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


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!


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


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.


  • 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
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

Keywords: Quick bread recipe, blueberry bread loaf, blueberry muffin bread