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This Blueberry Bread is moist and delicious! This is an all butter recipe; no oil, no cream cheese and no sour cream. Use frozen or fresh blueberries and don't forget to add streusel topping for an extra special touch!
White Mixing Bowls - These are beautiful bowls to mix and and serve in. White looks good with any food!
KitchenAid 9 Speed Hand Mixer - Using a hand mixer for this recipe allows you to have complete control over how much the batter is mixed. You don't want to overwork this batter so it's very important to have a hand mixer that helps you control mixing.
Let's make Blueberry Bread
Of all the baked goods with blueberries, this blueberry bread has to be my favorite. A thick slice of this soft, ultra moist bread is just the thing to ignite your taste buds and add a touch of joy to your day.
I've made this bread twice in the last 2 weeks and my husband and I quickly devoured each loaf. It's just so good!
The bread itself is ultra moist and buttery. It's pretty much like a pound cake, and each slice is scattered with dark purple bursts of blueberry awesomeness.
This is a simple recipe
What I love most about this blueberry bread recipe is, you can make it without any special ingredients. I had everything on hand to make this blissful bread.
- Baking powder
- Frozen blueberries (you can use fresh if you want to)
When looking up other recipes, I noticed a lot of them called for cream cheese or sour cream, or Greek yogurt. You could certainly replace some of the butter in this bread with one of those ingredients, but using butter only makes this bread more like a pound cake.
I like the richness of the buttery cake with pops of sweet and tangy blueberries.
Looking for Lemon Blueberry Bread ?
You can easily use this recipe and add 2 tablespoon of lemon zest to the batter for a bright kick of lemon. Skip the streusel topping and make a quick icing of powdered sugar and lemon juice instead. Voila! The best lemon blueberry bread.
A Streusel or Crumb topping is also delicious...
I love the way the my best streusel topping recipe adds a bit of cinnamon-sugary crunch. The cinnamon adds just a touch of warmth and coziness, and it's nice to have the break in texture from the soft and moist bread.
Make this recipe all year round with frozen blueberries
As I mentioned, I use frozen blueberries for this recipe. Fresh is great, but let's be real, frozen produce is just so convenient! I always have a few bags of them in my freezer for recipes like this (this recipe would be fantastic with fresh blueberries too!)
Just be sure to keep two things in mind when baking with frozen blueberries.
- Toss them in a bit of flour first to ensure they don't all sink to the bottom.
- Add them to the batter when they are still completely frozen.
Do not let them thaw at ALL. Keep them in the freezer until you are ready to add them.
You don't want them to defrost because they can form huge streaks of color throughout your batter, which gives the bread a weird greenish/brownish color.
Once I prepared the batter and was ready for the blueberries, I got them out from the freezer and gently folded them into the batter and then immediately scooped it into the pan. You want to avoid disrupting the blueberries as much as possible.
More blueberry recipesPrint
For the Blueberry Bread
- 1 c unsalted butter (softened at room temp)
- 1 ¼ c granulated sugar
- 4 eggs (room temp)
- 1 tsp vanilla extract
- 1 ½ c all purpose flour (plus 1 tbsp set aside)
- ½ tsp baking powder
- ½ tsp salt
- 1 ½ c frozen blueberries (I prefer wild blueberries if you can find them, fresh can be used too!)
For Blueberry Bread with Streusel Topping
- Add Streusel to the top of the bread before baking.
For Lemon Blueberry Bread
- 2 tbsp fresh lemon zest
- Preheat the oven to 350°. Spray, a loaf pan with nonstick spray. Add a piece of parchment and allow the parchment to overhang on both sides of the pan. Spray the parchment. Set pan aside.
- In a large bowl, add the butter and beat until creamy. Add the sugar and mix until light and fluffy using a hand mixer. Scrape down the sides and bottom of the bowl with a spatula to ensure there are no hidden pockets of unmixed sugar or butter.
- Add the eggs, one at a time, blending until thoroughly combined before adding each egg. Scrape down the bottom and sides of the bowl.
- Add in the vanilla extract. Stir.
- In a large bowl, whisk together the dry ingredients (all purpose flour, baking powder & salt). Add the flour mixture to the batter all at once.
- With the mixer on the lowest speed setting, begin to incorporate the flour until it is all absorbed, then stop mixing. Do not be tempted to increase the speed as you could risk overworking the batter.
- Scrape the bottom and sides of the bowl thoroughly and mix by hand for 30 seconds.
- In a medium bowl, toss the frozen blueberries around with the 1 tablespoon of flour. Add it to the batter.
- If you're making the Lemon Blueberry version, add the lemon zest at this step.
- Very gently fold the blueberries in with the batter. Work quickly so that the blueberries don't have time to thaw.
- Scoop the batter into the prepared pan and smooth out the top.
- If you're adding streusel topping, add it at this step.
- Bake the bread until the a toothpick comes out clean (a few crumbs is OK, but there should be NO batter on the toothpick!) This could take 90-100 minutes using frozen blueberries and 60-65 if using fresh blueberries. If the top starts to brown too fast first, cover with foil.
- Allow to fully cool on a cooling rack. Use a knife to loosen the two ends of the bread and lift out of the pan using the parchment paper.
- Slice into big thick slices and enjoy!
Recipe by Owlbbaking.com
At Step 3, if the eggs are colder than the butter, your batter may appear broken or curdled. That's OK. It's not ruined! Just keep going with the recipe. This can be prevented If the eggs and butter are both at room temp).
- Prep Time: 10 minutes
- Cook Time: 90 minutes
- Category: Bread
- Cuisine: American
Keywords: Blueberry Bread