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 for this delicious blueberry bread recipe!
In this blog post, I am going to share with you how to make this easy blueberry bread recipe with simple directions plus photos. I am also excited to tell you how to substitute different flavors (apples and chocolate) in place of the blueberries to create more recipes too.
Not in the mood for this scrumptious blueberry quick bread? You should sink your teeth into my best banana bread recipe!
Why This Blueberry Quick Bread Works
- You only need 9 ingredients to make it.
- Fresh or frozen blueberries both work beautifully.
- It’s the softest and moistest blueberry bread with sour cream ever!
- All you need is 10 minutes of prep time.
- Perfect for all occasions.
- How To Make This Blueberry Bread Recipe
- Bakers Tips
- Substitutions
- Can I Substitute Eggs?
- Frequently Asked Questions And Answers
- Why Did My Blueberries Sink?
- How Do You Know When This Easy Blueberry Bread Recipe Is Done?
- Can I Make Muffins With This Blueberry Bread Recipe?
- How Long Does Blueberry Bread Last And How To Store It?
- Can Blueberry Bread Be Frozen?
- Recipe Video
How To Make This Blueberry Bread Recipe
FIRST STEP: Preheat oven to 350°F (175°C). Line a 9×5“ (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.
SECOND STEP: In a small bowl sift together flour, baking powder, and salt. Set aside.
THIRD STEP: 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.
FOURTH STEP: Add the sugar and mix until light and creamy for about 2 minutes.
FIFTH STEP: Add eggs and vanilla and mix until well combined.
SIXTH STEP: Alternately, add dry ingredients and sour cream and stir on low speed to combine. Begin and end with dry ingredients.
SEVENTH STEP: 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.
EIGHTH STEP: 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.
Bakers Tips
- Don’t bake this blueberry bread with sour cream too long or it will become dry.
- Never overmix the batter because the blueberry quick bread will become dense.
- Use fresh, high-quality ingredients for best results.
- Wrap up leftover bread well so it doesn’t dry out.
Substitutions
Consider any of the following substitutions for this blueberry quick bread:
- Replace 2 vanilla beans with 2 tsp. vanilla extract.
- Substitute blueberries for 2 cups (350g) semi-sweet chocolate chips or bakers chocolate.
- Use 2 cups (235g) of diced apples in place of blueberries. Plus, 1 teaspoon cinnamon.
- Substitute 2 cups (332g) chopped strawberries for blueberries.
Can I Substitute Eggs?
Yes, you can substitute eggs in most bread, cake, or muffin recipes. For every egg in the recipe, use 1/4 cup of any of the following ingredients.
- Applesauce
- Yogurt (Greek or regular)
- Mashed Bananas
- Pumpkin Puree
Frequently Asked Questions And Answers
Why Did My Blueberries Sink?
With many recipes that call for blueberries, you will find that they sink to the bottom of the bread, a cake or muffins. The reason 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 is one of my favorite blueberry recipes because the 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.
Also flouring the blueberries help to keep them where they are.
How Do You Know When This Easy Blueberry Bread Recipe Is Done?
You can tell that the blueberry quick bread has finished baking when you insert a toothpick into the center and it comes out clean. You should also be able to touch the top of the bread with your finger and it should bounce right back up.
If you leave an indent with your finger then it needs to keep baking for a bit longer.
Can I Make Muffins With This Blueberry Bread Recipe?
Yes, you make muffins out of this blueberry bread recipe. Simply line enough for 12 muffins and pour in the batter. Try to fill each one 2/3 full and they will bake beautifully. The baking time will only be 20-25 minutes, so you will want to check them so they don’t cook too long.
How Long Does Blueberry Bread Last And How To Store It?
On average blueberry bread will last 3 days on the counter or in the pantry. Make sure it is in an airtight container so it doesn’t dry out or so it isn’t introduced to moisture. You can place it in the fridge too if you prefer the bread to be cold.
Can Blueberry Bread Be Frozen?
Yes, you can easily freeze this recipe. Wrap it tightly in aluminum foil then place the loaf in a freezer safe bag. It will last 2-3 months. When ready to serve place on the counter or in the refrigerator.
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!
You got to see these other blueberry recipes
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 for this delicious blueberry bread recipe!
- 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.
Recipe Video
Substitutions
- Replace 2 vanilla beans with 2 tsp. vanilla extract.
- Substitute blueberries for 2 cups (350g) semi-sweet chocolate chips or bakers chocolate.
- Use 2 cups (235g) of diced apples in place of blueberries. Plus, 1 teaspoon cinnamon.
- Substitute 2 cups (332g) chopped strawberries for blueberries.
Recommendations
- Don't bake this blueberry bread with sour cream too long or it will become dry.
- Never overmix the batter because the blueberry quick bread will become dense.
- Use fresh, high-quality ingredients for best results.
- Wrap up leftover bread well so it doesn't dry out.
*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.
This is my first recipe comment! I love to cook and bake and usually the recipes I download are ok but nothing really great. This blueberry bread is fantastic. The sour cream makes it so moist( I used lite sr. cream).
I might want to experiment with various fruits and hope it turns out as tasty.
Wow, I loved this recipe! I followed it step by step, and it came out moist and not too sweet. Baked for 55 minutes and cooled for about 10 minutes. I always look around for different recipes when I bake new things and this was one of two that I picked. I baked this first then my second recipe next, and this was 100% better than the other recipe I tried! Thank you for sharing! I will definitely be making again!
Best bread recipe EVER. Easy to make and so Delicious.
Hi Sabine, I followed your recipe exactly and what a beautiful result. I didn’t have to worry about how long it will keep. The family loved it. I did top it with a little lemon glaze because we do love our sweets. It took a little longer in the oven, about 1hr 15min. It is moist and loaded with blueberries. Absolutely the best blueberry bread I’ve ever made. Thank you!
I NEVER comment or post on recipes although i have tried many on. Pintrest.. This is the absolute best bread!
It tastes like a blueberry cobbler! Much better than any muffin i have made in my 40 yrs of baking!
Excellent, easy recipe. Make it!!!
Excellent received many compliments.
Ty
do you know of any good substitutions for sour creme. I have a family full of milk allergies- full allergies not just the one one that you can buy a special milk for. I can cook with nut milks, But so far no nut spur creme. tried to make my own but was a mighty failure.
I’m sorry I don’t really don’t know any good non-dairy substitution for sour cream. I would suggest to go for lactose-free products but it sounds that this is not a possible option for you either.
Thank you so much, Sara! I’m beyond happy that you like it! Have a wonderful day!
We are addicted to this bread! It’s so delicious and we love how much blueberries are in it. Highly recommended!
I’m happy that you like it, Anna! Thank you so much!
Hi, I’d love to try this recipe tomorrow but I’d rather now use sour cream. Is there something I can replace it with? Yoghurt perhaps?
Ps: i LOOOOVE your blog!!!
Hi Anna, generally you can replace 1 cup sour cream with 1 cup yogurt + 1 tsp baking soda. However, I didn’t try that recipe with yogurt. THANK YOU SO MUCH (:
I am sorry, but this bread is horrible! Brown sugar? No way. Needs one more egg, and only 1 cup blueberries.
I made this recipe,twice, followed it exactly as written and both times I ended up with a mushy, flat loaf.
Made a similar recipe that added one more egg, used white sugar, and 1 cup blueberries and it is delicious! 2 cups fruit in your current recipe weighs it down and creates mush due to too much liquid from the fruit…no matter if you use fresh, canned (drained) or frozen. And brown sugar is just yuck in this.
I’m sorry to hear that you don’t like this recipe. Fortunately, you found a recipe that fits your taste. The amount of eggs or other wet ingredients is depending on the amount of dry ingredients. You will find different blueberry bread recipes which have 1-4 eggs or also 1-2 cups blueberries but they all have different amounts of dry ingredients.
Confession, this did not prove to be particularly easy for me…think it took me well over 30 minutes the prep. Then I had to bake it for over and hour and it pretty much fell apart ???? BUT oh the flavor is OH SO GOOD! I will try again for sure!
The preparation time is sure depending on the experience level but 30 minutes seems to be very long for this recipe. I can’t say for sure what went wrong but when you say it fell apart, do you mean it was crumbly and dry? I see just two possibilities for too dry bread: 1. Maybe you used too much flour. The best thing is to spoon and level the flour in the measuring cup. 2. It baked too long. Maybe check after 50 minutes the first time with a toothpick.
However, I’m happy that you like the taste. If you have any questions just reach out to me again. Happy baking (:
This bread looks amazing! Gotta try this one!
Thank you so much, Karly. It is super soft, easy and quick to make, and oh so blueberry-ish. Try it and you will love it.