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3 slices of moist blueberry bread with the rest of the loaf on a cooling rack in the background.

Blueberry Bread

This easy blueberry bread is buttery, moist and filled with juicy berries in every bite. It's like a big, warm, slice of your favorite blueberry muffin. 
Course Breakfast, Dessert
Cuisine American
Keyword Blueberry Bread, Blueberry Recipes, Quick Breads
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 10 slices


  • 2 cups all-purpose flour
  • 2 tsp baking powder
  • ¼ tsp salt
  • ½ cup unsalted butter , melted & cooled
  • ¾ cup sugar
  • 2 teaspoons lemon zest
  • 2 large eggs
  • 2 tsp vanilla extract
  • ½ cup sour cream*
  • ½ cup milk
  • 1 ½ cups blueberries , fresh or frozen**

Glaze (Option

  • 1 - 1 ½ cups powdered sugar
  • 1-2 tablespoons fresh lemon juice , or milk


Blueberry Bread

  • Preheat the oven to 350F degrees. Line the bottom of a 9x5 inch loaf pan*** with parchment, then grease and flour the sides.
  • Whisk together the flour, baking powder and salt. Set aside.
  • In a large bowl beat together the melted butter, sugar and lemon zest.
  • Beat in the eggs and vanilla extract.
  • Beat in the sour cream.
  • Turn the mixer off, then gently fold in about ½ of the flour mixture using a rubber spatula.
  • Then gently fold in the milk, followed by the rest of the flour mixture.
  • When the batter is almost mixed together (there will still be some lumps), fold in the berries.**
  • Pour the batter into the prepared pan and bake for 60-70 minutes. After about 30 minutes of baking, tent a piece of aluminum foil loosely over the bread to prevent burning on the top. When the bread is done an inserted toothpick should come out clean or with a few dry crumbs and the bread should feel firm or slightly springy to the touch .
  • Cool fully in the pan before cutting in. 


  • Whisk together 1 cup powdered sugar with 1 tablespoon lemon juice.
  • Whisk in a little more powdered sugar or lemon juice as necessary. It should look white in color, but thin enough to drizzle.
  • Remove the cooled bread from the pan, and drizzle the glaze over top.


*Plain Greek yogurt works too. 
**If using frozen berries, do not thaw. Toss frozen berries in 2 tsp flour before gently folding into the batter.
***I find baking in a ceramic or glass pan increases the bake time. 
Make-ahead Tips: Cover and store at room temperature for up to 3 days or in the fridge for up to 1 week. To freeze the bread, cool fully then wrap tightly in plastic. Place in a freezer container or freezer bag and freeze for up to 2 months. Thaw in the fridge.