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!
Got Blueberries?
Did you make this Blueberry Bread? Be sure to leave a rating and a comment below!
Blueberry Bread
Enjoy this delish blueberry bread recipe for a breakfast treat, snack, or dessert!
Equipment
Ingredients
- ½ cup butter softened
- ¾ cup granulated 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
Glaze
- 2 tablespoons powdered sugar
- 1 teaspoon milk or as needed
Instructions
- 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.
Notes
Store Blueberry Bread in a covered container at room temperature for up to 4 days.
Cool, cover with plastic wrap and aluminum foil (either individual slices or the whole loaf), and freeze for up to 6 months.
Nutrition Information
Calories: 213 | Carbohydrates: 28g | Protein: 3g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 53mg | Sodium: 171mg | Potassium: 82mg | Fiber: 1g | Sugar: 15g | Vitamin A: 336IU | Vitamin C: 2mg | Calcium: 28mg | Iron: 1mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Bread, Breakfast, Dessert, Muffins, Snack
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This bread is so moist and light.
I am glad you enjoyed it, Dawn!
Would canned blueberries work in this recipe?
While I haven’t tried it, as long as they’re drained I do think it would work. Let us know how it goes!
So good and SO beautiful!!!! Our kids loved it!!! Thank you! This recipe was very easy.
can i use buttermilk with this recipe
I have never tried using buttermilk in this recipe Scott, so I can’t say for sure. If you do decide to try it, let us know how it turns out!
I followed the recipe exactly and this baked up beautifully. I used the almond extract and thought it was too much. The next time I make it, I’ll skip the almond extract and add some lemon zest instead.
Glad you enjoyed it, Chris!
This is absolutely the best blueberry bread ever! We have made this 6 times in the past two weeks and it is just wonderful! Breakfast or desert- I added a tad more almond and 1/4 cup more sugar just because we are sweetness nuts. Topped it with butter or cream cheese or just plan, heated or cold it is delicious! I did not coat the blueberries and they stayed in the bread just fine. We have been using only fresh blueberries, though. Not sure how it will work without coating the berries if they were frozen.
So happy you loved it! Thanks for sharing your additions, I am so glad they worked well for you.
Excellent recipe!! The only problem I had was my own fault. I didn’t use enough flour to coat the blueberries before I added them to the mixture. I’ll know better the next time.
I use Holly’s recipes almost exclusively. Every recipe I’ve used has turned out great. I look forward to her email every day. Keep them coming Holly & best wishes from a devoted customer!!!!
Oh darn, next time for sure! But I bet it was still so delicious though!
I made this into 12 muffins … delicious!
So happy you enjoyed it, Sandra!
Love all your recipes! They always turn out perfect.
Thank you so much Helen, I’m glad you’ve loved the recipes!
Is “light cream” half and half or table cream?
Either would work, I most often used half and half.
I have a question…can I use heavy cream?? Maybe 1/4 cup instead of the 1/2 cup of light cream?
If using heavy cream, I would suggest half cream and half milk or water to make sure you have the right amount of liquid.