Blueberry Bread Recipe
Moist, tender loaf bread bursting with juicy blueberries and subtle vanilla notes, perfect for breakfast, afternoon tea, or as a sweet treat any time of day.
Ingredients
<ul class="ingredients-main-list"><li class="ingredients-single-item">250g all-purpose flour</li><li class="ingredients-single-item">2 tsp baking powder</li><li class="ingredients-single-item">1/2 tsp salt</li><li class="ingredients-single-item">115g unsalted butter, softened</li><li class="ingredients-single-item">200g granulated sugar</li><li class="ingredients-single-item">2 large eggs, room temperature</li><li class="ingredients-single-item">120ml milk</li><li class="ingredients-single-item">2 tsp vanilla extract</li><li class="ingredients-single-item">1 tbsp lemon zest (optional)</li><li class="ingredients-single-item">300g fresh blueberries (or frozen, do not thaw)</li><li class="ingredients-single-item">1 tbsp all-purpose flour (for coating blueberries)</li></ul>
Equipment
<ul class="equipment-main-list"><li class="equipment-single-item">23cm x 13cm (9x5-inch) loaf pan</li><li class="equipment-single-item">Parchment paper</li><li class="equipment-single-item">Stand mixer or handheld electric mixer</li></ul>
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Directions
<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Preheat your oven to 175°C (350°F). Line your loaf pan with parchment paper, leaving some overhang on the long sides to easily lift the bread out later. Lightly grease any exposed parts of the pan.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>In a medium bowl, whisk together 250g flour, baking powder, and salt. This even distribution of leavening agents ensures your bread will rise uniformly.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>In a separate large bowl, cream together the softened butter and sugar using an electric mixer on medium speed for about 3-4 minutes until light and fluffy. This important step incorporates air into the batter, creating a tender crumb in the finished bread.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Add eggs one at a time, beating well after each addition. The proteins in eggs provide structure to your bread, so incorporating them thoroughly ensures proper binding.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Beat in the milk, vanilla extract, and lemon zest (if using) until just combined. Don't worry if the mixture looks slightly curdled at this stage—it will smooth out when you add the dry ingredients.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Gradually fold the dry ingredients into the wet mixture using a rubber spatula, mixing just until no dry flour remains visible. Overmixing develops gluten which can make your bread tough, so use gentle folding motions and stop as soon as ingredients are incorporated.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Toss the blueberries with 1 tablespoon of flour in a small bowl until lightly coated. This flour coating helps prevent the berries from sinking to the bottom of the bread during baking.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Gently fold the flour-coated blueberries into the batter. Be careful not to overmix or crush the berries, which would stain the entire batter purple (though this is purely aesthetic and won't affect the taste).</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Pour the batter into your prepared loaf pan and smooth the top with a spatula. If desired, sprinkle a few additional blueberries on top for a beautiful presentation.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Bake in the preheated oven for 55-65 minutes, or until a wooden skewer inserted into the center comes out clean with a few moist crumbs. If the top begins to brown too quickly, loosely cover with aluminum foil after about 40 minutes of baking.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Allow the bread to cool in the pan for 15 minutes. Then, using the parchment paper overhang, lift the bread out and transfer to a wire rack to cool completely, at least 1 hour. This cooling time allows the structure to set properly and makes slicing much easier.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Once cooled, slice with a serrated knife. Store any leftovers in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. This bread also freezes beautifully—wrap slices individually and freeze for up to 3 months.</li></ol>
Chef’s Notes
A few helpful details for making this recipe.
Can I use frozen blueberries instead of fresh ones in this bread?
Yes, frozen blueberries work perfectly in this recipe! Use them straight from the freezer without thawing to prevent colour bleeding. The flour coating step is especially important with frozen berries to absorb excess moisture. Baking time might need to be extended by 5-10 minutes.
Why does my quick bread sink in the middle after baking?
Sinking in the middle typically happens if the bread is underbaked, the oven temperature is too high, or you've overmixed the batter. Ensure you're using fresh baking powder, don't open the oven door during the first 30 minutes, and mix just until ingredients are combined.
What variations can I make to this blueberry loaf recipe?
This versatile blueberry loaf welcomes many variations! Try adding 100g chopped nuts, substitute some flour with wholemeal, swap blueberries for raspberries or blackberries, add a streusel topping, or make a lemon glaze. For extra moisture, you could include 60g of Greek yoghurt or sour cream.
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