There is something about the smell of warm blueberries and butter that drags me back to slow weekend mornings — the sunlight, the tiny sticky fingerprints on the countertop, and the quiet hum of the oven. I make this bread when I want comfort without fuss: the batter comes together in one bowl, the kitchen fills with a sweet, fruity perfume, and a golden loaf emerges that begs to be sliced warm. If you crave tender crumb, juicy pockets of berry, and a little crust that crackles when you slice into it, this is the loaf I reach for every single season.
Quick Facts
- Yield: Serves 8
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 70 minutes
Why This Recipe is Awesome
This blueberry bread tastes like a cozy hug: tender crumb, a lightly crisp, golden crust, and bursts of juicy, bright blueberries in every bite. It’s forgiving — mix quickly, don’t fuss — and the aroma? That sweet, fruity, buttery scent will pull everyone into the kitchen. It’s so easy even your oven can’t mess it up. Plus, you can make it with frozen berries if fresh ones aren’t in season, and it still sings.
Ingredients
For the Main Dish:
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup (4 tbsp) unsalted butter, melted (or substitute below)
- 2 large eggs, room temperature
- 1/2 cup milk (whole or 2%)
- 1/2 cup plain Greek yogurt or sour cream
- 1 tsp vanilla extract
- 1 1/2 cups fresh or frozen blueberries (do not thaw if using frozen)
- 1 tsp lemon zest (optional — brightens flavor)
For the Sauce / Garnish (if applicable):
- (Optional) 1 cup powdered sugar + 1–2 tbsp fresh lemon juice for a quick glaze
- (Optional) A handful of sliced almonds or coarse sugar to sprinkle on top before baking for crunch
How I Make It
Step 1:
Preheat the oven to 350°F and grease a 9×5-inch loaf pan (or line it with parchment). I love the sizzle when the pan hits the oven and that first warm breath of dough-scent that follows. If you’re using frozen blueberries, do not thaw them — toss them in a little flour so they don’t sink to the bottom.
Step 2:
In a large bowl whisk together the dry: 2 cups flour, 1 cup sugar, 2 tsp baking powder, and 1/2 tsp salt. I use a fork to fluff it up so the baking powder distributes evenly. Quick tip: measure flour by spooning into the cup and leveling with a knife — this keeps the bread tender, not chalky.
Step 3:
In another bowl beat the wet: pour in the melted butter, crack in the 2 eggs, add 1/2 cup milk, 1/2 cup Greek yogurt, and 1 tsp vanilla. Whisk until smooth and glossy. Fold the wet into the dry with a spatula until the batter just comes together — a few lumps are okay. Gently fold in the 1 1/2 cups blueberries and 1 tsp lemon zest if using. Stop stirring as soon as the berries distribute; overmixing gives gluey bread, and nobody wants that.
Step 4:
Pour the batter into your prepared pan and smooth the top. If you like, scatter a few extra blueberries and a sprinkle of coarse sugar on top for sparkle and crunch. Bake at 350°F for about 50–60 minutes. Start checking at 50 minutes: the top should be golden and spring back slightly when pressed. I also use a toothpick in the center — if it comes out with a few moist crumbs (not wet batter), it’s done.
Step 5:
Let the loaf cool in the pan for about 10 minutes, then transfer to a rack to cool more before slicing. If you want the glaze, whisk the powdered sugar and lemon juice until smooth and drizzle over the warm (not hot) loaf so it sets into those little glossy ribbons. Slice and listen for that satisfying soft crack of the crust — that’s the good stuff.
Pro Tips
- Use room-temperature eggs for better emulsion and a silkier crumb.
- If using frozen blueberries, toss them with a tablespoon of flour to prevent sinking and keep them intact during baking.
- Watch the last 10 minutes of baking; ovens vary. If the top browns too quickly, tent with foil.
- For extra-moist bread, swap half the milk for buttermilk or add an extra tablespoon of yogurt.
Common Mistakes to Avoid
- Skipping preheating: Classic rookie move. It changes texture and bake time.
- Overmixing: Leads to dense or chewy results. Mix until just combined.
- Guessing cook time: Always use visual cues or a timer, not just vibes.
- Overcrowding pans: Give your food some breathing room to crisp properly.
Alternatives & Substitutions
- Swap butter for neutral oil (canola or vegetable). Expect a slightly less rich flavor and a softer crust.
- Use 1 cup dairy-free yogurt + 1/2 cup almond milk for a dairy-free version — it stays moist but tastes tangier.
- For gluten-free, use a 1:1 gluten-free flour blend and add 1/4 tsp xanthan gum if your blend lacks it; texture will be slightly denser.
- Replace 1/2 cup of sugar with maple syrup (reduce liquid slightly) for a natural-sweet twist; bread will brown faster.
Variations & Tips
- Lemon-Blueberry: Add 2 tbsp fresh lemon juice to the batter and more lemon zest — pure sunshine.
- Streusel Top: Mix 1/3 cup flour, 3 tbsp butter, and 3 tbsp brown sugar, sprinkle on top before baking for crunchy goodness.
- Almond Blueberry: Add 1/2 tsp almond extract and top with sliced almonds for a nutty edge.
- Mini Loaves or Muffins: Bake in a muffin tin for 18–22 minutes or mini loaf pans for 30–35 minutes at 350°F.
- Blueberry Swirl: Puree 1/2 cup blueberries and fold into half the batter for a marbled effect.
FAQ (Frequently Asked Questions)
- Can I make this ahead of time?
- Yes! Bake the loaf, cool completely, then wrap tightly and store at room temperature for 2 days or refrigerate for up to 5 days. To refresh, warm slices in a 300°F oven for 8–10 minutes or microwave for 12–20 seconds.
- Can I double the recipe?
- Sure thing. Use two loaf pans and bake at 350°F. Check for doneness around the original time but expect an extra 5–10 minutes depending on your oven and pan size.
- Can I substitute butter with oil?
- Technically yes, but you’ll miss that buttery magic. Use ¾ the amount of oil.
- How do I know it’s done?
- Look for a golden top, slightly springy center, and a toothpick with a few moist crumbs (not raw batter). If the edges pull away slightly from the pan, that’s a good sign too.
- What if I don’t have ingredient X?
- No panic: swap Greek yogurt for sour cream, use 1/2 cup milk + 2 tbsp vinegar to mimic buttermilk, or replace lemon zest with a splash of vanilla if you’re out of citrus.
How I Like to Serve It
I slice this warm and spread a little butter when I’m selfishly eating it alone, or I pair it with plain Greek yogurt and honey for breakfast company. It shines with coffee in the morning, tea in the afternoon, or as a light dessert after a summer dinner. Slice thin for a crowd or thick for a cozy weekend indulgence.
Notes
- Store wrapped at room temperature up to 2 days, refrigerated up to 5 days, or freeze slices up to 3 months. Thaw at room temperature or pop in the toaster.
- No meat here, but when baking meats remember safe internal temps: chicken 165°F, pork 145°F with a 3-minute rest.
Final Thoughts
Closing: You just made a loaf that smells like home and tastes even better — now go impress someone, or just treat yourself, with your homemade masterpiece!