This Blueberry Bread is super moist and utterly delicious. Iced with a lemon glaze, this yummy loaf is full of fresh blueberries for a dessert that is sweet, tart, and tangy.
Table Of Contents
Recipe Details
I love enjoying this scrumptious Blueberry Bread with a hot cup of coffee or a cold glass of milk. It’s the perfect sweet treat to serve to guests or just put out as part of a weekend brunch. Plus, you can freeze it so it’s always on hand. You’re going to love this yummy bread.
- TASTE: This Blueberry Bread is perfectly sweet and tangy from the blueberries and the tart lemon glaze. It also has a nice buttery flavor.
- TEXTURE: The texture is rich and dense but still airy, and the blueberries are juicy and sweet. The lemon glaze hardens to create a flaky, sweet shell.
- TIME: This bread comes together in just 15 minutes and takes about an hour to bake.
- EASE: With all the ingredients coming together in one bowl, it’s super easy to make.
What You’ll Need
Ingredient Notes
- All-purpose flour– This is the base for the bread.
- Baking soda– This is a leavening agent to add air to the bread and make it more fluffy.
- Unsalted butter– Use unsalted so we can control the salt content.
- Granulated sugar– This adds all the yummy sweetness.
- Lemon zest and Lemon juice– These citrusy ingredients make the lemony flavors in the bread really pop.
- Eggs– These make the blueberry bread so fluffy and airy.
- Buttermilk– This adds some tang and moisture to the bread.
- Blueberries– Fresh berries are best.
- Lemon juice and Powdered sugar– For a sweet-tart flavor in the smooth icing.
Add-ins and Substitutions
- Go extra with the blueberry- Add some blueberry jam to the batter and swirl it around for extra flavor and a pretty design (do this before topping your loaf with blueberries).
- Substitute the berries- Try this recipe with another fruit, such as raspberries, blackberries, or strawberries. You can even whisk in some nuts, like walnuts.
- Try a crumble topping- Instead of a simple lemon glaze, you could add a crumb topping to the blueberry bread loaf before it goes in the oven. All you need is some flour, butter, brown sugar, and cinnamon.
- Use frozen blueberries- I don’t suggest it, but if you have no fresh blueberries available, here’s what to do. Keep them frozen and add another 2 tablespoons of flour to the mixture. Also, add a few minutes to the bake time to ensure everything cooks through.
How to Make Blueberry Bread
- Sift the dry ingredients. Sift the flour, baking soda, and salt into a bowl to combine.
- Dust the blueberries with flour. Reserve 1 tablespoon of the flour mixture and add it to a bowl with the fresh blueberries. Mix and set aside.
- Mix the butter and sugar. In a large bowl, add the softened butter and sugar and mix with an electric hand mixer on medium speed until they are well combined.
- Add the lemon and eggs. Now add the lemon zest, lemon juice, eggs, and egg yolk to the bowl and mix again at medium speed.
- Add in the buttermilk and flour. Adding a little at a time and switching back and forth between the buttermilk and the flour mixture, add these into the bowl. Repeat the alternating pattern until everything is combined.
Pro Tip: Keep the ingredients at room temperature because this helps the batter to mix evenly and easily. The butter should be softened, but not melted.
- Fold in the blueberries. With the batter thoroughly mixed, gently fold in the flour-dusted blueberries.
- Pour into a loaf pan. Coat your loaf pan with non-stick spray and pour the blueberry bread batter in. Top with extra blueberries.
- Bake. Preheat the oven to 350 degrees Fahrenheit and bake this bread for 50 minutes. Then drop the temperature to 340 degrees Fahrenheit and bake for an additional 10 minutes. Check that it is done by inserting a toothpick into the center. If it comes out clean, it’s done baking.
- Rest and cool the blueberry bread. Let it rest for a few minutes in the loaf pan. Then run a knife along with edges and, using oven mitts, flip it over onto a cooling rack.
- Make the icing. Mix the powdered sugar and lemon juice together in a small bowl while the blueberry bread is cooling. Once cool, pour the lemon glaze on top. Allow it to set before you slice and serve.
Recipe Tips
- Spoon and level off your flour with a knife- To avoid dry blueberry bread, spoon the flour into the measuring cup and level it off with a knife. This keeps the flour from getting packed in and too much being added to the batter.
- Add the buttermilk and flour a little at a time- To ensure the blueberry bread batter is combined thoroughly, add about 1/3 of the buttermilk and 1/3 of the flour mixture into the bowl in an alternating pattern. This keeps the batter from getting too dry or wet, making it hard to mix.
- Let it rest after baking- I know that blueberry bread looks good, but you should let it rest in the pan for a few minutes before attempting to put it on a cooling rack to finish cooling. The loaf is so hot inside that it might crumble apart if you attempt to get it out of the pan or slice it too soon.
- Adjust the icing consistency to preference– If you want the icing to be thicker, add a little more powdered sugar. Add less if you prefer it more runny. You can also change the proportion of lemon juice to fit your tastes.
FAQs
What is the secret to moist bread?
Butter and buttermilk give a lot of moisture to bread. Also, allowing the blueberry bread to cool completely on a wire rack ensures the steam escapes so the bread is moist without being soggy.
How to keep blueberries from sinking in bread?
To keep the blueberries from sinking in the bread, coat them in flour. The reason for dusting the blueberries with flour before adding them to the loaf is that it keeps them from sinking to the bottom as the flour absorbs some of the fruit’s liquids.
Serving Suggestions
This homemade Blueberry Bread recipe is a delicious quick bread that goes well with lots of desserts and beverages.
- Donuts: Serve this bread with some Old Fashioned Sour Cream Donuts, Perfect Sugar Donuts, Chocolate Donuts, or Zeppole.
- Cookies: Enjoy it alongside Chewy Banana Oatmeal Cookies, Pecan Shortbread Cookies, Coffee Cookies, or Gingersnap Cookies.
- Breads: Pair this Blueberry Bread with slices of Double Chocolate Banana Bread, Pumpkin Bread, Panettone Bread, or Apple Fritter Bread.
- Beverages: Enjoy it with an Iced White Chocolate Mocha, Hot Chocolate, Brown Sugar Boba, or Tropical Smoothie.
Make This Recipe in Advance
Make ahead: Because this bread can be stored for months, you can bake it and store it in the fridge or freezer until ready to serve.
Storing: Store this Blueberry Bread at room temperature, wrapped in plastic wrap, for 2 days. Or, you can place it in the refrigerator and keep it fresh for up to a week.
Freeze: Once it’s cooled completely, wrap it tightly in plastic wrap or aluminum foil. You can do this as a whole loaf or in individual slices. Then place it in a freezer ziplock bag or airtight container and freeze for up to 3-4 months. Thaw it in the refrigerator or at room temperature before serving.
More Tasty Breads!
Full Recipe Instructions
Blueberry Bread
This Blueberry Bread is a scrumptious mix of juicy berries, citrusy-sweet lemon, and moist rich bread. This dessert is perfect anytime of day!
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Servings: 12
Calories: 437kcal
Equipment
- 1 loaf pan
Ingredients
Blueberry Bread
- 3 cups all-purpose flour spooned and leveled off with a knife
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup unsalted butter softened
- 1 3/4 cups granulated sugar
- 1 Tbsp grated lemon zest
- 2 Tbsp fresh lemon juice
- 2 large eggs
- 1 egg yolk
- 3/4 cup buttermilk
- 1 1/2 cups fresh blueberries
Lemon Glaze Icing
- 2 Tbsp lemon juice
- 1 cup powdered sugar
Instructions
- Start off by sifting the dry ingredients into a bowl. You will need 3 cups all-purpose flour (spooned and leveled off with a knife), 1 tsp baking soda, and 1/2 tsp salt.
- Then reserve 1 tablespoon of the flour mixture and mix it with 1 1/2 cups fresh blueberries in a separate bowl. Then set aside.
- Now, in a large bowl, mix 1 cup of softened unsalted butter with 1 3/4 cups granulated sugar using an electric hand mixer. Mix on medium speed until the sugar and butter are well combined.
- Add 1 tbsp lemon zest, 2 tbsp fresh lemon juice, 2 large eggs, and 1 egg yolk. Mix again on medium speed.
- Now you will need to add the flour and buttermilk. But don’t add it all at once. Add a little at a time, switching back and forth. So start off by adding 1/4 cup of the buttermilk, then mix and add 1/3 of the flour mixture (about 1 cup at a time). Mix again, and add another 1/4 cup of buttermilk. Then mix and add another cup of flour. Repeat again with the remaining 3rd of buttermilk and flour mixture.
- Once the Buttermilk and flour mixture is combined into the batter, fold in the flour-dusted blueberries.
- Now coat a loaf pan with nonstick spray and pour the blueberry bread batter inside. Then top with extra blueberries.
- Preheat your oven to 350 degrees Fahrenheit and bake the bread for 50 minutes. Then drop the temperature to 340 degrees Fahrenheit and bake for an additional 10 minutes. A good way to tell if the blueberry bread is done baking is by inserting a toothpick into the center of the loaf. If it comes out clean, it’s done baking.
- Let it rest for a few minutes in the loaf pan. Then run a knife along with edges and flip it over onto a cooling rack. Be sure to use oven mitts since the loaf pan will be very hot.
- While the blueberry bread is cooling down, make the lemon glaze by combining 2 tbsp lemon juice with 1 cup powdered sugar. Depending on how thick or runny you like the icing you may need to add more or less powdered sugar and lemon juice.
- Once the blueberry bread has cooled, pour the lemon icing on top. Then slice and serve with tea, coffee, or cold milk.
Notes
FAQs answered in the post above
- Add-ins and subsitites
- How to store
- How to freeze blueberry bread
Nutrition
Calories: 437kcal | Carbohydrates: 67g | Protein: 5g | Fat: 17g | Saturated Fat: 10g | Trans Fat: 1g | Cholesterol: 86mg | Sodium: 218mg | Potassium: 90mg | Fiber: 1g | Sugar: 42g | Vitamin A: 569IU | Vitamin C: 4mg | Calcium: 34mg | Iron: 2mg
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Hi, I’m Dina, so glad you stopped by! I believe life is too short for bad coffee and boring meals. With my easy to follow step-by-step recipes, you’ll be surprised at how quickly a wholesome and delicious meal can come together. I hope you find something you enjoy!
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Leona So says
I have been making my buttermilk for years, 1 cup of milk minus 1 TBSP milk but 1 TBSP of vinegar let stand for 8 minutes and yes you have buttermilk , it really works well so you can tell your devoted fans that it really works and you do not taste the vinegar.
Just a devoted fan of you telling it really works. Thank your time. Leona So.
Dina says
Than you for letting me know Leona 🙂
Debby says
I liked your recipe except I don’t have buttermilk. Any substitutions for that? I never have have buttermilk on hand , not a fan of it . Thankyou
simplyhomecooked says
Hi Debby 🙂 I have never tried making this blueberry bread without buttermilk so I can’t say for sure.
However, here is what Google mentioned- a common way to make a buttermilk substitute is to add an acidic substance — typically lemon juice, vinegar, or cream of tartar — to milk. Alternately, you can use plain yogurt, sour cream, kefir, or buttermilk powder as a substitute.
Hope that helps! Let me know how it goes if you give it a try 🙂