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The Ultimate Moist Blueberry Bread Recipe

Close-up of a moist slice of blueberry bread showing bright purple blueberries baked into the tender, golden crumb.
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Bake this incredibly moist blueberry bread loaf. This easy recipe uses fresh blueberries and results in a tender, flavorful quick bread perfect for breakfast or a snack.

Ingredients

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  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/2 cup (1 stick) unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup milk
  • 1 1/2 cups fresh or frozen blueberries
  • 1 tablespoon lemon zest (optional, for lemon blueberry bread variation)
  • 1/4 cup milk (for glaze, optional)
  • 1 cup powdered sugar (for glaze, optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a standard 9×5 inch loaf pan.
  2. In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon. Set this dry mixture aside.
  3. In a large bowl, use an electric mixer to cream together the softened butter and granulated sugar until light and fluffy, about 3 minutes.
  4. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and lemon zest, if using.
  5. Gradually add the dry ingredient mixture to the wet ingredients, alternating with the milk. Mix on low speed until just combined. Do not overmix the batter.
  6. Gently fold in the blueberries using a spatula. If using frozen berries, do not thaw them first.
  7. Pour the batter into the prepared loaf pan and spread evenly.
  8. Bake for 50 to 60 minutes, or until a wooden skewer inserted into the center comes out clean. If the top browns too quickly, loosely tent it with aluminum foil after 35 minutes.
  9. Let the bread cool in the pan for 10 minutes before carefully turning it out onto a wire rack to cool completely.
  10. If making the glaze, whisk together the powdered sugar and 1/4 cup milk until smooth. Drizzle over the cooled bread before slicing and serving.

Notes

  • For a blueberry banana bread variation, mash 1 ripe banana and add it with the eggs in step 3. Reduce the milk by 2 tablespoons.
  • To prevent the blueberries from sinking, gently toss them in 1 tablespoon of the measured flour before folding them into the batter.
  • This bread freezes well. Wrap the cooled loaf tightly in plastic wrap and then foil for up to 3 months.

Nutrition

Find it online: https://chefsily.com/moist-blueberry-bread-recipe/