Simple Blueberry Bread Recipe
If you're looking for a sweet breakfast treat that's a little easier to whip up than a batch of homemade muffins, this simple blueberry bread recipe is the way to go. "This bread tastes like a blueberry muffin, but you don't have to take the time to spoon the batter into individual muffin cups before you bake it; you just bake it all in one loaf and cut it up. It's easy, but delicious," says recipe developer Jessica Morone.
Given the sweetness of the bread, it's the perfect addition to a Saturday morning breakfast spread when you're celebrating a special occasion. It also makes for the perfect addition to a potluck brunch. But you don't have to reserve your blueberry bread slices for meals taking place before noon. "You could definitely eat it as a dessert or a snack during the day," Morone says. So don't hold back. Bake up a loaf or two — each loaf makes eight slices of bread — and enjoy it whenever the craving hits.
Gather the ingredients for simple blueberry bread
If you're a regular baker, chances are you have most of the ingredients required for this blueberry bread recipe in your fridge or pantry. All you need is unsalted butter, granulated sugar, eggs, milk, lemon juice, baking powder, salt, coriander, and fresh blueberries. If the addition of coriander seems like a bit of a surprise, it should — according to Morone, coriander is the special ingredient. That said, she's quick to point out that the coriander won't add an overpowering flavor. "It's not overwhelming, I promise! Blueberries and coriander actually go really well together, and it gives the blueberries in the bread a nice floral note," she says.
Mix the wet ingredients together
Like most bakes, you'll start this recipe by doing a little prep work. Go ahead and preheat your oven to 350 F, then grease a 9x5-inch loaf pan. Set it aside until the batter is ready.
Then, you'll start mixing the wet ingredients. Use a hand mixer to beat the butter in a large bowl until it's creamy. Add the sugar to the butter and beat again until they reach a fluffy consistency. Finally, add the eggs, milk, and lemon juice. Beat the wet ingredients one more time, until they're well-combined.
Combine the dry ingredients
With the wet ingredients fully combined, it's time to turn to your dry ingredients. In a separate bowl, use a whisk to mix the flour, baking powder, salt, and coriander. When they're well-distributed, you're ready to combine the dry ingredients with the wet ones.
Beat the wet and dry ingredients together
To make the blueberry bread batter, you simply need to pour the dry ingredients into the wet ingredients and beat them together again. Just be sure not to overmix the batter — as soon as the ingredients are combined, you'll be ready to add the blueberries.
Fold the blueberries into the batter and pour into prepared pan
The last step for prepping the blueberry bread batter is to add the blueberries. Rather than using the blender (which can damage the berries), pour the berries into the batter and use a spoon to gently fold them into the mixture. When the berries are evenly distributed, pour the batter into the prepared loaf pan and spread it into an even layer.
Bake the blueberry bread, cut, and serve
Go ahead and pop your loaf pan into the hot oven and bake for 55-60 minutes. You'll know the bread is done when you stick a toothpick into the center of the loaf and it comes out clean.
Take the pan out of the oven and allow the bread to cool completely before cutting and serving. Just remember, the bread is delicious on its own, so you don't need to pair it with much (or anything). "I would just eat this on its own, or with some butter spread on it," says Morone, although she adds, "You could also spread something like lemon curd on it and that would be delicious."
The good news is, the bread keeps well, so you don't have to eat the whole loaf in a single day. "You can store this in an airtight container or Ziplock bag for up to four days, or freeze it and it would be good for 2-3 months," says Morone. So don't be shy about doubling or tripling the recipe to have some on hand when the mood for a sweet treat strikes.
- ½ cup unsalted butter
- 1 cup granulated sugar
- 2 eggs, large
- ½ cup milk
- 2 tablespoons lemon juice
- 1½ cups flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ teaspoon coriander
- 1 pint fresh blueberries
- Preheat the oven to 350 F. Grease a 9×5-inch loaf pan, then set it aside.
- In a large-sized bowl, beat the butter until it is creamy. Add the sugar and beat until the mixture is fluffy. Add in the eggs, milk, and lemon juice, and beat until combined.
- In a separate, medium-sized bowl whisk together the flour, baking powder, salt, and coriander.
- Add the flour mixture into the bowl with the wet ingredients and beat until just combined.
- Fold the blueberries into the batter gently. Spread the batter evenly into the prepared loaf pan.
- Bake in the preheated oven for 55–60 minutes, until a toothpick comes out clean. Cool completely, then cut and serve.
| Calories per Serving | 334 |
| Total Fat | 13.6 g |
| Saturated Fat | 7.9 g |
| Trans Fat | 0.0 g |
| Cholesterol | 78.5 mg |
| Total Carbohydrates | 49.5 g |
| Dietary Fiber | 1.6 g |
| Total Sugars | 29.6 g |
| Sodium | 217.9 mg |
| Protein | 4.9 g |
