Blueberry Bread Recipe

There's nothing quite like the sweet, buttery aroma of freshly baked Blueberry Bread wafting through the house. Each slice bursts with juicy blueberries nestled in a soft, tender crumb, making it an instant favorite for breakfast, snacks, or dessert.

this Recipe

I first whipped up this blueberry bread on a lazy Sunday morning, inspired by an overflowing basket of fresh farmers' market blueberries. Since then, it’s become a go-to recipe in our home — simple, reliable, and always a crowd-pleaser.

Let’s dive into what makes this blueberry bread so special.

Why You'll Love This Blueberry Bread

Get ready to fall head over heels for this easy, versatile Blueberry Bread. Whether you're a seasoned baker or a total beginner, this recipe is designed for success.

First, it's incredibly simple to make. With just a few pantry staples and fresh or frozen blueberries, you can have this bread mixed and in the oven in about 15 minutes. No complicated techniques, no fancy equipment — just pure baking bliss.

This recipe is also wonderfully budget-friendly. Blueberries are often on sale during the summer months, and the remaining ingredients — flour, sugar, eggs, butter — are kitchen staples you likely already have on hand.

Another reason to love this bread is its versatility. Serve it warm with a pat of butter for breakfast, pack it in lunchboxes, or enjoy it with a dollop of whipped cream for an after-dinner treat. It even freezes beautifully, so you can always have a loaf ready when company drops by.

Finally, it's a family-friendly hit. The mild sweetness and tender crumb appeal to both kids and adults, and it’s a great recipe to make with little helpers who love to stir and fold in the berries.

Now that you’re sold, let’s take a closer look at the ingredients that make this blueberry bread so delightful.

Ingredients Notes

The magic of this Blueberry Bread lies in its simple, well-balanced ingredients. Each one plays a key role in creating a moist, flavorful loaf that’s bursting with berry goodness.

All-purpose flour serves as the foundation of the bread, providing the structure needed to support the juicy blueberries without becoming dense or heavy. For best results, spoon the flour into your measuring cup and level it off — this prevents using too much, which can make the bread dry.

Granulated sugar gives the bread its perfect level of sweetness. It balances the tartness of the blueberries and helps create that beautiful golden crust on top.

Unsalted butter adds richness and moisture to the bread. Make sure it’s softened to room temperature so it creams easily with the sugar, creating a light and fluffy base for the batter.

Eggs provide structure and stability, helping the bread rise and hold together without becoming crumbly. Use large eggs at room temperature for the most consistent texture.

Fresh blueberries are the star of the show. Their juicy bursts of flavor are what make this bread irresistible. If using frozen blueberries, don’t thaw them before folding into the batter to prevent them from bleeding too much color.

For this recipe, you’ll only need basic kitchen equipment: a large mixing bowl, a hand or stand mixer, a rubber spatula, and a standard 9x5-inch loaf pan.

How To Make This Blueberry Bread

Creating this delicious Blueberry Bread couldn’t be easier. Here’s how to make it step by step.

Start by preheating your oven to 350°F (175°C) and greasing your 9x5-inch loaf pan with butter or non-stick spray. You can also line it with parchment paper for even easier removal after baking.

In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. This step incorporates air into the batter, helping to create a tender, airy crumb.

Next, add the eggs one at a time, beating well after each addition. Make sure each egg is fully incorporated before adding the next to maintain the batter’s smooth consistency.

In a separate bowl, whisk together the flour, baking powder, and salt. This ensures even distribution of the leavening agent and prevents clumps. Gradually add the dry ingredients to the wet mixture, alternating with the milk, and mix just until combined. Be careful not to overmix, as this can make the bread tough.

Before folding in the blueberries, toss them with a tablespoon of flour. This simple trick helps prevent them from sinking to the bottom of the loaf during baking. Gently fold the coated blueberries into the batter using a rubber spatula, being careful not to crush them.

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 spring back slightly when gently pressed.

Once baked, allow the bread to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. This loaf is best enjoyed once it has cooled and the flavors have had a chance to settle.

Storage Options

Storing your Blueberry Bread properly ensures it stays fresh and delicious for days to come.

For short-term storage, wrap the cooled loaf tightly in plastic wrap or aluminum foil and keep it at room temperature. It will stay fresh for up to 3 days.

If you prefer to refrigerate it, make sure it’s well-wrapped or stored in an airtight container to prevent it from drying out. In the fridge, the bread will last for about a week.

For longer storage, this blueberry bread freezes beautifully. Wrap the entire loaf or individual slices tightly in plastic wrap, followed by a layer of foil or a freezer-safe bag. It will keep in the freezer for up to 3 months. Thaw at room temperature or in the fridge overnight before serving.

To reheat, simply microwave individual slices for about 15-20 seconds or warm them in a toaster oven to bring back that just-baked flavor.

Variations and Substitutions

One of the joys of this Blueberry Bread recipe is how easily it can be customized to suit your taste or pantry.

If fresh blueberries aren’t available, frozen blueberries work perfectly. Just fold them into the batter while still frozen to prevent too much color bleeding.

For a citrusy twist, add the zest of one lemon to the batter. The bright flavor pairs wonderfully with the sweet blueberries and adds a refreshing zing to each bite.

If you're looking to cut back on sugar, you can reduce the granulated sugar by up to ¼ cup without sacrificing too much sweetness. Alternatively, try substituting part of the sugar with honey or maple syrup for a different depth of flavor.

To make it dairy-free, substitute the butter with a non-dairy alternative like coconut oil or vegan butter, and use almond milk or oat milk in place of regular milk.

Finally, consider adding a streusel topping made from butter, sugar, and flour for a crunchy, bakery-style finish. Simply sprinkle it on top before baking for an extra layer of deliciousness.

Don’t be afraid to experiment — that’s part of the fun of baking! Each variation offers a new twist on this classic, ensuring you never get tired of enjoying it.

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