This Easy Blueberry Bread Recipe is a moist, tender quick bread bursting with juicy blueberries and a hint of sweetness, perfect for breakfast, brunch, or a snack. Simple to make with pantry staples, this beginner-friendly recipe requires no mixer and comes together in minutes. Its soft crumb and vibrant fruit make it a delightful treat for family gatherings, afternoon tea, or meal prep. Serve with a smear of butter or a drizzle of glaze for a comforting, versatile loaf that’s sure to please.

Why You’ll Love This Recipe

Quick & Simple: Ready in about an hour with minimal effort.
Moist & Flavorful: Juicy blueberries and a tender crumb in every bite.
Versatile: Enjoy as breakfast, dessert, or a snack.
Customizable: Add lemon zest, nuts, or a glaze for extra flair.
Make-Ahead: Perfect for freezing or prepping in advance.

Tools and Preparation

To create this blueberry bread with the best texture and flavor, gather these kitchen essentials:

Essential Tools and Equipment

9×5-inch loaf pan
Large mixing bowl
Medium mixing bowl
Whisk or fork
Spatula
Measuring cups and spoons
Parchment paper or non-stick spray
Cooling rack

Importance of Each Tool

Loaf Pan: Shapes the bread for even baking and a classic look.
Mixing Bowls: Separate bowls for wet and dry ingredients ensure proper blending.
Whisk/Fork: Combines ingredients smoothly without overmixing.
Spatula: Folds in blueberries gently and scrapes batter into the pan.
Measuring Cups/Spoons: Ensures accurate ratios for a balanced texture.
Parchment/Non-Stick Spray: Prevents sticking for easy removal.
Cooling Rack: Allows air circulation to prevent a soggy bottom.

Ingredients

For the Blueberry Bread

1 ½ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
½ cup unsalted butter, melted (or vegetable oil)
¾ cup granulated sugar
2 large eggs
½ cup plain Greek yogurt (or sour cream)
1 teaspoon vanilla extract
¼ cup milk (dairy or plant-based)
1 ½ cups fresh or frozen blueberries (do not thaw if frozen)
1 tablespoon flour (for coating blueberries)

For Optional Lemon Glaze

½ cup powdered sugar
1 tablespoon fresh lemon juice
½ teaspoon lemon zest

Variations

Lemon Blueberry: Add 1 tablespoon lemon zest to the batter for a citrusy kick.
Nutty Crunch: Fold in ½ cup chopped walnuts or pecans with the blueberries.
Gluten-Free: Use a 1:1 gluten-free flour blend and ensure baking powder is gluten-free.
Vegan Option: Replace eggs with 2 flax eggs (2 tbsp flaxseed meal + 5 tbsp water), use plant-based milk, and swap butter for coconut oil.

How to Make Easy Blueberry Bread

Step 1: Prepare the Pan and Oven

Preheat the oven to 350°F (175°C).
Grease a 9×5-inch loaf pan or line it with parchment paper, leaving overhang for easy removal.

Step 2: Mix the Dry Ingredients

In a large mixing bowl, whisk together flour, baking powder, baking soda, and salt.

Step 3: Mix the Wet Ingredients

In a medium bowl, whisk melted butter and sugar until combined.
Add eggs, Greek yogurt, vanilla extract, and milk; whisk until smooth.

Step 4: Combine and Add Blueberries

Pour wet ingredients into dry ingredients and stir with a spatula until just combined; avoid overmixing.
Toss blueberries with 1 tablespoon of flour to prevent sinking, then gently fold them into the batter.

Step 5: Bake and Cool

Pour batter into the prepared loaf pan, smoothing the top.
Bake for 55–65 minutes, or until a toothpick inserted in the center comes out clean.
If the top browns too quickly, tent with foil after 40 minutes.
Cool in the pan for 10 minutes, then transfer to a cooling rack to cool completely.

Step 6: Optional Glaze and Serve

If using glaze, whisk powdered sugar, lemon juice, and zest until smooth. Drizzle over cooled bread.
Slice and serve with butter, yogurt, or plain.

How to Serve Easy Blueberry Bread

For Breakfast: Slice and spread with butter or cream cheese for a hearty start.
As a Snack: Enjoy plain or with a cup of tea or coffee.
For Dessert: Serve with whipped cream or ice cream for a sweet treat.
For Brunch: Present on a platter with fresh berries and yogurt on the side.

How to Perfect Easy Blueberry Bread

Don’t Overmix: Stir just until combined to keep the bread tender and light.
Coat Blueberries: Tossing in flour prevents them from sinking to the bottom.
Check Doneness: Use a toothpick to ensure the center is fully baked.
Use Room-Temperature Ingredients: Eggs and yogurt blend better when not cold.
Cool Properly: Cool in the pan briefly, then on a rack to avoid sogginess.
Adjust for Frozen Berries: Don’t thaw frozen blueberries to prevent excess liquid.
Balance Sweetness: Taste batter (without raw eggs) to adjust sugar if berries are tart.

Best Side Dishes for Blueberry Bread

Fresh Berries: A bowl of blueberries, raspberries, or strawberries for extra fruitiness.
Greek Yogurt: Plain or honey-flavored yogurt for a creamy, tangy pairing.
Scrambled Eggs: Fluffy eggs for a balanced breakfast plate.
Coffee or Tea: A hot beverage to complement the sweet bread.
Smoothie: A berry or green smoothie for a healthy, colorful meal.
Bacon or Sausage: Savory protein to balance the sweetness.
Whipped Butter: Soft, spreadable butter for a classic touch.

Common Mistakes to Avoid

Overmixing Batter: Leads to a dense loaf; mix until just combined.
Skipping Flour Coating: Blueberries sink without it; toss in 1 tbsp flour.
Overbaking: Check early to avoid a dry loaf; aim for a clean toothpick.
Using Cold Ingredients: Cold eggs or yogurt can cause uneven mixing; bring to room temp.
Not Greasing the Pan: Bread may stick; use parchment or non-stick spray.
Thawing Frozen Berries: Adds excess liquid; use frozen berries as-is.
Cutting Too Soon: Slicing while warm can crumble the loaf; cool completely.

Storage & Rehandling Instructions

Refrigerator Storage

Cool completely, then wrap tightly in plastic wrap or store in an airtight container in the refrigerator for up to 5 days.
Add parchment between slices to prevent sticking if pre-sliced.

Freezing Tips

Wrap the whole loaf or slices tightly in plastic wrap and foil, then place in a freezer-safe bag for up to 3 months.
Thaw at room temperature or in the refrigerator overnight before serving.

Rehandling

Room Temperature: Serve slices as-is for snacks or breakfast.
Toaster/Oven: Toast slices lightly at 325°F (160°C) for 5–7 minutes for a warm, crisp edge.
Microwave: Heat slices for 10–15 seconds for a quick warm-up, but note that it may soften the texture.

Frequently Asked Questions

Can I use frozen blueberries? Yes, don’t thaw them to avoid excess liquid; toss in flour as directed.
How do I make it gluten-free? Use a 1:1 gluten-free flour blend and check baking powder for gluten-free certification.
Why is my bread dense? Likely overmixing or overbaking; mix gently and check doneness early.
Can I make it vegan? Use flax eggs, plant-based milk, and coconut oil instead of butter and yogurt.
Can I reduce sugar? Yes, reduce to ½ cup if berries are sweet, but it may affect the texture slightly.
Why did my blueberries sink? Skipping the flour coating, always toss berries in flour.
Can I make muffins instead? Yes, divide batter into a greased muffin tin and bake for 20–25 minutes.
How do I store the glaze? Store lemon glaze in an airtight container in the fridge for up to 1 week; stir before using.

Final Thoughts

This Easy Blueberry Bread Recipe is a delightful, versatile treat that’s perfect for any time of day. Its moist, tender crumb and bursts of juicy blueberries make it a crowd-pleaser that’s simple to whip up. Whether enjoyed plain, with a spread, or a zesty glaze, this bread is ideal for breakfast, snacks, or gifting. Pair with your favorite sides, customize to your taste, and savor a slice of homemade goodness!