Blueberry Bread Recipe

There’s something undeniably comforting about the smell of fresh bread baking in the oven—especially when it’s infused with the sweet, fruity burst of blueberries.

This blueberry bread recipe came about during a summer weekend when a bowl of fresh blueberries sat unused in my kitchen. I didn’t want to waste them, but I didn’t want to bake another pie or muffins either. That’s when the idea of a moist, dense, yet airy loaf of blueberry bread hit me.

It’s the kind of recipe that works beautifully whether you’re planning a cozy brunch, preparing a breakfast treat, or just want something a little sweet to have with your afternoon tea or coffee.

So, if you’re looking for a way to transform basic pantry staples into something irresistibly special, this blueberry bread might just be the loaf you never knew you needed.

Why I Love This Recipe

This blueberry bread is everything a quick bread should be: easy to throw together, rich in flavor, and undeniably satisfying.

What sets this recipe apart is its perfectly balanced texture—moist but not soggy, with a golden crust that gives way to a tender crumb. The blueberries add bursts of juicy sweetness that complement the slightly tangy undertone from the yogurt (or buttermilk), which also keeps the bread moist for days.

Another reason this loaf is a staple in my kitchen is its versatility. You can enjoy it plain, lightly toasted with butter, or even glazed if you’re serving it for guests or a special brunch. The bread slices cleanly, stores well, and somehow tastes even better the next day.

And let’s be honest—any excuse to bake with fresh blueberries is a good one. But even if fresh ones are out of season, frozen works perfectly too, making this a recipe for all seasons.

Whether you’re a seasoned baker or new to quick breads, this blueberry bread is simple, foolproof, and always delivers.

Ingredients for Blueberry Bread Recipe

The ingredients are likely already in your pantry and fridge, which is part of what makes this recipe so accessible. Still, each one plays a key role in creating the perfect loaf.

All-Purpose Flour – This forms the base of the bread, providing the structure.

Baking Powder & Baking Soda – These give the bread its lift. The baking soda works with the acidity in the yogurt or buttermilk to create a soft crumb.

Salt – Just a pinch helps enhance the sweetness and overall flavor.

Unsalted Butter – Adds rich flavor and moisture. Make sure it’s softened for easy creaming.

Granulated Sugar – Sweetens the bread but doesn’t overpower the blueberries.

Eggs – They bind the ingredients and add richness.

Vanilla Extract – Adds depth and warmth to the flavor.

Plain Yogurt or Buttermilk – These help keep the bread moist and tender, adding a subtle tang that enhances the blueberries.

Fresh or Frozen Blueberries – The star of the show. If using frozen, don’t thaw them—just toss in a bit of flour to prevent them from sinking.

Optional: Lemon Zest – This isn’t required, but a little lemon zest really brightens the flavor and complements the berries beautifully.

How Much Time Will You Need?

This recipe is fairly quick and doesn’t require a stand mixer or any fancy equipment. You’ll need about:

• Prep Time: 15–20 minutes
• Baking Time: 55–65 minutes
• Cooling Time: 15 minutes

In total, you’re looking at just over an hour and a half from start to finish, but most of that is hands-off baking and cooling time.

How to Make This Blueberry Bread

Follow these steps closely and you’ll end up with a moist, bakery-worthy blueberry bread loaf that’s bound to impress.

Step – 1: Preheat Your Oven

Start by preheating your oven to 350°F (175°C).

Grease a 9×5-inch loaf pan and line it with parchment paper if you want easy removal. Set it aside.

Step – 2: Mix the Dry Ingredients

In a medium bowl, whisk together:

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt

Set aside. This will be folded into the wet mixture later.

Step – 3: Cream the Butter and Sugar

In a large mixing bowl, cream together:

• ½ cup (1 stick) unsalted butter, softened
• ¾ cup granulated sugar

Use a hand mixer or a sturdy whisk and beat until the mixture is light and fluffy, about 2–3 minutes.

Step – 4: Add Eggs and Vanilla

To the creamed butter mixture, add:

• 2 large eggs, one at a time
• 1½ teaspoons pure vanilla extract

Mix until everything is fully incorporated and smooth.

Step – 5: Add the Yogurt

Now add:

• ¾ cup plain yogurt or buttermilk

Mix well. The batter may look slightly separated, but it will come together once you add the dry ingredients.

Step – 6: Combine Wet and Dry Ingredients

Gradually add the dry flour mixture to the wet mixture. Stir with a spatula or on low speed until just combined.

Do not overmix—this can make the bread dense instead of tender.

Step – 7: Fold in the Blueberries

Take 1½ cups of fresh or frozen blueberries and gently toss them in a tablespoon of flour.

Fold the floured berries into the batter carefully to avoid crushing them.

Step – 8: Pour into the Loaf Pan

Pour the batter into the prepared loaf pan and smooth the top with a spatula.

If you want a little visual flair, dot a few extra blueberries on top of the batter.

Step – 9: Bake

Bake in the preheated oven for 55 to 65 minutes.

Start checking at the 50-minute mark by inserting a toothpick in the center. It should come out clean or with just a few moist crumbs—not wet batter.

Step – 10: Cool

Let the bread cool in the pan for 10–15 minutes.

Then remove it from the pan and transfer it to a wire rack to cool completely before slicing.

Substitutions

There are plenty of easy substitutions you can use in this recipe to adapt it to your needs or pantry.

Flour – You can use whole wheat flour for a heartier version. Replace half the all-purpose flour with whole wheat to maintain a soft texture.

Yogurt – If you don’t have yogurt, use buttermilk or sour cream. In a pinch, you can make a buttermilk substitute by mixing ¾ cup of milk with 1 tablespoon of vinegar or lemon juice. Let it sit for 5–10 minutes before using.

Butter – Swap with melted coconut oil or a neutral oil like canola or vegetable oil. Keep in mind this will slightly change the flavor.

Sugar – Feel free to replace granulated sugar with coconut sugar or a mix of brown and white sugar for added depth.

Blueberries – You can use frozen blueberries (do not thaw) or substitute with raspberries or blackberries.

Eggs – For an egg-free version, use a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg, let sit for 5 mins).

Best Side Dish of Blueberry Bread

While this blueberry bread is delicious on its own, pairing it with a thoughtful side can elevate your breakfast or snack time.

1. Vanilla Bean Greek Yogurt

A small bowl of vanilla yogurt with a drizzle of honey makes for a creamy, tangy contrast to the sweetness of the bread.

2. Scrambled Eggs with Herbs

Serve warm slices of blueberry bread with fluffy, herb-laced scrambled eggs for a sweet and savory combo.

3. Fresh Fruit Salad

A medley of strawberries, melon, and grapes adds a refreshing balance and brightens up the plate.

Serving and Presentation Tips

When it comes to serving blueberry bread, presentation adds a lot to the overall experience—especially when you’re entertaining guests or sharing at a brunch table.

Let it cool completely before slicing. This prevents crumbling and helps each slice hold its shape.

Use a serrated bread knife for cleaner cuts, especially if the loaf is still slightly warm in the center.

For a simple and elegant presentation, serve slices on a wooden cutting board with a small dish of whipped butter, blueberry jam, or lemon curd on the side. If serving it warm, add a light dusting of powdered sugar or a simple lemon glaze drizzled on top for a bakery-style finish.

A few fresh blueberries or a sprig of mint on the plate will make each serving feel like it came from a café.

Tips and Tricks to Make This Recipe Better

Hook: Want bakery-style blueberry bread at home that’s moist, flavorful, and never dry or dense? These tips will help you get it perfect every single time.

• Toss the blueberries in flour. This prevents them from sinking to the bottom of the loaf while baking.
• Don’t overmix the batter. Overmixing develops gluten in the flour, which can make the bread tough. Mix just until the flour disappears.
• Use room-temperature ingredients. Especially eggs, butter, and yogurt. This ensures smoother mixing and better structure.
• Add lemon zest for brightness. It’s optional, but it cuts through the sweetness and enhances the blueberry flavor.
• Try a streusel topping. For a bakery-style loaf, sprinkle a cinnamon-sugar streusel on top before baking. It adds crunch and sweetness.
• Let it rest. Blueberry bread often tastes better the next day, as the flavors have time to develop and settle.

Common Mistakes to Avoid

Even simple recipes like this one can go sideways if a few key points are missed. Here are the most common pitfalls:

• Using too many blueberries: It’s tempting, but too many can cause the loaf to fall apart or become soggy.
• Cutting it too soon: The bread continues to set as it cools. Cutting it too early causes crumbling and makes it harder to slice cleanly.
• Not measuring flour properly: Spoon the flour into the measuring cup and level it off. Scooping directly from the bag compacts the flour, leading to a dense loaf.
• Ignoring the baking time: Ovens vary. Always check with a toothpick near the center. Underbaking leads to a gummy center.
• Skipping parchment paper: Especially if your loaf pan has seen better days, parchment ensures an easy release.

How to Store It

This bread stores beautifully and even improves with time.

Room Temperature: Wrap the cooled loaf tightly in plastic wrap or foil and keep it in an airtight container. It will stay fresh for up to 3 days.

Refrigerator: For slightly longer storage (up to 6 days), refrigerate the wrapped loaf. Let it come to room temp before serving, or gently warm it in a toaster oven.

Freezer: To freeze, wrap the loaf (or individual slices) in plastic wrap and then place in a freezer-safe zip bag. Label and date. It will keep well for up to 3 months. To thaw, leave slices at room temperature or microwave briefly.

FAQ

Q1: Can I use frozen blueberries?
Yes, absolutely. Use them straight from the freezer without thawing, and toss in flour to prevent bleeding and sinking.

Q2: What if I don’t have yogurt or buttermilk?
You can use sour cream or make a DIY buttermilk with milk and lemon juice (¾ cup milk + 1 tbsp lemon juice, let sit 10 mins).

Q3: How do I know when the bread is done?
Insert a toothpick into the center. If it comes out with moist crumbs or clean, it’s ready. Avoid wet batter on the toothpick.

Q4: Can I make this gluten-free?
Yes, use a 1:1 gluten-free flour blend with xanthan gum for best results. Note: The texture may be slightly different.

Q5: Can I double the recipe?
Yes, but use two loaf pans. Do not try to bake all the batter in one pan as it may not cook evenly.

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