Blueberry Bread Recipe

There's something truly comforting about the scent of blueberry bread baking in the oven — that sweet burst of berries mingled with vanilla and buttery goodness instantly transforms your kitchen into a cozy haven. The golden crust gives way to a tender, moist interior studded with juicy blueberries in every bite.

I first made this blueberry bread on a rainy Saturday afternoon when I had an extra pint of blueberries and a craving for something sweet, but not too rich. What started as a quick fix has now become my go-to for breakfast, afternoon tea, or an easy dessert.

Now it’s your turn to discover why this simple loaf deserves a spot in your regular baking rotation.

Why You’ll Love This Blueberry Bread

Get ready to fall in love with a loaf that checks all the boxes: easy, delicious, and surprisingly versatile. Whether you’re an experienced baker or just getting started, this blueberry bread delivers consistent results every time.

It’s quick and simple to make. You only need one bowl, a whisk, and a loaf pan to pull this together. No need for fancy mixers or techniques — just stir, pour, and bake!

Perfect for any time of day. Enjoy a thick slice warm from the oven with your morning coffee, pack it in lunchboxes, or dress it up with a drizzle of glaze for dessert.

Budget-friendly baking at its best. With pantry staples like flour, sugar, and oil, this recipe won’t require a special grocery run. Plus, you can use fresh or frozen blueberries depending on what’s on hand.

Endlessly adaptable. Add lemon zest for a citrusy kick, swap the blueberries for raspberries or chopped strawberries, or toss in a handful of chopped nuts for extra texture.

Whether you’re baking for yourself or sharing with friends, this blueberry bread brings cozy, crowd-pleasing charm to every occasion.

Ingredients Notes

The magic of this blueberry bread lies in how everyday ingredients come together to create something truly special. Let’s take a closer look at what makes this loaf so irresistibly good.

All-purpose flour is the structural backbone of this recipe. It provides just the right amount of gluten to hold the loaf together while keeping the crumb soft and tender. Make sure to spoon and level your flour rather than scooping to avoid a dense loaf.

Fresh blueberries are the star of the show. Their natural sweetness and burst of juiciness brighten each bite. If using frozen berries, don’t thaw them — add them directly to the batter to avoid excess moisture.

Vegetable oil adds richness and helps keep the bread moist for days. Unlike butter, oil blends smoothly into the batter and creates a softer, fluffier texture. You can substitute melted coconut oil for a slight tropical twist.

Greek yogurt brings a tangy creaminess to the batter and balances the sweetness. It also helps the bread stay moist without becoming too heavy. If you don’t have Greek yogurt, sour cream or plain yogurt will work just fine.

Vanilla extract rounds out the flavor and enhances the natural sweetness of the blueberries. It’s the subtle finishing touch that brings everything together.

You’ll also need a standard 9x5-inch loaf pan, parchment paper for easy removal, and a cooling rack to help the loaf cool evenly once baked.

How To Make This Blueberry Bread

Creating this blueberry bread is a breeze, even on a busy day. Let me guide you through each step to ensure a perfect loaf every time.

Start by preheating your oven to 350°F (175°C) and lining your loaf pan with parchment paper, leaving a bit of overhang on the sides for easy lifting. Grease the pan lightly to prevent sticking.

In a large bowl, whisk together eggs, sugar, and vanilla extract until smooth and slightly thickened. The sugar should begin to dissolve, and the mixture will look glossy and pale.

Add in the Greek yogurt and vegetable oil, and continue whisking until everything is fully combined. This step helps create a rich, creamy base that keeps the bread moist and flavorful.

In a separate bowl, toss the blueberries with a spoonful of flour. This helps prevent them from sinking to the bottom of the loaf during baking. Then, add your dry ingredients — flour, baking powder, and salt — to the wet mixture and gently fold them together until just combined.

Carefully fold in the flour-coated blueberries, being mindful not to overmix. The batter should be thick but scoopable, with berries evenly distributed throughout.

Pour the batter into the prepared loaf pan and smooth the top. For a little sparkle and crunch, sprinkle the surface with a bit of coarse sugar. Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean (a few moist crumbs are okay!).

Once baked, let the bread cool in the pan for 10–15 minutes, then lift it out using the parchment overhang and transfer it to a wire rack to cool completely. You’ll be rewarded with a fragrant, golden loaf that slices beautifully.

Storage Options

One of the best things about blueberry bread is how well it keeps. Whether you're planning ahead or dealing with leftovers, here’s how to store it.

At room temperature, the loaf will stay fresh for up to 3 days when wrapped tightly in plastic wrap or stored in an airtight container. Keep it in a cool, dry place away from direct sunlight.

For longer storage, refrigerate the bread for up to 1 week. Just be sure to wrap it well to prevent it from drying out. Bring it to room temperature or warm slices briefly in the microwave before enjoying.

You can also freeze this bread! Wrap individual slices or the entire loaf tightly in plastic wrap, then place in a freezer-safe bag or container. It will keep in the freezer for up to 3 months. Thaw overnight in the fridge or reheat directly from frozen in a toaster oven or microwave.

To reheat, microwave a slice for 15–20 seconds or pop it in a warm oven at 300°F for 5–10 minutes. It’ll taste just like freshly baked.

Variations and Substitutions

Blueberry bread is a wonderfully adaptable base recipe, making it easy to switch things up based on what you have or crave.

For a citrusy upgrade, add 1 tablespoon of lemon zest to the batter. Blueberry and lemon are a match made in heaven, and the zest gives the bread a refreshing brightness.

If you’re out of blueberries, try substituting with other fruits like chopped strawberries, raspberries, or even a mix of berries. Just be sure to toss them with flour to prevent sinking.

Looking to add some crunch? Fold in ½ cup of chopped walnuts or pecans with the blueberries. The nuts add a lovely contrast to the tender crumb and make the bread feel more substantial.

Want to make it dairy-free? Use a non-dairy yogurt like almond or coconut yogurt, and swap the Greek yogurt with your favorite plant-based version. Use avocado oil or melted coconut oil in place of vegetable oil.

You can also dress it up with a simple glaze made from powdered sugar and milk or lemon juice. Drizzle over the cooled loaf for a bakery-style finish.

Don’t be afraid to make this blueberry bread your own. It’s one of those forgiving recipes that invites creativity and rewards experimentation.

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