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.
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.
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.
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.
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.
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.
Looking for More Blueberry Recipes?
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.
- ¾ cup (150g) granulated sugar
- ¼ cup (½ stick, 57g) butter, room temperature
- ½ cup sour cream, room temperature
- 1 large egg, room temperature
- 1½ cups (187.5g) all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon kosher salt
- ½ cup milk
- 2 cups fresh blueberries, divided
Preheat oven to 375°F and grease an 8½ x 4½-inch loaf pan.
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.)
In a separate bowl, whisk together flour, baking powder, and salt.
Alternating between the flour mixture and milk, add each to the butter mixture, beginning and ending with the flour mixture.
Gently fold in about 1¾ cups of blueberries, reserving ¼ cup for the topping.
Pour the batter into the prepared loaf pan and top with the reserved blueberries.
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.
Allow the cake to cool before serving.
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.