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.
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How To Make This Blueberry Bread Recipe
FIRST STEP: 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.
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 teaspoon 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 ¼ 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 ⅔ 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
Easy Blueberry Bread Recipe
Ingredients
- 2 cups all-purpose flour, spooned and leveled (240g)
- 2 teaspoon baking powder
- ½ teaspoon salt
- ½ cup unsalted butter, room temperature (113g)
- ⅔ cup light or dark brown sugar, packed (133g)
- 2 large eggs
- 2 vanilla beans* (or 2 teaspoon vanilla extract)
- 1 cup sour cream (8.8oz / 250g)
- 2 cups fresh or thawed blueberries (340g)
Video
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
- Replace 2 vanilla beans with 2 teaspoon 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.
- 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.
Nutrition
Collette Le Paven
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
Sabine
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.
Lkashrd
“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.
Anne
This is YUMMY