Blueberry Bread
This Blueberry Bread is soft, flavorful, and perfect for breakfast, brunch, or dessert. The loaf is coated in a purple blueberry glaze that adds the right amount of sweetness and oomf to an already delicious dessert. Once you try it, it may become one of your favorite quick bread recipes too.
This Blueberry Bread with Blueberry Glaze is soft, moist, and packed with juicy blueberries in every bite. Finished with a sweet purple blueberry glaze, this loaf strikes the perfect balance between breakfast treat and dessert.
If you love quick breads like banana bread, Chocolate Chip Zucchini Bread, Apple Bread, Pumpkin Bread or my delicious Strawberry Bread you’ll absolutely love this homemade blueberry bread recipe. It’s simple to make, uses everyday ingredients, and comes together in one bowl with minimal effort. The blueberries add bursts of fresh flavor and moisture throughout the loaf, while the glaze on top takes the sweetness and flavor to the next level.
Why Make This Recipe
- Packed with Blueberries: This quick bread has a tender, soft crumb and is filled with juicy blueberries in every slice.
- One-Bowl Recipe: No complicated steps or special equipment are needed. No unnecessarily dirty dishes. Just mix the ingredients, fold in the blueberries, and bake.
- The Sweet Blueberry Glaze: The actual loaf itself is not super sweet. The vibrant blueberry glaze on top is really the star of the recipe. It adds a pop of color and just the right amount of sweetness, making this loaf feel extra special.
Key Ingredients for Blueberry Bread
Here is a visual overview of the ingredients in the recipe. Scroll down to the recipe at the bottom for quantities.
- All-purpose flour: Gives the loaf its structure and soft crumb.
- Baking soda: Helps the bread rise and creates a light, tender texture.
- Granulated sugar: Sweetens the bread and balances the slight tang from the buttermilk.
- Buttermilk: Makes the bread moist and soft
- Milk: Helps thin the batter slightly for the perfect texture.
- Blueberries: Fresh blueberries add bursts of flavor throughout the bread.
How to Make Blueberry Bread
Step One: Toss your blueberries with 2 tablespoons of flour.
Step Two: Whisk your egg, buttermilk, vegetable oil and sugar together.
Step Three: Mix your dry ingredients together.
Step Four: Mix your wet and dry ingredients together.
Step Five: Gently fold the blueberries into the batter.
Step Six: Pour into a greased pan and bake.
Step Seven: Blend the blueberries until mostly smooth.
Step Eight: Whisk the blueberries with your melted butter and powdered sugar to form a glaze.
Step Nine: Allow the bread to cool then top with the glaze.
Expert Tips
- Tossing the blueberries in flour before adding them to the batter helps prevent them from sinking to the bottom of the loaf.
- Do not overmix the batter. Overmixing can make the bread dense instead of soft and tender.
- Let the bread cool completely before adding the glaze so it doesn’t melt and run off the loaf.
- If you find that your loaf is turning brown too quickly while baking, cover the top lightly with foil.
Recipe FAQs
Yes! Frozen blueberries work just as well as fresh in this recipe. Put them in a strainer and thaw them under cool running water, then dry them thoroughly before tossing them with flour and adding them to the batter.
Store the bread in an airtight container in the fridge for up to 5 days.
Yes! Quick breads freeze beautifully. Wrap the cooled loaf tightly in plastic wrap and freeze for up to 3 months. Thaw at room temperature before serving. If freezing, do not add the glaze to the bread beforehand. Add fresh glaze before serving, once the loaf has thawed.
You can, but the blueberry glaze adds extra sweetness and beautiful color that really makes the bread stand out.
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Blueberry Bread
Ingredients
Bread Ingredients
- 2 cups + 2 tbsp all purpose flour, divided
- 1 tsp baking soda
- ½ tsp salt
- 1 egg
- ¾ cup granulated sugar
- ½ cup buttermilk
- ½ cup vegetable oil
- 2 tsp vanilla
- ¼ cup 2% or whole milk
- 2 cups blueberries
Glaze Ingredients
- ½ cup blueberries
- 1½ cups powdered sugar
- 1 tbsp butter, melted
Instructions
- Preheat your oven to 350 degrees Fahrenheit.
- In a large bowl, mix 2 cups flour, 1 tsp baking soda, and ½ tsp salt together. Set aside.
- In a medium bowl, whisk your 1 egg and ¾ cup granulated sugar together. Then, whisk in ½ cup buttermilk, ½ cup vegetable oil, and 2 tsp vanilla.
- Pour the wet mixture into the dry mixture and stir to combine. Do not overmix.
- Once the mixture is completely smooth, add in ¼ cup 2% or whole milk. Whisk again to combine.
- Toss your 2 cups blueberries with 2 tbsp of flour. Pour the blueberries into the batter and fold them in carefully.
- Grease a 9 x 5 glass baking pan. Pour the batter into the pan and cook for 55-65 minutes. If at any time, it begins to brown too much, cover it with aluminum foil. To check to see if your bread is done, insert a toothpick into the middle. If the toothpick comes out clean or an internal thermometer reads 200 degrees Fahrenheit, your bread is ready.
- Remove the bread from the oven and allow it to cool.
- In the meantime, make the glaze. Place ½ cup blueberries in a blender and blend until pureed. Then, in a small bowl, combine 1½ cups powdered sugar with 1 tbsp butter and blueberries. Whisk until smooth.
- When the bread is cool, pour the glaze over the blueberry bread. Serve and enjoy!
Video
Notes
- Tossing the blueberries in flour before adding them to the batter helps prevent them from sinking to the bottom of the loaf.
- Do not overmix the batter. Overmixing can make the bread dense instead of soft and tender.
- Let the bread cool completely before adding the glaze so it doesn’t melt and run off the loaf.
- If you find that your loaf is turning brown too quickly while baking, cover the top lightly with foil.
