This homemade blueberry bread is soft, fluffy, and bursting with juicy blueberries. It has a beautiful golden crust, a tender crumb, and that irresistible crack on top just like a bakery loaf. Perfect for breakfast, tea time, or as a sweet snack.
🫐 Ingredients
Dry Ingredients
- 3 cups (375 g) all-purpose flour
- ¾ cup (150 g) sugar
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
Wet Ingredients
- 2 large eggs (room temperature)
- ¾ cup (180 ml) milk or buttermilk
- ½ cup (120 ml) vegetable oil or melted butter
- 1 tsp vanilla extract
Add-ins
- 1½ to 2 cups blueberries (fresh or frozen)
- 1 tbsp flour (to coat blueberries)
- Optional: 1 tbsp sugar for topping
🥣 Instructions
1. Preheat the Oven
Preheat your oven to 180°C (350°F).
Line or grease a round or loaf pan.
2. Mix Dry Ingredients
In a large bowl, whisk together:
- Flour
- Sugar
- Baking powder
- Baking soda
- Salt
3. Mix Wet Ingredients
In another bowl, whisk:
- Eggs
- Milk
- Oil (or melted butter)
- Vanilla
4. Combine
Slowly add the wet ingredients to the dry ingredients.
Mix gently until just combined (do not overmix).
5. Add Blueberries
Toss blueberries with 1 tbsp flour (this prevents sinking).
Fold them gently into the batter.
6. Bake
Pour the batter into the prepared pan.
Sprinkle a little sugar on top (optional).
Bake for 45–55 minutes, or until:
- The top is golden
- A toothpick comes out clean
7. Cool
Let cool in the pan for 10 minutes, then transfer to a wire rack.
✨ Tips for Perfect Blueberry Bread
- Use room-temperature eggs for a better texture
- Do not overmix — this keeps the bread soft
- Frozen blueberries work great (don’t thaw them)
- For extra flavor, add lemon zest or cinnamon
🧁 Storage
- Room temperature: 2 days (covered)
- Refrigerator: 5 days
- Freezer: up to 2 months
❤️ Final Thoughts
This blueberry bread is soft, moist, and packed with flavor, making it perfect for family breakfasts or selling as a homemade baked good. One slice is never enough!