Blueberry Bread Recipe

Two slices of blueberry bread served on a white plate.

4.97 from 32 votes

Blueberry Bread Recipe

This moist blueberry bread is soft, easy to make, packed with juicy berries, and topped with a sweet bakery style sugar crust.

Prep Time10

Cook Time1 5

Total Time1 15

Course: Bread

Cuisine: American

Servings:

Author: Kristyn Merkley

Ingredients

½ cup butter, softened
1 ¼ cups sugar
2 eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
½ teaspoon salt
2 teaspoons baking powder
½ cup milk
2 cups blueberries, washed and drained
⅛ cup coarse sugar

Instructions

Preheat the oven to 375°F. Line a 9 x 5 bread loaf pan with parchment paper and set aside.
Add butter and sugar in a medium bowl and beat until smooth. One at a time, add each egg, blending in between. Mix in vanilla.
In a separate bowl, sift flour, salt and baking powder. Add to sugar mixture, a little bit at a time, alternating with the ½ cup milk.
Using a fork, crush ½ cup of your blueberries and add to your batter. Fold in the remaining blueberries.
Pour batter into prepared bread pan. Sprinkle sugar over the tops and bake at 375°F for about 65 - 70 minutes.
Remove from pan and allow to cool at least 30 minutes.

Video

Notes

Recipe Tips.

Pat the blueberries dry after washing to prevent excess moisture in the batter.
Fold the blueberries in gently to keep them from breaking apart too much.
To keep the blueberries from sinking to the bottom, toss them with flour before folding them into the muffin batter.
Check the loaf around the 60-minute mark and tent loosely with foil if the top is browning too quickly.
Let the bread cool completely before slicing so it holds together nicely.

Store. Cool this easy Blueberry Bread recipe completely before storing it to avoid soggy bread. Store in an airtight container along with a paper towel to soak up any moisture. It should last 4-5 days on the counter or a week in the refrigerator.

Freeze. Wrap the loaf with plastic wrap and again with aluminum foil, or place it in a Ziploc freezer bag. Label and freeze for up to 3 months.

Glaze. Whisk together 2 tablespoons melted butter, 1 1/2 cups powdered sugar (sifted), 1 teaspoon vanilla, and 1 - 2 teaspoons heavy cream. Drizzle over warm bread, if desired.

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