This moist and flavorful blueberry bread combines the sweetness of ripe berries with a tender, buttery crumb. Whether enjoyed for breakfast, as an afternoon snack, or as a light dessert, this recipe delivers comfort in every slice.
Prep Time: 15 minutes Cook Time: 60-65 minutes Total Time: 1 hour 15 minutes Servings: 1 loaf (8-10 slices)
Ingredients: 2 cups all-purpose flour 1 cup granulated sugar 1 tablespoon baking powder ½ teaspoon salt 2 large eggs 1 cup milk ⅓ cup melted butter 1 teaspoon vanilla extract 2 cups fresh blueberries Zest of 1 lemon (optional)
Instructions:
- Preheat your oven to 350°F (175°C). Grease and flour a 9x5-inch loaf pan.
- In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- In a separate medium bowl, beat the eggs until light and fluffy. Add the milk, melted butter, and vanilla extract, whisking until well combined.
- Pour the wet ingredients into the dry ingredients. Stir gently just until combined – be careful not to overmix. The batter may look slightly lumpy, which is perfectly fine.
- Toss the blueberries with a tablespoon of flour to prevent them from sinking. Fold them gently into the batter along with the lemon zest if using.
- Pour the batter into the prepared loaf pan, spreading it evenly.
- Bake for 60-65 minutes, or until a toothpick inserted into the center comes out clean. The top should be golden brown and slightly cracked.
- Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Tips for Success:
- Fresh blueberries work best, but frozen can be used – don't thaw them first
- Room-temperature ingredients will give you the best results
- Don't overmix the batter to ensure a tender crumb
- If the top browns too quickly while baking, tent with aluminum foil
Storage: Store the bread wrapped in plastic wrap or in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze for up to 3 months.
Variations:
- Add ½ cup chopped nuts for extra crunch
- Sprinkle turbinado sugar on top before baking for a sweet, crispy crust
- Replace ¼ cup of flour with whole wheat flour for added nutrition
- Mix in ½ teaspoon cinnamon for a warm, spicy note
This blueberry bread is perfect for using up fresh summer berries, though it's delicious year-round. The burst of fruit in every bite, combined with the tender crumb, makes this a recipe you'll want to make again and again.
Serve it slightly warm with a pat of butter, or enjoy it as is – either way, this blueberry bread is sure to become a family favorite.
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