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 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.
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 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 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.
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
Easy Blueberry Bread Recipe
- 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
- 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.
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