Easy Blueberry Bread

filed under: Bread · Breakfast · Dessert · Food + Drink on August 19, 2021

Easy Blueberry Bread is a quick bread made with fresh blueberries that is the perfect way to start your day or enjoy it as a snack. Try my Blueberry Coffee Cake for another breakfast treat loaded with blueberries.

Blueberry Bread

This blueberry bread is a quick bread, meaning it is made without any yeast. The ingredients are easily mixed together and ready to bake immediately. The baking time is not the quickest (80 minutes), but the prep time is super quick. A slice of this bread would be delicious with a cup of coffee in the morning, or even as a snack.

Overhead of Easy Blueberry Bread in Pan

Blueberry Bread Ingredients

Room Temperature Ingredients: Room temperature ingredients (butter and sour cream) are important here to prevent lumps. It takes 15-30 minutes for the butter to get to room temperature.

If you forgot to take out the butter, slice the butter into smaller pieces. Then, let it sit out for a couple of minutes. Or, place the stick of butter in a zipped plastic bag and flatten it out a bit with a rolling pin. This will allow the butter to come to room temperature in 1-2 minutes. (Do not heat up the butter in the microwave to soften it.)

Blueberries: Fresh blueberries are best in this recipe. Reserve about 1/4 cup to use as the topping before baking the bread. 

Raw Blueberry Bread Batter Before Baking

How to Make Blueberry Bread

It’s easy to mix together all the ingredients you need for this bread. The hardest part is waiting for the bread to bake. It ended up taking about 80 minutes in the oven. To get the bread made, first, cream together the sugar, butter, sour cream, and egg.

Next, in a separate bowl, whisk together the flour, baking powder, and salt. Alternate adding the flour mixture and the milk to the creamed ingredients. Begin and end with the flour mixture. Finally, fold in the blueberries, reserving a few for the top.

Pour the batter into a greased loaf pan (I used an 8 1/2 x 4 1/2 pan). Bake at 375°F for 1 hour and 20 minutes. The bread is done when a toothpick is inserted into the center and comes out with a few crumbs but no wet batter. Allow the bread to cool a bit before slicing and serving.

Cut Into Blueberry Bread

Can I Use Frozen Blueberries?

Yes. Although I prefer using fresh blueberries, you can use frozen berries. If using frozen blueberries, toss them with a little bit of all-purpose flour before folding them into the batter. This will help to prevent the berries from sinking to the bottom of the loaf of bread.

How Do You Get Fruit to Not Sink in Quick Bread?

While I did recommend coating frozen berries in flour above, the truth is that is more of a hopeful method than a scientifically proven one. The real determining factor in whether or not your blueberries will sick is the bread batter. This batter holds the blueberries beautifully and they will not sink like anchors. 

What does Blueberry Bread Taste Like?

Blueberry bread is slightly dense with a soft crumb. It reminds me of a blueberry muffin. I enjoyed a slice slathered in butter, but others enjoyed it as-is with no topping. If it has been sitting for a day or two, pop it in the microwave to soften it up.

Loaf of Blueberry Bread

How do I Store Blueberry Bread?

Easy Blueberry Bread can be stored at room temperature, in the refrigerator, or even frozen. At room temperature, wrap the bread in plastic wrap for up to five days. If storing in the refrigerator, use an airtight container for up to a week.

To freeze the bread, you will want to make sure you allow it to cool completely. Just wrap the blueberry bready tightly with aluminum foil or plastic freezer wrap and place it in a heavy-duty freezer bag. If you prefer not to use foil directly on your bread, wrap tightly with parchment paper, then place that into a sealable plastic bag.

Be sure to label it with the date. Bread is typically good for two to three months in the freezer, but it will still be safe to eat beyond that point. To thaw bread, take it out of the freezer and set it on the counter. Allow it to reach room temperature before you take it out of its packaging; it will re-absorb some of its moisture this way.

Slices Blueberry Bread on Plate

Looking for More Blueberry Recipes?

Lemon Blueberry Cake

Blueberry Dump Cake

The Best Blueberry Bagels

Blueberry Cream Cheese Bars {Copycat Blueberry Jamboree}

4.6 from 5 votes
Easy Blueberry Bread
Prep Time
10 mins
Cook Time
1 hr 20 mins
Total Time
1 hr 30 mins
 

Easy Blueberry Bread is a quick bread made with fresh blueberries that is the perfect way to start your day or enjoy it as a snack.

Course: Breakfast, Side Dish, Snack
Cuisine: American
Keyword: Blueberry Bread
Servings: 8
Calories: 273 kcal
Author: Amanda Rettke--iambaker.net
Ingredients
  • ¾ cup (150g) granulated sugar
  • ¼ cup (½ stick, 57g) butter, room temperature
  • ½ cup sour cream, room temperature
  • 1 large egg, room temperature
  • cups (187.5g) all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon kosher salt
  • ½ cup milk
  • 2 cups fresh blueberries, divided
Instructions
  1. Preheat oven to 375°F and grease an 8½ x 4½-inch loaf pan.

  2. In the bowl of a stand mixer with a paddle attachment, add the sugar, butter, sour cream, and egg. Beat until creamy. (You could also use a handheld mixer.)

  3. In a separate bowl, whisk together flour, baking powder, and salt.

  4. Alternating between the flour mixture and milk, add each to the butter mixture, beginning and ending with the flour mixture.

  5. Gently fold in about 1¾ cups of blueberries, reserving ¼ cup for the topping.

  6. Pour the batter into the prepared loaf pan and top with the reserved blueberries.

  7. Bake for 80 minutes*. (See notes) The bread is done when an inserted toothpick comes out clean with a few crumbs, but no wet batter.

  8. Allow the cake to cool before serving.

Recipe Notes

Every oven is different so I recommend starting to check at 60 minutes. You can check by (carefully) shaking the pan gently and observe if the middle jiggles. You do not want it to jiggle. You can also test by inserting a skewer or toothpick into the center. If it is removed with any wet batter, it is not done baking. 

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Comments

  • Ornella Lepore says:

    I don’t have sour cream handy. What can I use as a substitute for it? Plain yogurt ok?

  • Emma Brooks says:

    Can’t wait to try this. I love anything blueberry.

  • Wyatt says:

    I baked all the time and found 375 degrees too high and 80 minutes too long. I took the bread out at 68 minutes, and it had a hard bottom and side crust. If using a glass loaf pan,
    this crust would have been worse. I added a sprinkle of cinnamon and sugar on the top before baking and probably should have added more because the bread is rather plain tasting. Sorry for the negative aspects of my review.

    • Amanda Rettke says:

      Thanks for the feedback, Wyatt! I do recommend starting to check at 60 minutes. Every oven is different! Hope you enjoyed the pure blueberry flavor. 🙂

  • Sally says:

    This is delicious! It was so easy to make, and it’s very moist. Thanks for the recipe – this will definitely be a favorite!

  • Fredda says:

    I made this bread. It is delicious. My only problem was, it collapsed in the middle. Why did this happen?

    • Amanda Rettke says:

      Not baked long enough… this same thing happened to me and that is why I recommend 80 minutes. The outside appearance didn’t change much after 60 minutes, but the inside gets perfectly done! 🙂

  • Valerie says:

    Loved this! My husband loves loves loves blueberries, and this was a great recipe, as is! I will definitely be making this again and again. I did check it at 60 minutes, and it was done to perfection!

  • Suzie says:

    Thank you for the baking time note in the recipe. Mine was perfect after 60 mins. I sprinkled a little turbinado sugar on the top before baking and liked the textural addition. My 15yo son said it was “good” which is very high praise indeed. This recipe will definitely go into the keep file.

  • Robbin says:

    I want to make in a bundt pan should I double the recipe and bake less time?