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Blueberry Bread

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This quick and easy Blueberry Bread recipe makes a super moist, soft, and sweet loaf. Tender and loaded with flavor, this is a great breakfast idea!

This post is sponsored by the Oregon Blueberry Growers. All opinions are my own.

Easy Homemade Blueberry Bread

I am such a sucker for muffins and breads, it’s my weakness. It’s easy for me to pass up a slice of cake or cupcakes that are sitting on my counter. When there’s a loaf of bread around, like this blueberry bread, I find myself cutting off half slices all day. Suddenly half the loaf is gone. Needless to say, these types of breads never last long in my house.

This recipe is similar to my cinnamon sugar bread, it’s fluffy but so moist and tender, even several days later. For this recipe, I am using fresh blueberries, which give you a burst of berry flavor throughout the bread and it’s covered with a simple lemon glaze for a pop of sweetness.

I have partnered with the Oregon Blueberry Growers to share this recipe with you. There are over 900 blueberry farms in Oregon and Oregon is one of the top producing states for blueberry harvests. Now that my toddler is old enough, I am really looking forward to taking him blueberry picking this summer at one of many local farms in Oregon. Growing up, we went camping every summer and that always meant filling up our gallon-size buckets with blueberries- and that is no small task!

If you are blueberry picking this summer, save some berries for these mini pies as well!

A slice of blueberry bread broken in half to show the inside of the bread

What Makes This Blueberry Bread so Good?

I truly mean it when I am obsessed with quick bread recipes. This base recipe is so versatile.

  • It’s the right balance of sweetness.
  • It’s quick to throw together.
  • Incredibly moist thanks in part to the combination of oil and sour cream.
  • Freezes well.
  • Loaded with fresh blueberries. Blueberries are incredibly healthy! One cup of fresh blueberries has 15 percent daily vitamin C, 11 percent daily fiber, and other essential nutrients to boost the immune system.
a blue and white stripe bowl with bueberries

Ingredients You’ll Need

  • Vegetable oil
  • Large eggs
  • Sour cream– feel free to substitute with plain or Greek yogurt.
  • Milk– any type will work, including non-dairy options
  • Pure vanilla extract
  • All-purpose flour
  • Granulated sugar
  • Baking powder & baking soda
  • Salt
  • Fresh blueberries– should be rinsed and dried
various bowls of ingredients for blueberry bread

Glaze Ingredients

  • Unsalted butter
  • Powdered sugar
  • Milk
  • Lemon Juice
  • Pure vanilla extract
  • Lemon zest for garnish

How to Make Blueberry Bread

This comes together in just a couple of simple steps.

Step 1: Prep. Preheat the oven to 350°F then prepare the pan. I use a 9-inch by 5-inch pan. You can either grease and lightly flour, or you can lightly grease and then line it with parchment paper. This is my preferred option because I can just lift the bread out of the pan.

Step 2: Combine the wet ingredients. Beat together until well combined.

Step 3: Beat in the sugar. I like to add this separately from the flour so that I can ensure the sugar is well combined without overbeating the flour.

Step 4: Combine remaining dry ingredients. Once combined, whisk, and then add the wet ingredients, stirring until the flour starts to incorporate.

Step 5: Prepare the blueberries. Toss the blueberries with 1 tablespoon flour and then gently stir into the batter just until combined.

Step 6: Bake. Add the batter to the prepared pan and bake for approximately 50-60 minutes. You should bake the bread until a toothpick inserted into the center comes out clean. Then cool it completely.

Step 7: Make the glaze. Combine with the melted butter, powdered sugar, 1 tablespoon of milk, lemon juice, and vanilla extract. Stir to combine. Add additional milk 1 teaspoon at a time until the desired consistency is reached. The glaze will be thick, and it shouldn’t run off the spatula very quickly. Spread over cooled bread using a knife. If you want the glaze to set, allow it about 1 hour to set.

A glass mixing bowl of glaze with a red whisk

Recipe Tips

  • Don’t overmix the batter. It’s time to add the blueberries once most of the flour is incorporated but not all. Finish mixing the batter once the berries have been added.
  • Use parchment paper. Lining the pan with a piece of parchment paper will make it so easy to remove this bread from the pan when it’s done baking.
  • Make sure the bread is fully baked. Using a toothpick or butterknife, test the bread in several spots to make sure it’s baked through all the way. The toothpick should be clean, with no crumbs sticking to it.
  • Let the glaze set. I like to add the glaze and then give it time to set until it forms a light crust on top.
  • Or skip the glaze. If you prefer a less sweet bread, you can skip the glaze altogether.
A glazed loaf of blueberry bread on a wire rack

Can I Use Frozen Blueberries?

Yes, frozen blueberries can be used, and do not need to be coated in flour before adding to the batter.

Can I freeze This?

Yes, quick bread recipes are easy to freeze. I recommend freezing without the glaze for the best results. Cool the bread completely. Wrap it twice in plastic wrap, as tightly as possible. Allow several hours for it to thaw before serving.

Storing Leftovers

This is best stored in an airtight container at room temperature.

Two slices of glazed lemon bread laying down
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Sliced blueberry bread with glaze

Blueberry Bread

  • Author: Julianne Dell
  • Prep Time: 20 minutes
  • Cook Time: 55 minutes
  • Total Time: 1 hour 15 minutes
  • Yield: 10 slices

Description

This quick and easy Blueberry Bread recipe makes a super moist, soft, and sweet loaf. Tender and loaded with flavor, this is a great breakfast idea!

Ingredients

For the Bread

  • ½ cup (118ml) vegetable oil
  • 2 large eggs
  • ½ cup (118ml) sour cream
  • 1 tablespoon (15ml) milk
  • 1 tablespoon (15ml) pure vanilla extract
  • 1 ¼ cups (175g) all-purpose flour
  • ¾ cup (143g) granulated sugar
  • 2 teaspoons (7.5g) baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup fresh blueberries, rinsed and dried
  • 1 tablespoon (9g) all-purpose flour

For the Glaze

  • 1 tablespoon (14g) unsalted butter, melted
  • 1 ½ cups (195g) powdered sugar, sifted
  • 12 tablespoons (150-30ml) milk
  • 1 tablespoon (15ml) lemon juice
  • ½ teaspoon pure vanilla extract
  • Lemon zest for garnish

Instructions

For the Bread

  1. Preheat the oven to 350°F. Prepare a loaf pan. Spray with cooking spray and line the bottom and sides with parchment paper.
  2. Combine all the wet ingredients and beat them together until well combined. Then add the sugar and beat until it’s incorporated.
  3. Combine all the remaining dry ingredients in a large mixing bowl, and whisk to combine. Add the wet ingredients to the dry ingredients and stir until the flour starts to incorporate.
  4. Toss the blueberries with 1 tablespoon flour and then gently stir into the batter. Pour the batter in the prepared pan.
  5. Bake at 350°F for 50-60 minutes or until a toothpick inserted in the center of the loaf comes out clean. Cool completely before adding the glaze.

For the Glaze

  1. Melt the butter in the microwave and then combine with the powdered sugar and 1 tablespoon of the milk, lemon juice and vanilla extract. Stir to combine. Add additional milk 1 teaspoon at a time until the desired consistency is reached. Spread over cooled bread and then add lemon zest. If you want the glaze to crust on top, let it set for about an hour.

Notes

  • Frozen blueberries: Can be used, and do not need to be coated in flour before adding to the batter.
  • Storing Instructions: This can be stored in an airtight container at room temperature. 
  • Freezing Instructions:  I recommend freezing without the glaze for the best results. Cool the bread completely. Wrap it twice in plastic wrap, as tightly as possible. Allow several hours for it to thaw before serving.
Nutrition Information:
1 slice
343
34.5 g
205.8 mg
14.8 g
49.9 g
0.8 g
4 g
44.3 mg
  • Category: Bread
  • Method: Oven
  • Cuisine: American

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A loaf of blueberry bread slice in half to show the inside

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