Blueberry Bread

Name: Blueberry Bread Recipe
Prep time: 10 min
Cook time: 55 min
Total time: 425 min
Ingredients: ½ cup salted butter ((melted)); 1 ¼ cups granulated sugar; ¼ cup canola oil; ¼ cup sour cream; 2 eggs ((beaten)); 1 teaspoon pure vanilla extract; 2 cups all-purpose flour; 2 teaspoons baking powder; ½ teaspoon baking soda; ½ teaspoon fine sea salt; 1 ½ cups blueberries ((fresh)); 1 Tablespoon whole milk; 1 teaspoon vanilla extract; 1 cup powdered sugar

By Laura

Posted May 20, 2026

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This blueberry bread recipe is soft and moist with lots of blueberries in every bite. Topped with a vanilla glaze, it’s an easy and quick bread that’s perfect for breakfast, brunch, or dessert!

Do you love blueberry muffins? Well, then let me convince you to try this delicious blueberry bread recipe.

This blueberry bread is moist and flavorful with a beautiful crumb. It’s bursting with fresh blueberries, so it’s a perfect springtime bread (along with my banana bread of course).

The 3-ingredient vanilla glaze finishes it off beautifully, making it an impressive bread perfect to serve for a fresh dessert, breakfast, or brunch!

Blueberry Bread: Ingredients & Substitutions

All-purpose flour. Use gluten-free baking flour to make this recipe gluten-free.
Salted butter. Unsalted butter works well also. You don’t need to adjust the salt if you use it.
Canola oil. Whole milk or applesauce are good substitutes for canola oil.
Sour cream. Use full-fat sour cream for the best results. Full-fat Greek yogurt also works in a pinch.
Fresh blueberries. You can use frozen if you thaw and drain them first. But fresh is best.
Whole milk. Heavy cream works great too.

How to Make Blueberry Bread

Let’s walk through this recipe together, and don’t forget to watch the video for additional guidance.

Begin by buttering and flouring a 9×5″ loaf pan. You can also line it with parchment paper and grease with butter or cooking spray if you’d prefer. You need to make sure you line or grease it well so the loaf doesn’t stick.

Then, combine the flour, baking powder, baking soda, and salt in a medium bowl. You can also wait and just add these to the wet ingredients once they’re mixed to have a 1-bowl recipe. I just usually prefer to mix them together first to ensure they’re evenly distributed throughout the batter.

Then, in a large bowl, whisk the melted butter, sugar, canola, oil, sour cream, eggs, and vanilla together until smooth.

Then, add the dry ingredients to the wet ingredients and whisk or stir until they are fully incorporated. As you can see, the batter should be thick and not runny.

Gently fold the blueberries into the batter. Try not to crush them or the juice will turn the batter and loaf purple. This doesn’t affect the taste at all, just the final presentation.

Next, evenly spread the batter into the bottom of the prepared loaf pan. Bake the blueberry bread in the lower rack of the preheated oven for 50 to 55 minutes, or until a cake tester inserted into the center of the bread comes out clean.

Let the bread cool completely on a wire rack (at least 6 hours, or overnight).

Once the bread is cooled, use a knife to release the sides from the loaf pan. Then remove the blueberry bread and transfer it to a serving plate.

Make the Glaze

Make the vanilla glaze by whisking the powdered sugar, milk, and vanilla together in a small/medium bowl. You can adjust the consistency by adding more powdered sugar if it’s too thin, or more milk if it’s too thick.

You can also make a different flavor glaze like this lemon glaze or maple glaze!

Then, spread, pour, or drizzle the glaze over the blueberry bread and let it harden at room temperature for about 1 hour. Top with additional blueberries if desired.

Serve

Once the glaze has hardened, slice the bread and serve it room temperature. We love serving it along with our favorite breakfast recipes for brunch. It pairs nicely with a savory egg casserole, some oven baked bacon, and fruit salad.

Store/Freeze

Store leftover blueberry bread in an airtight container in the refrigerator for up to 5 days.

Or, you can freeze the entire loaf – or slices – by wrapping the cooled bread in plastic wrap and putting it in an airtight container in the freezer for up to 2 months. Thaw slowly at room temperature.

Blueberry Bread Recipe FAQS

Can I use frozen blueberries in blueberry bread?

Yes, you just have to thaw and drain them first. Then toss them in 1-2 Tablespoons of flour so they don’t sink to the bottom. Frozen blueberries bleed into the batter and color it purple.

How do I keep blueberries from sinking in blueberry bread?

This batter is nice and thick and holds the berries well. However, you can toss the berries in 1 to 2 Tablespoons of flour before adding them to the batter if you’d prefer.

How do I know when blueberry bread is done baking?

If the top is golden brown and set and a toothpick or cake tester inserted in the center of the bread comes out clean, it’s done baking.

Can I make blueberry bread ahead of time?

Yes, it’s actually best to let the loaf cool in the baking pan overnight, so making it a day in advance is a great idea.

Can I make blueberry bread into muffins?

I suggest just making my blueberry muffins recipe – it’s the best.

If you make and love my recipes, it would mean so much to me if you would leave a comment and rating! And don’t forget to follow along on Instagram, Pinterest, Facebook, TikTok and Youtube – be sure to tag @joyfoodsunshine and use the hashtag #joyfoodsunshine so I can see your creations!