Blueberry Bread Recipe
This easy Blueberry Bread is moist and delicious. The perfect quick loaf recipe perfect for breakfast or snack. The simple crumb topping takes it over the top!
I am not a hot weather kind of person, but I must say I love baking with all the fresh berries I see in the stores now, from strawberries to raspberries to even a mixture of berries, there’s nothing like fresh.
We also love anything with a crumble topping, if you do too, then this Easy Peach Crumble should definitely be on your to make list!
Table of Contents
How to make Blueberry Bread
In a small bowl combine the sugar and flour cut in the butter until the mixture resembles large crumbs, set aside to use as the topping.
In a large bowl beat together the eggs and sugar, continue to beat while slowly adding the oil and vanilla.
In a medium bowl whisk together the flour, salt and baking soda. Alternately add the flour mixture and the yogurt to the wet ingredients. Stir just to combine, do not over mix.
Gently fold in the blueberries.
Transfer the batter to the prepared loaf pan. Sprinkle with the crumble tossing.
Bake, let cool on a wire rack before serving.
Can I use frozen blueberries?
Yes you can use frozen berries instead of fresh, and of course there is no need to thaw them, just add them frozen.
Why toss berries with flour?
Tossing fresh or frozen berries with a little flour keeps the berries from sinking to the bottom of the pan, it also works with nuts and chocolate chips too.
What makes a quick loaf moist?
Adding yogurt to a baked good adds moisture and fat to the batter which results in a moist quick bread or even a cake. Also using oil instead of butter helps add moisture. This way you will never have a dry cake or quick bread but a delicious one!
What does mix just to combine mean?
When you over mix quick bread or muffin batter you will end up with a tough baked good, so the best thing to do is to stir just until the flour is wet. Don’t worry about small batter lumps, they really do disappear when baked. And you will have a soft, delicious loaf. When adding berries, gently fold a few times into the batter.
Why add baking soda?
Baking soda is used to neutralize the acids in a recipe and to add tenderness and a little leavening. Recipes that include anything acidic such as yogurt, sour cream, buttermilk and brown sugar to name a few. When baking soda is combined with an acid and a liquid it starts to work, therefore be sure to bake it immediately and don’t leave it to sit.
Can I make muffins instead of a loaf?
With this recipe you can certainly bake it in a medium muffin tin, be sure to fill the tins almost to the top and sprinkle with the topping. Bake for about 18-25 minutes or until the tooth pick comes out clean.
More Delicious Quick Breads
So if you are looking for something delicious to make with a cup or two of blueberries, look no further, this Blueberry Bread is all you need. Enjoy!
Blueberry Bread Recipe
Ingredients
CRUMB TOPPING
- ¼ cup brown sugar packed
- 1½ tablespoons all purpose flour
- 1 tablespoon butter soft
BLUEBERRY BREAD
- 2 large eggs
- ¾ cup granulated sugar
- ¼ cup brown sugar packed
- ½ cup vegetable oil (I use corn or sunflower oil)
- ½ teaspoon vanilla
- 2 cups all purpose flour
- ½ teaspoon salt
- ½ teaspoon baking soda
- 1 cup plain yogurt
- 1-2 cups blueberries fresh or frozen* (I only used 1 cup)
*Toss the blueberries with 1-2 teaspoons of flour before adding to the batter.
Instructions
- Pre-heat oven to 375F (190C). Grease and flour a 9 inch loaf pan.
CRUMB TOPPING
- In a small bowl combine the sugar and flour cut in the butter until the mixture resembles large crumbs, set aside to use as the topping.
BLUEBERRY BREAD
- In a large bowl beat together the eggs and sugar, continue to beat while slowly adding the oil and vanilla.
- In a medium bowl whisk together the flour, salt and baking soda.
- Alternately add the flour mixture and the yogurt to the wet ingredients, stirring just until combined the batter will be a little lumpy, don't worry that's good. Gently fold in the blueberries. Transfer the batter (it will be thick) to the prepared loaf pan, sprinkle with the crumb topping and bake for approximately 45-60 minutes or until the toothpick comes out clean. Let cool approximately 15-20 minutes in the pan then move to a wire rack to cool completely. Enjoy!
Made the blueberry bread today! It just came out of the oven. I don’t know what I did wrong, but it puffed up like a balloon! Lol. It looks pretty good though! Can’t wait to try it!
Hi Nikki, I’m not sure how it puffed up.. did you use the correct amount of baking soda? Did it taste ok?
Hello. Yes, I used the measurements on the recipe. It did flatten as it cooled. Lol. It tasted really good!! It was a hit with my family!
oh I’m happy to hear that! Perfect! Enjoy!! 🙂
can i use sour cream and if i do will it come out the same as with yogurt also do i have to thaw berries before i use them
Hi Judith Ann, You can definitely substitute sour cream for greek yogurt, 1:1 ratio and it will taste no different. And you don’t need to thaw the frozen berries. Hope that helps! Happy Baking! 🙂
Hi Rosemary! Wondering if & how to use can Blueberry pie filling in your biscuits & cakes?.Thanks! Kathleen
Hi Kathleen, I think there is too much liquid in a pie filling I would use either fresh or frozen blueberries instead. Hope that helps. Take care.
Hi Rosemary, can I use plain full fat Greek yogurt?
Hi Maggie, yes you can but since greek yogurt is thicker, use 2/3 cup greek yogurt and 1/3 cup water (I sometimes use milk instead). Hope that helps. 🙂
Hi Rosemary. Thank you for this recipe, looks delicious. I was wondering if I can make it in a 13 x 9 glass pan. What would be the temperature & for how long?
Thank you so much for your help!
Norma
Hi Norma, I really don’t understand how you would form it in a glass pan. Let me know.
I have a large collection of your fabulous recipes, thank you! My question is I was ready to make this blueberry bread and reading the recipe I noticed yogurt but I do have sour cream. Am I able to substitute the sour cream for the yogurt?
Hi Linda, thanks so much, and yes you can substitute with sour cream. Let me know how it goes. Take care.
Brought the cake to a dinner party tonight. It was a fantastic hit. Letting it sit in the pan made all the ingredients say hello to each other. It is a keeper.
“2nd comment!!”
Hi Joan, thanks so much, so glad everyone enjoyed it.
My bread is in the oven , but the smell is heavenly. This is the first time I used frozen blueberries, not thawed. I don’t like that it made the dough cold to mix.( My opinion only) I used a pyrex dish, it baked for 66 minutes. I thought glass baked less time? It has a nice taste, not too sweet.
Thanks Joan, glad you enjoyed it. Have a wonderful Sunday.
I just made this blueberry bread and it’s been a huge success. So easy to make and the timings for baking were accurate. It’s such a lovely light cake and I used 2 cups of berries. Delicious! Make this!
I was going to give some to friends tomorrow but my husband won’t allow me to give them any..that’s how yummy it is!
Hi Deborah, thanks so much, so glad you and your husband enjoyed it. Have a great weekend.