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!
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Dyan says
What a wonderful recipe! I made 2 of them as I had extra buttermilk. I made them in 9 X 9″ disposable foil pans and they came out great! Cooking time is 45 mins in a foil pan as they cook faster but great for transporting if giving to someone else. Bakes up nicely and simple recipe!! They remind me a lot of my Jordan Marsh Blueberry Muffin recipe!
Anne Carruthers says
This recipe is awesome and I’ve made it several times, both with the glaze and a sugar/lemon zest topping. Everyone loves the bread. I’ve also made a gluten free/egg white version and it’s excellent too. Thanks for such a super recipe!
Karly says
So glad you enjoy the recipe, Anne! Thanks for sharing! 🙂
Karla says
OMG!! This is gooood stuff! I made without the icing but sprinkled with sanding sugar instead. Inhaled a slice still warm from the oven….amazing!!
Karly says
So glad you enjoyed!
Kelle says
I want to make mini loaves for gifts. Have you tried this? If so, how long did you cook them?
Karly says
I haven’t tried this. I’d just keep a close eye on the loaves and pull them when a tester comes out clean.
Chris says
So good! Only things I added to the recipe was I sprinkled brown sugar on the top of the bread before I put in the oven, and it came out so nice, crunchy and carmalized, and I added cinnamon to the mix.
Very moist and tasty inside!
I baked for 50 minutes then turned off the oven and let it sit for another 10.
Excited to try the other blueberry recipes listed.
Karly says
Great idea to top with brown sugar! So glad you enjoyed!
Korie Veidel says
So, I just made this and the recipe was very thick. I used regular milk since I didn’t have buttermilk, and ended up needing to use a full cup. I still couldn’t pour it. The consistency reminded me more of blueberry scone. Still tasted good, but not sure what my problem was!
Karly says
It’s a pretty thick batter. Did you watch the video? That shows the consistency – it’s not really pourable. Otherwise, perhaps you used too much flour?
Kim Briggs says
I’ve made this in bread form a couple of times and absolutely LOVE it. My question is, can I also make these into muffins? I’m baking for a Bake Sale and I’m signed up to bring muffins. Obviously, I would have to adjust the baking time but, didn’t know if there was something else I need to know. Thank you!
Karly says
Hi Kim!
This should work great as muffins, but I honestly don’t think I’ve ever tried it…which is kind of weird because this is one of my favorite breads so I’m sure it’d be a great muffin! Anyway, I say go for it! Just keep an eye on bake time – I’d start watching around 15 minutes.
Amanda says
If I want to freeze this bread (taking it on a camping trip), would I put the glaze on then then freeze or put it on when I thaw it? If don’t put the place on at all, will it still taste as good? Thanks!
Karly says
Hi Amanda! I would probably leave the glaze off if I were going to freeze. I think it’ll be fine without…not quite as sweet, but still delicious! 🙂
Robin Riley says
Absolutely love this recipe, it is always devoured same day
I make?
Lynn says
I’m making this for a Pot-luck breakfast or Nursing class is having. I decided to do a trial run. My kids and man loved it. I barely got any! Definitely a hit.
Karly says
So glad to hear that!
Amy says
Love this bread! My hubby & kids love lemons! Can I add some lemon zest or juice. If so, how much?
Karly says
Hi Amy! I’m sure you could add in some lemon zest and/or juice. I’d probably add a tablespoon or two of fresh lemon juice and the zest of the lemon. You could also add some lemon juice to the glaze if you wanted to go that route.
Sarah says
Delicious – I didn’t bother with the glaze.
Andrea says
This bread was so moist and delicious, I passed your recipe on to two other people. Really good, and easy.
Karly says
So glad you enjoyed it, Andrea!
Christine Maynor says
I love the taste of this bread. But I turned it out onto a rack right after it came out of the oven and it broke apart. I used frozen blueberries. Could that be the problem? Or should I let it cool in the pan for a while!
Karly says
So glad you like the bread! Yes, you’ll want to let the bread cool in the pan before removing it. When it’s hot, it’s so much more fragile and will break apart. 🙂
Shawna K says
This was super easy to make, and one of the most delicious breads I’ve ever tasted! Seriously, I could eat an entire loaf and have no regrets because of how yummy this is. Sweet, but not too sweet. My family loves it, too!
Karly says
Love to hear that, Shawna! Thanks!
Diane Cunningham says
I love this recipe!
Karly says
Thanks, Diane!