This blueberry bread recipe is so soft and moist and just loaded with fresh blueberries! It is like the best blueberry muffins you’ll ever try, but in bread form.
I love making easy blueberry muffins in the morning. I mean, it’s like cake. For breakfast.
And errbody knows that blueberries are a superfood. I don’t exactly know what a superfood is, or why there is no space between the two words (Hello, grammar, where are you?), but they are a big deal apparently.
So, let’s just get on the superfood blueberry muffin train, k? Except don’t. Because we aren’t making no stinkin’ muffins. (No, seriously, grammar. Where are you? Come back.)
This blueberry bread recipe is perfect for breakfast!
We’re living on the edge here, you guys. We’re busting out the loaf pan and we’re telling our muffin tin to shove it. Because, seriously. Is there anything worse than scrubbing a muffin tin that has a bunch of old baked on blueberry juice stuck in every crevice? Nope.
This recipe is actually kiiiiiiiind of a cheat for me. I took this amazing recipe for a blueberry breakfast cake that is already on the site (originally from Alexadra’s Kitchen), tweaked it ever so slightly, and then I poured it into a loaf pan instead of a cake pan. Because sometimes you want bread instead of cake to make you feel more healthful and grown up.
“No, Mom. Of course I’m not eating cake for breakfast. This is bread. Just look at the shape.”
Then I went ahead and drizzled it with a simple powdered sugar glaze, but don’t be like me. (Totally be like me, okay? Glaze is always a good thing.)
My kids devoured this so quickly that I had to make a second batch the very next day. And that day I hid it from them, because mama don’t play. Save a little superfood for me, kiddos.
Hope you guys love this! It would even make a great homemade holiday gift!
Oh, and every time I share photos of this loaf pan, I always get asked where I found it. It’s pretty, right? You can find it right here! The yellow seems to be out of stock, but the other colors are pretty too!
Give my cranberry bread a try too!
My kids devour this blueberry bread and I bet yours will too!
Blueberry Muffin Bread
Ingredients
- 1/2 cup butter room temperature
- 3/4 cup sugar
- 1 large egg
- 2 teaspoons vanilla
- 2 cups flour
- 2 teaspoons baking powder
- 1 teaspoon kosher salt
- 1/2 cup buttermilk
- 2 cups fresh or frozen blueberries
- 1/2 cup powdered sugar
- 1 tablespoon milk more as needed
Instructions
- Preheat the oven to 350 degrees. Grease a 9x5 loaf pan.
- In the bowl of a stand mixer, cream together the butter and sugar until light and fluffy. Beat in the egg and vanilla until well combined.
- Combine the flour, baking powder, and salt in a small bowl.
- Add the flour mixture a little at a time to the butter mixture, alternating with the buttermilk.
- Fold in the blueberries.
- Bake for 50-60 minutes or until a butter knife inserted in the center comes out mostly clean. Cool in the pan for 20 minutes before transferring to a cooling rack or cutting board. Cool completely before glazing.
- To make the glaze, whisk together the powdered sugar and milk. Add more milk if you'd like the glaze thinner.
- Drizzle over the bread before cutting.
Nutrition Information:
I’m also pretty obsessed with these other blueberry recipes! Bet you will be too!
This post contains affiliate links.
Baby+June says
What a fantastic idea! I would definitely take a slice of that for breakfast 🙂
Marisela | NomNom Kingdom says
Blueberries…. in December! Everyone is posting holiday recipes that we forget that there are other ingredients other than pumpkin and apples and chocolate this time of year. This looks great! 🙂
Karly says
I like to live on the edge every now and then. 😉 Also, I’m tired of cookies.
Karen @ On the Banks of Salt Creek says
I don’t know if you have a Great Harvest Bread Co. near you but they have something similar to this. Red, White and Blueberry Bread. It is SO GOOD! The red is cranberries and the white is white chocolate chips.
This reminded me of it. Now I want some.
Love blueberries (just had some in our oatmeal) so all these recipes will be helpful! Thanx!
Karly says
Ooh, that sounds amazing. I don’t think we have the store around here, but I’ll keep an eye out!
[email protected] Plaid & Paisley Kitchen says
I am totally going to tell my muffin pan to shove it!! This is making me so hungry! Pinning!
Karly says
TAKE THAT, MUFFIN TIN. 🙂
Angelyn @ Everyday Desserts says
looooooove this bread! I’m seriously craving like half the loaf right now.
Anna @ Crunchy Creamy Sweet says
I would totally eat this bread for breakfast! It’s studded with blueberries! Love it!
Simple Green Moms says
This. Looks. Amazing. I love blueberry muffins but always feel guilty about eating 6 at a time. It would be so great to just be like “I did so good today and only one loaf…!” Seriously looks sooooo YUMMY! =)
Karly says
One loaf of bread is so much more reasonable than 6 muffins. I think.
marcie says
I love the way you “cheat” Karly, reconstituting an old recipe into a lovely new one! I would love waking up to this for breakfast! 🙂
Joanne says
Making things in loaf form is SO much easier than distributing the batter among all the muffin holes. I mean, REALLY. Those really should not be standing in the way of a girl and her superfoods cake.
Amallia @DesireToEat says
One slice for me please…:-) I love blueberries!
Karly says
Bet ya can’t eat just one! 🙂
patricia says
Looks so good!…any way to get the amount of carbs on here and how many grams of sugar, don’t plan on using the glaze on here.
Karly says
You can enter the recipe into a nutrition calculator. There are lots of free ones on the web.
Mary H. says
I made your blueberry muffin bread and it is fabulous. My entire family loved it. In fact, teenage daughter said, “this is one of the best things you’ve ever made, mom.” Have to give credit where credit is due. Thanks for this great recipe.
Karly says
So glad you guys enjoyed it! 🙂
Pennie says
This looks awesome !!! Making it this week for sure!!
Where did you get that awesome yellow loaf pan ?? I love it!
Karly says
I shared the link in the post. 🙂
Dave P says
Loved the Blueberry muffin bread, but changed it up a little.. Substituted the white sugar for real maple syrup,added 1 tsp. Cinnamon and reduced the vanilla to 1/2 tsp. I like bothow versions and the Blueberry flavor is really enhanced by the maple and cinnamon. Gets a little browned but hey its all good.
Karly says
Sounds amazing!
Brianna says
I liked the recipe, I didn’t have the buttermilk so I substituted for 1/2 cup of milk with 1 tablespoon of lemon juice and I added lemon zest to the blueberries ( really brings out the flavor in all) I just did a taste test an this is so moist an yummy. Thanks for posting.
Karly says
Glad you enjoy it!
Jocelyn says
This bread is scrumptious! I was a little short of blueberries, so I substituted some dried cranberries. Yum! Thanks so much.
Jill says
Is 2 cups of blueberries the correct amount for this bread?
I made a double batch, and with only 3 cups of blueberries, there were so many that they wouldn’t even mix into the batter. And instead of being lovely like your photos, the batter all turned purple!
Karly says
I did use 2 cups of blueberries for this recipe. You have to gently fold the berries in or they will break and the batter will turn purple. You can certainly add more or less berries as you choose. 🙂
Jill says
I’ve made this bread EIGHT times in the past three weeks and don’t see myself stopping any time soon. Gosh, this bread is good. Thanks for the recipe!
Michelle says
This is so, so good! I made it in this morning, and we have eaten half the loaf already. Thank you so much for the lovely recipe!
Karly says
So glad it was a hit! 🙂
Laura says
Love this! I added juice from half a lemon. Made it taste like pound cake with blueberries. Gorgeous crumb. Amazing flavor.
Amy C. says
I felt like making something with blueberries in it, and did a quick Google search and found this recipe. It was easy to whip together – I didn’t have buttermilk but used the 1 T. lemon juice + 1 c. milk trick, and it turned out great. Actually, it turned out FANTASTIC. I took it to work today and my co-workers love it! There’s only 7 of us here and it’s almost gone! Definitely a recipe I will make again!
Karly says
Glad you liked it! 🙂
Amanda says
Thanks so much for the recipe. We have about 10 gallons of blueberries in the freezer thanks to my in laws blueberry farm. I’m always looking for new recipes to use them in. Now I just need to find a bottle of rum to make a rum glaze for it!
Karly says
Rum glaze sounds amazing!
Kelly says
Thank you for posting – not sure if it’s good or really good that I’ve found your blog 😉 I used frozen blueberries – will defrost them next time as my doubled batch sort of froze up on me. The baking time took l0nger but it was totally worth it…delicious!
Rebekah says
This looks sooo good, I don’t have buttermilk though. only half&half and unsweetened almond milk.. are either of those ok or am I better off waiting for my next trip to the store lol
Karly says
Oh, don’t wait for another trip to the store! You need this now! 😉 Add a tablespoon of white vinegar to a measuring cup and then fill to the 1 cup mark with almond milk. Let sit 5 minutes and you’ll have a good sub for buttermilk. 🙂
Jan says
I made several loaves as written and they were fantastic!
Then, I tried using dried buttermilk (found in baking section) as I kept forgetting to buy fresh! I don’t know if it’s because I’m at high altitude or for some other reason, I don’t think the dried mixture reacts with the other ingredients well. Bread was not as tender or moist. Any idea what I may have done wrong?
Karly says
I’ve never tried using dried buttermilk, so I’m not sure what adjustments would need to be made. I’d recommend just adding a bit of vinegar to some milk to sour it and use that as a replacement for true buttermilk next time.
Sue says
I just made this and it I wonderful. I don’t keep buttermilk in the house either but did try the dry substitute. Just mixed it first and let it sit until ready to use. Worked great!
brooke says
Can u use just plain milk for this? It’s all I have!
Karly says
You can. I would add about a couple teaspoons of white vinegar or lemon juice to the milk to sour it a bit.
Liz says
I baked mine for 50 minutes. Not long enough. 60 minutes, not long enough. After 1.5 hrs, it is still not cooked through and is just a mess. So disappointed.
Karly says
Hi Liz!
I’m sorry to hear that you had troubles with this. Any type of bread would be cooked through by the 1.5 hour mark, I would think. I’m wondering if maybe you left out an ingredient or added too much liquid? Could you have measured something wrong? I’ve made this countless times myself without issue and I double checked the recipe and it is written correctly.
Either way, I’m sorry you had issues! I know that’s frustrating.
Lesley says
Can you use the blueberries while they are frozen or do u need to thaw them first??
Karly says
Frozen will work just fine.
Melissa says
Delish! I made this last week, exactly as the recipe says and everyone loved it! I am making two more loaves now, one for home and one to take to work. This is definately a keeper!!
Karly says
So glad to hear that!
Joyce says
Have you ever tried almond flour, and if so how much subs for reg flour?. Also honey for sugar?
Karly says
No, I haven’t tried this. I imagine it would change the texture of the bread quite a bit.
Vernon says
Best blueberry bread I’ve ever had! So moist! This is definitely going into my recipe binder!
Angela Sciurca says
I have just purchased non-stick loaf pan liners. Do you think they would work with this recipe, or do I have to use a pan that I have greased?
Karly says
Hi Angela,
I would think that they would work just fine, but I haven’t tried it myself.
Alice says
Hi,
What kind of butter did you use in your recepie (salted or unsalted)
I only have salted butter, can I use without adding the extra salt?
Karly says
I generally always use salted butter in baking, unless specified otherwise. 🙂
Nicole says
I just made a loaf of this bread, I currently have a teenager with a puddle of drool just dying to get her hands on it!
Karly says
Hope y’all loved it! 🙂
Sarah says
A.M.A.Z.I.N.G!!!!
I’ve made it twice and everyone in the house loves it!!
The first time I made it without the drizzle.
The second time I made it with a crumb topping. No one can wait long enough for it to cool enough to wait for it to cool and put on the drizzle!!
The second time I had only 1/4 cup buttermilk so I just added 1/4 milk. It was very moist and delicious!! I also used margarine both times.
Thank you for sharing!!
Kari Sangster says
Do you suggest storing with Saran Wrap on the counter or should we store it in the fridge?
It looks so yummy! Can’t wait to try it!!
Karly says
I cover tightly and keep on the counter for a few days. 🙂