Blueberry Bread Recipe

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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 quick bread that’s perfect for breakfast, brunch, or dessert!

Prep Time10

Cook Time55

Cooling6

Total Time7 5

Course: bread, Breakfast, brunch, Dessert

Cuisine: American

Diet: Vegetarian

Servings: Slices

Author: Laura

Cost: $7

Equipment

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)

Vanilla Glaze

1 Tablespoon whole milk
1 teaspoon vanilla extract
1 cup powdered sugar

US Customary - Metric

Instructions

Preheat oven to 350 degrees Fahrenheit (177 degrees Celsius).
Butter and flour a 9x5” loaf pan, set aside.
In a medium bowl, combine flour, baking powder, baking soda, and salt. Set aside.
In a large bowl, whisk together melted butter, sugar, canola oil, sour cream, eggs, and vanilla until smooth.
Add dry ingredients and stir until combined and there are no lumps or pockets of flour.
Then, fold in the blueberries until evenly distributed throughout the batter.
Evenly spread the batter into the prepared loaf pan.
Bake on the lower rack in the preheated oven for 50-55 minutes (check at 50), or until a toothpick inserted in the center comes out clean.
Put the loaf pan on a wire cooling rack and it Let cool completely - about 6 hours or overnight.
Remove from loaf pan, releasing the sides with a sharp knife. Turn it out onto a cutting board or serving plate.

Make the Glaze

Once the blueberry bread is completely cooled, make the glaze.
Whisk the glaze ingredients together in a medium bowl until smooth.

Assemble, Set & Serve

Pour the glaze over the top of the cooled blueberry bread.
Transfer the bread to the refrigerator until the glaze is set (about 30-60 minutes), or let it set at room temperature.
Then slice and serve.

Video

Notes

*Note: nutrition information calculated with the glaze

Ingredient Notes & Substitutions

All-purpose flour. Use gluten-free baking flour to make this recipe gluten0free.
Salted butter. unsalted butter works well, 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 for the best results. Full-fat Greek yogurt 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.

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.

Nutrition