Blueberry Bread Loaf

This moist, tender blueberry loaf is packed with juicy blueberries and has a soft, cake-like crumb. It makes a wonderful breakfast, afternoon snack, or simple dessert. Fresh or frozen blueberries work beautifully. (Inspired Taste)

🫐 Ingredients

• 2 cups (250 g) all-purpose flour
• 1½ teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• ¾ cup (150 g) granulated sugar
• ½ cup (113 g) unsalted butter, melted
• ¼ cup (60 ml) vegetable oil
• 2 large eggs
• 1 cup (240 g) plain yogurt or sour cream
• 1 teaspoon vanilla extract
• 1 tablespoon lemon zest
• 1½ cups (about 225 g) fresh or frozen blueberries
• 1 tablespoon flour, for tossing with the blueberries

🍋 Optional Lemon Glaze

• 1 cup powdered sugar
• 1–2 tablespoons fresh lemon juice
• ½ teaspoon vanilla extract

👩‍🍳 Instructions

1. Prepare the Pan

Preheat your oven to 350°F (175°C).

Grease a 9×5-inch loaf pan and line it with parchment paper, leaving some overhang for easy removal.

2. Prepare the Blueberries

Place the blueberries in a small bowl and toss them gently with 1 tablespoon of flour.

This helps keep the berries distributed throughout the loaf rather than sinking to the bottom. If using frozen blueberries, add them directly from frozen without thawing. (Inspired Taste)

3. Combine the Dry Ingredients

In a medium bowl, whisk together:

• Flour
• Baking powder
• Baking soda
• Salt

Set aside.

4. Mix the Wet Ingredients

In a large bowl, whisk together the melted butter, vegetable oil, and sugar.

Add the eggs one at a time, whisking well after each addition.

Stir in the yogurt, vanilla extract, and lemon zest until smooth.

5. Make the Batter

Gradually add the dry ingredients to the wet mixture.

Stir gently until just combined.

Don’t overmix—a few small lumps are fine.

Gently fold in the blueberries, reserving a few to scatter over the top.

6. Bake

Pour the batter into the prepared loaf pan and smooth the top.

Scatter the remaining blueberries over the surface.

Bake for approximately 55–65 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. (King Arthur Baking)

If the top begins browning too quickly, loosely cover the loaf with foil during the final portion of baking.

7. Cool

Let the blueberry bread cool in the pan for about 20–30 minutes.

Carefully lift it out using the parchment paper and transfer it to a wire rack.

Allow it to cool completely before slicing.

🍋 Optional Lemon Glaze

Whisk together the powdered sugar, lemon juice, and vanilla until smooth.

Drizzle over the completely cooled blueberry loaf.

Let the glaze set for about 10–15 minutes before slicing.

⭐ Tips for the Best Blueberry Bread

• Don’t overmix the batter or the loaf can become dense.
• Tossing the blueberries with a little flour helps distribute them throughout the loaf. (Inspired Taste)
• Frozen blueberries can be used without thawing. (King Arthur Baking)
• Use fresh lemon zest for a bright flavor that complements the blueberries.
• Let the loaf cool before slicing so it holds together neatly.
• For extra crunch, sprinkle a tablespoon of coarse sugar over the batter before baking.

🍽️ Serving Ideas

Serve slices:

• Warm with butter
• With cream cheese
• Alongside fresh berries
• With a cup of coffee or tea
• With a drizzle of lemon glaze
• As a simple dessert with whipped cream

⏱️ Recipe Details

Prep Time: 15 minutes
Bake Time: 55–65 minutes
Cooling Time: 30 minutes
Total Time: About 1 hour 40 minutes
Servings: 10–12 slices
Method: Oven-baked
Difficulty: Easy