If you’re looking for a homemade treat that is both comforting and flavorful, blueberry bread is exactly what you need. This classic recipe combines the sweet, juicy burst of blueberries with a soft, tender bread that is perfect for breakfast, a snack, or even a light dessert. You’ll love how easy it is to make, and the aroma that fills your kitchen while it bakes is simply irresistible.
Why We Love This Blueberry Bread Recipe
There are many reasons why this blueberry bread recipe is so beloved. First, it’s incredibly soft and moist, thanks to the right balance of liquid, fat, and flour. Every slice offers a gentle sweetness, complemented by the natural tartness of fresh blueberries.
Second, it’s versatile. You can enjoy it as a quick breakfast, a midday snack, or a light dessert. It’s easy to adjust to your preferences: swap out water for milk for a richer flavor, or use mashed banana or applesauce to reduce the fat content. You can even make it gluten-free by choosing an appropriate flour blend, and the bread still comes out tender and satisfying.
Another reason to love this bread is its simplicity. You don’t need complicated techniques or special equipment. Mixing the ingredients is straightforward, and folding in the berries is all it takes to get that beautiful, dotted appearance throughout the loaf. The final product is a visually appealing bread with a golden-brown crust and a moist, soft interior.
Finally, it’s a recipe that connects with memories and moments. Baking blueberry bread can be a comforting activity, and serving it fresh from the oven is a way to bring warmth and joy to your table. Every slice is a reminder that simple ingredients, when combined with care, can create something truly delightful.
Ingredients for Blueberry Bread
To make this blueberry bread, you only need a few simple ingredients, but each one plays a crucial role in the final texture and flavor of the loaf. Here’s what you’ll need:
- 2 cups flour (240g) – you can use all-purpose, spelt, or gluten-free flour depending on your preference
- 3/4 cup sugar (150g) – adjust slightly if you prefer a sweeter or less sweet loaf
- 2 tsp baking powder – for that perfect rise
- 3/4 tsp salt – to balance the sweetness
- 1/2 tsp baking soda – helps the bread stay soft
- 1/2 tsp cinnamon (optional) – adds a warm flavor note
- 2 cups blueberries (240g) – fresh or frozen, lightly floured to prevent sinking
- 1 cup water (240g) – you can substitute with milk or plant-based milk
- 2 tsp pure vanilla extract (10g) – for depth of flavor
- 3 tbsp oil or unsalted butter (36g) – or mashed banana for a lower-fat option
- 1 egg – or a flax egg / extra water as a substitute
How to Make Blueberry Bread
Making blueberry bread is straightforward, and even beginner bakers can achieve excellent results. Start by preparing your oven and loaf pan. Preheat your oven to 350°F (175°C). Grease a 9×5 inch loaf pan and line the bottom with parchment paper to prevent sticking.
Next, combine your dry ingredients. In a large bowl, stir together the flour, sugar, baking powder, baking soda, salt, and optional cinnamon. Ensure the mixture is well combined so that the rising agents are evenly distributed.
In a separate bowl, mix together the wet ingredients: water, vanilla, oil or butter, and egg. Pour the wet mixture into the dry ingredients and stir until just combined. The batter should be slightly lumpy—overmixing can make the bread dense.
Gently fold in most of the blueberries, reserving a few to press on top of the loaf. Folding carefully helps prevent the berries from breaking and turning the batter purple. Pour the batter into the prepared pan and spread it evenly. Place the remaining blueberries on top for a decorative, inviting look.
Bake the bread for about 60 minutes, or until a toothpick inserted in the center comes out mostly clean. Baking times may vary depending on your oven, so keep an eye on the loaf during the last 10 minutes. Once baked, allow the bread to cool in the pan for a few minutes, then transfer it to a wire rack to cool completely.
For best results, slice the bread the next day. The flavors will have settled, and the texture will be even more moist and tender. You’ll find each slice studded with juicy blueberries and perfectly soft from crust to crumb.
How to Serve Blueberry Bread
Blueberry bread is versatile when it comes to serving. You can enjoy it warm, fresh from the oven, with a light smear of butter for breakfast. The bread’s natural sweetness pairs wonderfully with tea or coffee for a mid-morning snack.
For a more indulgent treat, serve slices with cream cheese or yogurt on the side. The creamy texture contrasts beautifully with the soft bread and juicy berries. You can also toast slices lightly for a crispy exterior, which brings out the aroma of the bread and slightly caramelizes the sugars.
Consider adding fresh fruit or a drizzle of honey to elevate the presentation. For brunch gatherings or casual get-togethers, cut the bread into small squares and serve alongside other baked goods. This bread is naturally appealing, with blueberries visible throughout the loaf and a golden-brown top that invites you to take the first bite.
Expert Tips for Blueberry Bread
To make your blueberry bread the best it can be, here are some tips from experienced bakers:
- Flour your blueberries – Lightly coating frozen or fresh berries in flour before folding them into the batter helps prevent them from sinking to the bottom.
- Don’t overmix – Overmixing the batter can result in dense bread. Mix just until ingredients are combined.
- Use room temperature ingredients – Eggs and liquids at room temperature help the batter mix evenly and rise better.
- Test with a toothpick – Start checking for doneness around 55 minutes. A clean toothpick or one with a few moist crumbs indicates perfect baking.
- Cooling is key – Letting the bread cool completely before slicing prevents it from crumbling and improves texture.
- Enhance flavor – Adding a teaspoon of lemon zest can brighten the flavor of blueberries and add a subtle tang.
How to Store Blueberry Bread
Storing your blueberry bread correctly ensures it stays fresh and flavorful. Once cooled completely, wrap the loaf tightly in plastic wrap or place it in an airtight container. Store at room temperature for up to three days.
If you want to keep it longer, you can refrigerate the bread for up to a week. For even longer storage, slice the loaf and freeze individual pieces in a freezer-safe bag for up to three months. Thaw slices at room temperature or toast them directly from frozen for a warm, fresh-tasting bite.
Proper storage prevents the bread from drying out and keeps the blueberries juicy. Make sure to keep it away from direct sunlight or heat, which can affect texture and flavor.
Variations of Blueberry Bread
You can easily modify this blueberry bread recipe to suit different tastes or dietary needs. Some popular variations include:
- Lemon Blueberry Bread – Add lemon zest and a little juice to the batter for a refreshing twist.
- Nutty Blueberry Bread – Fold in chopped walnuts, almonds, or pecans for added crunch.
- Chocolate Chip Blueberry Bread – Combine blueberries with chocolate chips for a sweet treat.
- Vegan Blueberry Bread – Replace the egg with a flax or chia egg, and use oil instead of butter.
- Gluten-Free Blueberry Bread – Use a gluten-free flour blend to enjoy the bread without gluten.
Experimenting with different flavors, spices, or fruit combinations can make this recipe a go-to for different occasions. Each variation maintains the soft, moist texture and sweet flavor you love.
Frequently Asked Questions About Blueberry Bread
Can I use frozen blueberries?
Yes! Frozen blueberries work well. Just do not thaw them before adding—they hold their shape better and prevent the batter from turning purple.
How can I make the bread sweeter or less sweet?
You can adjust the sugar slightly. Add a bit more for a sweeter bread or reduce by 2–3 tablespoons for a milder sweetness.
Can I make this bread without eggs?
Yes, use a flax or chia egg as a substitute. Mix 1 tablespoon of ground flaxseed or chia seeds with 3 tablespoons of water and let it sit for 5–10 minutes before adding.
Why does my bread sink in the middle?
Overmixing the batter, too many berries, or opening the oven door too early can cause sinking. Mix gently and bake without interruptions.
Can I add other fruits or nuts?
Absolutely. Blueberries pair well with raspberries, chopped apples, or nuts like walnuts and almonds.
Blueberry Bread
Equipment
- Mixing Bowls:
- Loaf Pan
- Measuring Spoons
Ingredients
- 2 cups flour all-purpose, spelt, or gluten-free flour
- 3/4 cup sugar adjust for sweetness
- 2 tsp baking powder
- 3/4 tsp salt
- 1/2 tsp baking soda
- 1/2 tsp cinnamon optional
- 2 cups blueberries fresh or frozen, lightly floured
- 1 cup water substitute with milk or plant-based milk
- 2 tsp pure vanilla extract
- 3 Tbsp oil or unsalted butter or mashed banana for a lower-fat option
- 1 egg or flax egg as a substitute
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×5 inch loaf pan.
- In a large bowl, combine flour, sugar, baking powder, baking soda, salt, and optional cinnamon.
- In another bowl, mix together water, vanilla, oil or butter, and the egg.
- Pour the wet mixture into the dry ingredients and stir until just combined.
- Gently fold in most of the blueberries, reserving a few for the top.
- Pour the batter into the prepared pan and place the reserved blueberries on top.
- Bake for about 60 minutes or until a toothpick inserted in the center comes out clean.
- Allow the bread to cool in the pan for a few minutes, then transfer to a wire rack to cool completely.
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