Blueberry Bread Recipe
There’s a certain magic to the smell of bread baking. It’s a warm, comforting hug for your senses that makes any house feel like a home.
Now, add the sweet, jammy burst of blueberries to that, and you’ve got something truly special. This isn’t just another recipe; it’s an invitation to create a moment of pure, simple joy.
I remember my grandmother making a loaf like this on lazy Sunday mornings. The whole house would fill with that incredible aroma, pulling us all to the kitchen.
This recipe is my take on that memory. It’s straightforward, uses basic pantry staples, and delivers a moist, tender loaf every single time. Let’s bake something wonderful together.
What You’ll Need
Gathering your ingredients first makes the whole process smooth and enjoyable. Here’s everything required for this delicious loaf.
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 large egg, at room temperature
- ½ cup milk (whole or 2%)
- ¼ cup unsalted butter, melted and cooled
- 1 teaspoon vanilla extract
- 1 ½ cups fresh or frozen blueberries
- 1 tablespoon all-purpose flour (for tossing the berries)
- Optional: 1 tablespoon coarse sugar for the topping
Pro Tips
I’ve made this bread more times than I can count. Here are a few hard-won tips to guarantee your loaf comes out perfectly on the first try.
- The Flour Toss is Key: Don’t skip tossing your blueberries in that extra tablespoon of flour. This light coating helps them “grip” the batter, preventing them all from sinking to the bottom of the pan.
- Don’t Overmix the Batter: When you combine the wet and dry ingredients, mix only until you no longer see streaks of flour. A few lumps are perfectly fine. Overmixing develops gluten, which will make your bread tough instead of tender.
- Room Temperature is Best: Using a room temperature egg and milk helps the ingredients combine into a smoother, more uniform batter. It’s a small step that makes a big difference in the final texture.
- The Lemon Zest Trick: For a brighter, more complex flavor, add the zest of one lemon to your dry ingredients. The citrus note is a fantastic complement to the sweet blueberries.
Essential Tools
You don’t need any fancy equipment for this recipe. Just a few kitchen basics will do the trick.
- 9×5 inch loaf pan
- Large mixing bowl (for dry ingredients)
- Medium mixing bowl (for wet ingredients)
- Whisk
- Rubber spatula
- Measuring cups and spoons
- Wire cooling rack
Possible Substitutions and Variations
This recipe is very forgiving. Feel free to experiment with these simple swaps to make it your own or to use what you have on hand.
| Ingredient | Substitution | Notes |
|---|---|---|
| All-Purpose Flour | Half whole wheat flour | Adds a nutty flavor and density. |
| Unsalted Butter | Coconut oil or vegetable oil | Use the same amount. |
| Milk | Buttermilk or any plant-based milk | Buttermilk will add a nice tang. |
| Blueberries | Other berries or chopped nuts | Raspberries, cranberries, or walnuts work well. |
Make-Ahead Tips
You can prep parts of this recipe in advance to make baking day even quicker.
In an airtight container, whisk together all the dry ingredients (flour, sugar, baking powder, salt). You can store this at room temperature for weeks. When you’re ready to bake, just mix your wet ingredients and combine.
How to Make Blueberry Bread: Step-by-Step Instructions
Follow these simple steps for a perfect loaf.
Step 1: Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan thoroughly.
Step 2: In a large bowl, whisk together the 2 cups of flour, sugar, baking powder, and salt. If you’re adding lemon zest, stir it in here.
Step 3: In a separate medium bowl, whisk the egg, then add the milk, melted butter, and vanilla extract. Whisk until everything is well combined.
Step 4: Pour the wet ingredients into the dry ingredients. Use a spatula to fold them together until just combined. Remember, a few lumps are okay!
Step 5: In a small bowl, gently toss the blueberries with the 1 tablespoon of flour. Carefully fold the coated blueberries into the batter.
Step 6: Pour the batter evenly into your prepared loaf pan. If using, sprinkle the coarse sugar over the top for a nice, crunchy crust.
Step 7: Bake for 55 to 65 minutes. You’ll know it’s done when a toothpick inserted into the center comes out clean or with a few moist crumbs attached.
Step 8: Let the bread cool in the pan for about 15 minutes before carefully transferring it to a wire rack to cool completely. Patience here is important—it will slice much more cleanly when cool.
Nutrition, Pairings, and Efficiency
Here’s a little more info to help you fit this delicious bread into your life.
Nutritional Snapshot
This is an approximation per slice, assuming the loaf is cut into 12 slices.
| Nutrient | Approximate Amount |
|---|---|
| Calories | 220 kcal |
| Carbohydrates | 38g |
| Protein | 4g |
| Fat | 6g |
Ingredient Swaps for Different Diets
- For a Lower-Sugar Version: You can reduce the sugar to ¾ cup without majorly affecting the texture. You could also experiment with natural sweeteners like maple syrup, but you may need to adjust the liquid amount slightly.
- To Make it Dairy-Free: Use a plant-based milk like almond or soy milk and substitute the butter with an equal amount of coconut oil or another dairy-free butter alternative.
Meal Pairing and Efficiency
This bread is fantastic on its own, but it also plays well with others. A warm slice with a pat of butter alongside your morning coffee is pure bliss.
For a more complete breakfast or brunch, serve it with a side of scrambled eggs or a simple yogurt parfait. To save time during baking, clean your bowls and tools while the bread is in the oven. By the time it’s out, your kitchen is already clean!
Tips for Leftovers and Storage
Proper storage will keep your blueberry bread fresh and delicious.
Room Temperature: Wrap the loaf tightly in plastic wrap or place it in an airtight container. It will stay moist and fresh for up to 3 days.
Freezing: This bread freezes beautifully. For best results, wrap the entire loaf (or individual slices) in plastic wrap, then a layer of aluminum foil. It will keep in the freezer for up to 3 months. Let it thaw at room temperature or gently reheat a slice in the microwave or toaster.
Frequently Asked Questions
Q1. Can I use frozen blueberries?
Ans: Absolutely! Do not thaw them first. Add them to the batter while they are still frozen. Tossing them in flour is especially important with frozen berries to prevent them from bleeding too much color into the batter.
Q2. Why did my bread come out dry?
Ans: This usually happens for two reasons: overbaking or measuring flour incorrectly. Use the “spoon and level” method for flour—spoon it into the measuring cup, then level the top with a knife. Also, start checking for doneness a few minutes before the recipe suggests.
Q3. Can I make this recipe into muffins?
Ans: Yes, this batter works great for muffins. Line a muffin tin with paper liners, fill them about ¾ full, and bake at 375°F (190°C) for 20-25 minutes, or until a toothpick comes out clean.
Q4. My bread is doughy in the middle. What went wrong?
Ans: It was likely underbaked. If the top is browning too quickly but the inside is still raw, loosely cover the top with aluminum foil and continue baking until the center is cooked through. Every oven is a little different, so the toothpick test is your best friend.
Wrapping Up
There you have it—a simple, heartwarming blueberry bread that’s perfect for any occasion, or no occasion at all.
Baking should be a joy, not a chore. I hope this recipe brings a little bit of that handmade happiness into your kitchen.
Go ahead and give it a try! When you do, I’d love to hear how it turned out. Leave a comment below with your experience or any questions you might have.
