Blueberry bread has been a favorite recipe of mine since childhood. It’s the perfect way to use fresh blueberries so that they aren’t overpowered by tons of sugar or fancy add-ins. The best part is, it is easy to make with mostly pantry staples and no special equipment.
For some of my other favorite blueberry recipes, you might like my Fresh Blueberry Crumble Pie, Blueberry Buckle, Blueberry Streusel Muffins, or Blueberry Scones.
FAQ
Can I add lemon to my blueberry bread?
Yes. However, I typically do not (controversial, maybe?). I love all things lemon, but I find it distracts from the flavor of the fresh blueberries. That said, feel free to add the zest of one lemon if you think you might miss the zing of lemon.
Can I use frozen blueberries in blueberry bread?
Absolutely! You can use frozen blueberries in this recipe. Add them straight from the freezer to help prevent the berries from bleeding into the batter. You may also need to increase the baking time slightly, since frozen blueberries lower the temperature of the batter.
How do I know when blueberry bread is done baking?
Blueberry bread is done baking when a toothpick inserted into the center of the loaf comes out clean or with just a few moist crumbs attached. You may also notice the loaf beginning to pull away slightly from the sides of the pan. Be careful not to overbake, as this can result in a dry loaf.
How do I keep blueberry bread moist?
To keep blueberry bread moist, allow the loaf to cool completely before slicing and storing. Cutting into the bread too early can release steam and negatively affect the final texture. Once cooled, store the loaf in an airtight container or wrap it tightly in plastic wrap. For best results, I recommend storing at room temperature.
Should blueberry bread be refrigerated?
No, blueberry bread does not need to be refrigerated. In fact, refrigerating sliced blueberry bread can sometimes dry it out faster. For the best texture, store it tightly wrapped or in an airtight container at room temperature. However, if you would like to extend its freshness by a few extra days, you can refrigerate the whole loaf before slicing.
Can I freeze blueberry bread?
Yes! Blueberry bread freezes very well. Once the loaf has cooled completely, wrap it tightly in plastic wrap and place it in a large freezer bag or airtight container. When ready to serve, thaw the bread overnight in the refrigerator or at room temperature. For the best flavor and texture, I recommend serving it within 3 months.
How to Make Homemade Blueberry Bread
Preheat your oven to 350℉.
Grease the inside of an 8½” by 4½” loaf pan with softened butter. Sprinkle 1 to 2 tablespoons of flour and rotate the pan to evenly cover the bottom and sides. Tap out any excess flour and set the pan aside.
In a large bowl, whisk together the flour, baking powder, cinnamon, and salt. Set aside.
In a second large bowl, whisk the eggs until homogenous, then whisk in the sugar until the mixture becomes a pale yellow color. Next, whisk in the yogurt, vanilla, vegetable oil, and melted butter.
Add the dry ingredients into the wet ingredients (half at a time) and fold together with a rubber spatula until just a few streaks of flour remain. (Remember, you will continue to mix when adding the blueberries).
In a small bowl, toss the blueberries in 2 teaspoons of flour, then fold them into the batter, again being careful not to overmix.
Pro tip: As tempting as it may be, don’t add extra blueberries. Measure them just to the top of your measuring cup. Adding too many blueberries can throw off the texture of the finished bread or create too much batter so that your pan overflows!
Pour the batter into the prepared loaf pan (it should come up about ¾ the height of your pan), smoothing the top of the batter with the back of a spoon or rubber spatula.
Bake in the center of your oven for 35 to 40 minutes (keep an eye out for browning), then loosely cover the top with aluminum foil and continue to bake for an additional 15 to 20 minutes, or until a toothpick inserted into the centre comes out with just a few moist crumbs. (I recommend beginning to check around the 55-minute mark, just to be on the safe side.)
Remove the blueberry bread from the oven and allow it to cool in the pan on a wire rack for 20 minutes before attempting to remove it from the pan. Allow to cool fully to room temperature on the wire rack before cutting.
Serve immediately, or store at room temperature (tightly wrapped in plastic wrap or in an airtight container) for up to 4 days.
Blueberry Bread
Ingredients
- 1 ¾ cups all-purpose flour (spooned and leveled)
- 2 tsp baking powder
- ½ tsp kosher salt (I use Diamond Crystal)
- ½ tsp ground cinnamon
- 2 large eggs, at room temperature
- ¾ cup granulated sugar
- ¾ cup full-fat plain yogurt, at room temperature
- 1 tsp pure vanilla extract
- ¼ cup vegetable oil
- ¼ cup unsalted butter, melted
- 1 ½ cups fresh blueberries
- 2 tsp additional all-purpose flour (for tossing blueberries)
Instructions
- Preheat the oven to 350℉.
- Grease the inside of an 8½" x 4½" loaf pan with softened butter. Sprinkle in 1 to 2 tablespoons of flour and rotate the pan to evenly coat the bottom and sides. Tap out any excess flour and set the pan aside.
- In a large bowl, whisk together the flour, baking powder, cinnamon, and salt. Set aside.1 ¾ cups all-purpose flour2 tsp baking powder½ tsp ground cinnamon½ tsp kosher salt
- In a second large bowl, whisk the eggs until homogenous. Whisk in the sugar until the mixture becomes pale yellow in color. Add in the yogurt, vanilla, vegetable oil, and melted butter, whisking until fully combined.2 large eggs, at room temperature¾ cup granulated sugar¾ cup full-fat plain yogurt, at room temperature1 tsp pure vanilla extract¼ cup vegetable oil¼ cup unsalted butter, melted
- Add the dry ingredients into the wet ingredients, half at a time, folding gently with a rubber spatula until just a few streaks of flour remain. (Remember, you will continue to mix the batter when adding the blueberries).
- In a small bowl, toss the blueberries in 2 teaspoons of flour. Then, gently fold them into the batter, again being careful not to overmix.Pro tip: As tempting as it may be, don’t add extra blueberries. Measure them just to the top of your measuring cup. Adding too many blueberries can affect the texture of the finished bread or create excess batter that could cause the pan to overflow!1 ½ cups fresh blueberries2 tsp additional all-purpose flour
- Pour the batter into the prepared loaf pan. (It should come up to about ¾ the height of the pan.) With the back of a spoon or rubber spatula, smooth the top of the batter.
- Bake in the center of the oven for 35 to 40 minutes, keeping an eye out for browning. Then, loosely cover the top with aluminum foil and continue baking until a toothpick inserted into the center comes out with just a few moist crumbs attached (about 15 to 20 minutes more). (I recommend beginning to check around the 55-minute mark, just to be safe.)
- Remove the blueberry bread from the oven and allow it to cool in the pan on a wire rack for 20 minutes before attempting to remove it from the pan. Once removed from the pan, allow the bread to cool fully to room temperature on the wire rack before cutting.
- Serve immediately, or store at room temperature tightly wrapped in plastic wrap or in an airtight container for up to 4 days.
