This Blueberry Bread comes together quickly and easily and it bakes up moist and light with a tender crumb. It’s packed with sweet and juicy blueberries, flavored with vanilla and lemon, and topped with vanilla glaze. If you love quick breads this Blueberry Bread will easily become a new favorite!
This Blueberry Bread is walking that fine line between breakfast and dessert. Is it cake? Is it bread? Is it perfect ANY time of day? Yes. Yes. And yes.
Try the strawberry version, too: Strawberry Bread.
Why you’ll love this recipe
- Ease: No mixer or fancy equipment is needed for this quick bread recipe. You’ll need two bowls, a whisk, and a rubber spatula or wooden spoon. The batter comes together in under 10 minutes.
- Flavor: Perfectly sweet with the flavors of vanilla, blueberries, and a touch of lemon.
- Texture: The addition of buttermilk helps to keep this bread moist and light with a tender crumb.
- Versatility: Serve for breakfast, dessert, or snacking. It’s fantastic any time of day!
- Toss blueberries with flour to keep them from sinking down into the loaf while baking.
- Don’t overbake. Keep a close eye on this near the end of bake time and pull it out of the oven as soon as a toothpick inserted into the center comes out clean.
- Adding just a bit of lemon zest helps to enhance the blueberry flavor. If you’d like a stronger lemon flavor you can increase the lemon zest to 2 teaspoons.
Yes. Add them to the batter still frozen. Note: The color from the frozen blueberries might bleed into the loaf and you’ll likely need to increase the bake time by a few minutes.
Try one of these buttermilk substitutes. I find that the sour cream, yogurt, or kefir work best for this recipe.
Yes. You can freeze it for up to one month. Bring to room temperature before serving. Note: The icing might thin out a bit after freezing.
More quick bread recipes
More blueberry recipes
- 1 ½ cups all purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- ½ cup oil*
- 1 cup granulated sugar
- ½ teaspoon finely grated lemon zest
- 2 large eggs
- 1 teaspoon pure vanilla extract
- ¾ cup buttermilk
- 1 ½ cups fresh blueberries
- 1 tablespoon all purpose flour, for the blueberries
- ½ cup powdered sugar
- 2 teaspoons half and half or milk
- 2 drops pure vanilla extract
- Preheat oven to 350°F with a rack in the middle of the oven. Grease a 9×5 loaf pan and set aside.
- In a medium bowl, combine flour, baking powder, and salt.
- In a separate bowl, whisk oil, sugar, lemon zest, eggs, vanilla, and buttermilk. Add the dry ingredients and whisk until combined.
- In another bowl combine the blueberries and 1 tablespoon flour. Add the blueberries to the batter (reserving a few for the top) and stir with a rubber spatula until combined.
- Pour batter into prepared loaf pan and smooth the top. Sprinkle the reserved blueberries on top. Bake for 45-55 minutes, until a toothpick inserted into the center comes out clean (be careful not to overbake). Rotate the pan halfway through bake time to ensure even browning. Place the pan on a rack to cool for 15 minutes, then carefully remove from the pan and place directly on the wire rack to cool. Note: I like to run a thin knife between the bread and the pan to help it release from the pan easier.
- Whisk all ingredients until smooth. If necessary, add more powdered sugar to thicken or more milk to thin. Drizzle over the cooled bread.