Easy Blueberry Bread Recipe
A simple, moist blueberry bread with a tender crumb, ideal for breakfast, brunch, or snacking.
Ingredients
- For the Bread:
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter melted
- ¾ cup granulated sugar
- 2 large eggs
- ½ cup plain Greek yogurt
- 1 teaspoon vanilla extract
- ¼ cup milk
- 1 ½ cups fresh or frozen blueberries
- 1 tablespoon flour for blueberries
- For Optional Lemon Glaze:
- ½ cup powdered sugar
- 1 tablespoon fresh lemon juice
- ½ teaspoon lemon zest
Instructions
- Preheat oven to 350°F (175°C). Grease or line a 9x5-inch loaf pan.
- Whisk flour, baking powder, baking soda, and salt in a large bowl.
- Whisk melted butter, sugar, eggs, yogurt, vanilla, and milk in a medium bowl.
- Combine wet and dry ingredients; stir until just mixed. Toss blueberries with 1 tbsp flour and fold in.
- Pour batter into the pan; bake for 55–65 minutes until a toothpick is clean. Cool for 10 minutes in the pan, then on a rack.
- Drizzle with lemon glaze, if using, and serve.
Notes
- Don’t overmix for a tender loaf.
- Store in the fridge for 5 days or freeze for 3 months.
- Toss blueberries in flour to prevent sinking.
- Cool completely before slicing for clean cuts.