Description

This blueberry bread is a moist, tender, bakery-style quick bread loaded with fresh blueberries and a hint of vanilla. With pantry-staple ingredients and only 15 minutes of prep time, it’s an easy and impressive loaf perfect for breakfast, brunch, or a cozy afternoon treat. It’s the kind of simple baking recipe that gets better with time—and you won’t be able to stop at just one slice.

Ingredients

Scale

2 cups all-purpose flour
1 tsp baking powder
½ tsp baking soda
½ tsp salt
½ cup (1 stick) unsalted butter, softened
¾ cup granulated sugar
2 large eggs
1½ tsp vanilla extract
¾ cup plain yogurt or buttermilk
1½ cups fresh or frozen blueberries
Optional: 1 tbsp flour for coating berries
Optional: 1 tsp lemon zest

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Instructions

Preheat oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan with parchment.
Whisk together flour, baking powder, baking soda, and salt. Set aside.
In a large bowl, cream butter and sugar until light and fluffy.
Add eggs one at a time, mixing well, then add vanilla.
Stir in the yogurt until just combined.
Gently fold in the dry ingredients until no streaks of flour remain.
Toss blueberries in 1 tbsp flour (optional), then fold into the batter.
Pour batter into loaf pan, smooth top, and add extra berries on top if desired.
Bake for 55–65 minutes, or until a toothpick comes out clean.
Cool in pan for 10–15 minutes, then transfer to wire rack to cool completely.

Notes

For extra flavor, add lemon zest to the batter.

Tossing blueberries in flour helps keep them evenly distributed.

Let the loaf cool completely before slicing for clean cuts.

Use parchment for easy removal and prettier presentation.

Prep Time: 55 minutes
Cook Time: 55–65 minutes
Category: Quick Bread
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 260