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!
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 tbsp 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).
Keywords: Blueberry Bread