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Blueberry Bread Recipe

Blueberry Bread Recipe

Learn how to make the best homemade blueberry bread with this easy baking recipe! Packed with fresh or frozen blueberries, this foolproof quick bread features a tender crumb, delicate vanilla flavor, and golden crust. Perfect for breakfast or as a sweet treat with your afternoon coffee.
Difficulty:
Beginner
Prep Time:
15 mins
Cook Time:
60 mins
Serves:
1 loaf (10 slices)
An overhead shot of a freshly sliced blueberry bread loaf on a rustic wooden board, with one thick slice pulled slightly away revealing its moist, tender crumb studded with plump blueberries that have created beautiful purple-blue pockets throughout. The golden-brown top crust has slight cracks where blueberries peek through, dusted with a light sprinkle of powdered sugar. In soft natural light streaming from a nearby window, the scene includes scattered fresh blueberries and a vintage ceramic plate with a slice ready to be enjoyed alongside a steaming cup of tea in a white porcelain mug. The contrast between the bread's golden exterior and vibrant purple-blue berry bursts creates an irresistible visual appeal.

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>

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>

FAQs

Find answers to your most pressing questions about this delicious recipe right here.

What ingredients are used in Blueberry Bread Recipe?

Blueberry Bread requires all-purpose flour, baking powder, salt, unsalted butter, granulated sugar, eggs, milk, vanilla extract, lemon zest (optional), and fresh or frozen blueberries. These simple pantry staples combine to create a moist, tender loaf studded with juicy berries.

How to cook Blueberry Bread Recipe at home?

Learn how to cook Blueberry Bread Recipe by preheating your oven to 175°C, mixing dry ingredients separately from creamed butter and sugar, then combining both with eggs, milk and vanilla. Coat blueberries in flour before gently folding into the batter. Bake in a lined loaf tin for about an hour until a skewer comes out clean, then cool completely before slicing.

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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This flour coating helps prevent the berries from sinking to the bottom of the bread during baking." }, { "@type": "HowToStep", "name": "Fold in blueberries", "text": "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)." }, { "@type": "HowToStep", "name": "Fill pan", "text": "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." }, { "@type": "HowToStep", "name": "Bake", "text": "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." }, { "@type": "HowToStep", "name": "Cool", "text": "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." }, { "@type": "HowToStep", "name": "Serve and store", "text": "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." } ], "aggregateRating": { "@type": "AggregateRating", "ratingValue": "5", "ratingCount": "158" }, "review": [ { "@type": "Review", "author": "Isabella Rossi", "datePublished": "2024-05-25", "reviewBody": "Perfectly moist, bursting with berries! I made this for Sunday brunch and everyone raved about it. The lemon zest adds a beautiful brightness that complements the blueberries wonderfully.", "name": "Berry Delicious", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Anika Patel", "datePublished": "2024-05-20", "reviewBody": "This recipe is the best way to use seasonal blueberries! I've tried several blueberry bread recipes and this one has the perfect texture - not too dense, not too cakey. Will definitely make again.", "name": "Perfect Summer Bake", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Lars Johansson", "datePublished": "2024-05-15", "reviewBody": "My family devoured this in one sitting! The instructions were easy to follow even for a beginner baker like me. I used frozen blueberries and they worked perfectly.", "name": "Family Favorite", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Mei-Lin Chen", "datePublished": "2024-05-10", "reviewBody": "Makes excellent freezer-friendly slices! I made two loaves - one to eat now and one to freeze for later. The frozen slices thaw beautifully and taste just as fresh. The vanilla flavor is subtle and perfect.", "name": "Great for Meal Prep", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Carlos Mendoza", "datePublished": "2024-05-05", "reviewBody": "Better than any bakery version I've tried! The tips about coating blueberries in flour was genius - my berries didn't sink at all. I've started making this as gifts for friends and everyone asks for the recipe.", "name": "Bakery-Quality Results", "reviewRating": { "@type": "Rating", "ratingValue": "5" } } ] }
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