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?
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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.
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.
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 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.
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
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
- â…” 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.Â
- 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
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Karen
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!
Susan
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!!!
Mary Behling
Excellent received many compliments.
Ty
Jean
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.
Sabine
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.
Sabine
Thank you so much, Sara! I'm beyond happy that you like it! Have a wonderful day!
Anna
We are addicted to this bread! It's so delicious and we love how much blueberries are in it. Highly recommended!
Sabine
I’m happy that you like it, Anna! Thank you so much!
Anna
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!!!
Sabine
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 (:
Sarah
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.
Sabine
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.
Marie
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!
Sabine
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 (:
Karly
This bread looks amazing! Gotta try this one!
Sabine
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.