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.
Jump to:
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!
Recipe tips
- 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.
FAQs
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
Recipe
Blueberry Bread
Ingredients
Bread:
- 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
Icing:
- ½ cup powdered sugar
- 2 teaspoons half and half or milk
- 2 drops pure vanilla extract
Instructions
Bread:
- 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.
Icing:
- Whisk all ingredients until smooth. If necessary, add more powdered sugar to thicken or more milk to thin. Drizzle over the cooled bread.
Notes
Nutrition
Nutritional Information is an estimate based on third-party calculations and may vary based on products used and serving sizes.
Tried this recipe?Leave a comment and rating below!
Izzy says
A few slices of this bread go great with tea, whether it’s for breakfast or in the afternoon. The light fluffy texture is only complemented by the sweet blueberry flavor!
wilhelmina says
My daughter went crazy over this bread! She loves blueberries and says this was the best thing she ever tasted!
Allison says
Yay! Thanks for stopping by. 🙂
Michael Trainor says
Followed instructions to a tee and baked for 55 mins. Let cool for 10 mins and when I tried to remove from bread pan the inside was all liquid. But it back in oven for 10 more mins and it was still not cooked through. Not sure what went wrong
Allison says
Sorry to hear that. When you checked it with a toothpick did the toothpick come out clean? If the inside was liquid, the toothpick test should have indicated that it needed to bake longer. Did you use fresh blueberries? Frozen blueberries would require you to increase the bake time.