Blueberry Bread
This homemade blueberry bread is soft, moist, and bursting with juicy blueberries. Perfect for breakfast, brunch, or a sweet snack, it's made with simple ingredients and can be customized with lemon zest or cinnamon for extra flavor.
Ingredients
- 2 cups all-purpose flour plus 1 tbsp for coating blueberries
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ½ tsp cinnamon optional
- ½ cup melted butter or vegetable oil
- ¾ cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- ¾ cup milk or buttermilk
- 1 –1½ cups fresh or frozen blueberries
- 1 tsp lemon zest optional
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9x5-inch loaf pan and lightly dust with flour.
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, and optional cinnamon.
- In a small bowl, toss blueberries with 1 tablespoon of flour. Set aside.
- In another bowl, whisk together melted butter, sugar, and eggs until smooth. Add vanilla extract, milk or buttermilk, and optional lemon zest. Mix well.
- Gradually add dry ingredients to wet ingredients, stirring just until combined. Do not overmix.
- Gently fold in the blueberries.
- Pour the batter into the prepared loaf pan. Smooth the top.
- Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
- Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
- Don’t thaw frozen blueberries before using, they can bleed color and add too much moisture.
- Tent with foil if the top browns too quickly while baking.
- Add a lemon glaze or a cinnamon-sugar topping for extra flair.