chopped walnuts or pecans to the batter before baking. They add both flavor and texture, making each slice even more satisfying.
If you don’t have blueberries on hand, try using chopped strawberries, raspberries, or blackberries instead. Just keep the total amount of fruit the same to maintain the right consistency.
To make this recipe dairy-free, substitute the buttermilk with almond milk + vinegar, and use melted coconut oil or a plant-based butter alternative.
PrintBlueberry Bread Recipe
This Blueberry Bread Recipe delivers moist, tender slices packed with juicy blueberries. Ideal for breakfast, brunch, or dessert, this quick bread is easy to make with basic pantry ingredients. Bursting with fruity flavor, it’s a family favorite that freezes well.
- Prep Time: 10 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 5 minutes
- Yield: 1 loaf (about 10 slices) 1x
- Category: Breakfast, Snack, Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
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1 ½ cups all-purpose flour
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1 tsp baking powder
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½ tsp baking soda
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¼ tsp salt
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½ cup unsalted butter, softened
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¾ cup granulated sugar
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2 large eggs
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½ cup plain yogurt or sour cream
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1 tsp vanilla extract
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1 cup fresh or frozen blueberries (if frozen, do not thaw)
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1 tbsp flour (to toss with blueberries)
Instructions
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Preheat oven to 350°F (175°C). Grease and line a 9x5-inch loaf pan.
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In a medium bowl, whisk flour, baking powder, baking soda, and salt.
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In a large bowl, cream butter and sugar until light and fluffy.
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Beat in eggs one at a time. Mix in yogurt and vanilla extract.
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Gradually stir in dry ingredients until just combined.
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Toss blueberries with 1 tablespoon flour, then fold them gently into the batter.
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Pour batter into prepared pan. Smooth the top.
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Bake for 50–60 minutes, or until a toothpick comes out clean.
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Cool in pan for 10 minutes, then transfer to a wire rack.
Notes
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You can substitute yogurt with buttermilk or sour cream.
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For extra flavor, add lemon zest to the batter.
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Store covered at room temp for 2 days or refrigerate for up to a week.
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Freeze slices individually for up to 3 months.
Nutrition
- Serving Size: 1 slice (1/10 loaf)
- Calories: 210
- Sugar: 14g
- Sodium: 160mg
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