Blueberry Bread Recipe
Blueberry Bread Recipe
Table of Contents
Blueberry Bread Recipe
This Blueberry Bread recipe is the perfect combination of sweet, moist, and flavorful. Packed with juicy blueberries, this quick bread is easy to prepare and makes a fantastic breakfast, snack, or dessert. Whether you’re baking for yourself or sharing with loved ones, this bread is sure to become a staple in your kitchen. With its golden brown crust, soft crumb, and bursts of fresh blueberries, it’s a simple yet satisfying treat.
Description
Blueberry Bread Recipe is a delightful treat that blends the natural sweetness of blueberries with the soft, tender texture of homemade bread. This recipe is perfect for anyone craving a delicious breakfast or a quick snack that’s both satisfying and healthy. Using fresh or frozen blueberries, this bread is an excellent way to incorporate fruit into your diet while enjoying the comforting taste of homemade baked goods.
The key to this blueberry bread’s success is in its perfect balance of flavors and textures. The sweetness of the blueberries shines through in each bite, while the moist crumb is a result of using just the right amount of wet and dry ingredients. This easy to follow recipe requires only a few simple ingredients, most of which you probably already have in your pantry. If you’re new to baking, don’t worry this recipe is beginner friendly and yields impressive results.
One of the best things about this Blueberry Bread Recipe is that it’s highly versatile. You can add a handful of nuts like walnuts or almonds for added texture, or even incorporate a splash of lemon zest to brighten up the flavors. If you prefer a less sweet version, you can adjust the sugar to suit your tastes, making this Blueberry Bread Recipe customizable to your dietary preferences.
Ingredients
- 1 ½ cups all purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 tsp ground cinnamon (optional)
- 1 cup fresh or frozen blueberries
- ½ cup granulated sugar
- 2 large eggs
- ½ cup unsalted butter, softened
- ¼ cup milk (whole or 2%)
- 1 tsp vanilla extract
- 2 tbsp lemon juice (optional, for extra freshness)
- ½ cup sour cream or Greek yogurt for added moisture
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper for easy removal after baking.
- Prepare the dry ingredients: In a medium bowl, whisk together the all purpose flour, baking powder, baking soda, salt, and cinnamon (if using). Set this mixture aside.
- Mix the wet ingredients: In a large bowl, beat the softened butter and sugar together until light and fluffy, about 2-3 minutes. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract, lemon juice (if using), and sour cream or Greek yogurt until fully combined.
- Add the dry ingredients: Gradually add the dry ingredients to the wet mixture in small batches, alternating with the milk. Begin and end with the dry ingredients. Mix until just combined, being careful not to overmix.
- Fold in the blueberries: Gently fold the blueberries into the batter using a spatula. If you’re using frozen blueberries, toss them in a little flour before adding them to the batter to prevent them from sinking to the bottom.
- Pour the batter into the pan: Transfer the batter to the prepared loaf pan and spread it out evenly. If desired, sprinkle a few extra blueberries on top for decoration.
- Bake the bread: Place the loaf pan in the preheated oven and bake for 55-65 minutes or until a toothpick inserted into the center comes out clean (a few moist crumbs are okay). If the bread starts to brown too quickly, cover it loosely with aluminum foil towards the end of baking.
- Cool the bread: Allow the blueberry bread to cool in the pan for about 10 minutes, then remove it from the pan and let it cool completely on a wire rack.
- Slice and enjoy: Once cooled, slice the bread into 10 even pieces. Serve and enjoy this moist, flavorful blueberry bread.
you may like : Lemon Bread Recipe
Blueberry Bread Recipe
Ingredients
- 1 ½ cups all purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 tsp ground cinnamon optional
- 1 cup fresh or frozen blueberries
- ½ cup granulated sugar
- 2 large eggs
- ½ cup unsalted butter softened
- ¼ cup milk whole or 2%
- 1 tsp vanilla extract
- 2 tbsp lemon juice optional, for extra freshness
- ½ cup sour cream or Greek yogurt for added moisture
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper for easy removal after baking.
- Prepare the dry ingredients: In a medium bowl, whisk together the all purpose flour, baking powder, baking soda, salt, and cinnamon (if using). Set this mixture aside.
- Mix the wet ingredients: In a large bowl, beat the softened butter and sugar together until light and fluffy, about 2-3 minutes. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract, lemon juice (if using), and sour cream or Greek yogurt until fully combined.
- Add the dry ingredients: Gradually add the dry ingredients to the wet mixture in small batches, alternating with the milk. Begin and end with the dry ingredients. Mix until just combined, being careful not to overmix.
- Fold in the blueberries: Gently fold the blueberries into the batter using a spatula. If you’re using frozen blueberries, toss them in a little flour before adding them to the batter to prevent them from sinking to the bottom.
- Pour the batter into the pan: Transfer the batter to the prepared loaf pan and spread it out evenly. If desired, sprinkle a few extra blueberries on top for decoration.
- Bake the bread: Place the loaf pan in the preheated oven and bake for 55-65 minutes or until a toothpick inserted into the center comes out clean (a few moist crumbs are okay). If the bread starts to brown too quickly, cover it loosely with aluminum foil towards the end of baking.
- Cool the bread: Allow the blueberry bread to cool in the pan for about 10 minutes, then remove it from the pan and let it cool completely on a wire rack.
- Slice and enjoy: Once cooled, slice th
Notes
- Storage: This blueberry bread can be stored in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate it for up to 1 week, or freeze individual slices for up to 3 months.
- Customization: Add ins like chopped walnuts, almonds, or chocolate chips can be folded into the batter for extra flavor and texture.
- Blueberry Tips: If using frozen blueberries, don’t thaw them before adding to the batter. This helps prevent the bread from turning purple.
