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Closeup of a loaf of blueberry bread topped with white icing.
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5 from 2 votes

Blueberry Bread

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.
Course Breakfast, Dessert
Cuisine Dessert
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings 10
Calories 397kcal

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 9x5 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

*You can use vegetable oil, canola oil, or a mild olive oil.
Serving: Serve this bread at room temperature. The crumb is more tender and moist when the cake is at room temp.
Storage: This bread can be stored tightly covered in the refrigerator for up to 4 days. Bring to room temp before serving.
See full blog post for FAQs and recipe tips.

Nutrition

Calories: 397kcal | Carbohydrates: 58g | Protein: 4g | Fat: 17g | Saturated Fat: 10g | Trans Fat: 1g | Cholesterol: 77mg | Sodium: 111mg | Potassium: 136mg | Fiber: 1g | Sugar: 42g | Vitamin A: 577IU | Vitamin C: 2mg | Calcium: 65mg | Iron: 1mg