This blueberry bread recipe is bursting with fresh blueberry flavor!
Moist, sweet, and perfectly toasted with a slather of honey butter or cream cheese, blueberry bread is a welcome treat anytime!
Homemade Blueberry Bread
- Quick breads are easy and quick to make and take minimal time and effort.
- Bake blueberry bread any time of year since blueberries come frozen or canned if fresh isn’t available.
- Blueberry bread is so versatile, enjoy it for breakfast, a snack, or dessert!
- Pack slices of blueberry bread in a backpack or briefcase for a wholesome mid-morning snack.
Ingredients for Blueberry Bread
- Sugar – Granulated sugar adds sweetness and also gives this bread just the right texture.
- Eggs– Use room temperature eggs for better mixing and a fluffier texture. You can put them in warm water to quickly bring them to temperature.
- Light Cream – I use half and half in this recipe. You substitute a mixture of half milk and half heavy cream.
- Lemon Juice – Don’t skip the lemon juice, it adds to the rise of this bread. Fresh lemon juice or bottled are both ideal.
- Almond Extract – This is added for flavor, substitute with vanilla extract if needed.
- All-Purpose Flour – Use fresh flour and spoon and level it instead of scooping directly with a measuring cup to avoid over-packing.
- Baking Powder – Freshness ensures a good rise. Drop a bit in warm water, and if it fizzes, it’s still good!
- Blueberries –Frozen or fresh blueberries work in this recipe. If using frozen, there is no need to thaw.
How to Make Blueberry Bread
- Mix the wet ingredients together (per recipe below) in a bowl.
- Whisk the dry ingredients together in a separate bowl and then gradually add the dry mixture to the wet mixture, being careful not to overmix.
- Pour batter into the loaf pan and bake until a wooden pick comes out clean.
- Remove the bread from the pan and cool on a wire rack.
For Muffins: Scoop batter equally into a prepared muffin tin and bake for 22-26 minutes or until a wooden pick comes out clean.
Make the Glaze:
- Stir the powdered sugar and milk together until smooth.
- Drizzle over the loaf once it’s cool.
Tips for the Best Blueberry Bread
- Line the pan with parchment paper for easy removal.
- Frozen blueberries don’t need to be thawed but might need a few extra minutes of baking time.
- Toss the berries with a bit of flour to keep them suspended in the bread as it bakes!
- Don’t overmix the batter or you’ll have a dense bread.
- Lemon zest is a tasty addition to this blueberry loaf; if adding zest, skip the almond extract.
How to Store Blueberry Bread
Keep leftover blueberry bread in a covered container at room temperature for up to 4 days. Quick bread freezes perfectly as it isn’t as delicate as pastry or cake. Bake, cool, wrap, and freeze!
Did you make this Blueberry Bread? Be sure to leave a rating and a comment below!
- ½ cup butter softened
- ¾ cup sugar
- 2 eggs room temperature
- ½ cup light cream
- 1 tablespoon lemon juice
- ½ teaspoon almond extract
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 ¼ cups blueberries fresh or frozen, divided
- 2 tablespoons powdered sugar
- 1 teaspoon milk or as needed
- Preheat the oven to 350°F and grease and flour an 8×4 loaf pan.
- In a large mixing bowl, cream together the butter and sugar, then incorporate the eggs and cream. Stir in the lemon juice and almond extract until well blended.
- In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
- Gradually add the dry mixture to the butter mixture, stirring until just combined. Be careful not to over mix.
- Set aside 2 tablespoons of blueberries for topping the bread. Fold in the remaining blueberries. (If they are very juicy, they can be tossed in a tablespoon of flour to prevent them from sticking.)
- Pour the batter into the prepared pan, spreading it evenly. Sprinkle the reserved blueberries over the top.
- Bake the bread for 60-65 minutes, or until a toothpick inserted into the center comes out clean.
- Remove the bread from the oven then remove from the pan and place it on a cooling rack.
- Mix together the powdered sugar and milk to create a smooth glaze. Drizzle over the loaf once it's cool enough to handle.
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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