Blueberry Bread Recipe

There's something undeniably comforting about the smell of freshly baked Blueberry Bread filling your kitchen. With its golden crust, tender crumb, and bursts of juicy blueberries in every bite, this loaf is the ultimate feel-good treat.

I first baked this bread during blueberry season, when I had more berries than I knew what to do with. One slice in, I knew it was a keeper. Whether you're enjoying it for breakfast, as a snack, or even dessert, it's a deliciously simple way to celebrate the season.

The best part? It uses pantry staples and comes together in just over an hour. Let’s take a look at what makes this blueberry bread so special.

Why You'll Love This Blueberry Bread

Get ready to meet your new go-to quick bread recipe. This Blueberry Bread isn't just easy to make — it's bursting with flavor and perfect for any time of day.

First, it's incredibly easy to make. No fancy equipment or complicated steps required. Just one bowl, a whisk, and a loaf pan. If you can stir, you can bake this bread.

Second, it's great for using up fresh or frozen blueberries. Whether you picked them yourself or have a bag stashed in the freezer, they work beautifully in this recipe. The berries add little pockets of sweetness and moisture throughout.

Another reason to love this bread? It's super versatile. Add a lemon glaze for a tangy twist, mix in chopped nuts for crunch, or swap in different berries altogether.

Finally, this is a budget-friendly, freezer-friendly option for meal prep or entertaining. Make a double batch and freeze one for later — future you will be very grateful.

This blueberry bread is a true classic, and once you try it, you'll understand why it never goes out of style.

Ingredients Notes

This bread keeps things simple with just a handful of everyday ingredients. Each one plays a role in building the perfect loaf — tender, moist, and packed with blueberry flavor.

All-purpose flour gives the bread its structure. It's the backbone of most baked goods, providing just the right amount of strength to hold up to the juicy berries. If you're looking to add some whole grains, you can swap out half for whole wheat flour.

Sugar adds sweetness and helps create that golden crust we all love. Regular granulated sugar works perfectly here, but if you're feeling adventurous, try a mix of white and brown sugar for a slightly richer flavor.

Vegetable oil is the key to this bread's tender crumb. Unlike butter, oil keeps the loaf soft for days, making it perfect for make-ahead baking. You can substitute with melted coconut oil or even applesauce if you want a lighter version.

Buttermilk gives the bread a subtle tang and ensures a moist interior. Don’t have any on hand? No worries. Mix 1 tablespoon of lemon juice or vinegar with 1 cup of milk and let it sit for 5 minutes — instant buttermilk!

Of course, the star of the show is the blueberries. You can use fresh or frozen, but be sure to toss them with a bit of flour before adding to the batter. This prevents them from sinking to the bottom and helps distribute them evenly.

You won't need any fancy equipment — just a mixing bowl, whisk, spatula, and a standard 9x5-inch loaf pan. Line your pan with parchment for easy removal and cleanup.

How To Make This Blueberry Bread

Baking this bread is as easy as can be. Here’s how to bring it all together from start to finish.

Start by preheating your oven to 350°F (175°C) and greasing or lining your loaf pan with parchment paper. This simple step ensures your bread won’t stick and makes cleanup a breeze.

In a large bowl, whisk together your dry ingredients: flour, baking powder, and salt. This helps distribute the leavening evenly throughout the batter, so your loaf rises beautifully in the oven.

In a separate bowl, combine the sugar, eggs, vegetable oil, and buttermilk. Whisk until smooth and well combined. The batter should be creamy and slightly thick.

Now gently fold the wet ingredients into the dry until just combined. Be careful not to overmix, which can make the bread tough. Once the batter is nearly combined, add in your flour-dusted blueberries and gently fold them in.

Pour the batter into your prepared loaf pan and smooth out the top. If you're feeling fancy, sprinkle a few extra blueberries or a bit of coarse sugar on top for a pretty finish.

Bake for 55-65 minutes, or until a toothpick inserted in the center comes out clean. The top should be golden brown and domed, and your kitchen will smell absolutely heavenly.

Once baked, let the bread cool in the pan for 10-15 minutes before transferring to a wire rack. Allow it to cool completely before slicing — if you can wait that long!

Storage Options

One of the best things about this blueberry bread is how well it keeps. Whether you're planning to enjoy it over a few days or save some for later, here are your best storage methods.

Once cooled, store the bread at room temperature in an airtight container or wrapped tightly in foil. It will stay fresh for up to 3 days.

If you want to keep it longer, refrigeration works too. Just wrap the bread well or place it in a container to prevent it from drying out. It should last up to a week in the fridge.

For longer storage, freeze individual slices or the whole loaf. Wrap in plastic wrap and foil or place in a freezer-safe bag. It'll keep beautifully for up to 3 months.

To reheat, simply microwave a slice for 15-20 seconds, or pop it in the toaster oven until warmed through. A quick toast revives the texture and makes it feel fresh-baked all over again.

Variations and Substitutions

This blueberry bread is endlessly adaptable, making it the perfect canvas for your creativity. Don’t be afraid to switch things up based on what you have on hand.

For a citrusy twist, try adding lemon zest to the batter or drizzling a simple lemon glaze over the cooled loaf. The bright flavor pairs beautifully with the sweet berries.

Prefer a heartier texture? Mix in chopped nuts like walnuts or pecans for added crunch. Toast them beforehand for even more flavor.

Looking to reduce sugar? You can easily cut back the sugar by ¼ cup without compromising taste. The natural sweetness of the blueberries still shines through.

Don’t have blueberries? Try raspberries, blackberries, or chopped strawberries. Just be sure to use the same technique of tossing them with flour before mixing in.

Want to go gluten-free? Substitute with your favorite 1:1 gluten-free flour blend. Many readers have had success with this switch, though baking times may vary slightly.

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