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Thisblueberry bread is super soft and moist andit's loaded with juicy ripe blueberries. You only need 10 minutes prep + 9 ingredients for this delicious quick bread. It's the perfect treat for breakfast or dessert to enjoy with a cup of coffee. By the way, have you tried my chocolate zucchini bread?
Jump to:
- Why you will love this recipe
- Photo tutorial
- Top tips for success
- Should the blueberries be tossed in flour?
- How long does it last
- Freezing instructions
- More quick bread recipes to try
- Recipe
Why you will love this recipe
- You only need 9 ingredients to make it.
- Fresh or frozen blueberries both work beautifully.
- All you need is 10 minutes of prep time.
- Perfect for all occasions and a huge crowd pleaser.
Photo tutorial
In a small bowl, sift together flour, baking powder, and salt. Set aside.In a large bowl, using a stand or a handheld mixer fitted with a whisk or paddle attachment, beat butter until soft and creamy, about 2 minutes.
Add the sugar and mix until light and creamy for about 2 minutes.
Add eggs and vanillaand mix until well combined.
Alternately, add dry ingredients and sour cream and stir on low speed to combine. Begin and end with dry ingredients.
Fold in blueberries to combine. Transfer to the prepared pan and bake for about 55-65 minutes or until a toothpick inserted in the center comes out clean.
Top tips for success
- Don't overmix the batter at any step. Overmixing can cause the bread to be dense and rubbery.
- Line the loaf pan with parchment paper so that you can easily lift the baked blueberry bread out of the pan after it has baked and cooled.
- Do not overbake the bread or it will become dry. Be sure to do the toothpick test. If the toothpick comes out clean with a few moist crumbs, it's done.
Should the blueberries be tossed in flour?
With this recipe, no. With many recipes that call for blueberries, you will find that they often sink to the bottom of the bread, a cake, or muffins. The reason why this happens is that the weight of blueberries is too heavy for the thickness of the batter. So if the batter is thin, they are going to sink to the bottom every time.
Thankfully, this batter is thick enough that it shouldn't be an issue. As you can see in my photos, the blueberries are evenly spread throughout the bread, and I do not toss them in flour before.
How long does it last
On average, it will last 3 days in an airtight container in the fridge. Let come to room temperature before serving if you wish.
Freezing instructions
Wrap it tightly in plastic wrap and place in a freezer-safe bag. It will last 2-3 months. When ready to serve, place on the counter or in the refrigerator.
More quick bread recipes to try
- Banana Bread
- Sourdough Banana Bread
- Air Fryer Banana Bread
- Apple Bread
Recipe
Easy Blueberry Bread Recipe
4.94 from 58 votes
Author Sabine
Calories: 308kcal
Servings: 10 servings
Prep 10 minutes minutes
Cook 1 hour hour
Total 1 hour hour 10 minutes minutes
Print Pin Rate
This extraordinary blueberry bread is super soft and moist. Plus, it's filled with juicy ripe blueberries. You will only need 10 minutes prep + 9 ingredients to make this recipe!
Ingredients
- 2 cups all-purpose flour, spooned and leveled
- 2 teaspoon baking powder
- ½ teaspoon salt
- ½ cup unsalted butter, room temperature
- ⅔ cup packed light brown sugar
- 2 large eggs
- 2 teaspoon vanilla extract
- 1 cup sour cream
- 2 cups fresh or frozen blueberries
Instructions
Preheat oven to 350°F (175°C). Line a 9x5“ (23x13cm) loaf pan with parchment paper with an overhang on two opposite sides to easily lift the bread out of the pan after baking. Set aside.
In a small bowl sift together flour, baking powder, and salt. Set aside.
In a large bowl using a stand or handheld mixer fitted with a whisk or paddle attachment beat butter until soft and creamy, about 2 minutes.
Add the sugar and mix until light and creamy for about 2 minutes.
Add eggs and vanilla and mix until well combined.
Alternately, add dry ingredients and sour cream and stir on low speed to combine. Begin and end with dry ingredients.
Fold in blueberries to combine. Transfer to the prepared pan and bake for about 55-65 minutes or until a toothpick inserted in the center comes out clean.
Let cool in the pan for 10 minutes then transfer with the paper to a wire rack and let cool to room temperature. Store leftovers in an airtight container at room temperature up to 3 days.
Video
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Nutrition
Calories: 308kcalCarbohydrates: 39gProtein: 4gFat: 15gSaturated Fat: 8gCholesterol: 78mgSodium: 237mgPotassium: 218mgFiber: 1gSugar: 17gVitamin A: 505IUVitamin C: 3.1mgCalcium: 95mgIron: 1.7mg
Course Breakfast, Dessert
Cuisine American
Did you make this recipe?Leave a feedback and rate this recipe!
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About Sabine
Sabine is a professional baker, cookbook author, and award-winning food photographer.
Reader Interactions
Comments
Consumer Advocate
I made this cake first to see if the measurements were correct. I feel you must make the recipe as written in order to make an informed comment. If you alter the recipe in any way, it's not an accurate comment to the author and I wished people knew this.
The recipe for one loaf cake is delicate and beautiful and delicious. When I made 3x the recipe the cakes came out dense, gummy and rose in the oven but fell considerably upon removing and cooling. There is a distinct flour-y taste and it seemed as though I hadn't mixed it through. That was not the case, I'm a seasoned baker so again I baked a single loaf to be certain. It was fine. Prepared 2x batter next time, following the recipe, but the gummy, dense flour-y result was the same for me. I am so disappointed to waste this amount of ingredients when food is so expensive especially baking items. Would not double nor triple this recipe if you'd like a successful loaf. Make 1 at a time then bake from there is my suggestion. Dang I hate that.Reply
Lily
This looks delicious and interesting.
If I use frozen blueberries, should I that them first, or just put the frozen berries directly into the batter?
Also, is it possible to just whisk this by hand if one doesn't own a mixer?
Thanks!
🙂Reply
Diane
This is such an easy recipe and so incredibly delicious. I have made it twice now .
The thing that I added was zest from a whole lemon. I lemon and blueberries. I also
made a lemon glaze. Not necessary at as bread would be yummy without!Reply
VICKI
Super easy and really moist. Will make it again.Reply
Bonnie
Is there icing sugar on top or a glaze.?
Reply
Sabine
You can definitely top the bread with glaze or sugar but I usually serve it without any topping. I hope that helps.
Reply
B J Ehlen
This is delicious! My husband loves it. I’ve made several & have in freezer. When blueberries are on sale is when I bake a lot of bread. I use 3 smaller pans.Reply
Karen
Great recipe not too sweet my husband and guests loved itReply
Collette Le Paven
Hi there,There is something off with your measures
1st) you say 2 cups of flour (240 Grams * 1 cup is
**** From your recipe 2 cups all-purpose flour, spooned and leveled (240g)
*** and the same for the blueberries
2 cups fresh or thawed blueberries (340g)So I would like to have the proper portions Please,
Hope you take this as a positive review
Kind regards,
Collette
Reply
Sabine
Hi Collette, thanks for your comment. You can measure the ingredients by using cups (measure by volume) or a kitchen scale - grams (measure by weight). 1 cup flour doesn't weigh the same as 1 cup blueberries. The values are correct. I hope that helps.
Reply
Lkashrd
“Insane” was my daughter’s comment when she took her first bite! It was that good! The secret ingredient is the real vanilla bean that I used. This bread won’t disappoint. Perfect for breakfast, brunch, snack or dessert.Reply
Anne
This is YUMMYReply
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