This easy blueberry bread recipe (fresh or frozen blueberries) 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?
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Video Instructions
Try This Blueberry Bread
There’s something special about slicing into a soft loaf packed with berries and serving it warm with coffee.
I love that it works for a quick breakfast, afternoon snacks, or a simple dessert when friends pop by unexpectedly.
Why You’ll Love It
- Very Simple: You only need 9 ingredients to make it.
- Mix It Up: Fresh or frozen blueberries both work beautifully.
- Minimal Time: All you need is 10 minutes of prep time.
- Versatile: Perfect for all occasions and a huge crowd pleaser.
Ingredients
- All-purpose flour: This is the base of the loaf and gives it structure. I always spoon and level it because too much packed flour can make blueberry bread heavy and dry.
- Light brown sugar: One of my favourite choices here because it adds a deeper sweetness and helps keep the loaf moist. White sugar works, but brown sugar gives a softer texture.
- Unsalted butter: Adds richness and a lovely homemade flavor. I prefer softened butter so it creams properly—melted butter can make the texture denser.
- Sour cream: This is the ingredient that really makes the loaf special for me. It keeps the flavorful quick bread soft, tender, and moist for days, which plain milk doesn’t do as well.
- Blueberries: The star of this easy recipe. Fresh blueberries give the best shape and pop, but frozen ones are great when out of season. I just fold them in gently so they don’t stain the batter too much.
How to Make This Quick Bread Recipe
1. 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 moist quick bread out of the pan after baking. Set aside.
2. In a small bowl, sift together flour, baking powder, and salt. Set aside.
3. In a large mixing bowl using a stand or handheld mixer fitted with a whisk or paddle attachment, beat butter until soft and creamy, about 2 minutes.
4. Add the sugar and mix until light and creamy for about 2 minutes.
5. 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.
6. 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.
7. 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.
Recipe Tips
- 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.
- You can try this recipe with fresh strawberries, too.
What Can You Serve With This?
- Coffee
- Tea
- Butter
- Yogurt
- Fresh fruit
FAQs
With this easy blueberry bread recipe, no. With many recipes that call for blueberries, you will find that they often sink to the bottom of the bread, cake, or muffins. The reason why this happens is that the weight of 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.
Yes, absolutely. This blueberry bread with frozen blueberries works very well. I usually add them straight in or partially thaw them if they’re stuck together.
Usually, overmixing once the flour mixture goes in causes denseness. Mix until just combined, even if you still see small lumps.
Yes. I often pop a slice in the microwave for a few seconds, and it tastes freshly baked again.
Recipe
Easy Blueberry Bread 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.
Notes
Cooking Time and Temperature
Bake at 350°F for 55-65 minutes until golden and fully set.Taste & Texture
Soft, moist loaf with juicy blueberries and tender crumb in every slice.Storage, Freezing & Reheating
- Fridge: Can be kept for 3 days covered in an airtight container in the refrigerator.
- Freezer: Wrap tightly in a freezer-safe bag and freeze up to 3 months.
- Reheat: Warm slices briefly in the microwave if desired.
Serving Recommendations
I love thick slices for quick breakfast or with coffee in the afternoon.Recipe Variations and Substitutions
- Use blackberries instead of blueberries.
- Add lemon zest.
- Sprinkle coarse sugar on top.
Proper Storage Tips
- Cool fully before slicing.
- Wrap tightly to keep moisture in.
- Freeze individual slices for snacks.
Recipe Tips
- I always fold the berries in gently so they don’t burst too much.
- If using frozen berries, thaw only slightly if stuck together.
- A tablespoon of coarse sugar on top before baking adds a lovely crunch.
Video
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Sam Sam
This recipe is fool proof for a novice baker like myself. Even though I messed up a couple of times, the blueberry loaf turned out perfect. Kudos to the recipe developer for thinking of everything, including what could possibly go wrong. A new family favourite!
PATRICIA J WINELAND
I made this bread...came out great. I shared it with a couple of guys who were doing some home improvements for me. They just loved it! Easy to make! Making it again today!
Heather
LOVE this recipe!!!! I can't tell you how many loaves I made. I was wondering if I could make this in a small fluted pan for a twist. What are your thoughts? Thank you so much for sharing