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Home » Bread

Easy Blueberry Bread (fresh or frozen blueberries)

Last updated on August 20, 2022Originally published July 10, 201937 CommentsSabine

Jump to Recipe

This blueberry bread is super soft and moist and it's loaded with juicy ripe blueberries. You only need 10 minutes prep + 9 ingredients for this delicious quick bread. It's the perfect treat for breakfast or dessert to enjoy with a cup of coffee. By the way, have you tried my chocolate zucchini bread?

Slices of blueberry bread on a white napkin
Jump to:
  • Why you will love this recipe
  • Photo tutorial
  • Top tips for success
  • Should the blueberries be tossed in flour?
  • How long does it last
  • Freezing instructions
  • More quick bread recipes to try
  • Recipe

Why you will love this recipe

  • You only need 9 ingredients to make it.
  • Fresh or frozen blueberries both work beautifully.
  • All you need is 10 minutes of prep time.
  • Perfect for all occasions and a huge crowd pleaser.

Photo tutorial

In a small bowl sift together flour, baking powder, and salt. Set aside. In a large bowl using a stand or a handheld mixer fitted with a whisk or paddle attachment beat butter until soft and creamy, about 2 minutes.

mixed butter in glass bowl on pink surface

Add the sugar and mix until light and creamy for about 2 minutes.

mixed butter, sugar, and spices in glass bowl on pink surface

Add eggs and vanilla and mix until well combined.

liquid cake batter in glass bowl on pink surface

Alternately, add dry ingredients and sour cream and stir on low speed to combine. Begin and end with dry ingredients.

thick cake batter in a mixing bowl

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.

folding blueberries into vanilla cake batter in a bowl with a spoon

Top tips for success

  • Don't overmix the batter at any step. Overmixing can cause the bread to be dense and rubbery.
  • Line the loaf pan with parchment paper so that you can easily lift the baked blueberry bread out of the pan after it has baked and cooled.
  • Do not overbake the bread or it will become dry. Be sure to do the toothpick test. If the toothpick comes out clean with a few moist crumbs, it's done.

Should the blueberries be tossed in flour?

With this recipe, no. With many recipes that call for blueberries, you will find that they often sink to the bottom of the bread, a cake or muffins. The reason why this happens is that the weight of the blueberries is too heavy for the thickness of the batter. So if the batter is thin, they are going to sink to the bottom every time.

Thankfully, this batter is thick enough that it shouldn't be an issue. As you can see in my photos, the blueberries are evenly spread throughout the bread and I do not toss them in flour before.

close up of a slice of bitten blueberry bread on a white napkin

How long does it last

On average it will last 3 days in an airtight container in the fridge. Let come to room temperature before serving if you wish.

Freezing instructions

Wrap it tightly in plastic wrap and place in a freezer safe bag. It will last 2-3 months. When ready to serve place on the counter or in the refrigerator.

More quick bread recipes to try

  • Banana Bread
  • Sourdough Banana Bread
  • Air Fryer Banana Bread
  • Apple Bread

Recipe

Slices of blueberry bread on a white napkin

Easy Blueberry Bread Recipe

4.98 from 36 votes
Author Sabine Venier
Calories: 308kcal
Servings: 10 servings
Prep 10 minutes
Cook 1 hour
Total 1 hour 10 minutes
Print Pin Rate
This extraordinary blueberry bread is super soft and moist. Plus, it's filled with juicy ripe blueberries. You will only need 10 minutes prep + 9 ingredients to make this recipe!

Ingredients
 
 

  • 2 cups all-purpose flour, spooned and leveled
  • 2 teaspoon baking powder
  • ½ teaspoon salt
  • ½ cup unsalted butter, room temperature
  • ⅔ cup packed light brown sugar
  • 2 large eggs
  • 2 teaspoon vanilla extract
  • 1 cup sour cream
  • 2 cups fresh or frozen blueberries

Instructions

  • 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.

Video

You can find the video in the post above. If you don't see a video, please check your browser settings.

Nutrition

Calories: 308kcalCarbohydrates: 39gProtein: 4gFat: 15gSaturated Fat: 8gCholesterol: 78mgSodium: 237mgPotassium: 218mgFiber: 1gSugar: 17gVitamin A: 505IUVitamin C: 3.1mgCalcium: 95mgIron: 1.7mg
Course Breakfast, Dessert
Cuisine American
Keyword blueberry bread recipe, easy blueberry bread, how to make blueberry bread
Did you make this recipe?Leave a feedback and rate this recipe!
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About Sabine

Sabine is a professional baker, cookbook author, and award-winning food photographer.

Reader Interactions

Comments

  1. VICKI

    February 05, 2023 at 7:16 pm

    5 stars
    Super easy and really moist. Will make it again.

    Reply
  2. Bonnie

    September 08, 2022 at 11:30 am

    Is there icing sugar on top or a glaze.?

    Reply
    • Sabine

      September 13, 2022 at 3:25 pm

      You can definitely top the bread with glaze or sugar but I usually serve it without any topping. I hope that helps.

      Reply
  3. B J Ehlen

    January 31, 2022 at 4:06 pm

    5 stars
    This is delicious! My husband loves it. I’ve made several & have in freezer. When blueberries are on sale is when I bake a lot of bread. I use 3 smaller pans.

    Reply
  4. Karen

    January 11, 2022 at 12:57 pm

    5 stars
    Great recipe not too sweet my husband and guests loved it

    Reply
  5. Collette Le Paven

    August 05, 2021 at 3:01 pm

    5 stars
    Hi there,

    There is something off with your measures

    1st) you say 2 cups of flour (240 Grams * 1 cup is

    **** From your recipe 2 cups all-purpose flour, spooned and leveled (240g)
    *** and the same for the blueberries
    2 cups fresh or thawed blueberries (340g)

    So I would like to have the proper portions Please,

    Hope you take this as a positive review

    Kind regards,

    Collette

    Reply
    • Sabine

      August 09, 2021 at 10:07 am

      Hi Collette, thanks for your comment. You can measure the ingredients by using cups (measure by volume) or a kitchen scale - grams (measure by weight). 1 cup flour doesn't weigh the same as 1 cup blueberries. The values are correct. I hope that helps.

      Reply
  6. Lkashrd

    July 29, 2021 at 7:59 am

    5 stars
    “Insane” was my daughter’s comment when she took her first bite! It was that good! The secret ingredient is the real vanilla bean that I used. This bread won’t disappoint. Perfect for breakfast, brunch, snack or dessert.

    Reply
  7. Anne

    May 19, 2021 at 9:10 pm

    5 stars
    This is YUMMY

    Reply
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Portrait photo of Sabine Venier

Hi, my name is Sabine Venier! I’m a cookbook author and food blogger. Here on Also The Crumbs Please you will find my collection of treasured family recipes.

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