Sometimes you just need something warm and sweet for breakfast. This blueberry bread hits the spot every single time. It is soft, tender, and full of juicy fruit. Your whole family will love waking up to this delicious smell.
This recipe is designed for busy mornings when you want a treat. It takes very little effort to pull together. You can have a fresh loaf on the table in about an hour. It is the perfect way to start your day without any stress.
Why This Recipe Is a Winner
This recipe is a winner because it uses basic pantry staples. You likely have most of these ingredients in your kitchen right now. It is perfect for a lazy spring weekend morning. The bread stays moist for days, making it great for leftovers.
You do not need any fancy equipment to make this. A couple of bowls and a spatula are all you need. It is a beginner-friendly loaf that looks and tastes professional. Your kids will keep coming back for just one more slice.
Simple Method
Making this loaf is very straightforward and stress-free. You simply mix your dry ingredients and wet ingredients separately. Then, you gently fold them together until just combined. Even if you are new to baking, you can master this easily.
Ingredients You’ll Need
These simple ingredients create a fresh and bright flavor profile. Using fresh berries makes every bite burst with sweetness.
- 2 cups all-purpose flour
- 1 cup granulated white sugar
- 2 teaspoons baking powder
- 1/2 teaspoon fine sea salt
- 1/2 cup unsalted butter, melted and cooled
- 1 cup whole milk
- 1 large egg, room temperature
- 1 teaspoon pure vanilla extract
- 1.5 cups fresh blueberries
- 1 tablespoon all-purpose flour (for coating)
Step-by-Step
- Preheat oven to 350°F (175°C) and grease a 9×5 inch loaf pan.
- In a large mixing bowl, sift together the 2 cups flour, sugar, baking powder, and salt.
- In a separate bowl, whisk together the melted butter, milk, egg, and vanilla extract until emulsified.
- Toss blueberries with 1 tablespoon of flour in a small bowl to prevent fruit precipitation during baking.
- Incorporate the wet ingredients into the dry ingredients using a spatula until just combined; do not overwork the gluten.
- Gently fold the floured blueberries into the batter.
- Transfer the batter into the prepared loaf pan and level the surface with an offset spatula.
- Bake for 50 minutes or until an internal temperature of 200°F-205°F is reached or a probe comes out clean.
- Allow to cool in the pan for 10 minutes before transferring to a wire rack for final cooling.
Best Ways to Enjoy It
Slice this bread while it is still slightly warm. Spread a little bit of salted butter on each piece. It pairs perfectly with a hot cup of coffee or tea. You can also pack a slice in a lunchbox for a midday treat.
Keep It Fresh
Store any leftovers in an airtight container at room temperature. It will stay fresh for up to three days. For longer storage, you can wrap slices and freeze them. Reheat a slice in the toaster for a deliciously crispy edge. It tastes just as good on day three.
Tips for Best Results
- Toss your berries in flour so they do not sink to the bottom.
- Avoid overmixing the batter to keep the texture light and fluffy.
- Use room temperature eggs to help the batter emulsify better.
- Cool the bread in the pan for exactly ten minutes first.
- Add a teaspoon of lemon zest for a bright spring flavor.
- Check the center with a toothpick to ensure it is fully baked.
- Measure your flour carefully using the spoon and level method.
Ways to Switch It Up
- Swap the butter for melted coconut oil for a dairy-free option.
- Use frozen blueberries if fresh ones are not in season.
- Add a handful of chopped walnuts for a crunchy texture.
- Replace the vanilla with almond extract for a different aroma.
Common Questions
Can I use frozen blueberries?
Yes, you can use frozen berries in this recipe. Do not thaw them before adding to the batter. This prevents the juice from streaking the bread blue.
How do I know when it is done?
The top should be golden brown and firm. A toothpick inserted into the center should come out clean. You can also check for an internal temperature of 200°F.
Will my kids like this bread?
This is a very kid-approved recipe because it is sweet and soft. It makes a great alternative to sugary store-bought muffins. It is perfect for breakfast or an after-school snack.
I hope this simple blueberry bread brings a little extra joy to your morning. It is such a comforting treat to share with the people you love. Happy baking!
— Alex
Ingredients
- 2 cups all -purpose flour
- 1 cup granulated white sugar
- 2 teaspoons baking powder
- 1/2 teaspoon fine sea salt
- 1/2 cup unsalted butter, melted and cooled
- 1 cup whole milk
- 1 large egg , room temperature
- 1 teaspoon pure vanilla extract
- 1.5 cups fresh blueberries
- 1 tablespoon all -purpose flour (for coating)
Instructions
- Preheat oven to 350°F (175°C) and grease a 9x5 inch loaf pan.
- In a large mixing bowl, sift together the 2 cups flour, sugar, baking powder, and salt.
- In a separate bowl, whisk together the melted butter, milk, egg, and vanilla extract until emulsified.
- Toss blueberries with 1 tablespoon of flour in a small bowl to prevent fruit precipitation during baking.
- Incorporate the wet ingredients into the dry ingredients using a spatula until just combined; do not overwork the gluten.
- Gently fold the floured blueberries into the batter.
- Transfer the batter into the prepared loaf pan and level the surface with an offset spatula.
- Bake for 50 minutes or until an internal temperature of 200°F-205°F is reached or a probe comes out clean.
- Allow to cool in the pan for 10 minutes before transferring to a wire rack for final cooling.
