Name: Moist & Delicious Blueberry Bread
Prep time: 10 min
Cook time: 50 min
Ingredients: 1 1/2 cups blueberries (fresh or frozen); 1 1/2 cups + 1 tablespoon all-purpose flour (divided); 2 teaspoons baking powder; 1/2 teaspoon salt*; 1 cup plain yogurt; 1 cup sugar; 3 large eggs; 1 lemon (zested); 1 teaspoon vanilla extract; 1/2 cup butter (melted)

Recipe

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Make this blueberry loaf once, and you'll see why its perfectly crumbily moist texture makes it a cult classic!

Hands down, the best blueberry bread you’ll taste. This recipe yields a moist loaf with the perfect crumble once sliced!

Whether you use fresh or frozen blueberries to make this simple recipe, you’ll quickly learn why this loaf has been my family’s go-to since 2014.

loaf of blueberry bread with two slices cut in the front

Moist & Delicious Blueberry Bread

The moist texture, its perfect crumble, and the delicious taste are just some of the reasons this blueberry bread recipe will become a favorite of anyone that tries it.

The combination of yogurt, an extra egg, and melted butter make are what help this quick bread retain all of its moisture during the baking process.

When I first published this recipe in my cookbook, The Best Kids’ Lunches on the Planet, I didn’t know how this one recipe alone would build a tribe of raving fans with its perfect outcome every time.

Ingredients

Like many quick bread recipes, this blueberry bread is made with simple ingredients. You’ll need:

Blueberries: fresh or frozen berries can be used in the recipe (more on this below).
All-purpose flour: this bread works best with traditional white flour, not whole-wheat flour (it’s too dense). You can make it gluten-free with this 1:1 gluten-free flour.
Baking powder: the leavening agent used to give this quick bread its fluffy texture and helps it rise.
Salt: to balance out the sweetness and to interact with the baking powder. Omit if you’re using salted butter.
Plain yogurt: I recommend using traditional, low-fat yogurt for this. While you can use Greek yogurt, it’s simply too dense and will not give your bread a crumbly texture. If using Greek, use ¾ cup and thin out with milk.
Sugar: granulated white sugar works best, although some people have had great success using Swerve.
Eggs: essential for binding and locking in moisture. An egg substitute will not work with this recipe.
Vanilla extract: adds flavor.
Butter: while you can use softened butter, I recommend melting it and allowing it to cool down slightly before adding it to the mixture.

Try next: Blueberry Oat Breakfast Bread

Fresh or Frozen Blueberries

For this blueberry bread recipe, you can use fresh or frozen blueberries. Fresh blueberries will distribute throughout the bread loaf, while frozen blueberries, even when dusted in some of the flour, weigh more and will sink to the bottom.

How to Make Blueberry Bread

If you can measure and mix a few simple ingredients, you can make the best blueberry bread! Remember to print out the recipe card with the full directions, but the foolproof process entails:

Get the oven and pan ready
Preheating the oven is essential before you bake this blueberry bread. Greasing and dusting the loaf pan or lining it with parchment will make it easier to get out.
Sink-proof the berries
By coating the fresh blueberries with a little flour, you’ll help them “stick” to the batter and not sink.
Dry ingredients
Combine the dry ingredients in a medium bowl.
Combine the wet ingredients
In a large bowl with a hand mixer or the bowl of your stand mixer, combine the wet ingredients until the batter is nice a smooth.
Let’s get together
Slowly add the flour mixture into the wet ingredients until you have a nice batter. Fold the flour-coated berries into the batter.
Pour & Bake
Pour the batter into your prepped pan and bake in the preheated oven for 50 to 55 minutes.
Be patient
I know it’s tough, but waiting for the bread to cool down for at least 10 minutes before you remove it from the pan will prevent it from breaking. Then, let it cool down completely.
Enjoy!
Slice the blueberry bread as thick or thin as you like, once fully cooled, and have all the feels.

Watch this delicious breakfast bread come together in the recipe video below.

How to Keep Blueberries from Sinking

The trick to keeping blueberries from sinking to the bottom of your blueberry bread loaf is to use fresh blueberries and coat them in flour before adding them to the batter.

How to Know When Blueberry Bread is Done

Given that you let the oven fully preheat before putting your loaf pan in, after 50 minutes, the top should be golden, with a nice muffin-like dome at the top, and when you insert a toothpick in the middle, it comes out clean (not wet with batter).

Since all ovens vary slightly, you might need an additional 5 minutes of baking time.

How to Reheat Blueberry Bread

To reheat blueberry bread, place a slice on a plate, and microwave for 20 to 30 seconds.

More Breakfast Bread Recipes

Love delicious quick bread for breakfast? Who doesn’t? I’ve got more recipes you can enjoy at any time of the day. Check out

Moist & Delicious Blueberry Bread

Servings: 8

Prep Time: 10

Cook Time: 50

Make this blueberry loaf once, and you’ll see why its perfectly crumbily moist texture makes it a cult classic!

5 from 26 votes

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Watch how it’s made:

Ingredients

1 ½ cups blueberries, fresh or frozen
1 ½ cups + 1 tablespoon all-purpose flour, divided
2 teaspoons baking powder
½ teaspoon salt*
1 cup plain yogurt
1 cup sugar
3 large eggs
1 lemon, zested
1 teaspoon vanilla extract
½ cup butter, melted

Instructions

Prep

Preheat the oven to 350°F (180°C) with the top rack positioned in the middle of the oven. Grease a 9×5″ loaf pan, dust with flour, and tap out excess. Alternatively, you can line the pan with parchment paper.
In a small bowl, mix blueberries with 1 tablespoon of flour. Using your hands, toss them around until they are all evenly coated with flour. This helps prevent them from sinking to the bottom of the pan when baking.

Make the batter

In a medium bowl, whisk together flour, baking powder, and salt. In a large bowl or the bowl of your stand mixer, combine the yogurt, sugar, eggs, lemon zest, vanilla, and butter on low speed until all items are thoroughly combined.
Slowly add the flour mix to the wet until they're combined and there are no visible clumps. Stop the mixer and gently fold the flour-coated blueberries into the batter. Pour the batter into the pan.

Bake

Bake it for 55 minutes or until a toothpick comes out clean. If the bread needs more time, bake in 5-minute increments and use foil to make a dome to cover the top.
Remove the bread from the oven. Let it cool in the pan for 10 minutes, before using a knife to separate the bread from the sides of the pan and transferring it onto a wire rack to cool completely. Once cooled, slice.