This easy Blueberry Bread recipe is made in just 10 minutes and requires 9 ingredients. It is super soft and moist because of added sour cream and brown sugar. 2 cups of blueberries make sure that this Blueberry Bread deserves its name.
Breakfast time! Or dessert time? However, this delicious Blueberry Bread is the right choice for both, breakfast and dessert.
Soft, moist and loaded with blueberries. You will think you eat a huge blueberry muffin in a loaf shape.
I used brown sugar for the flavor and sour cream to have a super moist and soft Blueberry Bread. The texture is just great.
Why is this Easy Blueberry Bread Recipe so awesome?
- Just a few ingredients: 9 in total
- Extremely easy to make
- 2 bowls required
- Just a few preparing steps
- Ready to bake in 10 minutes
- 2 cups of blueberries!!!
- Moist, moist, moist
By the way, how did you spent the Easter holidays? Were you also feasting on chocolate eggs and tons of sweets? Even if my pants are like a second skin today, I don’t regret anything. The holidays were so relaxing that I charged my batteries completely.
It’s sometimes hard studying, working, and being self-employed all at the same time. Some days are very exhausting.
Blogging is not that easy when you want to make a living out of it. Treat it like a hobby, and it will always be one. It’s a lot of work and success doesn’t happen overnight. You have to love it. Otherwise, it’s hard not to give up.
And I do. I really, really love it. I love to share all my recipes with you. Thank you so much, for following along and thank you for all the lovely comments and emails I receive from you.
It always makes me happy to read that you made a recipe of mine and it turned out great and you and your family loved it. Last time a dear Instagram friend shared a story of her and her kiddos baking my Banana Coconut Bread. It touched me deeply to see this cute family how they baked together and had so much fun. This means so much to me.
Ok back to the today’s recipe.
To see how easy it is to make here a quick overview of all the steps:
- Sift together flour, baking powder, and salt.
- Beat butter until soft.
- Add sugar and mix until creamy.
- Then mix in eggs and vanilla. (2 vanilla beans for the flavor! YUM!)
- Alternately add dry ingredients and sour cream. Starting and ending with dry ingredients.
- Fold in blueberries.
See? Very easy like I said.
I drizzled my Blueberry Bread with sugar icing before serving. It fits perfectly with the Blueberry Bread, but it’s up to your preference if you want to use it as well.
It’s also delicious to have it warm with a bit of butter and maple syrup on top.
If you want to drizzle it with sugar icing and have no recipe for a sugar icing on hand, then mix together 1/2 cup of sifted powdered sugar with 1 tbsp of milk. This will be enough for one Blueberry Bread.
Or did you ever think of smearing Nutella on top? No? You miss something. Blueberry and Nutella is an undiscovered dream combination. Trust me on this.
This Blueberry Bread recipe is
- super easy to make
- loaded with blueberry flavor
- made with brown sugar and sour cream for flavor and texture
- unbelievably moist and soft
- like you have one big blueberry muffin
- dang delicious
You are still thinking of smearing Nutella on this Blueberry Bread, don’t you?
If you make this easy Blueberry Bread recipe, leave a comment, rate it and tag a photo #alsothecrumbsplease on Instagram! Would love to see your snap!
- 2 cups all-purpose flour, spooned and leveled (240g)
- 2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup unsalted butter, room temperature (113g)
- 2/3 cup light or dark brown sugar, packed (133g)
- 2 large eggs
- 2 vanilla beans* (or 2 tsp vanilla extract)
- 1 cup sour cream (8.8oz / 250g)
- 2 cups fresh or thawed blueberries (340g)
Preheat oven to 350°F (175°C). Line a 9x5“ (23x13cm) loaf pan with parchment paper with an overhang on two opposite sides to easily lift the bread out of the pan after baking. Set aside.
In a small bowl sift together flour, baking powder, and salt. Set aside.
In a large bowl using a stand or handheld mixer fitted with a whisk or paddle attachment beat butter until soft and creamy, about 2 minutes.
Add the sugar and mix until light and creamy for about 2 minutes.
Add eggs and vanilla* and mix until well combined.
Alternately, add dry ingredients and sour cream and stir on low speed to combine. Begin and end with dry ingredients.
Fold in blueberries to combine. Transfer to the prepared pan and bake for about 55-65 minutes or until a toothpick inserted in the center comes out clean.
Let cool in the pan for 10 minutes then transfer with the paper to a wire rack and let cool to room temperature. Store leftovers in an airtight container at room temperature up to 3 days.
*First, cut off the straight end of the vanilla bean. Then place the tip of your knife below the curled end and cut the vanilla bean through the middle of the bean lengthwise with a sharp knife. Although you don't need to cut it all the way through, it's ok when you do so. Then open the vanilla bean and scrape out the flavorful seeds with the back of your knife. Just use the seeds.