Blueberry Muffin Bread

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 no greasing individual muffin cups or scooping the perfect amount of batter. Perfect for a busy morning.

Course Snack

Cuisine American

Prep Time 10

Cook Time 50

Total Time 1

Servings servings

Calories 289kcal

Author Karly Campbell

Ingredients

For the bread:

1/2 cup butter room temperature
3/4 cup granulated sugar
1 large egg
2 teaspoons vanilla
2 cups flour
2 teaspoons baking powder
1 teaspoon kosher salt
1/2 cup buttermilk
2 cups blueberries fresh preferred, frozen work fine

For the glaze:

1/2 cup powdered sugar
1 tablespoon milk more as needed
splash vanilla

Instructions

To make the bread:

Preheat the oven to 350 degrees. Grease a 9x5 loaf pan.
In a large bowl, beat together the butter and sugar with an electric mixer until light and fluffy. Beat in the egg and vanilla until just 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 gently, so as not to break them.
Add your batter to the greased loaf pan and spread evenly
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:

To make the glaze, whisk together the powdered sugar, milk, and a splash of vanilla. Add more milk if you'd like the glaze thinner.
Drizzle over the bread and let sit for at least 20 minutes to firm up before cutting and serving.

Video

Notes

Blueberries: We love fresh blueberries here, but frozen are going to work just fine! If you're using frozen, consider tossing them in a tablespoon or two of flour before adding to the batter to help keep them from sinking. Do not thaw them first.

Buttermilk: So easy to make your own, so don't feel like you need to buy a jug just for this! Add a teaspoon or two of white vinegar or lemon juice to cow's milk and let sit for 5 minutes to sour. Instant buttermilk!

Glaze: I like a simple vanilla glaze, but you could swap the milk for lemon juice or swap the vanilla for lemon extract to add a little citrus burst. You can also stir lemon zest into the bread for even more oomph.

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