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The Best Moist Blueberry Bread Recipe

The Best Moist Blueberry Bread Recipe
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★★★★★

4.8 from 21 reviews

This best moist blueberry bread recipe delivers a tender, flavorful loaf packed with fresh blueberries. Perfect for breakfast, brunch, or an anytime snack, this bread combines a soft crumb with bursts of juicy berries, making it irresistibly delicious and easy to prepare.

Ingredients

Scale

Wet Ingredients

  • 1 cup white sugar
  • 1/2 cup salted butter, softened
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup milk

Dry Ingredients

  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt

Fruits

  • 1 1/2 cups fresh blueberries

Instructions

  1. Preheat and prepare pan: Preheat your oven to 350°F (175°C). Grease a 9×4 inch loaf pan thoroughly and set aside to ensure the bread doesn’t stick during baking.
  2. Prepare blueberries: If using fresh blueberries, rinse them gently and pat dry with paper towels. Coat the blueberries with 1/4 cup of the flour mixture by tossing them lightly to prevent them from sinking in the batter.
  3. Cream butter and sugar: In the bowl of a stand mixer, add softened butter and white sugar. Beat on medium-high speed until the mixture becomes light, fluffy, and pale in color, typically about 3-5 minutes.
  4. Add eggs and vanilla: Add the eggs one at a time, mixing well after each addition. Then pour in the vanilla extract and continue mixing until fully incorporated.
  5. Mix dry ingredients: In a separate medium bowl, whisk together the all-purpose flour, baking powder, and salt until evenly combined.
  6. Combine wet and dry ingredients: Gradually add the remaining flour mixture and milk to the wet ingredients in the stand mixer. Mix on low speed until just combined to avoid overmixing which can toughen the bread.
  7. Fold in blueberries: Gently fold the flour-coated blueberries into the batter using a rubber spatula, taking care not to crush the berries.
  8. Pour batter and bake: Pour the blueberry batter into the prepared loaf pan and smooth the top. Bake in the preheated oven for 50 to 55 minutes, or until a toothpick inserted into the center comes out mostly clean with a few moist crumbs.
  9. Cool the bread: Remove the bread from the oven and allow it to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely before slicing and serving.

Notes

  • Coating the blueberries in flour helps prevent them from sinking to the bottom of the loaf during baking.
  • Ensure your butter is softened but not melted for best creaming results with sugar.
  • Do not overmix the batter after adding flour to keep the bread tender.
  • Use fresh blueberries for best flavor and texture; frozen blueberries can be used but may release more moisture.
  • Check doneness with a toothpick; it’s normal to have a few moist crumbs stuck to it due to the fruit.
  • Store the bread in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.

Nutrition

Keywords: blueberry bread, moist blueberry bread, blueberry loaf, breakfast bread, easy blueberry bread recipe

Find it online: https://islawhite.com/the-best-moist-blueberry-bread-recipe/