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Super Moist Classic Blueberry Bread Recipe

A close-up of a slice of moist blueberry bread topped with a white vanilla glaze, showing abundant blueberries inside.
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Make this incredibly moist blueberry bread loaf using simple ingredients. This easy quick bread is perfect for breakfast, a snack, or dessert, and it stays tender for days.

Ingredients

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  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup milk
  • 1 1/2 cups fresh or frozen blueberries
  • 1 tablespoon lemon zest (optional, for brightness)
  • 1/4 cup milk (for optional glaze)
  • 1 cup powdered sugar (for optional glaze)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a standard 9×5 inch loaf pan.
  2. In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon. Set this dry mixture aside.
  3. In a large bowl, use an electric mixer to cream together the softened butter and granulated sugar until the mixture is light and fluffy, about 3 minutes.
  4. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and lemon zest, if using.
  5. Gradually add the dry ingredients to the wet ingredients, alternating with the 1/2 cup of milk. Mix only until just combined; do not overmix the batter.
  6. Gently fold in the blueberries. If you are using frozen blueberries, do not thaw them first.
  7. Pour the batter into the prepared loaf pan.
  8. Bake for 50 to 60 minutes, or until a wooden skewer inserted into the center comes out clean. If the top browns too quickly, loosely tent it with aluminum foil after 40 minutes.
  9. Let the blueberry bread cool in the pan for 10 minutes before carefully turning it out onto a wire rack to cool completely.
  10. If making the glaze, whisk together the powdered sugar and 1/4 cup of milk until smooth. Drizzle over the cooled loaf before slicing and serving.

Notes

  • For the best texture, toss the blueberries lightly in 1 tablespoon of the reserved flour mixture before folding them into the batter. This helps prevent them from sinking to the bottom of the loaf.
  • This recipe works well with both fresh and frozen blueberries. If using frozen, do not rinse them before adding them to the batter.
  • If you prefer a Lemon Blueberry Bread, increase the lemon zest to 1 tablespoon and add 2 tablespoons of fresh lemon juice to the wet ingredients.

Nutrition

Find it online: https://tastethisplate.com/moist-blueberry-bread-recipe/