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Close up square shot of a sliced blueberry bread recipe on a wooden serving board.
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5 from 2 votes

Blueberry Bread

Aunt Mary's blueberry bread recipe is moist and tender with a beautiful golden brown crust and a cinnamon-sugar topping.
Course Breakfast, Dessert
Cuisine American
Keyword Blueberry Bread, blueberry bread recipe, blueberry bread recipe for 2 loaves, blueberry loaf, blueberry loaf recipe
Prep Time 15 minutes
Cook Time 55 minutes
Cooling Time 1 hour
Total Time 2 hours 10 minutes
Servings 20 slices
Calories 211.6kcal
Author Blair Lonergan

Ingredients

BREAD

  • 1 stick (½ cup) salted butter or margarine, softened
  • 2 cups sugar
  • 2 large eggs
  • 1-2 teaspoons lemon extract (or 2 tablespoons grated lemon zest with 2 tablespoons lemon juice), optional
  • 1 cup milk
  • 3 ½ cups all-purpose flour
  • 4 teaspoons baking powder
  • ½ teaspoon salt
  • 2 cups fresh blueberries, tossed with 1 tablespoon flour

TOPPING

  • 3 teaspoons sugar
  • ½ teaspoon ground cinnamon

Instructions

  • Preheat the oven to 350°F. Spray two 8.5 x 4.5-inch loaf pans with nonstick cooking spray; set aside. In a large bowl, use an electric mixer to cream together the butter and sugar. Add the eggs, one at a time, and mix until incorporated. Slowly add the milk and the lemon flavor (if using); mix to combine. In a separate bowl, sift together the flour, baking powder and salt. Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Be careful not to over-mix the batter.
    Process shot showing how to make a blueberry bread recipe for 2 loaves.
  • Gently fold in the blueberries.
    Adding flour-coated blueberries to a bowl of batter.
  • Divide batter evenly between the two loaf pans. In a small bowl, combine the sugar and cinnamon for the topping. Sprinkle over the top of the bread.
    Blueberry bread batter in a loaf pan with cinnamon sugar on top before baking.
  • Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean. If the top starts to get too dark, after the first 45 minutes you can loosely cover the bread with foil until it's done baking.
    Baked blueberry loaf in a pan when it comes out of the oven.
  • Remove from the pans and cool completely on a cooling rack before slicing and serving.
    Square close up of a loaf of the best blueberry bread recipe sliced on a wooden serving board.

Video

Notes

Aunt Mary always used 1-2 teaspoons of lemon extract, but this is optional. If you prefer, you can substitute with 2 tablespoons of grated lemon zest and 2 tablespoons of freshly-squeezed lemon juice. Alternatively, you can just omit this ingredient altogether. The bread is delicious even without the citrus flavor.

Nutrition

Serving: 1slice (about 1/10 of a loaf) | Calories: 211.6kcal | Carbohydrates: 38.8g | Protein: 3.4g | Fat: 5.3g | Saturated Fat: 3.2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1.4g | Cholesterol: 32mg | Sodium: 47.9mg | Potassium: 71.8mg | Fiber: 1.1g | Sugar: 22.7g