I love a loaf of blueberry bread that smells like sunshine and still feels like comfort food. This recipe balances tender crumb, bright lemon, and bursts of juicy berries for a bread you’ll want to make again and again. I’ve tested the loaf several times to get the texture right and to keep the berries from sinking.
Why Make This Recipe
- Bright, tender crumb with pockets of juicy blueberries — a flavor hit for breakfast or brunch.
- Quick to pull together in one bowl; great for busy mornings or last-minute guests.
- Freezer-friendly slices make weekday breakfasts effortless.
- Versatile: swap berries or toppings for different seasons and occasions.
- Personal note: I love this loaf because a little lemon zest and gentle folding give big flavor without fuss; it became my go-to when I wanted something cozy and fast.
- For a different blueberry breakfast idea, try this blueberry cottage cheese breakfast bake.
Recipe Overview
Prep time: 15 minutes.
Cook time: 50–60 minutes at 350°F (175°C).
Total time: about 1 hour 15 minutes including cooling.
Servings: 8–10 slices (1 9×5-inch loaf).
Difficulty: Easy.
Method: Quick-bread method — dry ingredients mixed separately, wet ingredients whisked, then combined and gently folded with berries. Bake in a greased 9×5 loaf pan and test with a toothpick.
My Experience Making This Recipe
I tested this loaf with fresh and frozen blueberries to find the best balance of moisture and structure. The final trick was tossing frozen berries in a tablespoon of flour and folding them carefully to prevent bleeding and sinking. I also reduced milk slightly from my first trial to avoid a gummy center.
How to Make Heavenly Blueberry Bread You’ll Crave for Breakfast
Start by preheating the oven to 350°F (175°C) and greasing a 9×5-inch loaf pan; line with parchment for easy removal. Whisk dry ingredients (2 cups all-purpose flour, 1 cup granulated sugar, 2 tsp baking powder, 1/2 tsp salt) in one bowl. In another bowl whisk 2 large eggs, 1/2 cup melted unsalted butter (or 1/3 cup neutral oil), 3/4 cup milk or buttermilk, 1 tsp vanilla, and 1 tbsp lemon zest. Fold wet into dry until just combined, then gently fold in 1 1/2 cups blueberries (toss frozen berries with 1 tbsp flour first). Pour into the pan, bake 50–60 minutes until golden and a toothpick comes out with a few moist crumbs. Cool in pan 10 minutes, then remove to a rack.
Expert Tips for Success
- Measure flour by spooning it into the cup and leveling; packing causes a dense loaf.
- Use room-temperature eggs and milk so batter emulsifies evenly and bakes consistently.
- Toss berries in flour to prevent sinking and bleeding; fold them in gently to keep the batter airy.
- Check doneness with a toothpick or an instant-read thermometer; quick breads are done around 205°F (96°C) in the center.
- If the top browns too fast, tent loosely with foil after 30–35 minutes.
How to Serve Heavenly Blueberry Bread You’ll Crave for Breakfast
- Serve warm with a pat of butter or a smear of cream cheese for a rich contrast.
- Toast slices and top with yogurt and honey for a crunchy, creamy breakfast combo; pair with fun ghostly yogurt parfaits for a kid-friendly spread.
- Slice and arrange on a brunch board with cheeses, fruit, and nuts for guests.
- Dress it up with a simple lemon glaze (1 cup powdered sugar + 1–2 tbsp lemon juice).
Storage and Reheating Guide
Room temperature: Wrap cooled loaf tightly in plastic wrap or place in an airtight container for up to 2 days.
Refrigerator: Store in an airtight container for up to 5 days; bring to room temp or lightly toast before serving.
Freezing: Freeze whole or pre-sliced in a freezer bag with parchment between slices for up to 3 months. Thaw at room temperature or reheat slices in a 300°F (150°C) oven for 8–10 minutes or in the toaster.
Reheating tip: Microwave 10–15 seconds per slice for a quick softening, then toast for a slight crisp.
Recipe Variations
- Gluten-free: Use 1:1 gluten-free flour blend (measure and test; add 1/4 tsp xanthan gum if your blend lacks it).
- Dairy-free: Replace milk with almond or oat milk and butter with melted coconut oil or vegan butter.
- Streusel topping: Mix 1/4 cup flour, 2 tbsp brown sugar, 2 tbsp cold butter for a crunchy top; add before baking.
- Seasonal swap: Replace blueberries with a mix of cranberries and chopped apple or try a spiced pumpkin swirl like this cranberry pecan pumpkin bread for fall.
Nutritional Highlights
- Blueberries provide antioxidants and vitamin C, adding a nutritious boost to each slice.
- You can cut sugar by 1/4 cup without major texture loss, and use whole-wheat pastry flour for more fiber.
- Allergens: Contains wheat (gluten), eggs, and dairy in the base recipe; see variation notes for swaps.
- Portion guidance: One slice (about 1/8 of loaf) is a reasonable serving for breakfast—adjust to appetite and accompaniments.
Troubleshooting Common Issues
- Dense or heavy loaf: Likely overmixing — mix until dry ingredients are just combined. Check your baking powder; if it’s old, the rise will suffer.
- Soggy or underbaked center: Oven temps vary; extend baking by 5–10 minutes and test with a toothpick or instant-read thermometer (aim for ~205°F).
- Blueberries bleed purple: Use frozen berries or toss fresh berries in flour; fold gently and avoid crushing them.
Frequently Asked Questions
Q: Can I use frozen blueberries instead of fresh?
A: Yes. Use frozen blueberries straight from the freezer and toss them in 1 tablespoon flour before folding in. This reduces bleeding and sinking. Expect an extra 5–8 minutes baking time.
Q: Can I make muffins instead of a loaf?
A: Absolutely. Spoon batter into a 12-cup muffin tin lined with paper cups and bake at 350°F (175°C) for 18–22 minutes, until a toothpick comes out clean. Watch closely to avoid over-browning.
Q: How do I prevent a cracked top?
A: Quick breads often crack due to oven spring — it’s normal and not a flaw. To minimize, avoid overfilling the pan and keep batter consistency thick but pourable. A moderate oven (not too hot) helps an even rise.
Q: Can I reduce the sugar or use a sugar substitute?
A: You can reduce granulated sugar by up to 25% with minimal texture loss. If using sugar substitutes, choose one labeled for baking and follow the product’s conversion guidelines. Expect slight differences in browning and crumb.
Conclusion
For another quick, berry-forward breakfast idea, check out this 10 minute Traybake Blueberry Oats – Modern Food Stories.
Print
Heavenly Blueberry Bread
- Total Time: 75
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A tender blueberry bread infused with lemon zest, perfect for breakfast or brunch.
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 2 tsp baking powder
- 1/2 tsp salt
- 2 large eggs
- 1/2 cup unsalted butter, melted (or 1/3 cup neutral oil)
- 3/4 cup milk or buttermilk
- 1 tsp vanilla extract
- 1 tbsp lemon zest
- 1 1/2 cups blueberries (fresh or frozen, tossed in 1 tbsp flour)
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9×5-inch loaf pan; line with parchment for easy removal.
- In a bowl, whisk together the dry ingredients: flour, sugar, baking powder, and salt.
- In another bowl, whisk the wet ingredients: eggs, melted butter, milk, vanilla, and lemon zest.
- Fold the wet ingredients into the dry ingredients until just combined, then gently fold in the blueberries.
- Pour the batter into the prepared loaf pan and bake for 50–60 minutes, or until golden and a toothpick comes out with a few moist crumbs.
- Let cool in the pan for 10 minutes, then remove to a rack to cool completely.
Notes
For extra flavor, serve warm with butter or cream cheese. This loaf can also be frozen for convenient breakfasts.
- Prep Time: 15
- Cook Time: 60
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 200
- Sugar: 10g
- Sodium: 180mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg