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?
Why This Recipe 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.
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 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.
FAQs
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
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 it 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 batter?
Yes, you make muffins out of this blueberry bread batter. Simply line enough for 12 muffins and pour in the batter. Try to fill each one â…” 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 it last
On average it 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.
Freezing instructions
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.
More quick bread recipes to try
Recipe
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)
- â…” 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)
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.
Notes
- Replace 2 vanilla beans with 2 tsp. vanilla extract.Â
- 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.Â
- Substitute 2 cups (332g) chopped strawberries for blueberries.Â
- Don't bake this blueberry bread with sour cream too long or it will become dry.Â
- Never overmix the batter because the blueberry quick bread will become dense.Â
- Use fresh, high-quality ingredients for best results.Â
- Wrap up leftover bread well so it doesn't dry out.Â
Video
You can find the video in the post above. If you don't see a video, please check your browser settings.
Debra Arbogast
I made these as muffins they are delicious!!!
Amy
Can I sub Greek yoghurt for the sour cream? I also only have 8.5 X 4.5 loaf pan. Will it spill over?
Sabine
Yes, the substitution 1:1 works great! No, it will fit.
LorSun
This sounded good using sour cream in it. I made 2 small holiday loaves in baking pans and 6 nice sized muffins. I could hardly wait to try a muffin. It's very tasty and will be great with coffee. The loaves are going to friends and the muffins are in the freezer for a future treat! The sour cream gives it such a nice flavor.
Elizabeth Torres
This came out so great! Its definitely a keep. Thank you for sharing this amazing recipe.
Maureen
So easy to prepare and my family LOVES it. My granddaughter asks for it regularly.
Stella
Made this as a gift and put a little aside in a muffin tin as a taster. It was delicious! So soft and moist, perfect combination / proportion of blueberries. Thanks for a great recipe Sabine!
Kristina
By FAR the best bread I’ve ever made. It was delicious, moist, fluffy and everyone loved it!! My boyfriend won’t stop talking about this bread, thank you so much!
Sabine
I'm glad you love the recipe as much as we do!
Ginger
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.
Amanda
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!
Dena Richmond
Best bread recipe EVER. Easy to make and so Delicious.