Blueberry Bread Recipe

There's something incredibly comforting about the smell of Blueberry Bread baking in the oven. Warm, buttery aromas mix with the sweet, fruity scent of blueberries to create an irresistible fragrance that fills your whole home.

this Recipe

The first time I baked this blueberry bread, it was a spur-of-the-moment way to use up some overripe berries. Since then, it’s become a weekend staple in our house—perfect for slow Sunday mornings or packed into lunchboxes for a weekday treat.

Whether you enjoy it toasted with a bit of butter or straight out of the pan, this recipe is as easy to love as it is to make. Let’s dig into why this might just become your new go-to quick bread.

Why You'll Love This Blueberry Bread

There are plenty of reasons to keep this blueberry bread recipe bookmarked. Here are just a few:

First, it’s wonderfully quick and easy. You don't need any special equipment, fancy ingredients, or advanced baking skills. Just mix everything in a couple of bowls and pop it in the oven. Even cleanup is a breeze.

It’s also family-friendly and kid-approved. My little ones love helping to stir in the blueberries (and sneaking a few, of course). It’s a fun way to get them involved in the kitchen and excited about homemade treats.

On the budget-friendly side, this recipe uses basic pantry staples like flour, sugar, and eggs, with fresh or even frozen blueberries. No need to break the bank for a loaf of homemade goodness.

Another great bonus? This blueberry bread is incredibly versatile. Add a hint of lemon, swap out some of the flour for whole wheat, or fold in chopped nuts for extra crunch. The base recipe adapts beautifully to your preferences.

Once you make this once, you'll see how easy it is to tweak and personalize. Ready to get started?

Ingredients Notes

The beauty of this blueberry bread lies in its simplicity. Each ingredient is easy to find, yet plays a crucial role in building flavor and texture.

All-purpose flour is the backbone of the bread. It provides structure and helps the loaf hold its shape while still allowing for a tender crumb. If you're looking to make it slightly healthier, you can substitute half of the flour with whole wheat.

Granulated sugar adds sweetness and moisture. I typically use white sugar for a clean, classic flavor, but you could also try coconut sugar or even a mix of white and brown sugar for a deeper, more caramelized taste.

Fresh blueberries are the star of the show. They burst during baking, creating juicy pockets throughout the loaf. If you’re using frozen blueberries, don’t thaw them first—just toss them in a bit of flour to prevent them from sinking to the bottom.

Sour cream or yogurt adds richness and moisture, making the bread incredibly tender. I love using plain Greek yogurt for a slight tang and protein boost. If you don’t have either on hand, buttermilk is a great alternative.

As for equipment, you’ll just need a standard 9x5-inch loaf pan, a couple of mixing bowls, a whisk, and a spatula. No stand mixer required!

How To Make This Blueberry Bread

Making this blueberry bread is a breeze, even if you're new to baking. Here's how it comes together step by step.

Start by preheating your oven to 350°F (175°C) and greasing your loaf pan with butter or lining it with parchment paper. This ensures the bread releases cleanly after baking.

In a large mixing bowl, whisk together the dry ingredients—flour, baking powder, and salt. Mixing these separately helps ensure that your leavening agents are evenly distributed for a nice, even rise.

In another bowl, beat the eggs with the sugar until the mixture is light and slightly frothy. Add in the oil, vanilla extract, and yogurt or sour cream, stirring until well combined. This wet mixture forms the flavorful, moist base of your bread.

Gradually fold the dry ingredients into the wet mixture, stirring gently until just combined. Be careful not to overmix, as that can lead to a tougher texture. Once your batter is smooth and thick, gently fold in the blueberries. Reserve a handful to sprinkle on top if you like a pretty finish.

Pour the batter into your prepared loaf pan and smooth the top with a spatula. Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean. The top should be golden brown and slightly cracked.

Let the bread cool in the pan for about 10 minutes before transferring it to a wire rack. This step helps it set without getting soggy from residual steam. Once fully cooled, it’s ready to slice and enjoy!

Storage Options

Blueberry bread stores wonderfully, making it perfect for prepping ahead or enjoying over a few days.

To keep it fresh at room temperature, wrap the loaf tightly in plastic wrap or foil and store it in an airtight container. It will stay moist and delicious for about 3 days.

If you want to extend its life, refrigerate the bread. Just be sure to wrap it well to prevent it from drying out. In the fridge, it will keep for up to a week.

For longer storage, blueberry bread freezes beautifully. Slice the cooled loaf, then wrap individual slices in plastic and store them in a zip-top freezer bag. It can be frozen for up to 3 months.

To reheat, simply microwave a slice for 15-20 seconds or pop it in the toaster oven. It tastes just as good as fresh from the oven!

Variations and Substitutions

One of the best things about this recipe is how flexible it is. You can easily tweak it to fit your taste preferences or dietary needs.

Try adding a lemon twist by stirring in a tablespoon of lemon zest or drizzling a simple lemon glaze over the cooled loaf. The citrus pairs beautifully with the sweet blueberries.

Want more texture? Fold in a handful of chopped walnuts or pecans for a satisfying crunch. It adds a nutty depth that complements the fruity sweetness.

If you're out of yogurt or sour cream, buttermilk or even mashed banana can work in a pinch. Banana will add a different flavor, but it’s delicious in its own right.

Looking for a healthier spin? Use whole wheat flour for half the all-purpose, and consider reducing the sugar slightly if your berries are extra sweet.

Gluten-free? Swap in your favorite 1:1 gluten-free flour blend. Just be sure to check for xanthan gum, which helps mimic the structure of gluten.

No matter how you customize it, this blueberry bread is a forgiving, flexible recipe. Don’t be afraid to make it your own—baking is part art, part science, and a whole lot of fun!

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